Lemon-Parsley Baked Cod Recipe
Lemon-Parsley Baked Cod Recipe photo by Taste of Home
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Lemon-Parsley Baked Cod Recipe

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This is the first fish recipe that got two thumbs up from my picky “meat-only” eaters. The tangy lemon gives the cod some oomph. —Trisha Kruse, Eagle, Idaho
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 3 tablespoons lemon juice
  • 3 tablespoons butter, melted
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon lemon-pepper seasoning
  • 4 cod fillets (6 ounces each)
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons grated lemon peel

Nutritional Facts

1 fillet: 232 calories, 10g fat (6g saturated fat), 87mg cholesterol, 477mg sodium, 7g carbohydrate (0 sugars, 0 fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1/2 starch.


  1. 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.
  2. 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 peel; sprinkle over fish. Yield: 4 servings.
Originally published as Lemon-Parsley Baked Cod in Simple & Delicious February/March 2014, p2-12

Light-Bodied White Wine

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

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liebling User ID: 1443829 263465
Reviewed Mar. 14, 2017

"Great recipe; even good leftover the next day in a sandwich!"

shannondobos User ID: 5115022 256194
Reviewed Oct. 31, 2016

"I really liked this recipe, other than the fact that it was a bit too lemony for me. I will try this again without the lemon peel. I like another reviewer's suggestion of using panko too!"

No_Time_To_Cook User ID: 6334849 255943
Reviewed Oct. 25, 2016

"I really enjoyed it, but my husband did not. I think the lemon flavor was too strong. I think I would try again, and not pour the extra lemon butter over the top."

jademariesten User ID: 8957021 255638
Reviewed Oct. 19, 2016

"I made this without flour. I mixed the ingredients into the butter and brushed it on and then poured the rest of the mixture into the pan. It came out great. It was a tad too buttery for me, but that's just me."

susmue User ID: 8943621 254780
Reviewed Sep. 28, 2016

"Amazing! I used panko instead of flour and I ended up using 1/2 C. I followed everything else in the recipe. It was delicious. Served with boiled butter and parsley potatoes and spinach. Will be adding this recipe to my list of meals I make regularly."

sableogirl User ID: 7888888 254580
Reviewed Sep. 24, 2016

"I liked this recipe. quick and easy. But the fish was soggy on the bottom. I will make it again, but will not pour all the extra butter/lemon sauce on top. Hopefully that will eliminate the soggy bottom."

NikNwo11 User ID: 8054203 253335
Reviewed Aug. 29, 2016

"This was SO tasty and a HUGE surprise to me, given how simple the recipe seemed. Husband asked for it again the next week!"

carol_jean User ID: 7753645 247988
Reviewed May. 8, 2016

"I followed the recipe exactly, but the fish was soggy and was not done. This recipe needs a longer cooking time. If I made it again and that's a big IF, I would cook for at least 25 minutes."

PageRD User ID: 5881442 247459
Reviewed Apr. 24, 2016

"I rarely cook fish but I decided that I needed to add more fish to my life. This dish was very good. I made it exactly like the recipe, except that I substituted TOH's California Garlic Pepper Blend rather than lemon pepper. I thought the flavor was very good but the flour was very soggy and didn't brown off even though the fish was done. I would make it again but add the seasonings directly to the fish rather than coat it in the flour."

MY REVIEW User ID: 3268277 247326
Reviewed Apr. 21, 2016

"This was pretty good, as far as flavored go; however, I saw absolutely no reason for the flour. I enjoyed the topping; will probably add fresh dill next time."

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