Lemon Baked Cod

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings


  • 1 tablespoon olive oil
  • 4 large fresh cod fillets
  • sea salt and freshly ground black pepper to taste
  • 2 tablespoons butter
  • 1/4 teaspoon dill seed
  • 1/2 teaspoon thyme
  • 1 teaspoon parsley
  • 1 lemon sliced
  • 1/4 cup low sodium chicken broth or use homemade
  • 2 tablespoons lemon juice


  • Coat a large 9x13 baking pan with olive oil. Place the cod fillets in the bottom and season with salt and pepper on both sides.
  • Top each fillet with the next 5 ingredients (butter through lemon slices)
  • Pour the broth and lemon juice around the edges of the pan, being careful to not wash the spices off the cod.
  • Cover with tin foil and place in a 350 degree oven for 20 minutes. Serve hot with juice from the pan ladled on top.


SERVING SUGGESTION: Zucchini Pasta Julienne or cut large zucchini lengthwise into thin strips; stir-fry in a skillet coated with olive oil over medium-high heat until slightly limp.
NUTRITION: 279 Calories; 11g Fat (35.1% calories from fat); 42g Protein; 3g Carbohydrate; trace Dietary Fiber; 115mg Cholesterol; 216mg Sodium. Exchanges: 0 Grain (Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat.
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