There’s something very calming about baking fish at home. The oven does the hard work, and you’re left with a beautiful, light dinner. This lemon garlic baked cod is simple, fresh, and full of flavor without feeling heavy.
Why You’ll Love This Cod Recipe
Cod is one of those forgiving fish: mild, tender, and easy to pair with almost anything. When you bake it with lemon, olive oil, and garlic, it turns into a clean, bright dish that feels restaurant-worthy but takes very little effort.
This recipe keeps things straightforward. No breading, no deep frying, no complicated sauce. Just good cod, a vibrant lemon-garlic mixture, a few herbs, and gentle heat. The result is flaky fish that breaks apart with a fork and tastes fresh, zesty, and satisfying. It’s ideal for weeknight dinners, light lunches, or anytime you want a meal that feels good but doesn’t weigh you down.
Ingredients (Serves 3–4)
- 600–700 g cod fillets (about 3–4 fillets)
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 3–4 garlic cloves, minced
- 1 teaspoon dried oregano or thyme
- ½ teaspoon paprika
- Salt and black pepper to taste
- Fresh parsley, chopped (for serving)
- Lemon slices, for topping and garnish
You can easily adjust the quantities if you’re cooking for two or for a larger family.
Prepare the Cod
Pat the cod fillets dry with a paper towel. This helps the oil and seasoning stick better and gives the fish a nicer texture when baked.
Check for any small pin bones by running your fingers gently across the fillets. Remove any you find with tweezers. Cod is usually well-cleaned, but it’s worth a quick check.
Place the fillets in a lightly greased baking dish in a single layer. If they’re very thick, you can cut them into smaller pieces so they cook more evenly.
Make the Lemon Garlic Mixture
In a small bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, oregano or thyme, paprika, salt, and black pepper.
Stir until everything is well mixed.
The mixture should smell bright and aromatic—lemony, garlicky, and a bit warm from the paprika and herbs.
This simple blend is the “sauce” for your fish. It’s light but full of flavor and soaks into the cod as it bakes.
Coat and Marinate the Fish
Pour the lemon garlic mixture evenly over the cod fillets in the baking dish. Use the back of a spoon or your fingers to make sure each piece is coated.
Lay a few thin lemon slices on top of the fish. They look beautiful and add extra fragrance as they bake.
Let the cod sit at room temperature for about 10–15 minutes while you preheat the oven. This short rest helps the flavors move into the fish and takes the chill off, so it cooks more evenly.
Preheat the Oven and Prepare to Bake
Preheat your oven to 190°C / 375°F.
While the oven heats, you can get your side dishes started—maybe some roasted vegetables, steamed green beans, or a simple salad and rice. This cod bakes quickly, so having sides prepped or in the oven with it makes the whole meal flow smoothly.
Bake the Cod
Place the baking dish with the cod into the preheated oven.
Bake for 12–18 minutes, depending on how thick your fillets are. Thin pieces might be ready closer to 12 minutes, while thicker ones may need a few minutes more.
You’ll know the cod is done when:
- It flakes easily with a fork.
- The flesh looks opaque and no longer translucent.
- The juices around the fish look clear, not milky.
Try not to overbake—cod can dry out if left too long, and you want it moist and tender.
Finish with Fresh Flavor
Once the cod is baked, remove it from the oven and let it rest for a couple of minutes.
Sprinkle fresh chopped parsley over the top, and if you like, add a final squeeze of lemon juice just before serving. This last touch of acidity wakes up all the flavors and gives the dish a clean, fresh finish.
Serve the fish directly from the baking dish or carefully transfer the fillets to plates, keeping the lemon slices on top as a garnish. Spoon a little of the lemony cooking juices over each portion.
How This Cod Should Taste
This baked cod should taste light and refreshing. The lemon brings brightness, the garlic gives a comforting depth, and the herbs add a subtle earthiness. The paprika doesn’t make it spicy; it just adds warmth and a hint of color.
The texture of the cod should be moist and flaky, not rubbery or dry. When you pull it apart with a fork, it should separate into large, soft flakes that almost melt in your mouth. The flavor is mild enough for people who don’t love strong fish, but interesting enough to feel like a proper meal.
What to Serve with Lemon Garlic Baked Cod
This dish works with many simple sides. Some ideas:
- Steamed or roasted vegetables (broccoli, asparagus, carrots, green beans)
- Rice, quinoa, or couscous
- Mashed or roasted potatoes
- A simple green salad with a lemony dressing
- Crusty bread to soak up the juices
Because the cod is light and citrusy, it pairs well with anything fresh and simple. You don’t need heavy sauces or complicated sides—let the fish stay the star.
Helpful Tips for Perfect Baked Cod
- Use fresh or well-thawed fish: If using frozen cod, thaw it completely and pat very dry before baking.
- Don’t be shy with seasoning: Mild fish needs enough salt, lemon, and garlic to taste vibrant.
- Watch the baking time: Check the cod a little early. You can always add another minute or two, but you can’t undo overcooking.
- Choose the right dish size: If the fish is crowded or stacked, it will steam more than bake. Give the fillets some space.
- Add extra lemon slices: They look beautiful and help infuse more citrus aroma.
Storing and Reheating
If you have leftovers, let the cod cool, then store it in an airtight container in the refrigerator for up to 2 days. Fish tastes best fresh, but this dish can still be enjoyed later.
To reheat, warm it gently:
- In a low oven (about 150–160°C / 300–320°F) for 8–10 minutes, covered with foil.
- Or briefly in the microwave at a low setting, just until heated through.
Avoid high heat or long reheating times so the fish doesn’t dry out.
Can I Use Another White Fish Instead of Cod?
Yes. This recipe works well with many mild white fish fillets, such as haddock, pollock, tilapia, hake, or halibut. The main thing to watch is thickness—thicker fillets will take longer to bake, while thinner ones will cook more quickly. Adjust the time and check for flakiness
How Do I Keep Cod from Tasting Bland?
Three things matter most: enough salt, enough acidity, and fresh aromatics. Don’t skimp on the lemon, garlic, and seasoning. Taste the lemon garlic mixture before pouring it over the fish—it should already taste bright and flavorful.
Also, serving the fish with a final squeeze of lemon and a sprinkle of fresh herbs at the end adds a big boost of flavor with almost no extra effort.
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