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Lemon-Parsley Baked Cod

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
  • 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 zest


  • 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.

  • Editor's Note
    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.


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    Average Rating:
    • Ken
      Jul 26, 2020

      This recipe just doesn't work. The flour becomes a paste with an unpleasant mouth feel. Also a bit too much lemon. It might be ok if fried.

    • Tammy
      May 30, 2020

      very good choice of lemon flavors, but however i did not like the flour . i could taste flour over all the lemon and other spices. i will try this again. but will omit the dredge of flour. but will keep the other spices and put it in the butter and lemon mixture. ..flour over powered the cod.. i did have green beans and garlic pasta which was great with it.. like is said i will try it again without the flour..

    • Judithmetzcord
      May 16, 2020

      This is my go-to fish recipe. It's delicious!

    • Max
      May 5, 2020

      Avoid. A great way to ruin your fish. May be suitable for American tastes.

    • Jen
      May 5, 2020

      The flour mixture was soggy. Adding the remaining butter and lemon juice just made it worse. I think there is a “balance issue” with this recipe. It definitely needs so Something else to bring the butter and lemon juice into balance. I used fresh dill in place of parsley and the flavor was amazing! But, the lemon juice was far too sour for my taste, seemed to overpower the fish...and I LOVE lemon!

    • 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.