• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

Sarah's Cucina Bella | Quick and easy recipes from scratch

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
  • Home
  • About
  • Recipes
  • Travel
  • Books
    • 2019 Reading List
    • 2018 Book Challenge
    • 2017 Book Challenge
  • Work with Me
  • Contact
You are here: Home / Recipes / dinner / Fabulous Fish: Baked Lemon Herb Cod Recipe

Fabulous Fish: Baked Lemon Herb Cod Recipe

December 10, 2009 by Sarah Walker Caron

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.

Print Recipe
5 from 1 vote

Baked Lemon Herb Cod Recipe

Prep Time5 mins
Cook Time17 mins
Total Time22 mins
Author: Sarah Walker Caron

Ingredients

  • 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
  • pepper
  • Sweet Hungarian Paprika

Instructions

  • 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.
  • Devour.

Notes

recipe adapted very slightly from EatBetterAmerica @ Tablespoon

Love this recipe?

Then you’ll want to check out my cookbook, The Super Easy 5-Ingredient Cookbook, coming on September 18, 2018 from Rockridge Press. It’s all about cooking well, easily and simply. It’s filled with easy, accessible recipes that the whole family will love. We’re talking one-pan, 30-minute and no-cook recipes for every meal of the day.

Interested? It’s available for pre-order now.

Sarah Walker Caron
Sarah Walker Caron

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.

Share this...
Share on Facebook
Facebook
140Pin on Pinterest
Pinterest
0Tweet about this on Twitter
Twitter
Share on Yummly
Yummly
11Email this to someone
email
Share on Reddit
Reddit
0Buffer this page
Buffer
Digg this
Digg
Share on LinkedIn
Linkedin

Filed Under: dinner, Eating on a Budget, Healthy Living and Cooking, New England Cuisine, Quick and Easy Recipes, Reader Favorites, Recipes, Seafood

About Sarah Walker Caron

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.

Previous Post: « Butternut Squash Soup Recipe
Next Post: How to Package Homemade Holiday Treats »

Reader Interactions

Comments

  1. S

    December 11, 2009 at 1:08 am

    This looks terrific – I’m going to make it soon!

  2. Cate O'Malley

    December 11, 2009 at 2:38 am

    Looks like a deliciously light dish – yum!

  3. patsy

    December 11, 2009 at 2:49 am

    love the simplicity – yet the perfect balance of flavors from what I can tell.

  4. Emily

    September 4, 2012 at 11:23 pm

    Made this for my husband’s supper. Used bottled lemon juice and regular paprika as that’s what I had on hand. He liked the balance of flavors and it was nice and quick. I did not bother to chop the thyme–just pulled the leaves off the stem and left them whole.

    • Sarah W. Caron

      September 4, 2012 at 11:24 pm

      So glad you enjoyed it, Emily!! Thanks for letting me know.

      • Emily

        February 29, 2016 at 4:19 pm

        Can this be broiled?
        If so how long?
        Thanks!

        • Sarah Walker Caron

          March 14, 2016 at 10:31 am

          Hi Emily,

          I haven’t broiled this, so I can’t speak to how well it would do under a broiler. Sorry!

          Best,

          Sarah

        • Gloria Walker

          May 20, 2018 at 6:21 pm

          Hi Cod fish tends to separate when it is broiled it is best to bake it!!

          • Gloria Walker

            May 20, 2018 at 6:25 pm

            Hi i’m sorry I meant to say yes you can broil Cod fish basking is the best way to me,

  5. Kina

    September 12, 2012 at 9:05 pm

    Delicious! And so easy. I added fresh parsley and mint too. Thank you for posting!

  6. Chris

    January 2, 2013 at 6:52 pm

    I will be trying this tonight. I have some thawed cod fillets in the fridge that I got from Costco. They actually sell WILD cod fillets there. I was pretty stoked to find them. I’m a little worried as I don’t have any “fresh” thyme at the moment… going to try dried and see how that works.

  7. Kathy

    March 11, 2013 at 9:30 pm

    I love cod and was glad I found this recipe, it was delicious!! I’ m plan on making it again when I pull the extra cod from the freezer .

    • Sarah

      October 6, 2016 at 5:03 am

      Can you cook this straight from frozen cod?

      • Sarah Walker Caron

        October 6, 2016 at 5:50 am

        Hi Sarah: I’ve never tested this recipe using frozen fish, and am not sure how that would impact the outcome from a flavor standpoint since the flavors of this bake into the fish. However, in general, fish can be cooked from frozen. There’s a great set of instructions here on that: http://cookthestory.com/how-to-cook-fish-from-frozen/ — Hope that helps! Best, Sarah Walker Caron

  8. Evelyn

    March 22, 2013 at 10:04 am

    This is a very good recipe, however, I found it easier to mix all the sauce ingredients together in a little bowl, and then drizzle the sauce with a teaspoon all over my cod. It’s just a different technique, but the outcome was the same: delicious!
    Nice change from the usual fried cod.

  9. Maria C Reyes

    April 21, 2013 at 6:38 pm

    I made it today and we loved it !!!

  10. Sue

    September 22, 2013 at 8:36 pm

    This is the best cod recipe I have ever tried.
    Delicious blend of flavors. Love the fresh garlic.
    Thanks!

    • Sarah W. Caron

      September 22, 2013 at 8:58 pm

      YAY! Thanks, Sue!! So glad you liked it.

  11. Brent

    January 5, 2014 at 11:16 am

    Looks great! Will try it tonight

  12. alex

    January 21, 2014 at 10:06 pm

    It’s in the oven now!

  13. EmmaSue

    January 30, 2014 at 2:41 pm

    I bought a FROZEN package of wild caught cod loins – per the package it says not to thaw them. Is that your suggestion for this recipe?

  14. Russ

    January 31, 2014 at 10:16 am

    Made this earlier in the week after getting cod on sale at Whole Foods. I was slightly skeptical as it seemed just too simple. But it was really great. My wife thought it was so good that she asked that we make it again for her parents who are in town visiting. My only semi-changes were to use smoked pimento instead of sweet paprika and I had a Meyer lemon handy so I used that instead of a regular lemon. Thanks for a great and super easy recipe.

    • Sarah W. Caron

      February 1, 2014 at 4:52 pm

      Russ, so glad it was a hit! I love dishes to be simple — it makes them so much more doable on busy nights, which we have a lot of. But I totally get how that can make you a little skeptical. 🙂 Also, I’ve made it with both Meyer lemons and regular lemons — personally, I like the little extra tartness regular lemons have. But if you liked the Meyers, that’s great too!

  15. Alan

    February 20, 2014 at 2:48 pm

    Your recipe just landed in Devon England. The weather means that our local fishermen have been stuck in port so deep sea cod seemed a good call. And it was. The recipe has just the right degree of sharp and sweet. Thank you and best wishes from a soggy Britain.

    • Sarah W. Caron

      February 20, 2014 at 9:21 pm

      LOVE IT! Thank you so much, Alan!

  16. Shashi Ishai

    February 20, 2014 at 9:15 pm

    I am going to try this delicious recipe tomorrow. I am not familiar w spices, so…………can I use chopped garlic in a jar, instead of grinding fresh garlic? How much garlic should I use? Thyme. If I can’t get fresh, will thyme in the seasonings jar do the same? Other than thyme, is there something else I can substitute for? I don’t know what thyme tastes like. I have lemongrass (fresh).

    • Sarah W. Caron

      February 20, 2014 at 9:21 pm

      You’ll want to use about 1/2 tsp jarred minced garlic for each clove the recipe calls for. As for the thyme, I can only recommend fresh time. I haven’t tested this recipe with lemongrass so I have no idea if the flavor will work with it — honestly, if you make a big substitution like that, the results will vary a lot.

  17. Jackie

    March 3, 2014 at 8:10 pm

    This is amazing…I made two wild cod loins for me and it is amazing! One for dinner and one for lunch tomorrow. I used regular paprika and dried oregano, I can just image the flavor if I’d used fresh! Thank you, this will be a staple in my cupboard. BTW I am from Newfoundland, Canada, and grew up with fresh cod. It does have a very buttery flavor, absolutely delicious!

    • Lora Seaward

      March 19, 2014 at 8:37 pm

      I am making this receipe tonight.
      My husband is from NFLD.
      What part are you from?

  18. Shawn

    March 26, 2014 at 11:07 pm

    Mmmm…I love this recipe it is my second favorite cod recipe. Quick, easy, and delicious! We love to eat cod fish and finding good cod fillets is hard sometimes if you live in the Midwest.

  19. Rich

    March 30, 2014 at 9:01 am

    Simply delicious!!!

    The local Fresh Market here in Pensacola, FL has wild caught Alaska cod on sale each Friday of Lent, so I picked up a couple of filets. After getting home I ran across your baked lemon herb cod recipe via a good ol’ Google search.

    WOW… so yummy… and soooo easy.

    Now have your wonderful website bookmarked. Thanks for sharing and keep up the GREAT work.

    V/R,
    Rich

    • Sarah W. Caron

      April 7, 2014 at 9:45 am

      Thank you, Rich!

  20. John Humphrey

    April 4, 2014 at 10:23 pm

    Very good! I followed the recipe exactly using Alaska True Cod (I live on the West Coast) which was on sale at the local supermarket. I will fix it again. The recipe mentions that when the cooking is completed you can spoon the juices over the fish and the separately prepared rice. I had enough to do the fish, but not the rice.

    • Sarah W. Caron

      April 7, 2014 at 9:44 am

      Thank you, John!

  21. Chris

    May 3, 2014 at 8:00 pm

    This was a fantastic meal. Thank you for posting this recipe. We actually put each cod fillet in its own foil wrapping and the juices were amazing on the quinoa that we had it with. A nice portugese red wine was the icing on the cake of this fabulous meal.

  22. Gene Scott

    June 9, 2014 at 2:07 pm

    Made this last night and it was yummy. Used ingredients on hand – garlic salt plus a smidge extra of garlic powder, ground thyme, white pepper and paprika mixed together and sprinkled over the fish. Fresh lemon and olive oil. We had with fresh roasted asparagus. Mmm – good!

  23. nikki

    June 10, 2014 at 9:24 pm

    Its okay. Not at all buttery, more like oily. I prefer it in a cream sauce with fresh mushrooms. This is great for folks who really don’t know what the palette is for or how to cook.

    • Sarah W. Caron

      June 10, 2014 at 10:50 pm

      Thanks for trying the recipe, Nikki, and sorry to hear that it wasn’t to your liking. Best wishes finding a recipe you love.

  24. SongLinh

    June 16, 2014 at 1:09 pm

    The recipe looks simple enough I am trying it right now, but have a question: Do I need to cover the baking dish when baking? or just leave it “open”? thanks.

  25. Molly Burkett

    August 11, 2014 at 6:56 pm

    You don’t have to cover it. I used fresh basil and it was delicious. I also served it with Quinoa mixed with fresh zucchini, tomato, green onions all sauteed in a little olive oil. This whole thing was so yummy. Will definitely do this one again. Thanks for sharing it.

  26. Tyler

    February 25, 2016 at 1:41 pm

    Does anyone know the nutrition facts for this?

    Thanks,
    Tyler Adkins

    • Sarah Walker Caron

      February 25, 2016 at 1:57 pm

      Hi Tyler, I’d suggest inputting the ingredients into a nutritional calculator to find that information. There are several good ones available online — The one I use most often is https://recipes.sparkpeople.com/. Hope that helps!

  27. Sandy

    April 7, 2016 at 2:01 pm

    Cooking this now ! Will follow with feed back !

    • Sarah Walker Caron

      April 7, 2016 at 2:08 pm

      Looking forward to it, Sandy! Thank you!

  28. Sandra

    April 12, 2016 at 10:50 am

    Really enjoyed this lemon cod dish,to serve with it I cooked baby potatoes then browned off in wok with chopped zucchini red onion & broccoli bit more lemon juice it was bril!

  29. Joia

    August 17, 2016 at 10:16 pm

    Absolutely delicious and very easy! My husband and I loved this dish. We are adding it to our repertoire! Thank you!!

    • Sarah Walker Caron

      August 24, 2016 at 8:08 am

      Thank you so much, Joia! So glad you loved it!

  30. Maria McKenzie

    October 8, 2016 at 11:15 pm

    Hi Sarah,

    I made this for company this evening and it was really delicious! Thanks for posting. Love how easy it is!

    • Sarah Walker Caron

      October 11, 2016 at 7:39 am

      So great to hear, Maria! Thank you!!

Trackbacks

  1. Baked Cod with Sun-Dried Tomato, Caper and Olive Tapanade Recipe - The Lemon Bowl says:
    August 29, 2014 at 8:01 am

    […] Baked Cod Oreganato from One Perfect Bite Chili Rubbed Fish with Quinoa, Corn and Black Bean Salad Baked Lemon Herb Cod from Sarah’s Cucina Bella Balsamic Fish Tacos from Dine & Dish 7 Ways with Salmon from Cooking […]

  2. Fast, Easy, Healthy Meals says:
    June 9, 2015 at 5:50 am

    […] – Lemon-Herb Baked Cod with asparagus from Sarah’s Cucina […]

  3. Baked Cod with Eggplant Parmesan & Garlic Mashed Potatoes | IMPULSIVE CULINARIAN says:
    December 2, 2015 at 8:35 pm

    […] developer Sarah Walker Caron, editor of Sarah’s Cucina Bella. Sarah’s recipe for Baked Lemon Herb Cod seemed precisely the right starting point for my own fabulous fish filets and I couldn’t […]

Primary Sidebar

What’s New?

Lemon Garlic Shrimp One-Pot Pasta with Arugula

Archives

Footer

© Sarah Walker Caron and Sarah's Cucina Bella, 2018
Copyright Notice
Privacy Policy

Sarah’s Cucina Bella is a food blog about quick and easy recipes from scratch for busy people, food travel and books worth reading.

Copyright © 2019 Sarah's Cucina Bella | Quick and easy recipes from scratch on the Foodie Pro Theme