Description
This Baked Cod Recipe with Lemon and Garlic features perfectly seared cod fillets coated in a flavorful blend of spices and flour, then baked to flaky perfection with a zesty lemon and garlic sauce. Finished with fresh parsley, this Greek-inspired dish is light yet rich, perfect for a quick and elegant meal.
Ingredients
Scale
Fish and Herbs
- 1.5 lb Cod fillet pieces (4–6 pieces)
- 1/4 cup chopped fresh parsley leaves
Lemon Sauce
- 5 tbsp fresh lemon juice
- 5 tbsp extra virgin olive oil
- 2 tbsp melted butter
- 5 garlic cloves, minced
For Coating
- 1/3 cup all-purpose flour
- 1 tsp ground coriander
- 3/4 tsp sweet Spanish paprika
- 3/4 tsp ground cumin
- 3/4 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F (204 degrees C) to ensure it’s hot and ready for baking the cod.
- Prepare Lemon Sauce Base: In a shallow bowl, combine fresh lemon juice, extra virgin olive oil, and melted butter. Mix well but do not add garlic yet—set this mixture aside for coating the fish.
- Mix Coating Ingredients: In a separate shallow bowl, whisk together all-purpose flour, ground coriander, sweet Spanish paprika, ground cumin, salt, and black pepper. This spice-flour mix will give a flavorful crust to the cod.
- Coat the Fish: Pat the cod fillets dry with paper towels. Dip each piece first into the lemon sauce mixture, then dredge it into the flour and spice mixture, ensuring an even coating. Shake off any excess flour. Keep the leftover lemon sauce mixture for later use.
- Sear the Cod: Heat 2 tablespoons of olive oil in a cast iron skillet or an oven-safe pan over medium-high heat. When the oil starts shimmering (but not smoking), carefully add the coated fish pieces. Sear each side for about 2 minutes to develop a lovely golden color without cooking the fish through. Remove the skillet from heat once searing is complete.
- Add Garlic and Bake: To the reserved lemon sauce, stir in the minced garlic. Drizzle this garlic-infused sauce evenly over the seared fish fillets in the skillet. Transfer the skillet to the preheated oven and bake for about 10 minutes, or until the fish flakes easily with a fork. Start checking at 8 minutes to avoid overcooking.
- Finish and Serve: Remove the skillet from the oven and sprinkle chopped fresh parsley over the top for a bright, fresh finish. Serve immediately for the best flavor and texture.
Notes
- Serving suggestions: Enjoy this baked cod immediately with Lebanese rice and either a Mediterranean chickpea salad or a traditional Greek salad for a complete meal.
- Cook’s Tip: To achieve better color and texture, sear the fish first before baking. Use a fish spatula to carefully flip the fillets without breaking them.
- Leftover Storage: Cool any leftovers slightly before placing them in a shallow glass container with a tight-fitting lid. Refrigerate for 2 to 3 days or freeze for up to one month, although freezing is not recommended as it may alter the fish’s texture.
Nutrition
- Serving Size: 1 fillet (approx. 120 g)
- Calories: 290
- Sugar: 0.5 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10.5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 70 mg
