Mediterranean Baked Cod with Lemon & Garlic
Tender, flaky cod baked with lemon, garlic, olive oil, and warm Mediterranean spices. This simple dish is ideal for anyone who feels intimidated by cooking fish, with a short ingredient list and minimal prep.
Servings: 4 · Prep: 10 minutes · Cook: 12–15 minutes
Ingredients
4 cod fillets, approximately 150–175 g each
3 tbsp extra-virgin olive oil
3 garlic cloves, minced
1 lemon, zest and juice
1 tsp ground coriander
¾ tsp sweet paprika
½ tsp ground cumin
¼ tsp ground turmeric
½ tsp salt, or to taste
¼ tsp freshly ground black pepper
2 tbsp fresh parsley, chopped
Lemon wedges, for serving
Method
1. Preheat the oven to 400°F / 200°C. Lightly grease a baking dish large enough to hold the cod in a single layer.
2. Pat the cod fillets dry with paper towel.
3. In a small bowl, combine the olive oil, garlic, lemon zest, lemon juice, coriander, paprika, cumin, turmeric, salt and pepper.
4. Place the fish in the prepared baking dish and spoon the seasoned olive oil mixture over each fillet.
5. Bake for approximately 12–15 minutes, depending on the thickness of the fish, until the cod is opaque, flakes easily, and reaches an internal temperature of 145°F / 63°C.
6. Spoon the cooking juices over the fish and sprinkle with fresh parsley.
7. Serve immediately with lemon wedges.
Why We Love This Recipe
Cod has a mild flavour and delicate texture, making it a versatile choice for members who are just beginning to cook more fish. Lemon, garlic and spices add plenty of flavour without overpowering it.
Notes:
- Add cherry tomatoes, olives or capers to the baking dish for extra Mediterranean flavour. A pinch of chilli flakes is lovely if you prefer a little heat.
- Haddock, halibut or another firm white fish can be substituted. Adjust the cooking time according to the thickness of the fillets.
- Pair with a Greek salad, roasted vegetables, couscous or lemony chickpeas for an additional source of plant protein.
- Prepare the spice mixture ahead of time, but add the lemon juice to the fish shortly before cooking. Refrigerate leftovers promptly and enjoy within 3–4 days.
Fish School Tip: The thickness of a fish fillet matters more than its weight when estimating cooking time. Check thinner pieces earlier to avoid overcooking.
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