Baked Cod with Lemon ~ Food Buddy

This baked cod recipe features tender white fish in a zesty lemon garlic sauce that comes together in just 30 minutes. Learn how to bake cod perfectly with this technique for flaky, flavorful results.

Here’s a home-run weeknight dinner that surprised me: this lemon garlic baked cod! To be honest, I spent years avoiding cod because I wasn’t sure how it would go over with my family. But this white fish is mild, tender, and buttery in flavor.

The secrets are pretty simple: high heat, a bright lemon-garlic sauce, and knowing exactly when to pull it from the oven. As someone who loves Mediterranean diet recipes, it’s become part of my weeknight rotation: and everyone always cleans their plates!

What Does Cod Taste Like?

If you’re on the fence about cod, I was once there too. Turns out, cod has a mild, pure flavor without much of a “fishy” aftertaste. In fact, it’s even more mild than salmon. It’s a great starting point for people who think they don’t like fish. Cod has a firm texture, with large flakes, and is typically firmer than other white fish like tilapia or halibut.

Cod is very versatile and works in many different types of preparations: like baked, pan fried, grilled, and in fish tacos (my favorite!).

5 Star Reader Reviews

“I made this for dinner tonight, and my husband and I loved it! So good!” -Melissa

“Quick and easy to make, delicious to eat. Plenty of protein to go with the flavor.” -Kim

Key Ingredients You’ll Need

This recipe keeps things simple! Once you’ve got that cod, there are minimal ingredients:

Cod fillets: Look for 1½ pounds total, and again: the fillets should be relatively uniform in thickness if possible.
Lemon juice and zest: Fresh lemon is required: it brings a zingy brightness.
Garlic and shallot: These aromatics build a savory foundation. Mince both finely so they distribute evenly.
Dried oregano: This adds an herbal, slightly Mediterranean note that pairs well with the lemon and garlic. If you have fresh oregano, you can use about 1 tablespoon in place of the dried.
Smoked paprika: Just a sprinkle adds subtle depth and a beautiful color on top of the fish.
Olive oil: This heart-healthy cooking oil is my go-to for baking fish: I also use it in my popular baked salmon and baked tilapia recipes.

How to Buy Great Cod

The most important part of making great baked cod? Start with a great piece of fish. We’ve been burned with a few bad pieces of cod, so here’s what to know:

Fresh fish tends to be best. Some frozen cod we’ve tried has been sub-par, with a fishy aftertaste and watery texture. If you can, nab a piece from your local fish counter.
Buy wild caught if possible. Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see this Seafood Watch Consumer Guide.
Look for even fillets. This ensures even cooking and prevents those thin tail ends from overcooking when the thick parts aren’t done.

How to Make Baked Cod

Baked cod is one of the simplest ways to prepare this delicately-flavored fish! It comes out tender and seasoned to perfection. There are just a few things to note (or jump to the recipe below):

Let your fish come to room temp before baking. You can do this while the oven preheats; just pull the fish out the fridge. Cooking it from room temperature helps to ensure even cooking.
Season the fish with salt and pepper. Sprinkle the salt and pepper right onto the fish.
Cover with seasoning. This recipe features a lemon garlic sauce made with olive oil, lemon juice, zest, minced garlic, shallot and dried oregano.
Bake at 400°F. High heat bakes it to perfection.
Bake 17 to 20 minutes, or until the internal temperature is 130°F. Cod is not nearly as touchy as salmon, so you can approximate without a thermometer. Cook until it is just flaky!

Seasoning Variations

Want to mix it up a little? There are some great other seasoning variations to try! Skip the lemon garlic sauce and add these seasonings along with the specified quantities of olive oil and salt:

Mexican-Style Cod: Skip the lemon-garlic sauce and toss the cod with 2 tablespoons of my Fish Taco Seasoning before baking. Serve with Fish Taco Slaw and warm tortillas.
Cajun Cod: Paint the fish with olive oil and coat with 1 to 2 tablespoons of homemade Cajun seasoning. This gives you a spicy, bold flavor that pairs perfectly with rice.
Blackened Cod: Use Blackened seasoning for a milder version of the Cajun approach.
Parmesan Crusted Cod: Substitute cod for tilapia in my Parmesan Crusted Tilapia recipe.

For more with this fish, try more of my favorite 20 Cod Recipes, like Quick Cod Fish Tacos or my popular Pan Fried Cod.

What to Serve with Baked Cod

This fish is weeknight-friendly enough that sides don’t need to be complicated. I usually have something cooking on the stovetop or make a fresh salad while the cod bakes:

Try easy salads like arugula salad or kale salad.
Make grains like seasoned quinoa, polenta, or jade rice.
Whip up my ultimate sauteed vegetables, sauteed peppers or sauteed peppers and onions on the stovetop
Mix up super-quick sauteed cabbage or peas with lemon.

Storage and Reheating

Leftover baked cod stores well. Refrigerate leftovers for up to 3 days. To reheat, place in a 300°F oven for about 10 minutes, covered with foil. You can also flake the leftover cod into pasta or a grain bowl, or make it into something like a Salmon Salad Sandwich (but with cod).

I don’t recommend freezing cod because the texture breaks down when thawed.

Dietary Notes

This baked cod recipe is gluten-free, pescatarian and dairy-free.