Looking for a great baked cod recipe? This quick and easy recipe for Baked Lemon Herb Cod is simple but yields a rich, flavorful dish everyone will love.
Sometimes, you taste something – just a little bite of it – and it blows you away. That was the case with this dish. It was rich, buttery even (although there is no butter in the recipe), and absolutely mouthwatering.
This was a dinner that the kids devoured so fast that I did a double take. Really, this Baked Lemon Herb Cod was just that good.
The fish itself is good and full of flavor. I used thin wild-caught cod fillets that were on sale at my local grocery store. But that alone isn’t amazing.
It’s the pan sauce that you drizzle over everything that knocks this up a notch. Rich, garlicky and a little tart thanks to the lemon juice, it takes good fish and makes it extraordinary.
Another thing I love about this Baked Lemon Herb Cod recipe? It takes less than 25 minutes to make, which makes it absolutely perfect for those busy evenings when dinner needs to get on the table fast. I think you know the ones I’m talking about.
I served this with Basmati Rice Medley from Trader Joe’s (love that!), which I season with salt, pepper and sometimes some barbecue spice. The dish would go really well with a side of roasted broccoli.
And one more thing … this is totally economical too. This meal — including rice and a vegetable — can be made for well under $10. High flavor at a low cost? Love it.
- 1 lb cod fillets
- 1 1/2 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 2 cloves garlic , crushed and minced
- 1 tsp fresh thyme , lightly chopped
- sea salt
- Sweet Hungarian Paprika
Preheat the oven to 400 degrees. Get out a 9×13 glass baking dish.
Rinse the cod fillets under cool water and place in the baking dish. Drizzle with lemon juice and olive oil. Then sprinkle with garlic, thyme, salt, pepper and paprika. Try to divide the seasonings as equally as possible between the fish.
Bake for 13-17 minutes until the flesh is opaque in color. Serve with rice, spooning the juices from the pan over the fish and rice.
recipe adapted very slightly from EatBetterAmerica @ Tablespoon
Love this recipe?
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Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. Her latest cookbook is The Super Easy 5-Ingredient Cookbook, published by Rockridge Press, which focuses on quick, easy, from-scratch cooking for busy people. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.