Lemon-Garlic Baked Cod with Pine Nuts and Parsley

This is a fantastic flavor combination. Here is a complete, detailed recipe built out from your ingredients, including instructions, finishing touches, and tips for success.

Lemon-Garlic Baked Cod with Pine Nuts and Parsley

This recipe results in tender, flaky cod fillets topped with a bright, garlicky, and crunchy topping. It’s a healthy, elegant, and incredibly easy weeknight meal.

Serves: 4
Prep time: 10 minutes
Cook time: 12-15 minutes

Ingredients

For the Fish & Marinade:

• 4 cod fillets (about 1 lb total), patted dry

• 2 cloves garlic, minced

• 1 lemon, juiced (about 2 tbsp)

• 2 tablespoons olive oil

• 1 teaspoon dried oregano

• Salt and freshly ground black pepper (to taste)

For the Topping:

• ¼ cup pine nuts

• 2 tablespoons fresh parsley, finely chopped

• Zest of 1 lemon

• 1 tablespoon olive oil (for drizzling at the end)

Optional for Serving:

• Lemon wedges

• Additional fresh parsley

Instructions

1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Lightly grease a baking dish large enough to hold the cod fillets in a single layer without crowding.

2. Season the Cod: Place the dried cod fillets in the prepared baking dish. Season both sides generously with salt and pepper.

3. Make the Marinade: In a small bowl, whisk together the 2 tablespoons of olive oil, lemon juice, minced garlic, and dried oregano.

4. Coat the Fish: Pour the marinade evenly over the cod fillets, turning them to ensure both sides are coated. Let them marinate at room temperature for 10-15 minutes while the oven preheats.

5. Toast the Pine Nuts: While the fish marinates, place the pine nuts in a small, dry skillet over medium-low heat. Toast for 3-5 minutes, shaking the pan frequently, until they are lightly golden and fragrant. Watch them closely, as they can burn quickly. Transfer to a small bowl to stop the cooking.

6. Make the Topping: In the bowl with the toasted pine nuts, add the chopped fresh parsley and lemon zest. Toss to combine.

7. Bake: Place the marinated cod in the preheated oven. Bake for 10-15 minutes, or until the fish is opaque, flakes easily with a fork, and reaches an internal temperature of 145°F (63°C). The cooking time will depend on the thickness of your fillets.

8. Add Topping and Serve: Once the cod is cooked, remove it from the oven. Immediately sprinkle the pine nut and parsley mixture over the top and drizzle with the final tablespoon of olive oil for extra richness.

9. Garnish and Serve: Serve immediately with fresh lemon wedges on the side for squeezing over the top.

Tips for the Best Baked Cod

• Don’t Overcook: Cod is very lean and can become dry and tough if overcooked. Check it early! It’s done when it becomes opaque and flakes easily.

• Pat Dry: This is the #1 rule for any protein. Patting the cod fillets completely dry with paper towels before seasoning ensures the marinade sticks and the fish roasts instead of steaming.

• Toast for Flavor: Toasting the pine nuts is non-negotiable. It unlocks their rich, nutty flavor and adds a crucial crunch.

• Fresh is Best: Using fresh lemon juice and parsley (instead of bottled juice and dried parsley) makes a dramatic difference in the brightness and overall flavor of this simple dish.

• Add a Veggie: For a complete sheet-pan meal, add asparagus spears, cherry tomatoes, or zucchini slices to the baking dish around the cod. Toss them in a bit of olive oil, salt, and pepper before baking.

Serving Suggestions

• For a Light Meal: Serve over a bed of fresh arugula or spinach. The warm fish will slightly wilt the greens, and the lemon garlic sauce acts as a dressing.

• For a Hearty Meal: Serve with:

  • Crusty bread to soak up the delicious juices.

  • Quinoa or couscous.

  • Roasted potatoes or mashed potatoes.

Enjoy your delicious and healthy meal