Mediterranean Baked Cod

This Mediterranean Baked Cod is juicy, full of flavor, and will quickly become a frequent dish in your home. Serve with a side of salad for a healthy meal.

What sides should I serve with this?

To keep the meal healthy, we suggest serving with a nice Greek salad or roasted veggies lightly coated in Garlic Supreme (#2592). Here are a few of our favorite sides:

  1. First, we love this refreshing Mediterranean Chickpea Salad with a light vinaigrette dressing. You can omit the eggplant and replace with zucchini or squash (#7860).
  2. Second, this Minty Orzo and Peas dish might sound odd at first, but trust us- the flavor will change your mind. It is light and refreshing, and the perfect addition to this yummy cod.
  3. Now, another simple option is our Slow Cooker Green Beans. We typically keep the spices simple, but to give them a bit of a Mediterranean flare, try adding 3 Tbsp lemon juice and a pinch of
     paprika (#1697).

Check these fishy recipes out

This Mediterranean Baked Cod is juicy, full of flavor, and will quickly become a frequent dish in your home.

Mediterranean Baked Cod


Lemon Juice Mixture 

For Coating


  1. First, preheat oven to 400 degrees F.
  2. Then, mix lemon juice, avocado oil, and melted butter in a small bowl. Set aside.
  3. Mix the flour, spices, salt, and pepper in another bowl, then set next to the lemon juice mixture.
  4. Next, pat fish fillet dry. First dip the cod in the lemon juice mixture then into the flour mixture. Gently shake off any excess flour.
  5. Heat 2 tbsp avocado oil in a skillet over medium-high heat until it begins to sizzle. Then, place the fish in the skillet and cook on each side for a couple minutes to give it some color without fully cooking. Remove from heat.
  6. With the remainder of the lemon juice mixture, add the minced garlic and stir. Drizzle all over the fish fillets.
  7. Now, place in the oven for about 10 minutes, or until it begins to flake easily with a fork. Remove from heat and sprinkle chopped parsley. Enjoy!

Adapted from:

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