The Best Lemon Broiled Cod Recipe

Author: Kate

Flaky tender cod coated in a creamy lemon sauce that gets brown and crispy under the broiler. Dairy Free!

5 from 1 vote

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Prep Time: 15

Cook Time: 5

Total Time: 20

Servings: servings

Calories: 200kcal

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.

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.