There’s something so grounding about coming home from the farmers’ market with a tote bag full of fresh herbs, citrus, and glistening fish on ice. For me, that smell—the sharp, clean tang of lemons mixed with the briny sea scent of fresh cod—takes me back to the summers I spent helping my grandmother cook in her tiny coastal kitchen.
She didn’t fuss with fancy sauces or long ingredient lists. She always said, “Let the fish shine, and the rest will follow.” That’s the heart of this dish: simple, seasonal, and soul-warming. It’s the kind of meal that invites everyone to slow down, pour a glass of wine or sparkling water, and savor the evening.
Today, I’m sharing my own take on her timeless favorite: Baked Cod with Lemon and Garlic. It’s light, flavorful, and comes together in under 30 minutes—perfect for a busy weeknight or a weekend dinner with friends. The flaky cod, kissed with citrus and garlic, nestles into a bed of roasted cherry tomatoes and herbs. It’s pure joy on a plate.
What You’ll Need (Serves 4):
- 4 cod fillets (about 6 oz each), skinless
- 2 tablespoons olive oil
- 4 garlic cloves, finely minced
- Juice and zest of 1 large lemon
- 1 teaspoon sea salt
- ½ teaspoon cracked black pepper
- 1 cup cherry tomatoes, halved
- 1 tablespoon chopped fresh parsley
- Optional: thin lemon slices for garnish
Dietary Tweaks:
- Gluten-free? You’re all set—no adjustments needed.
- Dairy-free? Already is!
- Vegan version? Swap the cod for thick slices of roasted cauliflower or marinated tofu, and follow the same seasoning and baking instructions.
Step-by-Step Instructions
1. Preheat & prep:
Set your oven to 400°F (200°C). Line a baking dish with parchment paper for easy cleanup.
2. Make the marinade:
In a small bowl, whisk together olive oil, garlic, lemon juice, zest, salt, and pepper. The lemony aroma here is so refreshing—you’ll want to bottle it up!
3. Get the cod ready:
Place the cod fillets in your baking dish. Spoon the marinade evenly over each piece, gently rubbing it in with the back of the spoon. Nestle the cherry tomatoes around the fillets, letting them soak up all that flavor too.
4. Bake it:
Bake uncovered for 15–18 minutes, depending on the thickness of your fillets. You’ll know it’s done when the fish flakes easily with a fork and the tomatoes are slightly blistered.
5. Finish with herbs:
Sprinkle with fresh parsley and a few thin lemon slices for that final touch of brightness.
What It Looks & Feels Like
The dish comes out of the oven like a little celebration: golden white cod glistening with olive oil, ruby-red tomatoes bursting with juice, and ribbons of green parsley dancing across the top. The garlic caramelizes ever so slightly, releasing a sweet warmth that balances the lemon’s brightness. Each bite is flaky, juicy, and packed with flavor.
Tips for Success
- Use fresh cod if you can. Frozen works too—just thaw fully and pat dry.
- Don’t overbake! Keep a close eye around the 15-minute mark.
- For a one-dish meal, toss baby potatoes or green beans into the baking dish—they roast beautifully alongside the cod.
A Recipe Made for Sharing
Cooking this dish always brings me back to those quiet evenings by the coast, when the sky was pink with sunset and everything smelled like sea salt and lemons. I hope it brings a little of that magic to your kitchen too.
If you give this Baked Cod with Lemon and Garlic a try, I’d love to hear how it turned out! Snap a photo, tag me on Instagram, or drop your tweaks and tales in the comments below. Cooking is meant to be shared, and I can’t wait to hear your version of this favorite.
Enjoy, friends—and happy cooking.