Lemon-Parsley Baked Cod

Name: Lemon-Parsley Baked Cod
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 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 zest

After trying a few baked cod recipes, this was the first fish recipe that got two thumbs up from my picky meat-only eaters. The tangy lemon gives the cod fish some oomph. —Trisha Kruse, Eagle, Idaho

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Ingredients

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 zest

Directions

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.
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 zest; sprinkle over fish.

Test Kitchen Tips

Tilapia, catfish, haddock, cod and other lean types of fish may be frozen for up to 6 months. Oily fish, such as mackerel, salmon and grouper, shouldn’t be frozen for more than 3 months.

Go for freshly squeezed lemon juice when preparing this dish. Bottled lemon juice, which is from concentrate, won’t provide the same bright, fresh flavor. Buy 4 lemons to get the job done.

Check out 26 frozen cod recipes to make for dinner.

Nutrition 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.

Reviews

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Average Rating:

annrms

Nov 17, 2019

Delicious! Used olive oil instead of butter on thick cod loins. Took reviewers' suggestions to use panko and smoked paprika. I'm glad I did.
Meredith

Apr 19, 2019

Complete mush. Never again.
justmbeth

Jan 7, 2019

Flavor of this fish recipe was great. I see what the other reviewers meant about the flour. It became a bit pasty when dipping the fish in. It does not appear to be a breaded, crunchy topping, just a means to have the flavor coat the fish, which is just fine with me. I will be making this one again.
Emma

Dec 15, 2018

Such a tasty and easy recipe! Had thyme in the cupboard so used that instead of parsley and it worked really well!
Cook38

Jun 16, 2018

This had great flavors but the lemon butter coating didn’t end up crisping in any way, rather, it was more like a paste of which my husband and I weren’t fans. Enjoyed for the most part but probably won’t make again.
Brandon

Jun 14, 2018

Made this for the first time and I was very impressed. Easy to make and so delicious!
Jokah

Jun 1, 2018

Oustanding! Served with broiled asparagus and a watercress salad. Substituted seasoned breadcrumbs for flour and cooked the last four minutes under broiler to brown the breadcrumbs.
Jewel

May 17, 2018

I made this for my dinner and it was excellent I must try this again
Debglass11

May 16, 2018

We loved this! Nice lemony flavor. I sprinkled a little additional smoked paprika on top. The fish baked beautifully and the butter and flour made a yummy sauce. I mistakenly added the lemon peel and parsley to the flour mixture, but it still came out great. Don't forget to drizzle the remaining butter mixture over the fish before baking. It makes the dish!Volunteer Field Editor
Lynda

Apr 24, 2018

Good lemon flavor. I would prefer it to be crispier and would try Panko crumbs next time.

Lemon-Parsley Baked Cod

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