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
Scale
- 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