Description
This Baked Cod with Lemon and Garlic is a simple, delicious, and healthy seafood recipe that combines flaky cod fillets with zesty lemon, aromatic garlic, and a blend of herbs and spices. Perfect for a quick weeknight dinner, it’s tender, flavorful, and ready in just 25 minutes.
Ingredients
Scale
Fish
- 4 cod fillets (about 6 oz each)
Seasoning and Topping
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 lemon, sliced
- 1 teaspoon lemon zest
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure even cooking and easy cleanup.
- Prepare the cod fillets: Pat the cod fillets dry with a paper towel to remove excess moisture, then place them evenly spaced on the prepared baking sheet.
- Make the seasoning mixture: In a small bowl, combine olive oil, minced garlic, lemon zest, sea salt, black pepper, paprika, and dried oregano. Mix thoroughly to blend all the flavors.
- Season the fillets: Brush the olive oil and spice mixture evenly over each cod fillet, coating the fish well to infuse it with flavor.
- Add butter and lemon slices: Drizzle the melted unsalted butter over the fillets, then top each piece with lemon slices for a bright, citrusy aroma as it bakes.
- Bake the cod: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the fish flakes easily when tested with a fork, indicating it’s cooked through.
- Garnish and serve: Remove the baked cod from the oven, sprinkle freshly chopped parsley over the top, and serve immediately for the best taste and texture.
Notes
- Make sure not to overcook the cod to keep it moist and tender; baking time may vary slightly based on fillet thickness.
- You can substitute cod with other white fish like haddock or halibut if preferred.
- For an even healthier option, reduce the butter or use a light olive oil spray.
- Serve with steamed vegetables, roasted potatoes, or a fresh salad for a complete meal.
- Leftovers should be stored in an airtight container in the refrigerator and consumed within 2 days.
