Baked cod is a great way to prepare fish at home that is quick and easy. Made with lemon & parsley, it's a very customizable low-carb weeknight family meal!
This delicious baked cod recipe is so quick and easy to make. It’s on the table in 15 minutes and is made with just a handful of ingredients. Baked with lemon and parsley, this cod is a great weeknight meal that is full of fresh flavors. It’s a low carb and low calorie dinner that I make a couple times a month!
When it comes to easy weeknight meals, fish is always a great option. Yet, most people are apprehensive about cooking it at home. Cod is naturally a low carb, low calorie lean protein that is packed full of nutrients; and it’s quick to cook and easy to flavor up. I hope this recipe motivates you to give it a try and the confidence to bake fish at home.
Baked cod is a great dinner that you can feel good about serving to your family. Serve the cod with your favorite sides like Air Fryer Sweet Potato Fries, Garlic Roasted Potatoes, Cauliflower Rice or steamed veggies for a healthy and well balanced meal.
How to bake cod fillets
Place the cod fillets in a baking dish and season with salt and pepper. Drizzle olive oil on top, along with the lemon juice and add the garlic. Sprinkle over some of the parsley. You can also add thin slices of fresh lemon, and this will really bring out the lemon flavor. Plus, it makes for a delicious presentation.
Bake in the oven until the cod fillets are opaque and start to become flakey. You will notice some fat surfacing to the surface or falling into the sauce; and that’s completely normal and expected.
Be careful not to over-bake the cod so it’s not dry and rubbery. Remove it from the oven as soon as it starts to look flakey. You can serve it immediately garnished with the remaining parsley and any sides of your choice.
Tips for baking cod
- Thaw the fish quickly with cold water if needed. If you don’t have time to thaw frozen fish in the fridge for a few hours, it’s best to thaw it using very cold water. Make sure to place the fish in a bag and then place that bag in the water so that the water is not getting into the fish and making it too moist.
- Check the fish for bones. Run your fingers over the fillets and remove any rogue bones with some tweezers. I like doing this especially when I’m serving to guests and kids so there are no unexpected surprises.
- Pat the cod fillets with a paper towel until dry. If the cod has excess moisture, it will steam when it is baked and can leave the fish soft and mushy. Starting with soggy fish also means that the marinade and the salt won’t penetrate well into the fish, leaving all the yummy flavor on the outside.
- Don’t over cook the fish. The cooking times will vary depending on the thickness of the fillets. After 12 minutes, use a fork to test the doneness, it should flake when it’s ready. If uncertain, look for an internal temperature of 140-145F on an instant read thermometer.
Frequently asked questions
How many times a week should you eat fish?
The government recommendation is that you should eat fish twice a week. It’s full of omega-3 which can benefit your heart and brain health. Fish cooks really quickly so it’s a great option for a healthy weeknight meal.
Can you reheat baked cod?
Once this cod is baked, if you have any leftovers store them in an airtight container and they will keep in the fridge for four days. To reheat it, place it in a pan in the oven at 275°F for 15 minutes until it is warmed through. Cover it with foil to reheat it so that it doesn’t dry out.
Do you use fresh or frozen cod in this recipe?
You can use either. I’ve heard that it’s fresher to use frozen fish than fresh fish because of how instantly fresh fish is frozen. So I prefer frozen for myself. If you use frozen fish, defrost it thoroughly before you bake it and be sure to remove any excess moisture.
More fish recipes
- Salmon Burgers
- Pan Seared Scallops
- Oven Baked Salmon
- Sheet Pan Cod
- Honey Lemon Salmon
- Garlic Lemon Tuna Pasta
- Grilled Mahi Mahi with Avocado Salsa
This dish comes together so quickly and easily, it’s perfect for when you have had a busy day and just want something easy to throw in the oven. I will often throw in some roasted veggies alongside in the oven for a full meal. So fresh and delicious, this is a great recipe to add to your weekly meal rotation.
If you’ve tried this healthy-ish feelgood Lemon Parsley Baked Cod recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Lemon Parsley Baked Cod
- 4 cod fillets 6 ounces each
- Salt and pepper to taste
- 3 tablespoons olive oil
- 1 lemon half sliced, half juiced
- 2 garlic cloves sliced
- 2 tablespoons chopped parsley divided
- Preheat the oven to 400°F, and pat cod fillets with a paper towel until dry.
- Place the cod fillets in a baking dish and season with salt and pepper. Drizzle the olive oil on top, along with the lemon juice. Add the garlic to the baking dish, the lemon slices and sprinkle 1 tablespoon of parsley.
- Bake in the preheated oven until the cod fillets are opaque and start to become flakey, about 12-18 minutes, depending on their thickness.
- Serve immediately garnished with the remaining parsley with choice of sides.