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Baked Cod with Lemon

Baked Cod with Lemon is a simple, healthy meal using olive oil, garlic, lemon juice and capers to create a sweet and salty sauce for fresh cod. This is a great way to incorporate the Mediterranean diet into your meals! 

Baked Cod with Lemon with fresh parsley

BAKED COD WITH LEMON

I realized recently that I do not have nearly enough seafood recipes on my site. My family tends to eat seafood at least once a week and I know a lot of you do too.

Today’s Baked Cod with Lemon is one of my favorite ways to make cod. You guys have gone crazy for this Air Fryer Cod and this Pan Seared Garlic Butter Cod

My favorite part of this recipe is the sweet lemon mixed with the earthy olive oil and the salty capers. If you love chicken piccata, this recipe is for you! 

As someone who eats a lot of Mediterranean food, seafood is something I try to incorporate more and more into my families diet. We often eat this Baked Cod with Lemon, Black Sea Bass Recipe and this Mediterranean Salmon recipe on repeat. 

If you know anything about the Mediterranean diet you know that seafood is a big part of that way of eating.

I have talked to many people that struggle to make seafood dishes that their whole family will eat, but today’s Cod Recipe is one I think will change that. 

Baked Cod with Lemon on teal platter

WHAT INGREDIENTS ARE IN BAKED COD?

COD: Cod is a fish I really enjoy for many reasons. It is light, healthy and easy to prepare.

I find it to not give off a fishy smell when I cook it which is a plus.

The cod I used is from Sitka Salmon Shares and is fresh wild caught from Alaska.

They ship it directly as part of a Community Supported Fishery, which entitles me to a “share” of the catch of one of their wonderfully awesome fishing families in Alaska.

If you live in an area that doesn’t get fresh fish {like me in Ohio} check them out! Use my code  CedarSpoon for $25 off your first order in 2019. 

LEMON SAUCE: The lemon sauce is my favorite part of this dish.

It uses olive oil, butter, garlic and lemon juice. It is rich, flavorful and the perfect sauce for flaky, buttery cod. 

CAPERS: I don’t know about you, but I have a serious love for capers.

I am a salty food girl- pickles, olives, banana peppers, you name it. I love the salty, earthy flavor that those tiny capers give to a dish. 

FRESH PARSLEY: I am currently growing Italian parsley in my garden and I love it.

It pairs perfectly as a finishing touch on this cod recipe.

Fresh herbs are always a great way to finish of your dishes! 

SPICES: Today’s Baked Cod with Lemon and Capers uses sweet paprika, oregano and basil. The combination is wonderful with the sauce. 

Baked Cod with Lemon Above shot

HOW TO COOK BAKED COD IN THE OVEN? 

This recipe couldn’t be easier. I start by using a cast iron skillet on the stove to quickly sear the front and back of the cod for about 2 minutes on each side.

I then transfer that skillet into a preheated oven to 400 degrees F. Cod cooks quickly and is usually done in about 9-10 minutes. 

HOW DO I KNOW IF BAKED COD IS DONE?

When cod is done the fish will turn opaque and will flake easily with a fork. The safe internal temperature for cooked fish is 145°F.

Baked Cod with Lemon in a cast iron skillet

HOW DO I REHEAT COD?

I like to eat my fish fresh when I cook it but sometimes that isn’t an option or you have leftovers.

When it comes to reheating fish you want to make sure you do it the right way so you don’t dry it out.

Cook’s Illustrated has a nice tutorial on how to reheat fish that I use and have included below. 

Place the fillets on a wire rack set in a rimmed baking sheet, cover them with foil (to prevent the exteriors of the fish from drying out), and heat them in a 275-degree oven until they register 125 to 130 degrees, about 15 minutes for 1-inch-thick fillets (timing varies according to fillet size). 

Baked Cod with Lemon close up with capers

WHAT VARIATIONS CAN I MAKE TO THIS COD RECIPE?

  • This recipe uses butter and I know some people try to avoid that. You can substitute the butter with additional olive oil or ghee in its place. The butter just helps give the sauce a rich flavor. 
  • There are some great additions you could add to this dish. Some that I enjoy are artichoke hearts, olives, roasted red peppers and sun-dried tomatoes
  • Beans would be a nice addition as well. I like chickpeas or white beans. 
  • Serve this cod over pasta, like an angel hair or linguine. You could also serve it over zoodles or even rice. 
  • Before placing the cod in the oven you could sprinkle parmesan or mozzarella cheese over the cod. Cheese makes everything better, right?

 Baked Cod with Lemon and Capers with logo

WHAT GOES WITH BAKED COD WITH LEMON BUTTER?

I like to pair simple sides with my baked cod along with some fresh bread to soak up that yummy lemon butter sauce. 

SALADS:

Lemon Arugula Salad with Pine Nuts 

Fattoush Salad 

Kale Salad 

SIDES: 

Garlic Green Beans 

Parmesan Roasted Broccoli 

Za’atar Roasted Carrots 

Baked Cod with Lemon on teal platter

Baked Cod with Lemon

Yield: 4-6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Baked Cod with Lemon is a simple, healthy meal using olive oil, garlic, lemon juice and capers to create a sweet and salty sauce for fresh cod. This is a great way to incorporate the Mediterranean diet into your meals!

Ingredients

  • 4 skinless 1 1/2-inch thick cod fillets, about 6 ounces each
  • 4 garlic cloves, minced
  • 6 ounces of capers

For the Lemon Sauce

  • 2 lemons, juiced
  • 1/4 cup olive oil, divided
  • 2 Tablespoons butter, melted

For the crust

  • 1/2 cup flour
  • 1 teaspoon sweet paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Garnishes

  • Fresh Italian parsley, chopped

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Place two shallow bowls on the counter. In one combine the lemon sauce ingredients: the lemon juice, 2 Tablespoons olive oil and butter. Stir until combined and set aside.
  3. In the other shallow bowl mix together the flour, paprika, oregano, basil, salt and pepper and set aside.
  4. Pat each of the cod pieces dry and then coat both sides with the lemon sauce and then the flour mixture.
  5. Shake any excess flour mixture off of the cod and place it on a plate. Repeat for each of the cod filets.
  6. In a large cast iron or non-stick skillet heat the remaining 2 Tablespoons olive oil over medium heat. Add the garlic and saute for 1 minute or until the garlic is just fragrant.
  7. Place each cod filet in the skillet and cook on both sides for two minutes each.
  8. Turn the heat off, stir in the capers and the remaining lemon juice sauce and place the skillet in the oven and bake for 8-10 minutes or until the cod is opaque and flakes easily with a fork, or reachers an internal tempeature of 145 degrees F.
  9. Garnish with Italian parsley and serve immediately.

Notes

Store leftovers in a glass tupperware container after cooled. It will hold up for about 2 to 3 days.

To reheat the cod: To reheat thicker fish fillets: Place the fillets on a wire rack set in a rimmed baking sheet, cover them with foil and heat them in a 275-degree oven until they register 125 to 130 degrees, about 15 minutes for 1-inch-thick fillets (timing varies according to fillet size).

Today’s post is in partnership with Sitka Salmon Shares who provides me with a shipment of their seafood to try. As always, all opinions are 100% my own. 

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JD

Sunday 2nd of October 2022

This recipe is not clear as to the division of olive oil (cups vs. tablespoons) and the directions for sautéing the garlic result in burned garlic.

Julia

Monday 3rd of October 2022

In the directions of the recipe it says the following for how to divide the olive oil and for garlic you always want to watch it and saute just it is starting to get fragrant. If you over cook it, it will burn.

Place two shallow bowls on the counter. In one combine the lemon sauce ingredients: the lemon juice, 2 Tablespoons olive oil and butter. Stir until comined and set aside. In the other shallow bowl mix together the flour, paprika, oregano, basil, salt and pepper and set aside. Pat each of the cod pieces dry and then coat both sides with the lemon sauce and then the flour mixture. Shake any excess flour mixture off of the cod and place it on a plate. Repeat for each of the cod filets. In a large cast iron or non-stick skillet heat the remaining 2 Tablespoons olive oil over medium high heat. Add the garlic and saute for 2 minutes.

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