Baked Cod Recipe
My Baked Cod Recipe is an oven-friendly, gluten-free, low-carb, protein-rich seafood dish that’s healthy, easy, and downright delicious.
I’ve always loved cod—its mild flavor and flaky texture remind me of summer nights by the beach. This baked cod recipe brings together simple ingredients—fresh cod fillets, bright lemon, garlic, and herbs—into a flavorful meal perfect for busy weeknights or a cozy Sunday dinner. I first experimented with this dish when my granddaughter declared fish “too fishy,” and now it’s her favorite! Beyond tasty, cod offers about 20 grams of lean protein per serving and is rich in B vitamins and iodine. Whether you’re feeding a family of four or hosting friends, this seafood delight fits gluten-free and low-carb lifestyles without sacrificing flavor.
H2 Why You’ll Love This Recipe
• Speedy prep—ready in under 30 minutes from fridge to table
• Oven-friendly—hands-off cooking frees you to set the table
• Healthy powerhouse—protein-rich, low in fat, packed with nutrients
• Gluten-free and low-carb—fits a variety of dietary needs
• Versatile seasoning—swap herbs or spices to suit your mood
• Family-approved—even picky eaters adore this mild, buttery dish
• Budget-friendly—fresh or frozen cod works great, stretching your grocery dollar
• Crowd-pleaser—elegant enough for guests yet casual for weeknights
H2 Ingredients
• 4 cod fillets (6 ounces each; wild-caught if possible, or brand like North Atlantic Seafood Co.)
• 2 tablespoons extra-virgin olive oil (California-based brand recommended)
• 3 cloves garlic, minced (or 1½ teaspoons jarred for convenience)
• 1 lemon, zested and juiced (look for firm, bright-skinned lemons)
• 1 teaspoon dried oregano or 1 tablespoon fresh, chopped
• ½ teaspoon smoked paprika (optional—but adds a subtle smoky note)
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley (for garnish)
• Lemon wedges, for serving
Tip: If using frozen cod, thaw overnight in the fridge and pat dry to avoid watery sauce. For an herby twist, swap oregano for fresh dill or tarragon.
H2 Directions
-
Preheat your oven to 400°F (200°C).
Let the rack sit in the center—this ensures even baking and perfect browning. -
In a small bowl, whisk together olive oil, garlic, lemon zest, lemon juice, oregano, paprika, salt, and pepper.
You’ll notice the oil emulsifies slightly—this coats the fish beautifully. -
Place cod fillets in a shallow baking dish, skin-side down if skin-on.
Drizzle the lemon-garlic mixture evenly over each fillet. -
Let the fish marinate at room temperature for 10–15 minutes.
This brief rest jump-starts flavor absorption without sogginess. -
Slide the dish into the preheated oven and bake for 12–15 minutes.
Flip one fillet gently—when it flakes easily and is opaque, it’s done. -
Remove from oven, sprinkle chopped parsley over the top, and let rest for 2 minutes.
Resting locks in juices and makes the cod extra tender. -
Serve with lemon wedges alongside a simple salad or steamed veggies.
Don’t forget crusty bread or cauliflower rice for soaking up that zestful sauce!
H2 Servings & Timing
Yield: Serves 4 people.
Prep Time: 10 minutes (plus 10–15 minutes marinating)
Cook Time: 12–15 minutes
Total Time: 35 minutes from start to finish
H2 Variations
• Mediterranean Style: Add diced tomatoes, olives, and capers before baking.
• Pesto-Topped: Spread a thin layer of basil pesto over each fillet for extra herb flavor.
• Keto Twist: Replace lemon juice with a drizzle of garlic-infused butter for richness.
• Spicy Kick: Sprinkle red pepper flakes or cayenne over the marinade.
• Citrus Trio: Mix equal parts lemon, lime, and orange juice for a zesty medley.
H2 Storage & Reheating
Refrigerator: Store cooled leftovers in an airtight container for up to 3 days.
Freezer: Freeze cooked fillets in a zip-top bag for up to 2 months—seal tightly to prevent freezer burn.
Reheating: Thaw overnight in the fridge. Reheat gently in a 325°F oven for 8–10 minutes or until warmed through; avoid microwave if you prefer a firm texture.
Make-Ahead Tip: Marinate the cod up to 2 hours ahead, cover, and refrigerate—let it come to room temperature before baking.
H2 Notes
I’ve tested this recipe under cloudy Seattle skies and sunny Florida afternoons—temperature changes can affect cooking time by a minute or two. If your fillets are extra-thick, add a couple minutes to the bake. Conversely, if they’re thin, peek in at the 10-minute mark to avoid overcooking. For crisp edges, broil on high for 1 minute at the end—just keep a close eye!
H2 FAQs
Q: Can I use other fish instead of cod?
A: Absolutely—tilapia, haddock, or halibut work well; adjust bake time by thickness.
Q: How do I know when cod is fully cooked?
A: The flesh turns opaque and flakes easily with a fork—no translucent spots should remain.
Q: Is this dish suitable for meal prep?
A: Yes, baked cod holds up nicely in meal-prep containers for lunches up to 3 days in the fridge.
Q: Can I skip the oil and use butter?
A: You can, though olive oil keeps it lighter—use melted butter for a richer, low-carb version.
Q: My cod was watery—how can I prevent that?
A: Pat fillets very dry before seasoning. If frozen, thaw in the fridge overnight on a rack to drain excess liquid.
Q: Any suggestions for side dishes?
A: Roasted asparagus, garlic mashed cauliflower, or a quinoa salad are all terrific companions.
Q: What if I only have lime, not lemon?
A: Lime works fine—expect a slightly tangier, tropical note.
H2 Conclusion
This baked cod recipe brings seafood night into your weekly rotation with minimal fuss and maximum flavor. Light, healthy, and versatile, it hits all those checkboxes—gluten-free, low-carb, protein-packed, and simply delicious. Give it a try tonight, let me know how it turned out, and don’t forget to explore more of my easy, healthy recipes like Pan-Seared Salmon with Dill Sauce or Sheet-Pan Veggie Medley. Enjoy!
Baked Cod Recipe
Ingredients
- 4 cod fillets (6 ounces each) wild-caught if possible, or brand like North Atlantic Seafood Co.
- 2 tablespoons extra-virgin olive oil California-based brand recommended
- 3 cloves garlic minced (or 1½ teaspoons jarred for convenience)
- 1 lemon zested and juiced look for firm, bright-skinned lemons
- 1 teaspoon dried oregano or 1 tablespoon fresh, chopped
- 1/2 teaspoon smoked paprika optional—but adds a subtle smoky note
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper freshly ground
- 2 tablespoons chopped fresh parsley for garnish
- Lemon wedges for serving
Instructions
- Preheat your oven to 400°F (200°C). Let the rack sit in the center for even baking and perfect browning.
- In a small bowl, whisk together olive oil, garlic, lemon zest, lemon juice, oregano, paprika, salt, and pepper until emulsified.
- Place cod fillets in a shallow baking dish, skin-side down if applicable, and drizzle the lemon-garlic mixture evenly over each fillet. Let the fish marinate at room temperature for 10–15 minutes.
- Slide the dish into the preheated oven and bake for 12–15 minutes until the fish flakes easily and is opaque. Sprinkle chopped parsley over the top and let rest for 2 minutes.
- Serve the baked cod with lemon wedges alongside a simple salad or steamed veggies. Enjoy!
