Baked Cod Lemon Garlic (Print Format)

Flaky cod fillets lightly coated in a mix of warm spices, pan-seared and baked in a buttery lemon-garlic sauce. Ready to serve in under 25 minutes!

# Ingredients:

→ Main

01 - 4-6 cod fillets, about 1.5 pounds total
02 - 1/4 cup fresh parsley, finely chopped

→ Lemon Sauce

03 - 5 tablespoons lemon juice, squeezed fresh
04 - 5 tablespoons olive oil, extra virgin
05 - 2 tablespoons butter, melted
06 - 5 garlic cloves, finely minced

→ For Coating

07 - 1/3 cup plain flour
08 - 1 teaspoon coriander powder
09 - 3/4 teaspoon sweet paprika from Spain
10 - 3/4 teaspoon cumin powder
11 - 3/4 teaspoon salt
12 - 1/2 teaspoon ground black pepper

→ For Cooking

13 - 2 tablespoons olive oil

# Steps:

01 - Turn on your oven and set it to 400°F (200°C).
02 - In a shallow dish, combine olive oil, melted butter, and the freshly squeezed lemon juice. Hold off on adding the garlic for now—that'll come later.
03 - In a second shallow dish, mix together the flour, paprika, ground coriander, cumin, black pepper, and salt. Place this dish next to the lemon sauce for easy access.
04 - Use paper towels to pat the cod fillets dry. Dip each piece first into the lemon sauce, then coat it well with the flour mixture. Shake off any extra coating and save what's left of the lemon sauce for later.
05 - Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Once the oil looks shimmery but isn't smoking yet, place the coated fish in. Let each side cook for about 2 minutes to get some color, but don't cook it through. Then, remove the skillet from the stove.
06 - Stir the minced garlic into the leftover lemon sauce. Spoon it evenly over the fish in the skillet.
07 - Place the skillet into the hot oven. Check the fish after about 10 minutes—it should flake easily with a fork. Keep an eye on it earlier to avoid overcooking.
08 - Take the skillet out of the oven and top the fish with fresh parsley. Bring it right to the table and enjoy!

# Tips:

01 - Pair with chickpea salad, a traditional Greek salad, or Lebanese rice for a full meal.
02 - Use a fish spatula when flipping the fillets to keep them from breaking.
03 - Leftovers can stay in an airtight container in the fridge for 2-3 days. You can freeze them for up to a month, but the texture might change a bit.

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