After trying a few baked cod recipes, this was the first fish recipe that got two thumbs up from my picky meat-only eaters. The tangy lemon gives the cod fish some oomph. &mdash;Trisha Kruse, Eagle, Idaho

Lemon-Parsley Baked Cod

lemon juice

butter, melted

all-purpose flour

salt

paprika

lemon-pepper seasoning

parsley

lemon

28g protein.  <B><b>Diabetic Exchanges</b>: </B>4 lean meat

I really enjoyed this recipe! We used our oven and cooked at a slightly higher temp 425, it crisped up really nicely. I added some cayenne pepper to the flour mix and spooned excess liquid from the drippings onto the fish.

One of my favorite recipe, i make it all the time.

The coating was soggy.  I had to put the fish in a frying pan to finish the crust and most of it came off.

Delicious!  Used olive oil instead of butter on thick cod loins.  Took reviewers' suggestions to use panko and smoked paprika.  I'm glad I did.

Much too soggy for my taste. The lemon flavor is nice with cod but I agree with the previous review that it was too strong, imbalanced.

Flavor of this fish recipe was great.  I see what the other reviewers meant about the flour.  It became a bit pasty when dipping the fish in.  It does not appear to be a breaded, crunchy topping, just a means to have the flavor coat the fish, which is just fine with me.  I will be making this one again.

This was hidious! Raw flour is not appealing.

The flour mixture was soggy. Adding the remaining butter and lemon juice just made it worse. I think there is a “balance issue” with this recipe. It definitely needs so Something else to bring the butter and lemon juice into balance. I used fresh dill in place of parsley and the flavor was amazing! But, the lemon juice was far too sour for my taste, seemed to overpower the fish...and I LOVE lemon!

This recipe just doesn't work. The flour becomes a paste with an unpleasant mouth feel. Also a bit too much lemon. It might be ok if fried.

Avoid. A great way to ruin your fish. May be suitable for American tastes.

Very tasty recipe! I almost forgot to pour the rest of the butter/lemon juice mix over the fish before putting in the oven but it turns out that is an essential step to get the lemony flavor. At the end of baking, the butter and lemon juice had thickened up a bit from the flour coating on the fish and putting a little bit on top of the fish is what really made it delicious!!! Without it, only a 2 or 3 star recipe. I only used a pound of fish and I think for the amount of fish this recipe calls for I would increase butter and lemon juice by a tablespoon each. And if you want a crispy coating, maybe some panko and melted butter on the fish would  crisp it up a bit.

So good, even the kids liked it. I serve over rice pilaf so the rice soaks up the lemony flavor.

I, too, found the fish soggy after pouring on the additional lemon/butter.  Also felt that there was too much butter than was necessary, but found the lemon flavor spot on.  All and all, would prefer other recipes to this one.

I really enjoyed this recipe. I added smokey paprika and a garlic/herb blend other then that I followed the recipe. I intend to make this a regular food choice. Thank you so much for sharing this delicious recipe.

I made this for my dinner and it was excellent I must try this again

We really liked this recipe.  It had a nice lemony flavor.  I substituted tilapia for the cod.

I followed the recipe exactly, but the fish was soggy and was not done. This recipe needs a longer cooking time. If I made it again and that's a big IF, I would cook for at least 25 minutes.

Very easy, very quick and very good.  This recipe is a keeper and wil appear on our table whenever cod is on sale.

Added a little extra garlic pepper and a pinch of garlic powder- otherwise followed exactly as written. Took about 25 minutes for it to brown up but it stayed moist and flaky. Served with steamed broccoli and cauliflower- great meal, thanks for sharing!

Loved this recipe, not much of a fish eater but trying to expand my palate since my little one is on her way to eat big people food. I thought that the lemon flavor was perfect and it was SO easy to make, even I couldn't mess it up!

Really good!  Even the kids liked it!  I really didn't know what to do with fish, but this recipe is a keeper!

I rarely cook fish but I decided that I needed to add more fish to my life. This dish was very good. I made it exactly like the recipe, except that I substituted TOH's California Garlic Pepper Blend rather than lemon pepper. I thought the flavor was very good but the flour was very soggy and didn't brown off even though the fish was done. I would make it again but add the seasonings directly to the fish rather than coat it in the flour.

https://videodam.tmbi.com/wp-content/uploads/2019/02/DIYD_84785_010819_LemonParsleyBakedCod_H.mp4

Check out this video for how to make Lemon Parsley Baked Cod

lemon-parsley baked cod

Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 4

Cost: $7.93 /serving

Author : Taste of Home

Ingredients

Instructions

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