Description
Bring bright, simple Mediterranean flavors to the weeknight table with this quick gluten-free baked cod. It’s garlicy, lemony, and has a light crust that holds up through a short sear and a brief oven finish.
Ingredients
Scale
Fish
- 1.5 lb cod fillets (look for firm, even pieces)
Coating
- 1/2 cup all-purpose flour or use gluten-free sub: 1/2 cup cornstarch or 1/2 cup almond flour
- 1 tsp ground coriander (freshly ground if possible)
- 3/4 tsp paprika
- 3/4 tsp ground cumin
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional, for heat)
Lemon-garlic oil
- 6 tbsp fresh lemon juice (about 2 lemons)
- 5 tbsp extra-virgin olive oil
- 2 tbsp butter (optional — use extra oil to keep dairy-free)
- 6 garlic cloves, very finely minced
To finish
- 1/4 cup fresh parsley, chopped
Instructions
Quick prep notes
- Pat the fish completely dry with paper towels before seasoning. Dry fish gives a better crust. If you have whole coriander seeds, grind them just before mixing — the aroma is worth it.
Method — step by step
- Preheat the oven to 400°F (200°C). Have an oven-safe skillet ready.
- In a shallow dish, whisk together the flour (or chosen gluten-free substitute), coriander, paprika, cumin, salt, pepper, and red pepper flakes.
- In a small bowl combine lemon juice, olive oil, melted butter (if using), and minced garlic. Stir until blended — this is your basting liquid.
- Quickly dunk or brush each fillet with the lemon-garlic oil, then press both sides into the seasoned flour mixture. Shake off excess; you want a light coating, not a clump.
- Heat 2 tbsp olive oil in the skillet over medium-high until it shimmers. Add the fillets and sear about 2 minutes per side, until the surface turns light golden. That quick crust adds flavor and helps the fish hold together.
- Pour any remaining lemon-garlic oil over the seared fish. Slide the skillet into the preheated oven and bake 8–10 minutes, or until the fish flakes with a fork and looks opaque through the center. Thinner pieces may finish sooner — check at 8 minutes.
- Remove from oven, spoon pan juices over the fillets, and scatter chopped parsley on top. Serve straight from the skillet or transfer to a platter.
Notes
- Pro tips (short & useful)
- Pat the fillets dry before coating — seriously important for a light crust.
- Don’t overcook. Fish is done when it flakes easily; aim for juicy, not rubbery.
- Sear first, bake next for best texture and flavor.
- Swap butter for extra olive oil to keep it dairy-free.
- Fresh lemon juice > bottled — the flavor jump is real. FYI: cornstarch makes a crispier gluten-free coating than almond flour.
- Serving ideas
- Spoon the lemony pan juices over couscous, rice pilaf, or roasted vegetables. A simple green salad or warm pita and tzatziki also pair beautifully.
- Storage
- Refrigerate leftovers in an airtight container up to 2 days. Reheat gently at 275°F until warmed through to avoid drying out.