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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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."

something4u User ID: 8826701 246691
Reviewed Apr. 6, 2016

"Thank you for this tasty recipe! My husband and I were both sad to see it dissapear off our plates. I didn't have any paprika but didn't seem to stop us. This is my second time making this recipe. My husband was so eager to get home to this dish. Thank you again (((:"

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