Indulge in the culinary delight of Lemon Cod, a versatile dish that offers a symphony of flavors and textures. This seafood delicacy is not only visually appealing but also packed with nutrients. Whether you prefer a simple yet elegant pan-seared cod with a zesty lemon butter sauce or a more adventurous baked cod with a crispy herb crust, this article has a recipe for every palate. For those who love the convenience of one-pot meals, the lemon cod with asparagus and potatoes is a perfect choice. And if you're looking for a lighter option, try the refreshing lemon cod salad with a tangy dressing. Whichever recipe you choose, prepare to embark on a culinary journey where the bright citrus notes of lemon perfectly complement the delicate flavor of cod, creating a dish that is both satisfying and memorable.
Here are our top 20 tried and tested recipes!
LEMON-PARSLEY BAKED COD
After trying a few baked cod recipes, this was the first fish recipe that got two thumbs up from my picky meat-only eaters. The tangy lemon gives the cod fish some oomph. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a shallow bowl, mix lemon juice and butter. In a separate shallow bowl, mix flour and seasonings. Dip fillets in lemon juice mixture, then in flour mixture to coat both sides; shake off excess., Place in a 13x9-in. baking dish coated with cooking spray. Drizzle with remaining lemon juice mixture. Bake 12-15 minutes or until fish just begins to flake easily with a fork. Mix parsley and lemon zest; sprinkle over fish.
Nutrition Facts : Calories 232 calories, Fat 10g fat (6g saturated fat), Cholesterol 87mg cholesterol, Sodium 477mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
COD WITH HERBED WHITE-WINE LEMON SAUCE
This recipe can be made using any fresh mild-flavored white fish, such as cod, sole, sea bass, or flounder.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Combine shallot, wine, and lemon juice in a small skillet; set over high heat. Bring to a boil; simmer until liquid is reduced to 1/4 cup, about 10 minutes. Remove from heat; whisk in butter, capers, 1/4 teaspoon salt, a pinch of pepper, and 3/4 of the herbs. Set aside; keep warm.
- Heat a large skillet over medium-high heat; add 3 tablespoons sauce. Season both sides of fillets with remaining 3/4 teaspoon salt and a pinch of pepper. Arrange fillets and lemon slices in skillet; sprinkle with some herbs. Cook until fillets are golden, about 4 minutes. Turn, sprinkle with remaining herbs, and cook until fish is cooked through, about 3 minutes. Serve with lemon slices and remaining sauce.
LEMON-CAPER BAKED COD
Vacation on a plate is the only way to describe this buttery and flaky Lemon-Caper Baked Cod. -Carolyn Schmeling, Brookfield, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small microwave-safe bowl, combine the butter, lemon juice, garlic pepper and lemon zest. Microwave, uncovered, on high for 45-60 seconds or until butter is melted. Stir in capers., Place cod in an ungreased 13x9-in. baking dish; sprinkle with seafood seasoning. Spoon butter mixture over fillets. Sprinkle with cheese. Bake, uncovered, at 425° for 10-15 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 256 calories, Fat 13g fat (8g saturated fat), Cholesterol 129mg cholesterol, Sodium 441mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.
LEMON PEPPER COD
Steps:
- In a large skillet, heat oil over medium high heat until hot. Add fillets and squeeze 1/2 of the lemon's juice over the tops. Sprinkle with pepper to taste. Cook for 4 minutes and turn. Squeeze with the remaining lemon's juice and sprinkle with pepper to taste. Continue to cook until fillets flake easily with a fork.
Nutrition Facts : Calories 236.2 calories, Carbohydrate 2.9 g, Cholesterol 73.1 mg, Fat 11.5 g, Fiber 1.3 g, Protein 30.7 g, SaturatedFat 1.6 g, Sodium 104.5 mg
LEMON BUTTER BAKED COD
If you're looking to incorporate more fish into your diet, add this baked cod to your menu. The batter is light and crisps up in the oven. Paprika adds a touch of color and flavor to the fish. Once baked, the cod is perfectly flaky. Just make sure to shake the excess flour off the cod before baking so the coating does not end up...
Provided by Tammy Kendell
Categories Fish
Time 40m
Number Of Ingredients 6
Steps:
- 1. Cut cod fillets into serving sizes.
- 2. Melt butter in saucepan or microwave. Add lemon juice to melted butter.
- 3. In another dish, mix together flour, salt, and pepper.
- 4. Dip fish into butter/lemon mix, coating well on all sides.
- 5. Dip buttered cod into the flour mix, coating well on all sides. Shake excess flour off of the piece of fish.
- 6. Place coated cod fillets in an ungreased baking dish.
- 7. Drizzle remaining butter mixture over fish. Sprinkle the entire dish with paprika.
- 8. Bake, uncovered in a 350 oven for 25-30 minutes. Fish should flake easily with a fork.
- 9. Garnish with parsley and lemon wedges.
COD WITH LEMON, GARLIC, AND CHIVES
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut 4 large squares of heavy-duty aluminum foil. Brush each fillet with olive oil and sprinkle with salt and black pepper. Place each fillet in the center of an aluminum foil square. Lay lemon slices down the length of each fillet and sprinkle garlic slices and chives over the top. Fold foil over the fish and turn the edges over 2 or 3 times; flatten to seal the packets.
- Bake in the preheated oven until the fish is opaque and flakes easily with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 203.3 calories, Carbohydrate 7.7 g, Cholesterol 73 mg, Fat 6.3 g, Fiber 3.4 g, Protein 32 g, SaturatedFat 0.9 g, Sodium 106.4 mg, Sugar 0.5 g
SALT COD WITH GARLIC, OIL, LEMON AND PARSLEY SAUCE
Provided by Moira Hodgson
Categories dinner, main course
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Drain the salt cod and rinse thoroughly. Put the fish in cold water in a large saucepan and bring to a simmer. Let it simmer for 10 minutes, no more, or it will become tough. Cool to tepid in the water.
- Mix together the garlic, parsley and lemon juice. Slowly add the oil, beating with a fork, to form an emulsion. Add the pepper flakes and salt to taste.
- To serve, cut the cod into pieces. Arrange it on a platter garnished with parsley and serve the sauce separately in a sauce boat.
Nutrition Facts : @context http, Calories 514, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 23 grams, Fiber 0 grams, Protein 72 grams, SaturatedFat 3 grams, Sodium 7972 milligrams, Sugar 0 grams
LEMON & HERB CRUSTED COD
Make and share this Lemon & Herb Crusted Cod recipe from Food.com.
Provided by JelsMom
Categories Lactose Free
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Season filets with salt & pepper & place in baking dish. Sprinkle with lemon juice, white wine, and 1 1/2 t olive oil.
- In small bowl, combine breadcrumbs, zest, & 1 T parsley. Sprinkle cod with mixture and drizzle crumbs with 1 1/2 t olive oil.
- Place cod in oven & bake until fish is cooked through (12-15 minutes). Remove from oven and turn on broiler.
- Place fish under broiler to brown breadcrumbs. Remove & serve.
Nutrition Facts : Calories 272.9, Fat 8.7, SaturatedFat 1.3, Cholesterol 73.7, Sodium 629.9, Carbohydrate 13.4, Fiber 2, Sugar 1, Protein 32.8
LEMON BAKED COD FROM GREECE!
Make and share this Lemon Baked Cod from Greece! recipe from Food.com.
Provided by Sharon123
Categories Very Low Carbs
Time 45m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350*F.
- Grease a baking pan with some olive oil and place the fish fillets in it.
- In a bowl chop and crush the tomatoes, lemon juice and add a pinch of oregano, 4 tablespoons olive oil, and 3-4 crushed cloves of garlic. Mix everything together well.
- Pour some of the tomato mixture over each fillet and add some salt and pepper to taste.
- Crumble some feta cheese over each fillet and bake in oven for 30 to 45 minutes.
- Check the fish occasionaly to make sure it does not get overcooked and dry up.
- Serve with lemon wedges. Squeeze them over the fish and enjoy!
COD WITH LEMON, GREEN OLIVE, AND ONION RELISH
This slow-roasted cod topped with zesty relish is just the thing for an end-of-winter dinner party.
Provided by Amanda Hesser
Categories Fish Olive Onion Roast Quick & Easy Dinner Lemon Cod Healthy Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 8 servings
Number Of Ingredients 10
Steps:
- Finely grate zest from lemons; set aside. Using a sharp knife, cut peel and white pith from lemons; discard. Working over a medium bowl, cut between membranes to release segments into bowl and squeeze membranes to release juices; discard membranes and any seeds. Set lemon segments aside.
- Combine onion and 1 teaspoon salt in a small bowl. Let sit 10 minutes. Squeeze onion to remove any excess liquid; add to bowl with lemon segments. Add olives, capers, reserved lemon zest, and 3/4 cup oil; season with salt and pepper and toss to combine. Cover relish and chill at least 4 hours.
- Preheat oven to 250°F. Bring relish to room temperature.
- Place cod in a large shallow baking dish or roasting pan and drizzle with remaining 1/2 cup oil. Add chiles and turn fish to coat; season with salt. Roast until just cooked through, 30-40 minutes.
- Transfer fish to a platter. Mix parsley into relish and spoon over fish.
- Do Ahead
- Relish (without parsley) can be made 1 day ahead. Keep chilled.
CRISP BAKED LEMON COD
Baking the cod on a wire rack allows the fish to get crisp on all sides.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Combine rice cereal, oil, parsley, zest, and salt.
- Set a wire rack on a rimmed baking sheet. Press fish in crumb mixture, turning to coat. Transfer to wire rack. Bake until golden brown and cooked through, 14 to 16 minutes. Divide fish and spinach among 4 plates.
Nutrition Facts : Calories 271 g, Cholesterol 43 g, Fiber 2 g, Protein 19 g, SaturatedFat 2 g, Sodium 420 g
LEMON BAKED COD (OVNSSTEKT TORSK MED SITRON)
Make and share this Lemon Baked Cod (Ovnsstekt Torsk Med Sitron) recipe from Food.com.
Provided by pammyowl
Categories Norwegian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 F.
- Cut cod into serving size pieces.
- Mix butter and lemon juice.
- In a separate bowl mix flour, salt and white pepper.
- Dip cod in butter/lemon then roll in flour mixture.
- Place in unreleased 8 x 8" pan. Pour whats left of the butter mixture on top.Sprinkle with paprika.
- Bake uncovered for 25-30 mn. or until fish flakes easily with a fork.
- Garnish with lemon slices and fresh chopped parsley.
Nutrition Facts : Calories 132.1, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 392.2, Carbohydrate 6.5, Fiber 0.2, Sugar 0.2, Protein 1
COD FILLETS WITH AN ASIAN LEMON CURD GLAZE
Make and share this Cod Fillets With an Asian Lemon Curd Glaze recipe from Food.com.
Provided by Rita1652
Categories Sweet
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix the 6 ingredients for the glaze topping, set aside.
- Season fish with salt and pepper dust with flour.
- Heat butter over mediun heat till butter stops sizzling and start to turn tan. Add fillets just to brown on both sides.
- Top each fillet with all the glaze and place in a 350 degree oven for 15-20 minutes. Just till it flakes.
- Remove fish and place 1/3 cup water in pan to deglaze and stir and reduce till thickened. Pour over fish.
- Nice served over rice.
PAN-FRIED COD WITH LEMON BASIL SAUCE
Adapted from one of my favorite tilapia recipes to work with cod, mixed with one of my favorite spices, fresh basil. You can substitute dry white wine for the broth, or half and half it would be best. This is a great white no fail fish dish for any night of the week. I do like to serve it with potatoes or spinach to help accent and absorb the sauce. Do not hesitate to use lemon juice from concentrate, for fresh lemon can be too strong. If using fresh lemon use half, then add more to taste.
Provided by JBs Girl
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large skillet over medium heat.
- Sprinkle fish with salt, pepper & paprika. Coat fish in flour on a shallow dish, shake off excess flour.
- When oil heats add fillets and saute 3 mins both sides.
- Remove fillets from pan and pour broth, lemon juice, and chopped fresh basil into the hot pan. Bring to a boil and whisk in 4 tablespoons of butter for 1 to 2 minutes, then simmer for 5 to 10 minutes till sauce reduces by half. Basil will turn the color of steamed spinach, it is okay, you will taste the sweet basil accent in the sauce.
- Serve sauce over fillets.
LEMON BUTTER BAKED COD RECIPE - (3.9/5)
Provided by Thom7747
Number Of Ingredients 6
Steps:
- Cut fillets into serving sizes. Melt butter in sauce pan or microwave. Add lemon juice to melted butter. In another dish, mix together flour, salt & pepper. Dip fish into butter/lemon mix, then lightly coat with the flour mixture, coating well on all sides. Place coated fillets in an ungreased baking dish. Drizzle remaining butter mix over fillets. Sprinkle entire dish with paprika. Bake, uncovered in 350°F oven for 25-30 minutes. Fish should flake easily with a fork. Garnish with parsley and lemon wedges.
BAKED COD WITH LEMON & OLIVE OIL
Make and share this Baked Cod With Lemon & Olive Oil recipe from Food.com.
Provided by JaneSays30
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Arrange fillets in a 13 x 9 baking dish.
- Drizzle w/ lemon juice and olive oil, then sprinkle w/ remaining ingredients.
- Bake until flesh is completely opaque but still juicy, about 15 to 20 minutes.
Nutrition Facts : Calories 223, Fat 4.9, SaturatedFat 0.8, Cholesterol 99.3, Sodium 125.1, Carbohydrate 1, Fiber 0.1, Sugar 0.1, Protein 41.3
BLACK COD WITH SWISS CHARD, OLIVES, AND LEMON
Provided by Sara Dickerman
Categories Fish Olive Dinner Lemon Seafood Cod Healthy Chard Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Place lemon in a small saucepan; add water just to cover. Place a small heatproof plate inside the saucepan, on top of the lemon, to keep it submerged. Bring water to a boil; reduce heat and simmer until lemon is very tender when pierced with a knife, about 30 minutes. Drain. Cut lemon in half (to help cool faster); let cool.
- Scoop out pulp from both lemon halves and press pulp through a coarse-mesh sieve into a small bowl; discard solids. Finely chop peel and pith and add to pulp. Set aside.
- Toast coriander and cumin seeds in a small skillet over medium heat, stirring often, until slightly darkened and fragrant, about 3 minutes. Set aside.
- Coarsely grind coriander and cumin seeds in spice mill or with mortar and pestle. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Season fish with spice mixture, salt, and pepper; place skin side down in skillet. Cook until browned and crisp, 5-6 minutes. Turn; cook until just opaque in the center, 2-4 minutes more.
- Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium heat. Add garlic and 1/4 teaspoon crushed red pepper flakes; cook, stirring, until fragrant, about 30 seconds. Add chard by the handful, tossing and allowing it to wilt slightly between additions. Season with salt and pepper. Cook, tossing occasionally, until all chard is tender, 5-7 minutes. Set aside.
- Mix olives and reserved lemon mixture into chard. Season with salt, pepper, and more crushed red pepper flakes, if desired. Serve fish with chard.
BAKED LEMON COD WITH ROQUEFORT
Lemony Cod with herbs and Roquefort cheese. I don't cook much fish, but I was in the mood for fresh cod, and came up with this recipe from ingredients I had on hand. My husband loved it! Enjoy!!!
Provided by Springcup74
Categories Very Low Carbs
Time 50m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- In a bowl, combine tomato, garlic, herbs, white wine, lemon juice, and 1 teaspoon olive oil.
- Line a glass or ceramic baking dish (whatever size fits your pieces easily) with two pieces of foil, laid next to each other.
- Use the rest of the olive oil to brush the foil all over before putting the fish inside.
- Put one fish on each piece of foil.
- Spoon tomato mixture over each piece until covered.
- Lay a slice of lemon on each fish.
- Dab a very little pat of butter on top of each fish.
- Cover each piece into a little foil packet, but not too tightly.
- Bake for 20 - 25 minute.
- If fish is very full of liquid, drain as well as you can without removing the fish from the foil.
- Open fish from foil so that the tops are exposed very well.
- Crumble Roquefort cheese over the tops of the fish to cover lightly.
- Salt and pepper to taste.
- Broil fish on low under the broiler in your oven for another 10-15 minutes, or until a nice golden color appears on the fish, and the fish flakes well.
- Remove from foil to plate.
- Serve with lemon wedges.
Nutrition Facts : Calories 391.9, Fat 18.6, SaturatedFat 7.7, Cholesterol 127.4, Sodium 438, Carbohydrate 6, Fiber 1.1, Sugar 2.2, Protein 45.2
SALT-CRUSTED LEMON-DILL COD FILLETS
A mild, white fish is baked inside a fragrantly thick lemon-dill-infused salt crust to quickly maximize flavor while locking in moisture.
Provided by Diamond Crystal Salt
Categories Trusted Brands: Recipes and Tips Diamond Crystal® Salt
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Pour the containers of Diamond Crystal® Kosher Salt into a large mixing bowl. Add egg whites. Mix well with your hands or by blending with two spoons until the texture resembles moist sand.
- Layer half of the prepared salt on the bottom of a glass 9x13-inch baking dish; pat down firmly. Salt should be about 1/2-inch thick.
- Place the lemon slices edge to edge on top of the salt. You don't want the fish to actually touch the salt or it will absorb too much; the lemon slices will serve as a barrier and a flavor infuser. Save extra lemon slices for serving and garnish.
- Rub the fish fillets with olive oil on both sides, and season well with Diamond Crystal® Kosher Salt and pepper.
- Arrange the fish fillets on top of the lemon slices, making sure no edges touch the salt base.
- Arrange the dill on top so that it covers the fish completely, reserving a few sprigs to chop for garnish. Again, this will serve as a barrier against the salt crust since there is no skin to protect it from absorbing too much salt during baking, as well as give it a bold, tangy flavor.
- Pour the rest of the salt mixture evenly onto the dill, smoothing carefully. Make sure all corners are covered; pat firmly to ensure a proper seal with no cracks.
- Place in middle rack of oven and bake for 15 minutes.
- Let fish rest for 5 minutes, then crack sides of salt crust with a strong knife before prying open.
- Cut each fillet in half. Serve with remaining lemon slices and fresh, chopped dill.
Nutrition Facts : Calories 296.4 calories, Carbohydrate 7.4 g, Cholesterol 104.1 mg, Fat 5.5 g, Fiber 3 g, Protein 55.7 g, SaturatedFat 0.7 g, Sodium 147928 mg, Sugar 0.2 g
COD WITH POTATOES AND PRESERVED LEMON RELISH
Provided by Inaki Aizpitarte
Categories Fish Potato Low Fat Low Cal Dinner Seafood Cod Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Bring onion, garlic, lemongrass, thyme, peppercorns, and milk to a boil in a large saucepan. Reduce heat to low and simmer 20 minutes. Strain infused milk into a medium saucepan. Discard solids.
- Meanwhile, cook potatoes in a large pot of boiling salted water until tender, 25-30 minutes. Drain, then peel potatoes and coarsely mash in a large bowl with 1/4 cup oil; season with salt.
- Bring infused milk just to a boil. Add cod, reduce heat, and simmer until flesh begins to flake and is cooked through, about 5 minutes. Remove cod with a slotted spoon and transfer to a plate.
- Combine preserved lemon, chives, lemon juice, paprika, and remaining 3 tablespoons oil in a small bowl; season relish with salt.
- Mix 1/4 cup infused milk into potatoes. Place cod over potatoes; spoon relish over.
- DO AHEAD: Relish can be made 2 days ahead. Cover and chill.
Tips:
- Choose the freshest cod you can find. Fresh cod should have a mild, sweet flavor and a firm, white flesh.
- If you're using frozen cod, thaw it completely before cooking. You can thaw cod in the refrigerator overnight, or you can thaw it in a bowl of cold water for about 30 minutes.
- Pat the cod dry before cooking. This will help the fish to cook evenly.
- Season the cod with salt and pepper before cooking. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
- Cook the cod over medium heat. This will help to prevent the fish from overcooking.
- Cook the cod until it is opaque and flakes easily with a fork. The internal temperature of the fish should be 145 degrees Fahrenheit.
- Serve the cod immediately with your favorite sides. Lemon wedges, roasted vegetables, and rice are all good options.
Conclusion:
Lemon cod is a delicious and easy-to-make dish that is perfect for any occasion. With its mild flavor and firm texture, cod is a great choice for those who are new to seafood. And with the addition of lemon, this dish is sure to please everyone at the table. So next time you're looking for a quick and easy weeknight meal, give lemon cod a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #for-1-or-2 #main-dish #seafood #canadian #easy #beginner-cook #dinner-party #fish #british-columbian #saltwater-fish #cod #brunch #number-of-servings
You'll also love