A Little Story Before We Dive In
You know how some recipes become your go-to without you even realizing it? Well, this baked cod recipe with lemon and garlic just sort of waltzed into my weeknight routine, probably because it’s so forgiving. The first time I made it, I’d just come home from one of those days (you know the sort—traffic jams and half the mailbox is bills) and needed something, anything, that didn’t make me even more grumpy. Threw this together, and, well, my mood wasn’t entirely fixed, but my belly was happy! Even my neighbor (she popped in unannounced, as usual) claimed it tasted fancy. Ha—I barely measured anything.
Why You’ll Love This One (Trust Me)
Okay, I make this when I want to feel like a responsible adult who serves something healthy and delicious—but I can still binge-watch an episode of Vera while it cooks. My family kind of loses the plot over it, honest. There’s just something about that buttery, lemony thing it’s got going on. I even got my cousin Sam (he’s the sort who claims he ‘doesn’t like fish’) to eat seconds. Side note: I used to hate how garlic gets all sticky and weird on your fingers, but I found a trick for peeling it—absolute game changer.
Bit of Digression: The Grocery Store Glare
You ever get ‘the look’ at the fish counter? I swear, the guy behind mine acts truly shocked whenever I ask for cod with the skin off. Like I’m asking for gold dust instead of just a fish fillet. Anyway, don’t let ‘em faze you. Fillets are what you need.
The Stuff You’ll Need (With a Few Wobbles)
- 4 pieces fresh cod fillets (about a pound, or a big handful—honestly, any white fish will do if you’re stuck; I’ve even used pollock in a pinch)
- 2 or 3 big cloves garlic, minced (I cheat with the pre-minced stuff if I must; grandmother shook her head at this, but hey…life)
- 2 tbsp olive oil (but melted butter is lush if you feel retro)
- 1 juicy lemon—zest and juice (or that bottled lemon juice if you forgot and it’s too late for the shops, but it’s not quite the same)
- Generous pinch salt and pepper (my mother was heavy-handed, I usually cope with sea salt and it’s grand)
- Fresh parsley—small handful, chopped (I often skip this, but it looks nice)
- Optional: Paprika or chili flakes (for a bit of a kick on a cold night)
Here’s How I Usually Do It (Give or Take)
- First things first, get your oven going at 200°C (about 400°F). If your oven runs hot like mine, maybe nudge it down a bit. No shame in using the oven thermometer from your Aunt Eileen, though it beeps for no reason sometimes.
- Grab a baking dish and give it a quick swish with olive oil (or line with parchment if washing up gives you the ick). Lay the cod fillets in there—don’t stress if they squidge together.
- In a cup, mix together olive oil, garlic, lemon zest, and juice. Add a proper shake of salt and a little pepper. I often toss in a bit of paprika too, but it’s not make or break.
- Drizzle this lovely mess right over the fish. Use a brush, or if you’re like me and lost all your brushes (don’t ask), a spoon or even your fingers works. Just wash up after, or you’ll be lemony all night.
- Bake for about 12-15 minutes, depending on how hulking your fillets are. You want them just opaque and flaking. Don’t panic if you see a bit of white stuff coming out—that’s normal! Oh, and this is the point when I always ‘test’ a flaky corner (for quality control, naturally).
- Whip it out, scatter parsley on top, and you’re pretty much done. If you want extra lemon, squeeze some over at the table, because who doesn’t like lemon, right?
My Odd Little Notes
- I used to think you needed fancy sea salt, but now I just use the stuff in the blue tub. Tastes the same, if you ask me.
- Don’t overbake! The difference between perfect and cardboard is like, two minutes. Actually, I find it works better if you trust your nose—when it smells delicious, it’s probably ready.
- If you want to get all chef-y, you can add a splash of white wine to the baking dish. Tried it twice and was quite proud of myself (till I realized I’d used the last of the decent stuff…)
How I’ve Messed About With Variations
- Fancy a med-style twist? Throw some halved cherry tomatoes and olives in the dish. It’s like a trip to Spain in your mouth.
- I once coated the cod with a crushed Ritz cracker crust. Not my finest hour—bit soggy at the bottom. But the kids loved the crunch.
- Sometimes, for a cozier dinner, I’ll replace the lemon with a sprinkle of parmesan and a splash of cream. Then it turns into almost a completely different (but still easy) dinner.
Equipment (And When You Don’t Have It)
Besides the oven, you’ll want a baking dish. But once, when all mine were in the sink—which wasn’t my fault, the dishwasher decided to sulk—I used a rimmed baking sheet with a double layer of foil. Did the job, probably emulated a proper fishmonger technique.
Storing (Though It Never Actually Lasts!)
You can keep leftovers in a covered box in the fridge, trust me, it’s still alright the next day (maybe even tastier, I’d say?), but honestly, it’s rare there’s anything left in our house by midnight. Keeps up to 2 days, max.
What To Serve With It (My Two Penneth)
We almost always do new potatoes and some peas—sometimes mashed peas, sometimes I get fancy with a pea purée if I’m trying to impress. Once in a blue moon, a big pile of roasted veg. And there’s just something classic about a plain baguette to mop up those lemony juices.
Pro Tips (Learned The Hard Way…)
- I once tried to skip preheating the oven (impatience!)—regretted every dry bite. Just, don’t.
- Let the fish rest a minute before digging in, otherwise all the lovely juices end up swimming around the plate instead of soaking in.
- Don’t panic if the fish breaks apart when serving. I mean, it still tastes gorgeous! In fact, it probably means it’s cooked perfectly.
FAQ (Yes, I Do Get These!)
- Can I use frozen cod? Yeah, just let it thaw in the fridge first. I tried tossing it in from frozen once—left me with watery fish. Not my brightest idea.
- Can I add more garlic? Absolutely, if you like things punchy. I tend to think 2-3 cloves is good for most folks, but garlic-lovers, go wild!
- What wine goes with this? Well, I’m no sommelier, but a light white—pinot grigio or a sauvignon blanc—pairs nicely. Or whatever you’ve got open, honestly.
- Fish sticks for the kids instead? Ha, honestly, I have done the side-by-side thing. No shame—it means everyone actually sits down for dinner!
- Is parchment paper essential? Not really. I’ve baked it straight in the pan many a time, especially when I’ve run out. Just means extra scrubbing, but the taste is the same.
So there it is—my not-so-secret, never-fails Baked Cod Recipe with Lemon and Garlic. Tweak it, mess with it, make it yours. Cooking’s half magic, half chaos theory anyway, isn’t it?
Ingredients
- 4 cod fillets (about 6 oz each)
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 lemon, zested and sliced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
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1Preheat the oven to 400°F (200°C). Lightly grease a baking dish.
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2Pat the cod fillets dry with paper towels and place them in the prepared baking dish.
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3In a small bowl, mix olive oil, minced garlic, lemon zest, salt, black pepper, and paprika.
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4Brush the garlic-lemon mixture evenly over the cod fillets. Top each fillet with lemon slices.
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5Bake for 15-18 minutes, or until the cod easily flakes with a fork.
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6Garnish with fresh parsley before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
190cal
Protein:
28 gg
Fat:
7 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
3 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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