Easy Baked Cod Recipe

Name: Easy Baked Cod Recipe
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Ingredients: 2 lb cod fillet (or 4 4-oz fillets); 1 lb asparagus (ends trimmed); 1/2 cup avocado oil; 1/4 cup fresh basil (stems removed); 1/4 cup fresh parsley (stems removed); 4 cloves garlic (peeled); 2 tbsp lemon juice; 1 tsp salt; fresh cracked pepper (or course ground pepper); 1 lemon (thinly sliced)

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The lemon and herb marinade for this easy baked cod recipe is perfect for a Spring dinner. This easy keto sheet pan dinner is both budget and kid friendly, AND its ready in under 20 minutes!

This lemon and herb marinated easy keto baked cod is perfect for a Spring dinner. This easy keto sheet pan dinner is both budget and kid friendly AND its ready in under 20 minutes!

Sunshine and lemons just scream springtime, don’t you think? As soon as it gets warm enough to dine al fresco, I immediately want light and refreshing meals.

Keto sheet pan dinners are always a home run, too. Only 1 dish to wash and I can play in the backyard with the kids while it cooks? Yes, please!

This cod recipe is fabulous on those warm summer nights that you want a nice family meal without all the fuss. Plus, it is dairy free, kid-friendly, and won’t bust the budget! Next time life gives you lemons, slice them up and make this easy baked cod!

Pucker Up, You’re Going To Love This Easy Baked Cod

And here’s why:

Light and refreshing flavors
Great way to use in season vegetables
Make your whole meal in one dish
Takes less than 30 minutes to prepare, start to finish
Dairy-free, paleo, and Whole30
Kid friendly and budget conscious

What Should I Serve with Easy Baked Cod?

Asparagus is a great accompaniment to your cod. It can bake on the sheet pan alongside your fish.

Of course, if you don’t like asparagus, try broccoli or cauliflower instead. Zucchini or squash would be delicious as well.

You could also round out your meal with some of my lemon butter mashed cauliflower or simple dressed greens (olive oil, lemon juice or red wine vinegar, salt, and pepper).

What Substitutions Can I Make?

Cod: If you don’t have access to cod, or prefer a different fish, this recipe and method would work with any flaky white fish. Catfish, red snapper, orange ruffy, tilapia, sea bass, or grouper would all be excellent substitutes. Avoid salmon or tuna for this recipe.
Avocado Oil: This oil is used because it has a mild flavor that does not combat the lemon and herbs. If you need an alternative, extra virgin olive oil is the next best. Avoid coconut oil as the strong coconut flavor would overpower.

Ingredients

2 lb cod fillet or 4 4-oz fillets
1 lb asparagus, ends trimmed
1/2 cup avocado oil
1/4 cup fresh basil, stems removed
1/4 cup fresh parsley, stems removed
4 cloves garlic, peeled
2 tbsp lemon juice
1 tsp salt
fresh cracked pepper or course ground pepper
1 lemon, thinly sliced

Instructions to Make Easy-Baked Cod

If making fish at home makes you feel seasick, fear not, this easy keto baked cod recipe is foolproof! Plus, cod is a light white fish that is perfect for all palates. If you’re wanting to introduce young eaters to fish, cod is a great place to start.

To make this easy keto baked cod, all you’ll need is a small food processor (to mix your marinade), a Ziploc bag (to marinate your fish and veggies) and a sheet pan (to cook your meal).

First, heat your oven to broil (500°F). In a blender or food processor, combine the oil, basil, parsley, garlic, lemon juice, and salt and puree until the garlic is minced.

In a plastic bag or deep baking dish, add the cod and asparagus, then pour your marinade on top and make sure everything is evenly coated. Refrigerate for at least 10 minutes.

Transfer the cod and asparagus to a rimmed baking sheet with the fish lined down the middle of the tray. Arrange the asparagus on the sides and add the lemon slices and pepper to the top of the fish. Cook for 7-10 minutes. The fish should be opaque and flake easily with a fork when done. Garnish with lemon slices and fresh parsley if you like, then serve!

Tips and Tricks for Easy Baked Cod

Cod cooks quickly, but you’ll know it isn’t done if it doesn’t flake when you pull it apart or if it’s still translucent.
You can change the marinade any way you like to find flavors that suit your taste.
Keep an eye on the type of cod you pick up in the store. If you bought salt cod instead, the salt will need to be removed by soaking it in water overnight.
This recipe can be used for any type of fish, like salmon or tuna steaks. Just be sure to adjust the cooking times if you decide to use another fish.

FAQs

How can I make sure I don’t overcook the cod?

The tried and true method is to measure your fish at the thickest point. You then cook the cod for 10 minutes per inch. Unless it’s an especially thin piece of fish, 7-10 minutes should be just enough for this recipe.

Can I use other vegetables for this recipe?

Absolutely. Lots of veggies work with this dish and taste delicious roasted. Try carrots, bell peppers, broccoli, or simply serve your cod with a salad.

My dish tastes bland. What did I do wrong?

Probably nothing. Cod is naturally bland in flavor, which is why we marinate it before cooking. If you find your dish has little flavor, season liberally with salt and pepper, then spritz over some more lemon juice. Next time you make this recipe, you can leave it in the marinade for a little longer.

How to Store Easy-Baked Cod

Let your leftovers cool before you store them in a Ziplock bag or food container for up to 4 days. I wouldn’t recommend freezing cooked cod (frozen is fine) because the texture can alter when defrosting.

To reheat your baked cod and asparagus, either place them in an oiled skillet and pan fry on medium until warmed through, heat them in the microwave, or place them back in the oven on broil for a few minutes, checking periodically to make sure you don’t overcook them.