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Lemon-Parsley Baked Cod

After trying a few baked cod recipes, this was the first fish recipe that got two thumbs up from my picky meat-only eaters. The tangy lemon gives the cod fish some oomph. —Trisha Kruse, Eagle, Idaho
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  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 3 tablespoons lemon juice
  • 3 tablespoons butter, melted
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon lemon-pepper seasoning
  • 4 cod fillets (6 ounces each)
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons grated lemon zest

Directions

  • Preheat oven to 400°. In a shallow bowl, mix lemon juice and butter. In a separate shallow bowl, mix flour and seasonings. Dip fillets in lemon juice mixture, then in flour mixture to coat both sides; shake off excess.
  • Place in a 13x9-in. baking dish coated with cooking spray. Drizzle with remaining lemon juice mixture. Bake 12-15 minutes or until fish just begins to flake easily with a fork. Mix parsley and lemon zest; sprinkle over fish.

Test Kitchen Tips
  • Tilapia, catfish, haddock, cod and other lean types of fish may be frozen for up to 6 months. Oily fish, such as mackerel, salmon and grouper, shouldn’t be frozen for more than 3 months.
  • Go for freshly squeezed lemon juice when preparing this dish. Bottled lemon juice, which is from concentrate, won’t provide the same bright, fresh flavor. Buy 4 lemons to get the job done.
  • Check out 26 frozen cod recipes to make for dinner.
    • Nutrition Facts
    1 fillet: 232 calories, 10g fat (6g saturated fat), 87mg cholesterol, 477mg sodium, 7g carbohydrate (0 sugars, 0 fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1/2 starch.

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