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Palmer’s Direct To You Market
900 Jefferson Road, 14623

(585) 272-9470

Palmer’s Direct To You Market
900 Jefferson Road, Rochester, NY 14623
(585) 272-9470

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Lemon Garlic Baked Cod
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Lemon Garlic Baked Cod

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Lemon Garlic Baked Cod

Baked cod fillet with lemon garlic sauce
Print Recipe

This Lemon Garlic Baked Cod is a light and flavorful dish that’s perfect for a quick and healthy weeknight meal. The cod is baked to perfection with a zesty lemon garlic sauce and served with fresh herbs for a delicious and nutritious dinner option.

  • Author: Palmer’s Direct To You Market
  • Prep Time: 10 min
  • Cook Time: 12-15 min
  • Total Time: 22-25 min
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mediterranean

Ingredients

Scale

4 (6-ounce) cod fillets

3 tablespoons olive oil

2 tablespoons fresh lemon juice

4 cloves garlic, minced

1 teaspoon lemon zest

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Lemon wedges, for serving

Instructions

1. Preheat your oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper.

2. Prepare Lemon Garlic Mixture: In a small bowl, whisk together olive oil, lemon juice, minced garlic, lemon zest, oregano, thyme, salt, and pepper.

3. Season Cod Fillets: Place the cod fillets in the prepared baking dish. Pour the lemon garlic mixture over the fillets, ensuring they are well coated.

4. Bake in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork and is opaque in the center.

5. Garnish the baked cod with freshly chopped parsley and serve with lemon wedges.

Notes

Success Tips: For an extra burst of flavor, marinate the cod in the lemon garlic mixture for 30 minutes before baking.

Pairing Suggestions: Serve with steamed vegetables, quinoa, or a fresh green salad for a complete meal.

Nutrition

  • Serving Size: 6 ounces
  • Calories: 200-250 calories per serving
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.