Back to Lemony Parsley Baked Cod

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
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

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

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

Reviews for Lemony Parsley Baked Cod

Sort By :
MY REVIEW
Mokka
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
Reviewed Mar. 28, 2015

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

MY REVIEW
tsuop
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
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
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
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
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."

Loading Image

Wine Pairings

Light-Bodied White Wine

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