Citrus Garlic Baked Cod

This Citrus Garlic Baked Cod is tender, flavorful, and full of zesty brightness from orange and lime juice, with a hint of sweetness and spice. It’s a quick, affordable meal that’s perfect for busy weeknights.

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This post was last updated 7/2025.

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Shopping list:

• cod fillets
• orange juice
• lime juice
• brown sugar
• olive oil
• low sodium soy sauce
• garlic cloves
• salt
• black pepper
• paprika

Baked Citrus Garlic Cod is a bright, flavorful, and budget friendly dish that’s as easy to prepare as it is delicious. The tender cod fillets soak up a zesty marinade made with orange juice, lime juice, garlic, and a touch of brown sugar, creating the perfect balance of sweet, savory, and citrusy goodness. A hint of paprika and soy sauce adds depth, while olive oil helps everything roast to juicy, flaky perfection in the oven. The result? A light, fresh meal that tastes like something you’d order at a restaurant, without the price tag.

This dish is great for weeknight dinners, especially when you want something healthy but not boring. Serve it over rice, couscous, or quinoa with steamed veggies or a simple salad on the side. It also makes a tasty taco filling or can be flaked over greens for a fresh, high protein lunch. The ingredients are simple and affordable, and because the fish bakes quickly, it’s a perfect go to for busy nights when you still want to serve something satisfying and nourishing.

Looking for more easy cod recipes? Check out my Air Fryer Lemon Cod or Air Fryer Fish Sticks!

Need some more citrus recipes? Try this Lemon Asparagus Orzo, Bee's Knees Cocktail or Instant Pot Cilantro Lime Rice!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• Refrigerate leftovers in an airtight container for up to three days. This fish is best reheated in the air fryer.

• Air fryer instructions: Preheat your air fryer to 375°F. Lightly spray the air fryer basket with oil or use parchment paper with holes to prevent sticking. Air fry the cod fillets in a single layer (cook in batches if needed) for 8-10 minutes, or until the fish is opaque, flaky, and reaches an internal temperature of 145°F. No flipping needed unless your air fryer cooks unevenly.

• Stovetop instructions: Heat a skillet: Add a tablespoon of olive oil to a large nonstick or cast iron skillet and heat over medium heat. Cook the cod: Remove cod from the marinade and gently place it in the hot skillet. Cook for 3-4 minutes per side, or until the fish is golden on the outside and flakes easily with a fork. Optional: While the cod cooks, pour the remaining marinade into a small saucepan. Bring to a simmer and cook for 3-5 minutes to thicken slightly into a glaze.

• Doing meal prep? Mix the marinade ingredients and refrigerate it for up to 2 days. Add fish 30 minutes before cooking. You can also cook rice, quinoa, or steamed veggies in advance and portion with the cod for easy grab and go lunches.

• You can easily swap the cod for other mild white fish like tilapia, haddock, or pollock, which are also affordable and work great with the marinade. Salmon is another option if you prefer something richer, and for non seafood eaters, chicken tenders or boneless thighs can be used instead. Just adjust the cooking time accordingly. If you're out of orange or lime juice, you can substitute lemon juice, pineapple juice, or even apple juice for a different twist. In a pinch, citrus zest and a splash of vinegar (like rice or apple cider vinegar) can give you that same tangy brightness.

• Brown sugar can be replaced with honey, maple syrup, or white sugar depending on your preference. You can also switch up the seasonings by using smoked paprika or cumin instead of regular paprika, and adding onion powder, ginger, or crushed red pepper for more depth or a little heat. If you don’t have low sodium soy sauce, feel free to use regular soy sauce, coconut aminos for a soy-free version, or tamari for gluten-free.

Our favorite kitchen equipment and supplies used with this recipe:

• OXO Good Grips 2-in-1 Citrus Juicer
• Nextrend Garlic Twister
• OXO Good Grips 7-Piece Nesting Measuring Beaker Set
• OXO Good Grips 2-Piece Silicone Whisk Set
• Digital Meat Thermometer 

Yield 4 servings

Author Hot Eats and Cool Reads

Prep time

5 Min

Cook time

15 Min

Total time

20 Min

Citrus Garlic Baked Cod

Flaky cod fillets are marinated in citrus, garlic, and soy sauce, then baked to perfection for a light, fresh dinner. Serve it with rice or veggies for a simple, budget-friendly meal everyone will love.

Ingredients

• 4 - 6 ounce cod fillets
• 1/4 cup freshly squeezed orange juice
• 2 tablespoons freshly squeezed lime juice
• 1/2 tablespoon brown sugar
• 1/2 tablespoon olive oil
• 1 teaspoon low sodium soy sauce
• 2 garlic cloves, minced
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1/4 teaspoon paprika

Instructions

1. Pat the fish dry with a paper towel and place in a ziploc bag.
2. In a small bowl, whisk together the orange juice, lime juice, brown sugar, olive oil, soy sauce, garlic, salt and pepper. Pour into the ziploc bag with the fish, seal and refrigerate for up to 30 minutes.
3. Preheat oven to 350 degrees F.
4. Arrange fish in a single layer in a glass baking dish. Pour marinade over the fish, then sprinkle with paprika.
5. Bake for 12-15 minutes or until fish reaches an internal temperature of 145 degrees F or until fish flakes easily with a fork.
6. Drizzle citrus sauce over fish when serving.
7. Serve garnished with fresh orange slices, then squeeze on top before eating, optional.

Nutrition Facts

Calories

234

Fat

2 g

Sat. Fat

0 g

Carbs

4 g

Fiber

0 g

Net carbs

4 g

Sugar

3 g

Protein

7 g

Sodium

647 mg

Cholesterol

15 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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