Creamy Lemon Garlic Baked Cod – Easy Fillet Recipes for Dinner
If you think cod is boring, dry, or just not your thing—I totally get it. Honestly, I’ve never been a huge fan of it either. The texture? Kinda weird. The flavor? Meh. I even tried it at a famous fish and chips spot in London (like, THE place to have it), and nope… still didn’t win me over. But here’s the thing: this dish changed my mind. Yes, me, the self-proclaimed cod skeptic, am here to tell you this one’s a keeper.
Why? Because it’s creamy, zesty, and flat-out delicious. We’re talking tender baked cod fillets smothered in a lemony garlic cream sauce that feels indulgent but is secretly good for you. Fish recipes healthy enough to eat on repeat but rich enough to feel like you’re treating yourself? Yeah, I’ll take that deal.
Here’s the kicker: I finally nailed the perfect temp—145ºF, folks. That’s the sweet spot for cod. No dry, rubbery bites. Just flaky, melt-in-your-mouth perfection. If you’re new to cod fillet recipes, let this be your gateway dish. If you’re already a fan of cod fish recipes, you’ll probably put this one on repeat.
It also checks every box for a weeknight win: quick to make, minimal cleanup, and family-friendly. Looking for fish dinner recipes that don’t feel fussy? Boom, here you go. Craving yummy seafood that even picky eaters will devour? Done. Need to add more variety to your seafood entrees? This is your ticket.
Honestly, if I can enjoy it, you can too. IMO, this might be one of those rare cod recipes that even fish haters secretly love. So, ready to try a fish dinner that’ll actually surprise you? Grab your fillets and let’s get cooking.
Creamy Lemon Garlic Baked Cod – Easy Fillet Recipes for Dinner
This dish makes the perfect weeknight dinner but is also impressive enough for company. Best part? It comes together in under half an hour! Plus, it’s friendly for just about every lifestyle—paleo, keto, Whole30, low carb, gluten-free, and dairy-free.
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Category: Main Course / Dinner
Author: Aleda
Ingredients
- 4 wild-caught cod fillets (about 6 oz / 170 g each), sustainably sourced
- 1 ½ Tbsp grass-fed ghee (or swap with avocado oil for dairy-free)
- 1 medium shallot, finely chopped
- 5 garlic cloves, minced or pressed
- 12 oz (340 g) full-fat coconut cream*
- 2 tsp fresh lemon juice
- 1 tsp Dijon mustard
- ¾ tsp sea salt
- ¼ tsp ground black pepper
- A pinch or two of cayenne (or 1/16 tsp for a spicier kick)
- ¼ cup (25 g) pork panko**
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
- Extra ghee or avocado oil, for greasing and brushing fillets
Instructions
- Preheat your oven to 400ºF (205ºC).
- Lightly coat a 9x13-inch (23x33 cm) baking dish with ghee or avocado oil.
- Pat the cod fillets dry with paper towels and arrange them in the dish, leaving a little space between each piece. Season lightly with sea salt and black pepper.
- In a small saucepan, melt the ghee over medium heat. Add shallot and garlic, cooking for about 2 minutes until fragrant. Stir in the coconut cream, lemon juice, Dijon, sea salt, black pepper, and cayenne. Mix well, then remove from heat.
- Pour the sauce around the fish (avoid covering the tops).
- Brush the cod fillets with melted ghee or avocado oil, then sprinkle with pork panko.
- Bake for 14–16 minutes, or until the centers reach 140ºF (60ºC). Switch the oven to broil and cook for another 3–5 minutes, until the tops are golden brown and the fish reaches 145ºF (63ºC) internally.
- Sprinkle with parsley, add lemon wedges on the side, and serve hot.
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