This super-easy lemon baked cod is buttery and flaky, with the bright flavors of lemon and garlic bringing it all together. Fresh chopped parsley adds a fresh note.
1 lemon
4 (5 ounce) cod fillets (about 1 inch thick)
½ teaspoon salt
¼ teaspoon ground pepper
¼ teaspoon garlic powder
2 cloves garlic, grated
¼ cup extra-virgin olive oil
1 tablespoon chopped fresh parsley
Preheat oven to 400°F. Slice 8 thin rounds from lemon, squeezing any remaining lemon juice into a 2-quart baking dish.
Thoroughly pat fish dry with paper towels and season all over with salt, pepper and garlic powder. Arrange the fish in an even layer in the baking dish; sprinkle with garlic. Drizzle oil over the fish and let the oil pool in the baking dish. Place 2 lemon rounds on top of each fish fillet. Bake until the fish flakes easily with a fork and is cooked through, 25 to 30 minutes. Sprinkle with parsley.
