Baked Cod With Lemon Olive Oil Recipes

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BAKED COD RECIPE WITH LEMON AND GARLIC



Baked Cod Recipe with Lemon and Garlic image

Best baked cod recipe out there! Prepared Mediterranean style with a few spices and a mixture of lemon juice, olive oil and lots of garlic. Bakes in 15 mins!

Provided by Suzy Karadsheh

Categories     Entree

Time 22m

Number Of Ingredients 12

1.5 lb Cod fillet pieces, (4-6 pieces)
1/4 cup chopped fresh parsley leaves
5 tbsp fresh lemon juice
5 tbsp extra virgin olive oil
2 tbsp melted butter
5 garlic cloves, (minced)
1/3 cup all-purpose flour
1 tsp ground coriander
3/4 tsp sweet Spanish paprika
3/4 tsp ground cumin
3/4 tsp salt
1/2 tsp black pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Mix together the lemon juice, olive oil, and melted butter in a shallow bowl (do not add the garlic yet). Set aside.
  • In another shallow bowl, mix the all-purpose flour, spices, salt and pepper. Set next to the lemon sauce.
  • Pat the fish dry. Dip the fish in the lemon sauce then dip it in the flour mixture. Shake off excess flour. Reserve the lemon sauce for later.
  • Heat 2 tbsp olive oil in a cast iron skillet (or an oven-safe pan) over medium-high heat (watch the oil to be sure it is shimmering but not smoking). Add the fish and sear on each side to give it some color, but do not fully cook (about 2 minutes on each side). Remove the skillet from heat.
  • To the remaining lemon sauce, add the minced garlic and mix. Drizzle all over the fish fillets.
  • Bake in the heated oven until the fish flakes easily with a fork (10 minutes should do it, but begin checking earlier). Remove from the heat and sprinkle chopped parsley. Serve immediately.

Nutrition Facts : Calories 319.3 kcal, Sugar 0.5 g, Sodium 466.1 mg, Fat 19.8 g, SaturatedFat 5 g, TransFat 0.2 g, Carbohydrate 9.6 g, Fiber 1.2 g, Protein 25.8 g, Cholesterol 70.6 mg, ServingSize 1 serving

LEMONY PARSLEY BAKED COD



Lemony Parsley Baked Cod image

The trick to avoid overcooking a good piece of fish is to cook it at a high temperature for a short amount of time. Do that and the fish stays moist and tender. -Sherry Day, Pinckney, Michigan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

3 tablespoons minced fresh parsley
2 tablespoons lemon juice
1 tablespoon grated lemon zest
1 tablespoon olive oil
2 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon pepper
4 cod fillets (6 ounces each)
2 green onions, chopped

Steps:

  • Preheat oven to 400°. In a small bowl, mix the first seven ingredients. Place cod in an ungreased 11x7-in. baking dish; top with parsley mixture. Sprinkle with green onions. Bake, covered, 10-15 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 161 calories, Fat 4g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 95mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

BAKED COD WITH LEMON AND OLIVE OIL



Baked Cod with Lemon and Olive Oil image

Fish doesn't get simpler than this no-fail recipe. From ® Prevention Healthy Cooking.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

4 cod fillets (6 oz each), each 1" thick
1 1/2 tablespoons lemon juice
1 tablespoon olive oil
2 cloves garlic, finely chopped, or 1/4 teaspoon garlic powder
1/2 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon sweet Hungarian paprika, if desired

Steps:

  • Heat oven to 400° F.
  • Arrange fillets in a 13 x 9-inch baking dish. Drizzle with lemon juice and oil; sprinkle with garlic, thyme, salt, pepper, and paprika, and lightly rub it in. Bake until flesh is completely opaque but still juicy, 15 to 20 minutes. Serve with pan juices spooned over the top.

Nutrition Facts : Calories 180, Carbohydrate 0 g, Cholesterol 90 mg, Fat 1/2, Fiber 0 g, Protein 32 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 0 g, TransFat 0 g

BAKED COD WITH LEMON & OLIVE OIL



Baked Cod With Lemon & Olive Oil image

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

4 cod fish fillets
1 1/2 tablespoons lemon juice
1 tablespoon olive oil
2 garlic cloves
1/2 teaspoon thyme
salt & pepper, to taste
Hungarian paprika (optional)

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

BAKED COD WITH OLIVES



Baked Cod with Olives image

The olive topping on our cod was inspired by tapenade; it includes olives, anchovies, capers, olive oil, and lemon juice. Use a ceramic or glass baking dish; an aluminum dish could react with the acidic lemon juice and discolor the fish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 35m

Number Of Ingredients 10

Unsalted butter, for baking dish
1/2 cup pitted brine-cured Kalamata olives, drained and chopped
2 teaspoons drained capers, rinsed and coarsely chopped
2 anchovy fillets, rinsed, drained, and coarsely chopped
1 garlic clove, minced
1 teaspoon fresh lemon juice, plus several thinly sliced lemon rounds, halved if large
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh oregano, plus small leaves for garnish
4 center-cut cod fillets (6 to 8 ounces and 1 inch thick each), skinned
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 400 degrees. Butter a 9-by-13-inch nonreactive baking dish; set aside. Stir together olives, capers, anchovies, garlic, lemon juice, oil, and oregano in a small bowl; set aside.
  • Season fish with salt and pepper; place in baking dish. Scatter olive mixture evenly over fish. Top with lemon slices.
  • Cover dish with foil. Bake until fish is firm, flaky, and cooked through, 15 to 17 minutes. Let rest 5 minutes before serving. Serve drizzled with juices from dish. Garnish with oregano leaves.

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