Baked Cod Lemon Garlic

My neighbor brought over a bottle of local white wine one evening and somehow we ended up talking about the simplest dinners we could make in under thirty minutes. She mentioned baked cod, and I realized I'd been overcomplicating fish for years—pan-searing, worrying about flipping, the whole theatrical thing. That night I made it her way: fillets on a sheet, a quick lemon-garlic brush, into the oven while we poured drinks. The fish came out impossibly tender, barely needing a fork to break apart.

I made this for my sister after she mentioned wanting to eat lighter. She was skeptical about fish for some reason—maybe too many dry frozen fillets in her past—but one bite and she asked for the recipe immediately. Now she texts me pictures of her versions with different garnishes, adding bits of fresh dill or capers depending on her mood. It became this funny thing between us, proof that good food doesn't need to be complicated to feel special.

Ingredients

• Cod fillets (4, about 150g each): Look for bright, firm flesh that smells like clean ocean, not fishy. Thaw them gently in the fridge if frozen, and pat them very dry before cooking so they brown properly.
• Olive oil (2 tbsp): This carries all the flavor, so use something you'd actually taste—not the bottom-shelf bottle.
• Fresh lemon juice (1 tbsp): Squeeze it yourself if you can; bottled tastes thin and flat by comparison.
• Garlic (2 cloves, minced): Mince it finely so it softens into the oil during baking rather than burning into hard bits.
• Sea salt (1 tsp) and black pepper (½ tsp): Don't skimp here; these are doing the heavy lifting for seasoning.
• Paprika (½ tsp): Adds warmth and a whisper of color without overpowering the delicate fish.
• Dried parsley (1 tsp) or fresh (1 tbsp chopped): Fresh is brighter, but dried works fine and won't wilt as the fish cooks.
• Lemon slices and fresh parsley (for garnish): These feel optional until you realize they're what makes the plate look like you meant it.

Instructions

Get your oven ready:

Preheat to 200°C (400°F) and line a baking sheet with parchment paper or a light coating of nonstick spray. This one small step means you're never scraping fish off the pan afterward.

Build your marinade:

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, pepper, paprika, and parsley. Taste a tiny drop on your finger—it should taste bright and a little salty, not timid.

Prepare the fish:

Pat the cod fillets completely dry with paper towels; moisture is the enemy of browning and texture. Lay them on your prepared sheet in a single layer, leaving a little space between each one.

Coat with care:

Using a pastry brush or the back of a spoon, coat each fillet generously on both sides with the marinade. Don't be shy—this is where all your flavor lives.

Top with lemon:

Arrange thin lemon slices on top of each fillet. They'll soften in the heat and infuse the fish with subtle brightness.

Bake to perfection:

Slide the sheet into the oven for 15–18 minutes. The fish is done when it's opaque throughout and flakes apart with just a fork—no resistance, no translucent center.

Finish and serve:

Remove from the oven and sprinkle fresh parsley over the top if you have it. Serve immediately while it's hot and the fillets are still tender.

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There was a moment when my partner came home, saw what was cooking, and just sat down at the table without being asked. No phone, no distraction—just waiting for dinner to come out. That's when I realized this simple fish had become something we both looked forward to, no longer just fuel but an actual reason to gather.

What Makes This Work

Cod's mild, delicate flavor means it needs very little to shine. The lemon and garlic don't fight the fish; they just open it up. The oven method keeps everything tender because there's no aggressive heat directly touching the fillets—just gentle, even warmth that cooks the flesh through without drying it out. The parchment paper is honestly the unsung hero, holding in just enough moisture while letting the fish cook through.

Pairing Ideas

Serve this alongside whatever vegetables need eating that week—steamed broccoli, roasted asparagus, or sautéed spinach all feel at home on the plate. Rice or roasted potatoes ground the meal without fighting for attention. A simple green salad with vinaigrette cuts through the richness of the oil and makes the whole thing feel balanced.

Variations and Swaps

Haddock or halibut work beautifully if cod isn't available; adjust cooking time only slightly since they're similar in thickness. For extra warmth, add a pinch of chili flakes or red pepper to the marinade. A splash of white wine poured over the fillets before baking adds savory depth, though it's not necessary and will add a few minutes to the cooking time.

• Try fresh herbs like dill or tarragon instead of parsley for a completely different flavor direction.
• A light touch of lemon zest mixed into the oil adds concentrated citrus punch without extra moisture.
• Capers or a scatter of pine nuts on top add texture and surprise if you want to dress it up.

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This is the kind of recipe that sneaks into your regular rotation without much fanfare. Before long you're making it without checking the recipe, adjusting seasonings by feel, adding whatever looks good in the fridge. That's when you know it's truly yours.

Recipe FAQ

→ What is the best baking temperature for cod fillets?

Preheat the oven to 200°C (400°F) for even baking, ensuring cod cooks through while staying tender.

→ How can I prevent cod from drying out?

Brushing the fillets with olive oil and lemon-garlic marinade keeps the fish moist and flavorful during baking.

→ What can I use instead of cod?

Haddock or halibut are great alternatives that work well with the same seasoning and baking method.

→ Can I add extra flavor to this dish?

Yes, sprinkle chili flakes or drizzle white wine over fillets before baking for added depth.

→ How do I know when the fish is done?

When the cod turns opaque and flakes easily with a fork, it’s perfectly baked and ready to serve.