cod recipe

This rich and zesty Garlic Butter Baked Cod is a fast and flavorful weeknight dinner that can be made in under 30 minutes, using basic pantry staples.

Garlic Butter Baked Cod

Tbsp butter (room temperature) (0.26)

olive oil (0.16)

garlic, minced (0.16)

paprika (0.02)

salt (0.01)

Tbsp finely chopped parsley (0.10)

cod (two 4 oz. filets) (2.48)

lemon (0.37)

Preheat the oven to 400ºF. In a small bowl, combine the butter, olive oil, garlic, paprika, salt, and chopped parsley. Stir until it forms a fairly smooth paste.

Take a small dollop of the garlic butter and spread it over the surface of a small baking dish to keep the fish from sticking. Add the cod filets to the dish and then coat all sides of the fish with the remaining garlic butter.

Slice half of the lemon and add the lemon slices to the baking dish with the fish. Cut the remaining 1/2 lemon into wedges for serving.

Bake the cod for 20 minutes, or until it flakes easily with a fork and the internal temperature reaches 145ºF. Spoon any juices from the bottom of the pan over the fish. Serve the cod immediately with the remaining fresh lemon wedges for squeezing juice over top.

Best baked cod recipe out there! Prepared Greek style with a few spices and a mixture of lemon juice, olive oil and lots of garlic. Bakes in 15 mins!

Mediterranean Baked Cod Recipe with Lemon and Garlic 

1.5 lb Cod fillet pieces (4-6 pieces)

garlic cloves,

parsley leaves

lemon juice

tbsp Private Reserve extra virgin olive oil

tbsp butter

all-purpose flour

tsp coriander

tsp sweet Spanish paprika

tsp cumin

salt

tsp black pepper

Mix lemon juice, olive oil, and melted butter in a shallow bowl. Set aside

In another shallow bowl, mix all-purpose flour, spices, salt and pepper. Set next to the lemon juice mixture.

Pat fish fillet dry. Dip fish in the lemon juice mixture then dip in the flour mixture. Shake off excess flour. Reserve the lemon juice mixture for later.

Heat 2 tbsp olive oil in a cast iron skillet over medium-high heat (watch the oil to be sure it is shimmering but not smoking). Add fish and sear on each side to give it some color, but do not fully cook (about a couple minutes on each side) Remove from heat.

To the remaining lemon juice mixture, add the minced garlic and mix. Drizzle all over the fish fillets.

Bake in the heated oven for until it begins to flake easily with a fork (10 minutes should do it, but begin checking earlier). Remove from heat and sprinkle chopped parsley.

Serving suggestions: Serve immediately with Lebanese rice and this Mediterranean chickpea salad or this traditional Greek salad.

Hi Suzy, I made this dish today and the family enjoyed it. I now understand why this is a repeat dish in yours! The burst of flavours was simply amazing! Will try more of your recipes soon. Thanks a lot!

I’ve tried a few different  cod recipes this past month. This is by far the best. Flavorful, moist, with a crunchy outer coating, it is deeeeeelicious, easy to make and quick. Major yum!!! I highly recommend!

Delicious, I live in Florida and didn't want to put on the oven. Used tilapia and finished in the sauce covered in too of the stove. Still wonderful.

Absolutely delicious!  Served it with your Mediterranean Chickpea salad.  My Greek husband loved it :-)!

This recipe is a keeper.  It was quite good.  The recipe itself is easy, to follow, especially after watching the video.  I substituted almond flour for regular flour because that's all I had on hand!  Also, i sprinkled zest from the lemon I juiced and sprinkled that over the fish before serving.

Tasted superb and easy to follow recipe. Was great with roasted rosemary and olive oil baby pototoes.

https://content.jwplatform.com/videos/2MmJLqvB.mp4

Greek-Style Baked Cod

This was sooo good.  The flavor was amazing and the fish looked great in the cast iron.  I made this with the Lebanese rice and your Greek salad recipe.  You are making our switch to the Mediterranean diet very tasty and easy.  Thank you Suzy.

This was so easy and delicious! Hard to find fish recipes that my husband and son like, but everyone scarfed down this one. It will definitely be part of the rotation. Thanks!

I made this with Whiting since my monger was out of cod.  Great recipe, super simple.  My family loved it.  I didn’t have rice so I used some angel hair with garlic and oil and pepper flakes.  Also I chopped up some asparagus I had and threw it in with the pasta.  It was awesome.  Thanks so much.  I have a picture of the fish but I can’t paste it here for some reason.

Hands down this is the best recipe for fish I have ever cooked! The seasonings are perfection! I doubled the coating amounts and the lemon sauce amounts - next time I will triple because they are so delish!  I used Whole Foods frozen cod (365 WF brand) and the portions were perfect!

When you order fish and chips out at a restaurant, bot of those items are most likely coming out of a deep fryer. While fish and chips are delicious to enjoy—especially after a long day laying at the beach—they aren't exactly the healthiest dish. Which is why we made our own version of it for just under 300 calories! This cod recipe, made with sweet potato fries, is made by baking the fish and chips in the oven instead of dipping them into a deep fryer. We promise, after taking a bite into this crispy cod recipe, you won't even miss the deep fried version.

How to Make It:

Preheat oven to 425°F.
Line a 15x10-inch baking pan with foil; lightly coat with cooking spray. In a large bowl combine 1 Tbsp. of the oil, the onion powder, 1/4 tsp. of the garlic salt, and 1/4 tsp. of the pepper. Add potato wedges; toss to coat. Arrange in a single layer on half of the prepared baking pan. Bake 15 minutes.
Meanwhile, in a small bowl combine bread crumbs, thyme, and the remaining 1/4 tsp. garlic salt and pepper. Add the remaining 2 Tbsp. oil; toss to combine.
Remove baking pan from oven. Carefully turn potatoes over. Place fish on the other half of the hot baking pan. Sprinkle crumb mixture onto fish; return to oven.
Bake about 10 minutes more or until potatoes are tender and starting to brown and fish flakes easily. Serve with lemon wedges or malt vinegar.

Cod Recipe

Nonstick cooking spray

olive oil

onion powder

garlic salt

black pepper

lb. sweet potatoes

whole-wheat panko bread crumbs

thyme (crushed)

Lemon wedges or malt vinegar

Preheat oven to 425°F. Line a 15x10-inch baking pan with foil; lightly coat with cooking spray. In a large bowl combine 1 Tbsp. of the oil, the onion powder, 1/4 tsp. of the garlic salt, and 1/4 tsp. of the pepper. Add potato wedges; toss to coat. Arrange in a single layer on half of the prepared baking pan. Bake 15 minutes. Meanwhile, in a small bowl combine bread crumbs, thyme, and the remaining 1/4 tsp. garlic salt and pepper. Add the remaining 2 Tbsp. oil; toss to combine. Remove baking pan from oven. Carefully turn potatoes over. Place fish on the other half of the hot baking pan. Sprinkle crumb mixture onto fish; return to oven. Bake about 10 minutes more or until potatoes are tender and starting to brown and fish flakes easily. Serve with lemon wedges or malt vinegar.

This delicious Moroccan fish recipe takes the fish dinner game to a new level of delicious! Braised cod recipe in a saucy chickpea, tomato, and bell pepper medley and lots of warm Moroccan flavors from Ras El Hanout, paprika and cumin.

BEST Moroccan Fish Recipe

Extra Virgin Olive Oil (I used Private Reserve EVOO)

garlic cloves, divided (4 minced cloves and 4 sliced)

tomato paste

tomatoes,

red pepper, cored, sliced

chickpeas,

water

fresh cilantro (about 1 cup fresh cilantro)

Kosher salt and black pepper

tsp Ras El Hanout, divided

lb cod fillet pieces (about 1/2 inch in thickness)

paprika

lemon

lemon, sliced into thin rounds

In a large pan with cover, heat 2 tbsp extra virgin olive oil (I used Private Reserve) over medium heat until shimmering but not smoking.

Add minced garlic and cook very briefly, tossing regularly, until fragrant. Add tomato paste, diced tomato, and bell peppers. Cook for 3 to 4 minutes over medium heat, tossing frequently.

Now, add chickpeas, water, cilantro, and sliced garlic. Season with kosher salt and pepper. Stir in 1/2 tsp Ras El Hanout spice mixture. Raise heat, if needed, and bring to a boil. Lower heat. Cover part-way and let simmer for about 20 minutes. (Check occasionally and add a little water if needed.)

Meanwhile, in a small mixing bowl, combine remaining Ras El Hanout with cumin and paprika. Season the fish with kosher salt and pepper and the spice mixture on both sides. Add a generous drizzle of extra virgin olive oil. Work the fish to make sure it's well coated with the spices and the olive oil.

When ready, add the season fish to the pan, and make sure to nestle the fish pieces into the saucy chickpea and tomato mixture. Ladle a bit of the sauce on top of the fish. Add lemon juice and lemon slices. Cook another 10 to 15 minutes over medium-low until the fish is fully cooked and flaky. Garnish with more fresh cilantro.

Serve immediately with your favorite crusty bread, grain, or rice.

Lovely recipe as a fusion dish but definitely not Moroccan :)

One of the best fish recipes I’ve tried. Backed up by my husband who is not a big fan of fish. Love your recipes.

This one is a definite keeper! And I enjoyed making it, too. Loved putting together the ras el hanout. We will definitely make this one again (and more stuff with this yummy spice mix!).

This recipe is so good.  Didn't have fresh tomatoes so used a can of tomatoes with chilis.  It worked.  My husband is a bit hard to please culinarily, but he really liked it.

I always use salmon.  Comes out perfect and doesn't fall apart.

I made this with tilapia because that’s what I had and it was absolutely delicious. My stew was a bit soupy but really flavorful, I loved every spoon of it!

Enjoyed this different (and healthy) way to prepare fish.  Used haddock instead of cod and Italian parsley instead of cilantro and it was delicious.  I especially liked the spices used in the dish.  The dish was full of flavor and color.  Definitely a keeper.

This pan fried cod is the best white fish you'll have! Flavored simply with spices and olive oil, it's healthy, stunning and irresistible all at once.

Perfect Pan Fried Cod

cod (4 fillets)

smoked paprika (also called pimentón)*

garlic powder

celery seed

butter (or olive oil,

Italian parsley,

In a small bowl, combine the smoked paprika, garlic powder, onion powder, celery seed, and kosher salt. Pat the cod dry and sprinkle all sides with the seasoning.

Heat a large skillet over medium high heat and add the butter and olive oil. When butter is melted, add the cod and cook for 2 minutes.

Flip the cod and pour the lemon juice over the fish. Cook an additional 1 to 2 minutes until the cod is tender and starts to flake when you prick it with a fork (adjust based on the thickness of the fillets). Remove from the heat and sprinkle with the parsley. Serve immediately.

The BEST cod fish recipe! Cod seasoned and cooked in butter until flakey and so tender. The cod is ready in just 10 minutes!

Buttered Cod Fish Recipe (Video)

lbs cod fillets

Tbsp unsalted butter, sliced

¼ tsp ground black pepper

¾ tsp ground paprika

herbs

lemon slices, drizzle

Combine the ingredients for the seasoning in a small bowl.

Cut cod into smaller pieces, if desired. Season all sides of the cod with the seasoning.

Heat 2 Tbsp butter in a large skillet over medium-high heat. Once butter melts, add cod to skillet. Cook 2 minutes.

Turn the heat down to medium. Gently flip the cod. Top with remaining butter and cook another 3-4 minutes. 

Butter will completely melt and the fish will cook. (Don’t overcook the cod, it will become mushy and completely fall apart.)

Drizzle cod with fresh lemon juice and herbs. Serve immediately.

Enjoy, friends.

https://content.jwplatform.com/videos/Hy4Sdm35.mp4

Buttered Cod in Skillet

Made with flakey cod fish, a simple seasoning, bright lemon, and ultra rich butter! It&#039;s pan seared to achieve a light browning and flavor boost, and you can have it ready in just 25 minutes!

Lemon Butter Cod Recipe

(6 oz each) cod fillets, (skinless, about 1-inch thick)

Tbsp all-purpose flour

thyme

oregano

cayenne pepper

tsp salt, (or to taste)

Creamery

Tbsp minced garlic

Tbsp low-sodium chicken broth

parsley

In a small mixing bowl whisk together flour, paprika, onion powder, thyme, oregano, cayenne pepper, salt and pepper.

Sprinkle and spread flour mixture over both sides of the cod fillets (use up all of the mixture).

Melt 1 Tbsp butter and 1 Tbsp olive oil in a skillet over medium-high heat.

Add cod and sear until golden brown and cooked through on each side, about 3 - 4 minutes per side (fish should flake easily with a fork when done). Transfer to serving plates.

Reduce burner temperature to medium-low. Melt remaining 4 Tbsp butter in same skillet.

Add garlic and saute just until fragrant and just lightly deepened in color (but not browned), about 15 seconds.

Remove from heat and carefully pour and stir in chicken broth and lemon juice (careful it will steam!).

Immediately pour sauce over cod fillets. Sprinkle with parsley and serve warm.

https://content.jwplatform.com/videos/Lqy3pISe.mp4

A simple yet incredibly flavorful Lemon Butter Cod recipe! Made with flakey cod fish, a simple seasoning, bright lemon, and ultra rich Danish Creamery butter! It’s pan seared to achieve a light browning and flavor boost, and you can have it ready in just 25 minutes!

Lemon Butter Cod

This cod fish recipe combines fresh fish fillets with a flavourful garlic butter sauce. Make this easy fish recipe for a quick one-pan dinner!

Garlic Butter Cod Fish Recipe

cod fish fillets

Salt and black pepper

unsalted butter

garlic (minced)

green onions

In a large skillet heat olive oil over medium high heat. Pat cod fish dry with paper towel and season all over with garlic powder, onion powder, paprika and salt and pepper.

Place the cod fish in a large (10-inch) skillet and turn the heat to medium. Sear fish for 3-4 minutes. Flip your cod fish fillets over to cook the other side.

Add butter and when it melts, add garlic and lemon zest. Cook for about 1 minutes.

Gently remove fish from the pan and plate onto a serving dish. Garnish with green onions.

https://content.jwplatform.com/videos/8QbpWJtl.mp4

Garlic Butter Cod

This was a more involved and messier recipe than I usually do for our  thrice weekly fish meals but we did like it very much. I’d like to share on substitution. I didn’t have the Ras El Hanout blend so I found a recommendation  to use Garam Masala with some cayenne added. I don’t know how perfect a substitution this was but the result was pretty darn good.

Everyone loved this recipe, even my "picky-about-fish" son! The flavors were wonderful and the only adjustment I made was to add a single green chili to the mix while the fish simmered to add a bit of heat as well. I used grouper and served this over brown basmati rice with a side of baba ganoush with pita chips. 
I would also consider making this as a vegetarian meal by substituting greens or another vegetable (cauliflower?) instead of the fish - either way, this recipe is a keeper!

All I can say is “wow! What flavor!”.  I picked up some Gulf Coast flounder filets today, and jumped on your blog to see what I could find...was not disappointed!  I ran out of Ras Al Hanout...so had to take a moment to make some fresh (had all the spices...just had to grind them.  I didn’t know why I bought mace...until today 🤣).  

I served this over your Lebanese rice (my new go-to rice dish).  

I made your preserved lemons earlier in the year...and was wondering what to use them in.  Found it...substituted a half of a preserved lemon for the lemon in the recipe, and reduced the salt earlier in the recipe.  It turned out wonderful!

Once again...THANK YOU for a beautiful meal...made fresh.  Your recipies are the first place I head to on the Interwebz.  

Respect and joy,
Jeff in Houston

Loved this recipe!  Flavors were so spicy.  I used thawed frozen cod from Trader Joe's and it was fabulous.  I think shrimp would work well too.  Just cooked lightly.

Made this for dinner tonight!  Absolutely delicious!  I probably went heavier on the spices, but it was so very flavorful.  Definitely will make again

I made this today &amp; it turned out great!  I added some shrimp with the fish &amp; I served it with couscous.  I am looking forward to the next recipe I will make for my family.

Amazing dish Suzy ,could you tell me please what the name is of this this is thank  you .

Cod is a healthy, lean fish that can be easily added to your dinner rotation. This tender, flavorful cod recipe is quick enough for busy weeknights. It's sure to become a favorite.

For the Lemon Butter Mixture:

3 TB salted butter, softened to room temp

1 TB chives

2 TB garlic

TB shallots

tsp kosher salt

tsp freshly black pepper

juice lemon

TB grated lemon peel

For the Fish:

(1-inch thick each) cod fillets, about 4 ounces each

kosher salt and black pepper

Place cod in colander and let sit to drain and get closer to room temperature, while you prepare rest of ingredients.

In a small pan, combine all Lemon Butter Mixture ingredients and stir to fully combine. Set aside.

Use paper towels to pat-dry all excess moisture from the fish fillets. This step is important, so be sure to pat off as much moisture as you can (extra moisture from fish will dilute flavors and steam the fish rather than brown it.)

Evenly sprinkle both sides of fillets with pinches of kosher salt and freshly ground black pepper. Set aside. In a large pan, heat the olive oil over high heat. Once oil is sizzling hot, add fish fillets to pan (you may want to do 2 at a time to avoid crowding) and cover with lid ajar, allowing steam to escape. Cook until browned on one side, about 3-4 minutes. Do not move fish around.

Use a thin but wide metal spatula to gently flip fish fillets over to the other side for another 3-4 minutes just until nicely browned and center is just-cooked. The key to tender fish is to avoid overcooking.If your fillets are less than 1-inch thick, shorten cook time.

While your last fish fillets are cooking, heat up small pan of prepared lemon-garlic mixture over medium-high, stirring just until bubbly. Immediately turn heat off and keep warm.

Once fish is done, plate fillets and spoon lemon butter mixture over the fish, including any leftover juices from your frying pan. Garnish with lemon slices and enjoy.

I really love this recipe! Thanks for sharing

Wow this looks so yummy! Can't wait to try it.

My family and I love cod, this dish sounds amazing. I'm going to give it a go this week one night for dinner. Thank you.

Made this last night for dinner! So delicious  - paired it with a nice bottle of Chardonnay. Thank you!

This recipe is getting me through winter! Amazing!

https://content.jwplatform.com/videos/kxG2QnFx.mp4

This buttery Lemon Garlic Swordfish is stunningly delicious. This recipe results in a tender, flavor-packed fish that tastes like you spent way more time on it than you did.



Lemon Garlic Swordfish

Air fryer or oven Chinese steamed cod fish recipe is simple &amp; delicious. With 6-ingredients, this Chinese fish cod recipe is Paleo, Whole30, low carb, and Gluten-free.

Top 15 cod recipe recipes from across the web

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Top 15 cod recipe recipes from across the web

The most viewed cod recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Garlic Butter Baked Cod

Mediterranean Baked Cod Recipe with...

Mediterranean Baked Cod Recipe with...

Cod Recipe

BEST Moroccan Fish Recipe

Perfect Pan Fried Cod

Buttered Cod Fish Recipe (Video)

Lemon Butter Cod Recipe

Garlic Butter Cod Fish Recipe

BEST Moroccan Fish Recipe

Lemon Butter Cod Recipe

Chinese Steamed Cod Fish with Ginge...

BEST Moroccan Fish Recipe

Baked Cod Recipe with Lemon and Gar...

Easy Baked Cod

The most viewed cod recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine