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Lemony Parsley Baked Cod Recipe

Lemony Parsley Baked Cod Recipe

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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings


  • 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.

Nutritional Facts

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

Reviews for Lemony Parsley Baked Cod

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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!"

Reviewed Mar. 28, 2015

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

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."

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."

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."

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."

Reviewed Oct. 26, 2013

"We live in Tampa and we eat a lot of 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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Wine Pairings

Light-Bodied White Wine

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