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Baked Cod Recipe

Baked Cod Recipe

Fresh fish is a New England staple. This easy and delicious recipe has become a family favorite over the years.
TOTAL TIME: Prep: 5 min. + marinating Bake: 25 min. YIELD:3-4 servings

Ingredients

  • 1/4 cup butter, melted
  • 1/4 cup lemon juice
  • 1/4 cup chopped green onions
  • 2 tablespoons water
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon garlic salt
  • 1 pound cod or haddock fillets, cut into serving size pieces
  • Lemon-pepper seasoning
  • Lemon slices and dill sprigs, optional

Directions

  • 1. In an ungreased 11-in. x 7-in. baking dish, combine the butter, lemon juice, onions, water, dill and garlic salt. Add fish fillets; turn to coat. Cover and refrigerate for 1 hour.
  • 2. Loosely cover and bake at 350° for 25-30 minutes or until fish flakes easily with a fork. Sprinkle with lemon-pepper. Garnish with lemon and dill if desired. Yield: 3-4 servings.

Nutritional Facts

1 serving (1 each) equals 189 calories, 12 g fat (7 g saturated fat), 74 mg cholesterol, 405 mg sodium, 2 g carbohydrate, trace fiber, 18 g protein.

Reviews for Baked Cod

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MY REVIEW
Reviewed Oct. 7, 2013

"Great recipe for big slabs of mild-flavored cold water white fish. The seasonings were mild enough not to overpower the flavor of the fresh Alaskan halibut I fixed. I also baked at a higher temp (425) for a shorter time (15 minutes). Delicious!"

MY REVIEW
Reviewed Nov. 19, 2012

"Easy and tasted good. Will make again."

MY REVIEW
Reviewed Apr. 29, 2011

"The seasoning is excellent but the cooking temperature and time makes for a very tough fish. It looked "off" to me, but I tried it anyway, just so I could give a fair review. I will definitely make this again because the flavor was good, but in the future, I will be baking at 425F for 13 minutes, as I normally would."

MY REVIEW
Reviewed Jan. 17, 2011

"I liked it. I think it would be a bit better if it was baked w/ lemon slices on the fish. Easy to make."

MY REVIEW
Reviewed Dec. 16, 2010

"This really turned out well. I wasn't sure what to expect, but will definitely make it again. The juices work very well with the lemon pepper seasoning."

MY REVIEW
Reviewed Mar. 26, 2010

"Quick and easy recipe!"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.