Baked Cod with Rosemary-Olive Oil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Delicate cod fillets baked in a fragrant rosemary-infused olive oil bath that creates a tender crust while locking in moisture. This mediterranean-inspired seafood (keto) ready in about 23 minutes pairs (5 oz each) cod fillets, olive oil, finely chopped fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 295 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 13 min Serves 4 Mediterranean cuisine 295 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Step 2: Place cod fillets on the prepared baking sheet, then drizzle with 3 tbsp olive oil, 1 tbsp fresh rosemary, 1/2 tsp garlic powder, 1/4 tsp sea salt, and 1/4 tsp black pepper.
  3. Step 3: Top each fillet with 1 lemon slice and gently press to adhere.
  4. Step 4: Bake for 12-14 minutes until cod flakes easily with a fork and edges are lightly golden.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Baked Cod with Rosemary-Olive Oil take to make?

Total time is about 23 minutes (10 min prep + 13 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Cod with Rosemary-Olive Oil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (5 oz each) cod fillets from drying out.

Can I substitute ingredients in Baked Cod with Rosemary-Olive Oil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Cod with Rosemary-Olive Oil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Cod with Rosemary-Olive Oil keto?

Yes — this recipe is tagged keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes