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Sumac Citrus Cod

  • Author: Cosette's Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Fish
  • Method: Baking
  • Cuisine: American


Simple, elegant and delicious baked cod recipe. Recipe adapted from NY Times recipe.



Preparing Cod

  • 1.5 pounds of center-cut Alaskan Cod*
  • 2 Tbsp sumac
  • 2 tsp kosher salt (I prefer Diamond brand)*see note about salt
  • 1/2 tsp pepper
  • 2 shallots, thinly sliced
  • 2 Meyer lemons
  • 1 traditional lemon
  • 1 naval orange
  • 1 blood orange
  • 45 kumquats
  • 1 1/2 cups olive oil
  • 45 sprigs of thyme
  • additional flake salt

Preparing Couscous

  • 1 package of Israeli (pearl) couscous (you’ll use about 4.5oz, half a package)
  • 1 shallot, sliced thinly
  • 1/4 cup reserved olive oil from cooked fish
  • 1.5 tsp sumac
  • 34 sprigs of thyme
  • Salt and pepper to taste


Preparing Cod:

  1. Preheat your oven to 300 degrees
  2. Prepare your cod fillets. You can opt to use 2 large center-cut loin pieces or have those cut into smaller portions. Recipe remains the same with both options.
  3. Combine your sumac, salt and pepper and coat your cod fillets entirely. Set aside.
  4. In an 8×11 baking dish lay your thinly sliced shallots, add a few slices of Meyer lemon, naval orange, blood orange and kumquats.
  5. Squeeze one full Meyer lemon and one full traditional lemon in baking dish.
  6. Next add your prepared fish to the baking dish and top with olive oil, be sure to drizzle over the fish as your pour.
  7. Top your fish with a few slices of Meyer lemon and tuck sprigs of thyme underneath and under topped lemons.
  8. Place into a preheated oven to bake for 30-35 minutes until fish is opaque and flaky when forked.
  9. Remove from oven and serve with rice or couscous. Pour some of the oil on top of the fish and squeeze additional lemon and flake salt. Enjoy!

Preparing Couscous:

  1. Cook 1/2 of package of couscous according to package directions. Set aside until your fish is done.
  2. Once fish is done, in a skillet over medium-high heat add 1/4 cup of the olive oil from your cooked fish. Add your sliced shallots and cook for 3-4 minutes until softened.
  3. Add in your prepared couscous and allow to toast and become fragrant while stirring in the skillet.
  4. Add in fresh thyme, sumac and season with salt + pepper to taste.
  5. Serve with prepared fish with an extra drizzle of olive oil in each bowl.


  • You may sub halibut or salmon for cod using the same method
  • If using table salt vs kosher salt, reduce your salt to 1 tsp, taste your mixture and add additional salt if needed. Table salt is much saltier than kosher salt.

Keywords: frying pan, baked cod, cod fillet recipes, cod seasoning, sumac, sumac spice, citrus fruits, orange, salmon, cod, weeknight dinner