PREP TIME: 10 MINS | COOK TIME: 12 MINS | TOTAL TIME: 22 MINS | SERVINGS: 5 people
We seldom have fish at home. My kids are super picky, and they have a shortlist of fish dishes that they eat. Their favourite is this baked cod with lemon and garlic. This pairs well with Lebanese rice, Mediterranean chickpea salad, or traditional Greek salad, and it is a flash to make!
INGREDIENTS
¼ c. chopped fresh parsley leaves
1.5 pounds Cod fillet pieces, 4-6 pieces
Lemon Sauce:
2 tablespoons melted butter
5 tablespoons extra virgin olive oil
5 garlic cloves, minced
5 tbsp fresh lemon juice
Coating:
1 tsp ground coriander
⅓ c. all-purpose flour
¾ tsp ground cumin
¾ tsp salt
½ tsp black pepper
¾ tsp sweet Spanish paprika
How to make Baked Cod Recipe with Lemon and Garlic
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: In a shallow bowl, combine the lemon juice, olive oil, and melted butter. Set aside.
Step 3: Place the all-purpose flour, spices, salt, and pepper in a different shallow bowl. Mix well until combined and set aside.
Step 4: make sure to pat dry the fish, then dip it in the lemon sauce and dredge in the flour mixture. Shake the excess flour off. Keep the lemon sauce for later.
Step 5: In a cast-iron skillet or oven-safe pan, heat 2 tbsp olive oil over medium-high heat. Add the fish to the pan once the oil is shimmering but not smoking. Sear the fish on all sides for about 2 minutes per side enough to give them some colour. Make sure to not completely cook the fish. Set the fish aside when done.
Step 6: Add the minced garlic to the rest of the lemon sauce. Whisk well, then drizzle it on the entire fish fillets.
Step 7: Place in the preheated oven and bake for about 10 minutes or until the fish flakes easily using a fork. Make sure to check the fish earlier.
Step 8: Take the fish out of the oven when done and serve garnished with some chopped parsley. Enjoy!
NOTES:
Pair this baked cod with Lebanese rice, Mediterranean chickpea salad, or traditional Greek salad.
Keep any leftover in a shallow glass container with a tight lid and place it in the fridge for 2 to 3 days. You can also freeze the cod for up to a month.
NUTRITION FACTS:
Calories: 319.3kcal, Carbohydrates: 9.6g, Protein: 25.8g, Fat: 19.8g, Saturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 70.6mg, Sodium: 466.1mg, Potassium: 641.5mg, Fiber: 1.2g, Sugar: 0.5g, Vitamin A: 603.3IU, Vitamin C: 14.2mg, Calcium: 45.3mg, Iron: 1.7mg
Ingredients
- ¼ c. chopped fresh parsley leaves
- 1.5 pounds Cod fillet pieces, 4-6 pieces
- Lemon Sauce:
- 2 tablespoons melted butter
- 5 tablespoons extra virgin olive oil
- 5 garlic cloves, minced
- 5 tbsp fresh lemon juice
- Coating:
- 1 tsp ground coriander
- ⅓ c. all-purpose flour
- ¾ tsp ground cumin
- ¾ tsp salt
- ½ tsp black pepper
- ¾ tsp sweet Spanish paprika
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: In a shallow bowl, combine the lemon juice, olive oil, and melted butter. Set aside.
Step 3: Place the all-purpose flour, spices, salt, and pepper in a different shallow bowl. Mix well until combined and set aside.
Step 4: make sure to pat dry the fish, then dip it in the lemon sauce and dredge in the flour mixture. Shake the excess flour off. Keep the lemon sauce for later.
Step 5: In a cast-iron skillet or oven-safe pan, heat 2 tbsp olive oil over medium-high heat. Add the fish to the pan once the oil is shimmering but not smoking. Sear the fish on all sides for about 2 minutes per side enough to give them some colour. Make sure to not completely cook the fish. Set the fish aside when done.
Step 6: Add the minced garlic to the rest of the lemon sauce. Whisk well, then drizzle it on the entire fish fillets.
Step 7: Place in the preheated oven and bake for about 10 minutes or until the fish flakes easily using a fork. Make sure to check the fish earlier.
Step 8: Take the fish out of the oven when done and serve garnished with some chopped parsley. Enjoy!
Notes
Pair this baked cod with Lebanese rice, Mediterranean chickpea salad, or traditional Greek salad. Keep any leftover in a shallow glass container with a tight lid and place it in the fridge for 2 to 3 days. You can also freeze the cod for up to a month.
