Seafood • Weeknight Dinner

Easy Baked Cod with Lemon

Name: Easy Baked Cod with Lemon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 lb cod fillets, about 1 inch thick (4 pieces); 3 tbsp olive oil; 3 garlic cloves, minced; 1 tsp salt plus 1/2 tsp black pepper; 1 tsp paprika; 1 lemon, half sliced and half juiced (3 tbsp juice); 2 tbsp unsalted butter, melted; 2 tbsp chopped fresh parsley plus 1 tsp dried oregano

Flaky cod fillets baked with lemon, garlic, olive oil, and fresh herbs.

Updated: Oct 6, 2026

⏱ 30 minutestotal

4servings

320 kcalper serving

Easylevel

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Why you'll like it

Ready in about 30 minutes.
Serves 4 — easy to halve or double.
Easy level — everyday equipment only.
Storage, freezing and reheating covered below.

This Easy Baked Cod with Lemon recipe takes 30 minutes and makes 4 servings. Baked cod with lemon is a light, dependable seafood dinner that requires little hands-on time.

Helpful guides

Instructions

Step 1

Preheat the oven to 400°F and lightly oil a 9x13-inch baking dish. Pat cod fillets dry with paper towels and arrange in a single layer without overlapping so heat circulates evenly around each piece.

Step 2

In a small bowl, stir olive oil, garlic, salt, pepper, paprika, oregano, lemon juice, and melted butter. Brush the mixture evenly over the fillets and top each with a lemon slice for moisture and flavor.

Step 3

Bake uncovered for 12 to 15 minutes, depending on thickness, until fish is opaque, flakes easily with a fork, and reaches 145°F in the thickest part. Avoid opening the oven repeatedly, which lowers temperature.

Step 4

Broil for 1 to 2 minutes if lightly browned tops are desired, watching closely to prevent drying. Remove lemon slices if browned too much. Let fish rest 3 minutes so juices redistribute before serving.

Step 5

Spoon pan juices over fillets and sprinkle with parsley. Serve with rice, potatoes, or vegetables to absorb the lemon butter sauce. Discard any raw-tasting translucent portions by baking 2 minutes more if needed.

Step 6

Cool leftovers promptly and refrigerate in covered containers. Reheat gently in a 300°F oven with a spoonful of broth until steaming and reaching 165°F. Avoid microwaving on high, which dries lean fish quickly.

Troubleshooting — fixes, not repeats

If cod is watery, pat very dry before baking and avoid overcrowding; excess moisture steams rather than bakes the fish.
If fish is dry, shorten bake time and check early; thin fillets may finish in 10 minutes and need 145°F internal temperature.
If flavor is bland, add extra lemon juice and salt after baking; mild cod needs adequate seasoning to taste bright.
If fillets are uneven, tuck thin ends under or choose same-thickness pieces so all portions finish together.

Make it your way

For a Mediterranean version, add 1 cup halved cherry tomatoes and 1/3 cup sliced olives around the fish before baking.
For a crumb topping, sprinkle 1/2 cup buttered panko over fillets for the last 8 minutes.
Substitute haddock or pollock using the same timing.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Reheat gently in a covered skillet or low oven until steaming and reaching 165°F.

FAQ

How thick should cod fillets be?
About 1 inch thick is ideal for even baking. Thinner fillets cook faster and can dry out, so check after 10 minutes. Thicker pieces may need 15 to 18 minutes to reach 145°F.

Can I use frozen cod?
Yes, thaw fully in the refrigerator overnight first. Pat very dry to remove excess water. Do not bake from frozen for this recipe, as it releases too much liquid and cooks unevenly.

What should I serve with baked cod?
Rice, roasted potatoes, steamed broccoli, green beans, or salad all work well. The lemon butter pan juices double as a light sauce for grains and vegetables.