Baked Cod with Lemon Garlic and Spiced Flour Coating
Pan-seared and oven-baked cod fillets with a crispy spiced flour coating and bright lemon-garlic sauce. The fish is first dredged in a mixture of flour, coriander, paprika, and cumin, then quickly seared for color before finishing in the oven. A vibrant sauce of lemon juice, olive oil, butter, and fresh garlic is drizzled over the fillets before baking, creating tender, flaky fish with bold Mediterranean flavors. Perfect for weeknight dinners or entertaining, this recipe transforms simple cod into an elegant main course that pairs beautifully with roasted vegetables or rice.
Ingredients
- 1 ½ lb cod fillet pieces, 4-6 pieces
- ¼ cup fresh parsley leaves, chopped
- 5 tbsp fresh lemon juice
- 5 tbsp extra virgin olive oil
- 2 tbsp butter, melted
- 5 garlic cloves, minced
- ⅓ cup all-purpose flouralmond flour1:1gluten-freeketogluten-free
for gluten-free option
- 1 tsp ground coriander
- ¾ tsp sweet Spanish paprika
- ¾ tsp ground cumin
- ¾ tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil, for cooking
Instructions
- 1
Preheat oven to 400 degrees F
- 2
Mix together the lemon juice, olive oil, and melted butter in a shallow bowl without adding garlic and set aside
- 3
Combine all-purpose flour, coriander, paprika, cumin, salt and pepper in another shallow bowl
- 4
Pat the fish dry and dip in lemon sauce then coat in flour mixture, shaking off excess and reserving the lemon sauce
- 5
Heat olive oil in cast iron skillet over medium-high heat until shimmering and sear fish on each side for about 2 minutes to give color without fully cooking
- 6
Remove skillet from heat and add minced garlic to remaining lemon sauce, mixing well
- 7
Drizzle the garlic lemon sauce over fish fillets
- 8
Bake until fish flakes easily with a fork, checking after 8 minutes
- 9
Remove from oven and sprinkle with chopped parsley before serving immediately
Tips
Pat cod completely dry before dredging to help flour coating stick better and prevent steaming
Heat oil until shimmering but not smoking to achieve proper searing without burning the delicate fish
Check doneness early as cod cooks quickly and can become dry if overcooked
Good to Know
Refrigerate cooked cod up to 2 days in airtight container
Can prep flour mixture and lemon sauce up to 4 hours ahead, but coat and cook fish just before serving
Serve immediately while hot with roasted vegetables, rice, or crusty bread
Common Mistakes
Don't skip patting fish dry to avoid soggy coating
Don't overcook - cod becomes tough and dry quickly
Don't let oil smoke when searing to prevent bitter flavor
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen cod for this recipe?
Yes, thaw completely and pat very dry. Frozen cod may release more moisture, so extra drying time is important for proper coating adhesion.
What if I don't have a cast iron skillet?
Any oven-safe pan works well. You can also sear in regular skillet then transfer fish to baking dish before adding sauce and baking.
How do I know when the cod is done?
Fish should flake easily with fork and reach internal temperature of 145°F. Start checking at 8 minutes as cooking time varies with thickness.