Lemony Parsley Baked Cod Recipe

5 9 10
Lemony Parsley Baked Cod Recipe
Lemony Parsley Baked Cod Recipe photo by Taste of Home
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Lemony Parsley Baked Cod Recipe

Read Reviews
5 9 10
Publisher Photo
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
Featured In: Top 10 Quick Dinners
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 3 tablespoons minced fresh parsley
  • 2 tablespoons lemon juice
  • 1 tablespoon grated lemon peel
  • 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

Directions

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. Yield: 4 servings.
Originally published as Lemony Parsley Baked Cod in Simple & Delicious October/November 2013, p22

Nutritional Facts

1 fillet: 161 calories, 4g fat (1g saturated fat), 65mg cholesterol, 95mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 27g protein. Diabetic Exchanges: 4 lean meat, 1/2 fat.

  • 3 tablespoons minced fresh parsley
  • 2 tablespoons lemon juice
  • 1 tablespoon grated lemon peel
  • 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
  1. 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. Yield: 4 servings.
Originally published as Lemony Parsley Baked Cod in Simple & Delicious October/November 2013, p22

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Reviews forLemony Parsley Baked Cod

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justmbeth User ID: 1196484 263817
Reviewed Mar. 24, 2017

"I was a bit disappointed in this recipe after reading all of the wonderful reviews. I found that the fish was just ok, nothing special. I felt it was bland, like it was missing some seasoning. I have other baked cod recipes that I prefer."

MY REVIEW
tcavman15 User ID: 1537577 262010
Reviewed Mar. 3, 2017

"This tastes marvelous. My son thought it was too lemony, but I thought it was just perfect. I didn't have any green onions on hand, so I used chopped fresh chives instead. That worked fine. This is fancy enough to serve dinner guests, and easy enough for a weeknight meal."

MY REVIEW
Mokka User ID: 2879630 226053
Reviewed May. 7, 2015

"This was the absolute best & easiest fish recipe I've ever made. I used Halibut & it was fantastic, did exactly

what the recipe said. This is most certainly a keeper!"

MY REVIEW
joedebfry User ID: 265172 223725
Reviewed Mar. 28, 2015

"Excellent and couldn't be easier! I used sunfish that my husband caught."

MY REVIEW
tsuop User ID: 6274346 221424
Reviewed Feb. 26, 2015

"I love Cod, this is a great and easy recipe. I added little dill as I like that flavor w/lemon. A definite keeper."

MY REVIEW
decar48 User ID: 5127622 221164
Reviewed Feb. 23, 2015

"Can't get much easier for a delicious fish dish. Made exactly as stated using fresh lemon and parsley.. I would imagine this would be good on any white fish."

MY REVIEW
Ozarkagirl User ID: 5881259 221038
Reviewed Feb. 21, 2015

"This was absolutely awesome! I used 2 lbs. of frozen cod, defrosted, and dried parsley instead of fresh, so I increased the rest ingrediants by around 1/4 more. Everything else I had on-hand, including the red potatoes in the photograph. Simple and wonderful."

MY REVIEW
tbearmom03 User ID: 503950 220954
Reviewed Feb. 20, 2015

"If I bake fish, it is always this way. Excellent results. Time depends on thickness of the fillet. I have found that 10 minutes per inch at 400 is perfect. If thinner or thicker, adjust accordingly."

MY REVIEW
Beema User ID: 446601 194243
Reviewed Oct. 26, 2013

"We live in Tampa and we eat a lot of fish...so this recipe was at the top of my list to try, and the results were excellent. No cod was available so I used Pollock instead. Definitely a keeper."

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