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Baked Lemon Cod and Broccoli

This recipe feeds two, but it’s easy to double or triple it for summer entertaining, and broccoli makes the perfect side.

Baked Lemon Cod with Broccoli

My husband, John, and I moved to Rhode Island shortly after we got married. Rhode Island offered tons of fresh seafood, but so much of it was fried. I wanted a healthier option. Enter baked lemon cod, which has become a staple in our household.


1 lb. cod fillets
1 medium sweet onion, thinly sliced
Olive oil
Juice of 1 lemon
½ c. white wine
½ tsp. red pepper flakes, plus more for seasoning
1 c. bread crumbs
⅛ c. butter
Small handful parsley, chopped
½ head broccoli, cut into bite-size pieces
Parmesan, shaved


1. Preheat the oven to 375°. Sauté onions in olive oil in a medium skillet over medium-low heat until translucent, being careful not to let them brown.

2. Add half the lemon juice, the wine and 1/2 teaspoon red pepper flakes and cook for 2 to 3 minutes more.

3. Pour onion-and-wine mixture into an 8 x 8 x 2-inch baking pan and lay cod on top; set aside.

4. In the still-warm skillet, melt the butter, then add the remaining lemon juice and mix; pour over bread crumbs and mix until moist.

5. Cover fish with the moistened bread crumb mixture. Bake for 18 to 25 minutes.

6. Place broccoli in a steamer and cook 5 to 8 minutes or to desired tenderness.

7. Season with red pepper fl akes, to taste, and sprinkle with shaved Parmesan. Plate and serve with cod.

Serves 2.

Nutritional Information:  Calories: 940; Fat: 27g; Cholesterol: 130mg; Sodium: 1020mg; Total Carbohydrates: 99g; Dietary Fiber: 4g; Sugars: 14g; Protein: 62g.

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