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This lemon baked cod recipe is super to prepare and makes a great family meal. This recipe uses with ~14 ounces of raw cod. You can buy a fresh cod fillet, or you can buy frozen, pre-portioned fillets. If you use frozen, you’ll want to defrost the fish first. While the oven is pre-heating, get all of the ingredients measured and prepared. The recipe incorporated quite a few vegetables and herbs that need cut in advance. Slice the cherry tomatoes and mushrooms, then chop the onions, garlic and fresh parsley. You’ll also need butter, lemon juice and a fresh lemon. Prepare and measure these ingredients, then set them aside. To start, preheat oven to 400 degrees. Spray a baking dish with cooking spray, then set it aside and prepare the fish. If you are using a fresh cod fillet, slice it into 4 equal fillets, ~3.5 ounces each. Pat it dry, then sprinkle with salt and pepper. Transfer the cod fillets to a baking dish, then top with the sliced mushrooms and cherry tomatoes. Melt the butter in a small bowl, then add the lemon juice, onions, garlic and parsley. Stir those ingredients together well, then pour over the fillets. If you have a fresh lemon, lay a slice top of each fillet and sprinkle with additional parsley. Your fish is ready to bake. Transfer it to the oven and allow it to cook for ~20 minutes or until it is opaque and flakes with a fork. I highly suggest checking it with a food thermometer to be sure it is done. It is fully cooked when the internal temperature reaches ~145 degrees F. This lemon baked cod is great served with rice and a green salad, or your favorite vegetable. I hope you enjoy it.
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5 from 1 vote

Easy Lemon Baked Cod {RECIPE}

Author: Heather Mangiri, RDN

Ingredients

  • 16 oz cod fillet, raw
  • 10 cherry tomatoes
  • 4 medium mushrooms
  • 2 tbsp butter
  • 3 tbsp lemon juice
  • 2 tbsp chopped onion
  • 1 tbsp fresh parsely, chopped
  • 2 garlic cloves, chopped
  • 1/4 tsp ground pepper
  • 1/4 tsp salt
  • 1 fresh lemon

Instructions

  • Preheat oven to 400 degrees. Spray baking dish with cooking spray and set aside.
  • Slice the cod into 4 equal fillets, ~3.5 ounces each. Pat dry, then sprinkle with salt and pepper. Place fillets in the baking dish, then add the mushrooms and tomatoes
  • Melt butter in a small bowl and add the lemon juice, garlic, onion and parsley. Stir well, then pour over the fillets. Lay a lemon slice over each fillet, and sprinkle with additional parsley (option)
  • Transfer to oven and bake for 20 minutes, or until the fish is opaque and flakes with a fork.

Notes

  • Recipe Makes: 4 servings
  • Serving Size: ~3 ounce piece, cooked
 
  • Nutrition Facts (per serving): 150 calories, 5 g carbohydrates, 1 g fiber, 6 g fat, 3.5 g saturated fat, 70 mg cholesterol, 18 g protein, 490 mg sodium, 6% DV Vitamin D, 2% DV calcium, 8% DV potassium
 
  • Meal Planning Servings: 0.5 CHO; 2.5 PRO; 1 FAT