Baked Cod with Lemon Garlic

My neighbor knocked on the door one evening smelling like the sea, holding a bag of perfectly fresh cod from the market. She swore that the simplest preparation was always the best, and handed me her tried-and-true method: lemon, garlic, olive oil, and twenty minutes in a hot oven. I was skeptical at first, thinking something so straightforward couldn't possibly compete with the elaborate fish dishes I'd attempted before. But that night, watching the fillets turn from translucent to opaque, I understood exactly what she meant.

I made this for my family last spring when my son asked for something that didn't taste "boring" but also wouldn't keep him in the kitchen for hours. When he took his first bite and asked for seconds without complaint, I knew I'd found something worth making again and again.

Ingredients

• Cod fillets (4 fillets, about 150g each): Look for translucent, moist flesh with no strong fishy smell; thawing them in the fridge overnight if frozen makes all the difference.
• Olive oil (2 tbsp): A good quality one adds subtle richness that marinades need to taste professional.
• Fresh lemon juice (1 tbsp): Bottled works if you're in a pinch, but real lemon juice cuts through the richness and brightens the whole dish.
• Garlic (2 cloves, minced): Mincing by hand instead of using a press gives you better control and prevents it from burning in the oven's heat.
• Sea salt (1 tsp) and black pepper (½ tsp): These aren't afterthoughts; they're what make the fish taste like itself, only better.
• Paprika (½ tsp): Just enough to add a whisper of warmth and a touch of color to your plate.
• Dried parsley (1 tsp or 1 tbsp fresh): Fresh is always nicer if you have it on hand, but dried works when life gets busy.
• Lemon slices (from 1 lemon) and fresh parsley for garnish: These aren't just for looks; they steam the fish from above and add brightness at the table.

Instructions

Set Your Oven to Warm:

Preheat to 200°C (400°F) and line your baking sheet with parchment paper or a light spray of oil. This takes only a few minutes and means nothing will stick when you're ready to serve.

Make Your Flavor Base:

Whisk together olive oil, lemon juice, minced garlic, salt, pepper, paprika, and parsley in a small bowl. The smell alone will tell you you're on the right track.

Prepare the Fish:

Pat each cod fillet dry with paper towels, then lay them on your prepared sheet. Dry fish takes on the marinade much better than wet fish, and it's the kind of small detail that changes everything.

Brush with Care:

Generously coat both sides of each fillet with your marinade mixture. Don't be shy; this is where all your flavor is coming from.

Arrange the Lemon:

Lay lemon slices on top of each fillet. They'll steam into the flesh and keep it moist while baking.

Bake Until Flaky:

Slide into the oven for 15–18 minutes, watching until the flesh turns opaque and flakes easily with a gentle fork. Every oven is different, so start checking at the 15-minute mark.

Finish and Serve:

Remove from heat, scatter fresh parsley over the top if you have it, and serve immediately while everything is still steaming.

Save

I realized this dish had become something special when my picky eater asked me to make it three times in one week. Somehow, eating something this simple and honest made the whole table feel less rushed, like we were actually sitting down together instead of just refueling.

The Magic of Minimal Cooking

There's a freedom that comes with learning to cook fish this way. Once you understand that good fish needs very little help, you stop overthinking everything else in the kitchen. The lemon and garlic aren't masking anything; they're simply reminding you of what makes the fish taste good in the first place. It's the kind of lesson that stays with you.

Pairing and Serving Ideas

Serve this alongside steamed broccoli or roasted vegetables that have been seasoned just as simply. Rice soaks up the light pan juices, and roasted potatoes turn the meal into something substantial without feeling heavy. A crisp white wine or even sparkling water with a squeeze of lemon completes the picture perfectly.

Variations and Swaps

Haddock and halibut work beautifully with this exact method, though you might need to adjust baking time slightly depending on fillet thickness. If you're feeling adventurous, a pinch of chili flakes adds warmth, or a splash of white wine poured around the fish before baking brings richness without heaviness.

• Always check the thickest part of the fillet with a fork; it should flake easily but still look moist inside.
• Save any pan juices and drizzle them over the finished fish just before serving.
• Make this recipe twice if you're cooking for guests; everyone always wants seconds.

Save

This recipe taught me that sometimes the best food comes from respecting your ingredients and not getting in their way. Make it tonight, and you'll understand why it becomes a regular in every kitchen that tries it.

Your Questions Answered

→ What is the best way to tell when the cod is done baking?

The cod is done when it becomes opaque and easily flakes apart with a fork without resistance.

→ Can other types of fish be used instead of cod?

Yes, haddock or halibut are great substitutes that bake well with this seasoning.

→ How can I add extra flavor to the baked cod?

Adding chili flakes or a drizzle of white wine before baking can enhance the flavor.

→ What sides pair nicely with this baked cod dish?

Steamed vegetables, roasted potatoes, or a light rice dish complement the cod beautifully.

→ Is this dish suitable for gluten-free and low-carb diets?

Yes, the ingredients are naturally gluten-free and low in carbohydrates, making it suitable.