20-Minute Baked Cod Recipe (Baked Fish Recipe)
This baked cod recipe combines the simplicity of Mediterranean cooking with bold, warming spices. Fresh cod fillets are lightly coated in seasoned flour, seared for colour, then finished in a vibrant lemon butter sauce infused with garlic. The result is beautifully tender fish with a delicate crust and bright, zesty flavour. Whilst the original recipe is traditionally baked, this adaptation works wonderfully in a slow cooker, which gently poaches the fish to absolute perfection. Ideal for those seeking a healthy, restaurant-quality meal that comes together in under an hour
Watch: 20-Minute Baked Cod Recipe (Baked Fish Recipe)
Original recipe video — click to play
Original method: 20 minutes (including 12-15 minutes oven baking at 200°C)
Ingredients
Fish
- 680 g cod fillet pieces, 4-6 pieces
Fresh, skin-on or skinless, each piece roughly 120–170g (4–6 oz)
Lemon Sauce
- 120 ml fresh lemon juice, freshly squeezed
Approximately 3–4 lemons
- 120 ml extra virgin olive oil
Good quality
- 30 g butter, melted
Unsalted
- 5 clove garlic cloves, minced
For Coating
- 80 g plain flour
All-purpose
- 5 g ground coriander
- 4 g sweet Spanish paprika
- 4 g ground cumin
- 4 g salt
- 3 g black pepper, freshly ground
Garnish
- 60 g fresh parsley, chopped
Add as garnish just before serving
Fresh leaves only
Method
- 1
Prepare the lemon sauce: In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, melted butter, and minced garlic. Set aside.
~3 minsTip: Ensure garlic is finely minced for even distribution of flavour
- 2
Make the spice coating: In a shallow dish, combine the flour, ground coriander, sweet Spanish paprika, ground cumin, salt, and black pepper. Mix thoroughly.
~2 minsTip: This creates the aromatic Mediterranean coating
- 3
Pat the cod fillets dry with kitchen paper. Lightly coat each piece on both sides with the seasoned flour mixture, tapping off any excess.
~5 minsTip: Drying the fish first helps the coating adhere and allows for better searing
- 4
Heat a large non-stick frying pan over medium-high heat with a light drizzle of olive oil. Sear the floured cod fillets for 1–2 minutes on each side until lightly golden and fragrant. Do not cook through—this is just for colour and flavour.
~5 minsTip: This step adds depth and a subtle crust. Work in batches if needed to avoid overcrowding
- 5
Transfer the seared cod to the slow cooker pot (use a 3.5–4.5 litre / 120–150 fl oz slow cooker). Pour the lemon sauce evenly over the fish.
~2 minsTip: Arrange pieces in a single layer if possible. Do not overlap
- 6
Cover and cook on HIGH for 1 hour, or until the cod is opaque throughout and flakes easily with a fork. Do not overcook, as the fish will become dry.
~1 hrTip: Check the fish at 50 minutes. Cooking time may vary depending on the thickness of the fillets. Thin fillets may be done in 40–45 minutes
- 7
Using a slotted spoon, carefully transfer the cooked cod to a serving platter. Spoon the warm lemon sauce over the fish.
~3 minsTip: Handle the fish gently to avoid breaking it apart
- 8
Scatter the fresh chopped parsley over the top. Serve immediately whilst hot.
~1 minTip: The fresh herb adds brightness and colour to the finished dish
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, absolutely. Haddock, pollock, sea bass, or halibut all work beautifully with this recipe. Choose firm, thick fillets of similar size so they cook evenly. The slow cooker cooking time may need slight adjustment depending on thickness—check at 50 minutes if using thinner fillets
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