Baked Cod With Lemon Recipe

Overview

This baked cod with lemon recipe turns mild cod fillets into a light, flavorful dinner with very little preparation. The fish is seasoned with garlic, lemon zest, lemon juice, olive oil, salt, and black pepper, then baked until the centers are opaque and flake easily.

Use fillets of a similar thickness so they finish at the same time. Thin pieces may need only 10 to 12 minutes, while thick center-cut fillets can take closer to 18 minutes. Serve the cod straight from the oven with the pan juices spooned over the top.

Ingredients

• 4 cod fillets, 6 ounces each and about 1 to 1 1/4 inches thick, fresh or thawed
• 1 tablespoon extra-virgin olive oil, plus more for the baking dish
• 1 medium lemon
• 2 garlic cloves, finely grated or minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon sweet paprika
• 2 tablespoons unsalted butter, cut into 4 small pieces
• 2 tablespoons chopped fresh parsley
• Lemon wedges, for serving

How to make it

1. Heat the oven and prepare the dish. Arrange a rack in the center of the oven and heat it to 400°F. Lightly oil a 9-by-13-inch baking dish or a rimmed baking sheet. If the cod is frozen, thaw it completely in the refrigerator, then pat it very dry with paper towels. Removing surface moisture helps the seasoning adhere and keeps the fish from baking in excess liquid.

2. Make the lemon seasoning. Finely grate 1 teaspoon of zest from the lemon, then cut the lemon in half and squeeze 1 tablespoon of juice. In a small bowl, stir together the olive oil, lemon zest, lemon juice, garlic, salt, pepper, and paprika.

3. Season the cod. Place the fillets in the prepared dish with a little space between them. Rub or spoon the lemon mixture over the top and sides of each piece. Set one piece of butter on top of each fillet. The butter melts into the lemon and garlic mixture as the cod cooks.

4. Bake the fish. Bake uncovered for 12 to 16 minutes, depending on the thickness of the fillets. Start checking at 12 minutes. The cod is ready when the thickest part is opaque rather than translucent, separates into large moist flakes when pressed gently with a fork, and feels firm but still springy. If you use an instant-read thermometer, the center should reach 145°F.

5. Finish and serve. Sprinkle the baked cod with parsley. Spoon the buttery lemon juices from the dish over each fillet and serve with lemon wedges. If the fish is cooked but the topping has not browned, place it under the broiler for 30 to 60 seconds, watching closely so the garlic does not burn.

Expert tips

• Choose evenly sized fillets: Cod fillets vary widely in thickness. Arrange thinner pieces toward the edge of the dish and check them first so they do not overcook while thicker pieces finish.
• Do not skip drying: Wet fish releases more liquid and can taste bland even when the seasoning is correct. Pat both sides dry before adding the lemon mixture.
• Use frozen cod confidently: Thaw it overnight in the refrigerator. For a faster thaw, keep the fish sealed in a leakproof bag and place it in cold water, changing the water every 30 minutes; dry it thoroughly afterward.
• Make it dairy-free: Replace the butter with another tablespoon of olive oil. The topping will be less rich but still bright and savory.
• Swap the herbs: Use 1 teaspoon of dried parsley, 1 tablespoon of chopped dill, or 1 tablespoon of chopped chives. Add delicate fresh herbs after baking for the cleanest flavor.
• If the cod seems watery: The fillets may have released excess moisture, especially if previously frozen. Pour off some of the liquid, return the fish to the oven for 2 to 3 minutes, and avoid covering the dish.
• If the fish is dry: It likely baked too long or the fillets were thinner than expected. Begin checking early next time, and take the cod out as soon as the thickest part turns opaque and flakes.

Serving and storage

Serve the cod with roasted vegetables, rice, couscous, or crusty bread for soaking up the lemon-butter juices. For an easy vegetable side, pair it with lemon garlic green beans. Baked potato wedges also make a substantial accompaniment and can cook in the oven while the cod is prepared.

Refrigerate leftovers in a covered container within 2 hours of cooking and use them within 3 days. Reheat gently in a 300°F oven, covered with foil, until warmed through; a splash of water or a little olive oil helps prevent the fish from drying out. You can also flake cold leftovers into salads, grain bowls, or sandwiches.

Frequently asked questions

How long should cod bake at 400°F?

Cod fillets about 1 to 1 1/4 inches thick usually take 12 to 16 minutes at 400°F. Thin fillets may finish in 10 to 12 minutes, while thicker pieces may need 18 minutes. Check the thickest part rather than relying only on the clock.

How can I tell when baked cod is done?

The center should look opaque instead of translucent, and the fish should separate into large moist flakes when gently pressed with a fork. An instant-read thermometer should register 145°F in the thickest part.

Can I use frozen cod for this recipe?

Yes. Thaw the cod completely before baking, preferably overnight in the refrigerator. Pat it very dry because thawed fish can release extra moisture during cooking.

Why did my baked cod turn out watery?

Cod, particularly previously frozen cod, can release water as it cooks. Pat the fillets dry, leave space between them, avoid covering the dish, and pour off excess liquid before briefly returning the fish to the oven if needed.

Can I prepare lemon baked cod ahead of time?

You can mix the seasoning and prepare the baking dish several hours ahead, but assemble and bake the fish close to serving time for the best texture. Cooked leftovers keep refrigerated for up to 3 days.

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