Baked Cod Recipe with Lemon and Garlic
Let Me Tell You About My Go-To Baked Cod
If there’s one meal that’s saved my bacon on a hectic Thursday (or, honestly, any day when I just can’t be bothered to faff around with pots and pans), it’s this baked cod recipe with lemon and garlic. First time I made this, I was trying to impress a date—let’s just say the fish was a hit (the date, less so). But seriously, this dish just sorts itself out in the oven while you chase down missing school shoes, or, if you’re lucky, sit with a glass of something cold. Nothing too fancy, but the flavors make it feel a bit special anyway.
Why I Love This and You Probably Will Too
I make this when I’ve only got about four brain cells left and need dinner that tastes sorted but doesn’t require a spreadsheet to prep (or clean up). My family goes wild for the crispy bits on the edges (I have to snag a piece when no one’s looking or I’ll miss out). Bathed in lemony, garlicky goodness with a faint whiff of butter—what’s not to love? Oh, and even my brother who claims he “hates fish” polishes off his plate. Maybe it’s the garlic. Or maybe he’s just trying to wind me up.
What You’ll Need (and What I Swap Sometimes)
- 4 cod fillets (about 140g/5oz each—haddock or pollock work fine if that’s what’s staring up at you from the fish counter)
- 2 tbsp olive oil (I’ve used rapeseed oil in a pinch, and it was totally fine)
- 2 tbsp butter, melted (skip it if you’re dairy-free; I have, and it’s still tasty—my gran swears by lurpak, but, you know, any butter will do)
- 3 garlic cloves, minced (I sometimes use one of those garlic pastes—no shame)
- 1 large lemon, zested and juiced (if you’ve only got limes, throw one in—it’s delicious!)
- Handful of fresh parsley, chopped (or a teaspoon of dried, if that’s hiding in your cupboard)
- Salt and pepper to taste (the saltier the better, honestly, but don’t tell my doctor)
- Pinch of smoked paprika, optional (adds warmth, but I forget half the time)
How To Make Baked Cod (It’s Easier Than You Think)
- Preheat your oven to 200°C (that’s 400°F for my American mates). If it’s not hot enough, the cod can go a bit mushy—been there, done that.
- Pat the cod fillets dry with kitchen paper. This is one of those don’t-skip steps, trust me—it stops them going, well, soggy. Arrange them in a lightly greased baking dish or sheet.
- In a small bowl, mix together the olive oil, melted butter, minced garlic, lemon zest, and half the lemon juice. Give it a taste—add more lemon if you’re feeling zesty. I usually dunk a finger in… oops.
- Spoon or brush this glorious mixture all over the cod. Get it over the sides for those crispy bits.
- Season with salt, pepper, and smoked paprika (though honestly, I sometimes forget the paprika and nobody riots). Sprinkle with fresh parsley (save some for after baking if you want it to look a bit swankier).
- Bake for about 15 minutes, maybe a bit less if your fillets are thin—fish should flake easily with a fork. Don’t be alarmed if there’s a bit of liquid in the dish; that’s the cod doing its thing.
- Take it out, squeeze over the remaining lemon juice, and sprinkle with more parsley if you’ve still got some. Serve hot!
A Few Notes You’ll Want To Read (Trust Me)
- The first time I made this, I left the cod in for 25 minutes—ended up with fish jerky. Stick to 15 and check early.
- If your cod has skin, you can bake it skin-side down; it gets a bit crispy.
- I sometimes skip fresh parsley if I can’t be faffed to get any, dried is grand, or skip entirely (no Parsley Police will show up).
Variations—The Experiments (and, Erm, One Flop)
- I once threw in a handful of cherry tomatoes before baking—turned out fab, juicy little flavor bombs.
- Swapping in basil for parsley makes it a bit more Mediterranean, and somehow fancier.
- Tried orange zest instead of lemon once… not my favorite. Bit too sweet, I thought!
Do You Need Fancy Kit? Not Really
- A regular old baking dish. I’ve even used a rimmed baking tray lined with foil in a pinch.
- I say a brush for the butter mixture, but just use a spoon or, heck, your clean hands if you don’t mind a bit of mess (sometimes it’s more fun anyway).
- If you don’t have a zester, a box grater will do. Slightly more perilous for your knuckles, though—ask me how I know…
How’s Best To Store It? (If There’s Any Left!)
Pop leftovers in an airtight container in the fridge for up to two days. Though honestly, in my house, it never lasts more than a day—and cold, flaky cod is brilliant in a sandwich the next morning. Not that I’ve ever hidden the leftovers at the back of the fridge…
What To Serve With Baked Cod (My Two Pence)
I love serving this with buttery boiled potatoes and peas; my mum insists on white rice (to soak up all the lemony juices). Sometimes, if I’m feeling lazy, I just make some crusty bread and call it a night. Oh, and a wedge of extra lemon—always.
Pro Tips (AKA: Learn from My Wobbles)
- I once tried rushing the baking by cranking up the oven—ended up dry as old boots. Stick to the temp, even if you’re starving.
- Don’t pour all the lemon juice before baking; save some for after, it perks it right up.
- If your butter seizes up in the lemon juice, just give it a whisk—it’ll come together eventually.
Questions Folks Actually Ask Me All The Time
- Can I use frozen cod? Yep! Just thaw it first and pat it dry (seriously dry, otherwise it goes soupy).
- Is this really healthy? Hard to say, I suppose. It’s light and fresh and mostly made form things that sound healthy, but I wouldn’t bring it to a dietician picnic.
- What if I don’t like cod? Try haddock, pollock—someone I know likes it with tilapia, though I haven’t tried that personally.
- Can kids eat this? Mine do, as long as I don’t mention it’s fish until after they’ve licked their plates clean.
- Is it okay to prepare this ahead? I’ve mixed the topping ahead, but I wouldn’t bake the fish early—best straight from oven to table, I reckon.
Anyway, if you make it, let me know what you think (or what swaps you tried). And if you burnt yours the first time—welcome to the club. Happy baking!
Ingredients
- 4 cod fillets (about 140g/5oz each—haddock or pollock work fine if that’s what’s staring up at you from the fish counter)
- 2 tbsp olive oil (I’ve used rapeseed oil in a pinch, and it was totally fine)
- 2 tbsp butter, melted (skip it if you’re dairy-free; I have, and it’s still tasty—my gran swears by lurpak, but, you know, any butter will do)
- 3 garlic cloves, minced (I sometimes use one of those garlic pastes—no shame)
- 1 large lemon, zested and juiced (if you’ve only got limes, throw one in—it’s delicious!)
- Handful of fresh parsley, chopped (or a teaspoon of dried, if that’s hiding in your cupboard)
- Salt and pepper to taste (the saltier the better, honestly, but don’t tell my doctor)
- Pinch of smoked paprika, optional (adds warmth, but I forget half the time)
Instructions
-
1Preheat your oven to 200°C (that’s 400°F for my American mates). If it’s not hot enough, the cod can go a bit mushy—been there, done that.
-
2Pat the cod fillets dry with kitchen paper. This is one of those don’t-skip steps, trust me—it stops them going, well, soggy. Arrange them in a lightly greased baking dish or sheet.
-
3In a small bowl, mix together the olive oil, melted butter, minced garlic, lemon zest, and half the lemon juice. Give it a taste—add more lemon if you’re feeling zesty. I usually dunk a finger in… oops.
-
4Spoon or brush this glorious mixture all over the cod. Get it over the sides for those crispy bits.
-
5Season with salt, pepper, and smoked paprika (though honestly, I sometimes forget the paprika and nobody riots). Sprinkle with fresh parsley (save some for after baking if you want it to look a bit swankier).
-
6Bake for about 15 minutes, maybe a bit less if your fillets are thin—fish should flake easily with a fork. Don’t be alarmed if there’s a bit of liquid in the dish; that’s the cod doing its thing.
-
7Take it out, squeeze over the remaining lemon juice, and sprinkle with more parsley if you’ve still got some. Serve hot!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!
