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Cod with Lemon, Garlic, and Chives

Cod with Lemon, Garlic, and Chives

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m


This is a super simple recipe that can be used with any fish. I just happen to like cod a lot. You throw the ingredients in a foil pouch, then steam in the oven. A true no-brainer meal.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 7.7g
  • 2%
  • Protein:
  • 32 g
  • 64%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 203 mg
  • 8%

Based on a 2,000 calorie diet


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Cut 4 large squares of heavy-duty aluminum foil. Brush each fillet with olive oil and sprinkle with salt and black pepper. Place each fillet in the center of an aluminum foil square. Lay lemon slices down the length of each fillet and sprinkle garlic slices and chives over the top. Fold foil over the fish and turn the edges over 2 or 3 times; flatten to seal the packets.
  3. Bake in the preheated oven until the fish is opaque and flakes easily with a fork, 15 to 20 minutes.
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Great recipe: simple but delicious. (I'm no fan of olive oil to cook with, so I used butter. Worked fine.)

Mrs. J.

Mrs. J.


I was really looking forward to making this recipe: the ingredients sounded delicious; the reviews were mostly good; and the picture (BIGSHOTSMOM's picture) was SO pretty. IT WAS SO BITTER. I used fresh thick-skinned organic lemons to make it. I did know that the white pith on citrus fruits is what makes them bitter, and I did wonder about it when adding my thick-skinned organic lemon slices to the fish, but I followed the recipe based on the positive reviews. It never occurred to me to use THIN-SKINNED LEMONS to make this recipe, or to use just the very zesty outer part of the lemon peel, or TO PEEL THE LEMONS (they are unpeeled in BIGSHOTSMOM's photo and she said that she liked this recipe) until I tasted my own very bitter creation. I don't want to give this recipe a bad review (2 stars) because I am guessing that CINDERELLA was using a different type of lemon than what is available to me in my location to make it (or expected that I would automatically PEEL THE LEMON), but really mine wasn't good. I did REMOVE THE SEEDS from the lemon, which I do know can also be bitter. I am not so discouraged that I would never try making this recipe again, but I would surly PEEL THE LEMONS.




This tastes great and it's so easy to make.

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