The Best Super Easy Thyme & Lemon Broiled Cod Recipe
Shockingly good, this Broiled Cod recipe is truly the best! Coated in a lemon sauce then broiled, it comes out moist, flakey, and super flavorful. Perfect for an easy weeknight dinner. Check out the video!
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I originally published this recipe in 2022 and have since added additional success tips.
I’m always on the look out for new, easy ways to prepare budget-friendly fresh fish like cod. I ran across this simple recipe on Serious Eats a long time ago and fell in love with the lemon sauce that creates a bit of creaminess and a nice brown crust on top.
I’m not a fan of anchovies, but the anchovy paste in the sauce adds body that would be missing otherwise. Add some sautéed broccolini and tender beans or mashed potatoes and you have one lovely meal.
The flaky cod fillet and bright lemon sauce makes this one of our favorite fish recipes and I think it will quickly become one of yours too!
If you are a cod-fan like we are, you will also love my panfried cod with ratatouille and lemon butter sauce.
Ingredients to Make Broiled Cod
See recipe card for exact amounts.
- Skinless cod fillets. Longer cod loins can be cut into smaller pieces. You can also substitute other white fish like halibut.
- Olive oil. For drizzling the cod filets.
- Kosher salt and freshly ground black pepper
- Mayonnaise may seem like a strange ingredient but it is a great way to make a thick, creamy sauce.
- Lemons deliver big flavor here. We use the zest and the juice.
- Anchovy paste. This can be found next to the other canned fish at your local grocery store.
- Fresh thyme gives the sauce delicious flavor. Save some leaves for sprinkling over the top.
- Red pepper flakes, optional for sprinkling over the top if you’d like a little extra heat.
How To Make It!
step one
Prep the oven and pan. Start this easy baked cod recipe by heating the broiler to high and arrange an oven rack so it is in the upper third of the oven about 4-6 inches from the broiler. Line a baking sheet with aluminum foil. Don’t use parchment paper, it will burn, and don’t use a glass baking dish, it will break.
step two
Season the cod. Cut the cod into 6-ounce fillets if they aren’t already. Pat the fillets dry with paper towel and set on the baking sheet. Drizzle with the olive oil and season both sides well with salt and pepper.
step three
Mix the sauce. Combine the mayonnaise, lemon zest, anchovy paste, and thyme (or other fresh herbs) in a medium bowl. Stir in the lemon juice until mixture is smooth.
step four
Broil. Coat the top of each piece of cod fish with the sauce. The best way is to use a small silicone spatula. It will seem like a lot but use all the lemon sauce. Cut the other lemon in half and place the two halves on the pan too. Place cod under the broiler and cook until the top is golden and the fish fillets flake easily and are cooked through, about 4-6 minutes (depending on the thickness of your fillets).
step five
Serve. Serve fish immediately with the broiled lemon wedges a sprinkling of more thyme leaves or fresh parsley and red chile flakes, if desired. Any leftovers can be stored in an airtight container for up to 3 days.
What To Serve With It
This makes an excellent healthy meal for a busy weeknight.
Keep this cod dish low carb by serving this easy fish recipe with cauliflower rice and sautéed spinach, or amp up the lemon-thyme flavors with my lemon-thyme twice baked potatoes. A simple green salad with mustard-maple dressing would also be nice.
In the summer, my whole wheat pasta salad with herb pesto or this crunchy romaine salad with orange vinaigrette would go great with this fish dish.
More Easy Dinner Recipes You’ll Love!
- Beef Stir-Fry with Mushrooms
- Pasta with Almond Pesto and Green Beans
- Tomato and Rice Soup with Dill
- Dill and Mustard Seed Salmon
- Hot & Spicy Veggie Curry
- Basic Pan-Fried Steak
- Everything Bagel Spice Ground Turkey Casserole
Ready To Make One Of The Best Cod Recipes Ever?
This broiled cod recipe is going to knock your socks off, I promise. When you try it, let me know how it went! Share a photo and tag me on Instagram using @katesbestrecipes so that I can see (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating)!
The Best Lemon Broiled Cod Recipe
Ingredients
- 4 (6-ounce) boneless, skinless cod fillets
- 1 teaspoon olive oil
- kosher salt and freshly ground black pepper
- 2 lemons, divided
- 1/2 cup mayonnaise
- 1 teaspoon anchovy paste
- 2 teaspoons minced fresh thyme, plus extra for garnish
- red chile flakes, for garnish (optional)
Instructions
- Heat broiler and arrange a rack in the upper third of the oven. Line a baking sheet with aluminum foil and lay fillets in a single layer on foil. Drizzle 1 teaspoon oil over fish and rub over both sides. Lightly season both sides of the fish with salt and pepper.
- Zest 1 of the lemons then cut it in half and measure out 1 tablespoon of lemon juice. Remove the ends of the other lemon so it sits upright, cut in half and set aside. Combine lemon zest, 1 tablespoon lemon juice, 1/2 cup mayonnaise, 1 teaspoon anchovy paste, and 2 teaspoons minced thyme in a small bowl, then spread over fish. It will seem like a lot, but use all the mayo mixture. Place the two lemon halves, flesh-side-up on the tray next to the fish.
- Broil fish until cooked through and top has browned, about 5-6 minutes. Sprinkle with chili flakes and more thyme leaves if you'd like, then serve with the broiled lemon halves.
Notes
- Broiling Tip: Keep a close eye on the fish while it’s under the broiler—cooking times can vary depending on your oven and the thickness of the fillets. The fish is done when it flakes easily with a fork and the topping is golden brown.
- Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently under the broiler or in a 350°F oven until warmed through.
- Lemon Halves: Broiling the lemon halves caramelizes them and makes them extra juicy—perfect for squeezing over the finished fish for a pop of bright flavor.
- Fish Substitutions: If you can’t find cod, this recipe works beautifully with other mild, flaky white fish like haddock, halibut, or tilapia.
