Bright, warm, and easy to love — Gluten-Free Mediterranean Baked Cod with Lemon and Garlic is a simple dinner that feels like a hug on a plate. This flaky fish cooks fast and fills the kitchen with the scent of lemon and garlic. If you want a weeknight meal that feels special but stays quick, this is for you. For a creamier version you can peek at baked cod with coconut lemon cream sauce for inspiration.
Why Make This Recipe
- Quick & Easy: Ready in about 25 minutes from oven to table.
- Family Favorite: Gentle flavors most kids and picky eaters enjoy.
- Budget-Friendly: Uses simple, affordable ingredients like cod, lemon, and olive oil.
- Healthful: High in protein and low in carbs, naturally gluten-free.
This recipe stands out because it keeps the fish moist and fragrant with lemon and garlic while staying light. It brings comfort without heaviness — that warm, flaky texture and bright citrus scent reminds me of cozy family dinners and simple, happy nights at home.
Ingredients
For the fish
- 4 cod fillets (about 6 oz each), skinless and thawed if frozen
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced (or 1 teaspoon garlic paste)
- Juice of 1 lemon (about 2 tablespoons)
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
For the topping and extras
- 1/4 cup chopped fresh parsley, plus extra for garnish
- 1/4 cup cherry tomatoes, halved
- Lemon slices for topping (about 4–6 thin slices)
- 2 tablespoons gluten-free breadcrumbs or almond flour (optional for a light crust)
- 1 tablespoon capers (optional, rinsed)
Notes: Use unsalted butter only if you add a pat on top; olive oil is the base here. Gluten-free breadcrumbs are optional — almond flour gives a nutty crunch.
How to Make Gluten-Free Mediterranean Baked Cod with Lemon and Garlic
- Preheat the oven to 400°F (200°C). Pat the cod fillets dry with paper towels so the seasoning sticks and the fish browns evenly.
- Tip: Dry fish bakes with a better texture and won’t steam in the oven.
- In a small bowl, mix olive oil, minced garlic, lemon juice, oregano, smoked paprika, salt, and pepper until well combined.
- Why this matters: The oil carries flavor into the fish and keeps it moist.
- Place the cod fillets in a shallow baking dish. Spoon the lemon-garlic mixture evenly over the fillets. Scatter cherry tomatoes, capers (if using), and lemon slices around and on top of the fish. Sprinkle gluten-free breadcrumbs or almond flour over the fillets if you want a light crust.
- Mini-tip: Arrange lemon slices on top so they roast into the fish and perfume the dish.
- Bake uncovered for 12–15 minutes, depending on thickness, until the fish is opaque and flakes easily with a fork. If you used breadcrumbs, broil for 1–2 minutes at the end to toast them—watch closely so they don’t burn.
- Why this step matters: Baking gently cooks the fish through; a quick broil adds warm color and crunch.
- Remove from oven and let the cod rest for 2 minutes. Sprinkle chopped parsley over the fish for a fresh, bright finish and serve warm.
How to Serve Gluten-Free Mediterranean Baked Cod with Lemon and Garlic
- Serve the cod over a bed of warm couscous or fluffy rice and spoon the garlicky juices and roasted tomatoes on top.
- Pair with roasted baby potatoes and a crisp green salad for a cozy family meal. You can also serve it alongside chicken breast with zucchini and squash if you want a fuller spread.
- Garnish with extra lemon wedges and a sprinkle of parsley. A chilled glass of white wine or sparkling water with lemon pairs nicely.
How to Store Gluten-Free Mediterranean Baked Cod with Lemon and Garlic
- Fridge: Cool to room temperature, then store in an airtight container for up to 2 days.
- Freezer: You can freeze cooked cod in a freezer-safe container for up to 1 month; separate layers with parchment. Thaw overnight in the fridge.
- Reheat: Warm gently in a 300°F (150°C) oven for 8–12 minutes until heated through, or microwave covered at low power in short bursts to avoid drying the fish.
Tips to Make Gluten-Free Mediterranean Baked Cod with Lemon and Garlic
- Pat the fillets dry before seasoning to avoid watery baking.
- Don’t overbake: check at 10–12 minutes for thin fillets. Fish keeps its best texture if it just flakes.
- Use fresh lemon for bright flavor; bottled lemon juice tastes flatter.
- If you want a golden top, add gluten-free breadcrumbs or almond flour and broil briefly.
Variation
- Olive & Feta: Add sliced Kalamata olives and a sprinkle of crumbled feta before baking for a richer Mediterranean taste.
- Vegetarian swap: Roast thick cauliflower steaks in the same lemon-garlic mix for a gluten-free, vegetarian take that gives the same warm, roasted flavors.
FAQs
Can I use frozen cod?
Yes. Thaw overnight in the fridge, pat the fillets very dry, then follow the recipe. Thawing well helps the fish cook evenly and keeps it flaky.
How will I know the cod is done?
The cod is done when it turns opaque and flakes easily with a fork. For safety, the internal temperature should reach 145°F (63°C).
Can I skip the breadcrumbs or almond flour?
Absolutely. The breadcrumbs are optional and only add a light crunch. The fish is delicious without them and stays naturally gluten-free.
What can I substitute for cod?
Use haddock, pollock, or tilapia. Thicker fillets may need slightly longer baking time.
Conclusion
This Gluten-Free Mediterranean Baked Cod with Lemon and Garlic is a simple, comforting dish that fills your kitchen with bright lemon and warm garlic aromas. It cooks fast, feels homey, and keeps a light, flaky texture that makes weeknights feel a little special. If you want a useful how-to with slightly different seasoning or presentation ideas, check out this helpful recipe guide: Tender, Flaky Mediterranean Baked Cod – Well Seasoned Studio. I hope this meal becomes one of your go-to family dinners—please leave a comment and a star rating if you try it, and share on Pinterest or Facebook so friends can enjoy it too. What twist did you try? Let us know below!
Print
Gluten-Free Mediterranean Baked Cod with Lemon and Garlic
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Low-Carb
Description
A quick and easy baked cod dish that is gluten-free and infused with the bright flavors of lemon and garlic, perfect for a comforting weeknight dinner.
Ingredients
- 4 cod fillets (about 6 oz each), skinless and thawed if frozen
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced (or 1 teaspoon garlic paste)
- Juice of 1 lemon (about 2 tablespoons)
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley, plus extra for garnish
- 1/4 cup cherry tomatoes, halved
- Lemon slices for topping (about 4–6 thin slices)
- 2 tablespoons gluten-free breadcrumbs or almond flour (optional for a light crust)
- 1 tablespoon capers (optional, rinsed)
Instructions
- Preheat the oven to 400°F (200°C). Pat the cod fillets dry with paper towels.
- In a small bowl, mix olive oil, minced garlic, lemon juice, oregano, smoked paprika, salt, and pepper until well combined.
- Place the cod fillets in a shallow baking dish and evenly spoon the lemon-garlic mixture over the fillets.
- Scatter cherry tomatoes, capers (if using), and lemon slices around and on top of the fish.
- Sprinkle gluten-free breadcrumbs or almond flour over the fillets if desired.
- Bake uncovered for 12–15 minutes, until the fish is opaque and flakes easily with a fork.
- Remove from oven and let the cod rest for 2 minutes. Sprinkle chopped parsley before serving warm.
Notes
For a creamier version, consider a coconut lemon cream sauce. Adjust salt as necessary, and ensure to dry the fish thoroughly before baking for the best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 70mg