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Lemon garlic baked cod with lemon slices on a blue plate
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Lemon Garlic Baked Cod Recipe

Lightly coated cod fillets briefly seared, then baked with lemon, garlic and butter until just cooked.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Main Course
Cuisine: American
Calories: 289
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 1/2 pounds skinless cod fillets 4 similar pieces, thawed; 680 g
  • 3 tablespoons olive oil divided; 42 g
  • 1 tablespoon unsalted butter melted; 14 g
  • 3 tablespoons lemon juice 45 g
  • 4 garlic cloves minced; 12 g
  • 1/4 cup all-purpose flour 30 g
  • 1/2 teaspoon ground coriander 1 g
  • 1/2 teaspoon paprika 1.1 g
  • 1/4 teaspoon ground cumin 0.5 g
  • 1/2 teaspoon fine salt 3 g
  • 1/4 teaspoon black pepper 0.6 g
  • 2 tablespoons chopped parsley 8 g

Equipment

  • 1 Large oven-safe skillet
  • 1 Two shallow bowls
  • 1 Fish spatula
  • 1 Instant-read thermometer

Method
 

  1. Heat the oven to 400°F. Pat thawed cod thoroughly dry. Mix 2 tablespoons olive oil with the butter, lemon juice and garlic in a clean bowl; reserve this sauce without dipping raw fish into it.
  2. Combine flour, coriander, paprika, cumin, salt and pepper in a shallow bowl. Lightly coat each fillet, shaking off excess. Discard flour that has contacted raw fish.
  3. Heat the remaining tablespoon oil in an oven-safe skillet over medium-high heat. Sear the fillets for about 2 minutes per side, turning once with a fish spatula; reduce the heat if the coating darkens too quickly.
  4. Take the skillet off the heat and spoon the reserved lemon sauce around the fillets. Bake 7–10 minutes, checking the thickest part; fish must reach 145°F. Thickness determines the exact time.
  5. Remove with an oven mitt, sprinkle parsley over the fish and divide among four plates. Spoon cooked pan sauce over the servings. Optional lemon wedges for serving are not included in nutrition.

Video

Notes

Nutrition is an estimate per one-quarter of the recipe, excluding accompaniments. Calculated from listed edible weights using ANSES Ciqual 2025 and the additional sources noted below. Carbohydrate values are available carbohydrate (excluding fiber); US label and USDA values are adjusted by subtracting fiber for consistency. Trace values and analytical bounds add rounding uncertainty. All measured flour, oil and sauce are included, even though some coating may remain behind. Fiber is approximately 0.8–1.2 g per portion because the database gives a bound rather than a precise value for fish. Sugar is omitted where data are incomplete.
Cost is an illustrative USD 18.00 ingredient allowance for four servings, not verified local shelf prices. Contains fish, wheat and milk.
Related sear-then-bake method; follow written quantities and thermometer endpoint. Follow this card's quantities. Refrigerate cooked leftovers in shallow containers within 2 hours (1 hour above 90°F), keep at 40°F or below, use within 3–4 days and reheat to 165°F.