Description

Baked Cod With Creamy Garlic Sauce & Lemon is a sumptuous dish that brings together tender cod fillets and a luscious creamy garlic sauce, all elevated by the bright zing of lemon. This recipe is perfect for busy weeknights or special gatherings, offering an impressive flavor profile without unnecessary complexity. The delicate fish complemented by the rich sauce creates a satisfying meal that’s both nutritious and indulgent. Serve it alongside your favorite grains or vegetables to create a well-rounded dinner that will leave everyone asking for seconds.

Ingredients

Scale

1 pound cod fillets
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons butter
2 cloves garlic, minced
1/4 cup heavy cream
1 tablespoon chopped fresh parsley
1/4 teaspoon dried oregano
Salt and pepper to taste
Lemon wedges for garnish

Instructions

Preheat your oven to 400°F (200°C).
Pat dry the cod fillets with paper towels. In a small bowl, combine garlic powder, onion powder, salt, and black pepper; rub this mixture over both sides of each fillet.
Line a baking sheet with parchment paper and place the seasoned cod on it. Bake for 12-15 minutes until flaky.
In a small saucepan over medium heat, melt butter and sauté the minced garlic until fragrant (about 1 minute). Stir in the heavy cream, parsley, oregano, salt, and pepper; cook until smooth.
Serve the baked cod drizzled with the creamy sauce and garnished with lemon wedges and fresh parsley.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main
Method: Baking
Cuisine: Seafood

Nutrition

Serving Size: 1 cod fillet (170g)
Calories: 290
Sugar: 0g
Sodium: 450mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 31g
Cholesterol: 100mg

Keywords: For added flavor, consider incorporating fresh herbs like thyme or dill into the creamy sauce. If you prefer a lighter option, swap heavy cream with coconut cream or cashew cream for a plant-based alternative.