Lemon Baked Cod
This lemon baked cod? She’s flaky, tangy, and dramatically easy. Prepare to have dinner on the table in 20 minutes and your family asking for more!
Sweet and Savory Lemon Baked Cod
When you need a fish recipe for non-fish eaters, this is the one. Vibrant and bright with the most spoon-licking good lemon garlic sauce, it's one of those dishes that wins everyone over—yes, even the ones who claim they “don’t do seafood.” It’s mellow and mild, which means it soaks up flavor like a dream and blends beautifully with whatever else you’ve got on the plate. You can serve it up with literally anything—a cozy bowl of rice, roasted veggie salad, a big hearty harvest salad, crispy smashed potatoes, you name it. The fish is like a blank canvas, and that golden baked finish makes it feel special without any of the fuss.
Ingredients and Notes
- Cod Filets - I use four filets for this recipe. Look for pieces that are fairly equal in width and length to promote even cooking. I also like to pick up a long filet from over the counter and ask them to cut it into pieces.
- Olive Oil - I don’t recommend using any other type of oil for the marinade, or the flavor will change.
- Lemon - I use both lemon juice and lemon zest to help tenderize the fish while adding a bright, citrusy taste.
- Garlic - I use at least three freshly minced garlic cloves, but you can always add more if you’re a big garlic fan.
- Honey - The stickiness helps the marinade cling to the fish and adds a sweet taste. Maple syrup will also work, if preferred.
- Spices - Paprika, salt, and pepper enhance the rest of the ingredients and add extra depth with just a hint of heat.
How to Make Baked Cod
This is an overview of the recipe. Full ingredients & instructions for this recipe are in the recipe card below.
Serving Suggestions
I like to serve my baked cod recipe with a cheesy side and a veggie dish for a well-rounded meal. There’s truly not much it doesn’t pair well with, but some of my favorite options include:
- Quick Risotto
- Roasted Spices Sweet Potatoes
- Corn Avocado Salad
- Couscous Summer Salad
- Grilled Vegetable Salad
Frequently Asked Questions
I don’t recommend baking the cod from frozen, but you can use frozen cod if you thaw it first. Be sure to drain and liquid, and pat it dry before adding the marinade.
You’ll know your fish is done cooking when it’s opaque white all the way through, flakes easily with a fork, and reaches an internal temperature of 145°F.
Yes, you can store leftovers in an airtight container in the fridge for up to 3 days. Or, freeze them for up to 3 months. To serve, thaw in the refrigerator overnight. Then, reheat in the microwave or oven at 325°F just until warmed through.
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Recipe
Lemon Baked Cod
Equipment
- 1 (9x13 inch) Baking Dish
- 1 Jar or Small Bowl
Ingredients
- 4 cod filets
- 2 tablespoon olive oil
- 1 lemon - juice and zest (about 2 tablespoon juice and 1 tablespoon zest)
- 3 garlic cloves - minced
- 1 teaspoon honey
- ¼ teaspoon paprika
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 extra lemon - optional, for extra flavor and presentation
- Parsley - finely chopped, to garnish
Instructions
- Prep. Preheat oven to 400 F. Pat the cod filets dry with a paper towel and get out a 9 X 13 inch baking pan.4 cod filets
- Make the marinade. In a jar or small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic cloves, honey, salt, and pepper.2 tablespoon olive oil, 1 lemon, 3 garlic cloves, 1 teaspoon honey, ¼ teaspoon paprika, ¼ teaspoon salt, ⅛ teaspoon black pepper
- Assemble and Bake. Arrange the cod filets in the baking dish and gently pour the marinade over each, brushing along the top and sides of the filets. If you have an extra lemon, cut it in half and place each half in the corners of the baking dish. It will provide more flavor as the fish bakes and looks great for presentation! Bake the dish in the oven for 13 - 15 minutes depending on the thickness of the filets. The fish is done when it’s opaque all the way through and flakes easily.
- Garnish and serve. Sprinkle each filet with some parsley, serve, and enjoy!Parsley, 1 extra lemon
The lemon marinade idea is genius! Do you ever prep the fish ahead of time and let it sit in the marinade in the fridge for a few hours, or is it best baked right away?
Since it's a lemon-based marinade I wouldn't recommend marinating it for any longer than a few minutes. The acid from the lemon will actually "cook" the fish after a while kind of like ceviche.