Lemon-Herb Baked Cod Sliders are light, flaky, and full of fresh Mediterranean flavor. These mini sandwiches feature tender baked cod fillets seasoned with zesty lemon and herbs, served on soft slider buns with a creamy garlic aioli and crisp slaw. Perfect for casual get-togethers, garden parties, or weeknight dinners with flair.
[cooked-sharing]
Yields8 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins
Makes 8 sliders
For the Cod
1lbcod fillet, cut into slider-sized portions
2tbspolive oil
1tbsplemon zest
2tbsplemon juice
1tspgarlic powder
½tspsmoked paprika (optional)
1tspdried oregano or Italian seasoning
Salt & black pepper, to taste
For the Garlic Aioli
½cupmayonnaise
1clovegarlic, finely grated or crushed
1tbsplemon juice
1tspDijon mustard
Salt and pepper to taste
For the Slaw (Optional but recommended)
1cupshredded cabbage or slaw mix
2tbspGreek yogurt or mayo
1tsplemon juice
Pinch of salt and pepper
To Assemble
8slider buns or mini brioche rolls
Lettuce leaves, sliced cucumber, or pickled onions (optional)
Fresh dill or parsley for garnish
Preheat & Marinate the Cod
1
Preheat oven to 400°F (200°C).
In a small bowl, mix olive oil, lemon zest, lemon juice, garlic powder, oregano, paprika, salt, and pepper.
Pat the cod dry and coat with the lemon-herb mixture.
Let marinate for 10–15 minutes while preparing the aioli and slaw.
Make the Garlic Aioli
2
In a bowl, whisk together mayonnaise, garlic, lemon juice, mustard, salt, and pepper.
Chill until ready to use. (Can be made up to 3 days ahead.)
Prepare the Slaw (Optional)
3
Toss shredded cabbage with yogurt, lemon juice, salt, and pepper.
Let sit for 5–10 minutes to soften slightly.
Bake the Cod
4
Arrange cod pieces on a parchment-lined baking sheet.
Bake for 12–15 minutes, or until the fish flakes easily with a fork and is opaque throughout.
Optional: broil for the last minute to slightly crisp the top.
Assemble the Sliders
5
Toast the slider buns lightly if desired.
Spread garlic aioli on both halves of each bun.
Add a piece of cod, a spoonful of slaw or lettuce, and any extras like cucumber slices or pickled onions.
Top with bun, secure with a skewer or cocktail pick, and serve warm.
Serving Suggestions
6
Serve with:
Sweet potato fries
A green salad with lemon vinaigrette
Cucumber-mint lemonade or crisp white wine (like Sauvignon Blanc)
Perfect for picnics, game day, or meal prep — cod can be portioned and reheated for lunch sliders.
Variations
7
Make it spicy: Add harissa or sriracha to the aioli.
Add crunch: Include a slice of dill pickle or a sprinkle of crispy onions.
Low-carb option: Serve on lettuce cups instead of buns.
Ingredients
Makes 8 sliders
For the Cod
1lbcod fillet, cut into slider-sized portions
2tbspolive oil
1tbsplemon zest
2tbsplemon juice
1tspgarlic powder
½tspsmoked paprika (optional)
1tspdried oregano or Italian seasoning
Salt & black pepper, to taste
For the Garlic Aioli
½cupmayonnaise
1clovegarlic, finely grated or crushed
1tbsplemon juice
1tspDijon mustard
Salt and pepper to taste
For the Slaw (Optional but recommended)
1cupshredded cabbage or slaw mix
2tbspGreek yogurt or mayo
1tsplemon juice
Pinch of salt and pepper
To Assemble
8slider buns or mini brioche rolls
Lettuce leaves, sliced cucumber, or pickled onions (optional)
Fresh dill or parsley for garnish
Directions
Preheat & Marinate the Cod
1
Preheat oven to 400°F (200°C).
In a small bowl, mix olive oil, lemon zest, lemon juice, garlic powder, oregano, paprika, salt, and pepper.
Pat the cod dry and coat with the lemon-herb mixture.
Let marinate for 10–15 minutes while preparing the aioli and slaw.
Make the Garlic Aioli
2
In a bowl, whisk together mayonnaise, garlic, lemon juice, mustard, salt, and pepper.
Chill until ready to use. (Can be made up to 3 days ahead.)
Prepare the Slaw (Optional)
3
Toss shredded cabbage with yogurt, lemon juice, salt, and pepper.
Let sit for 5–10 minutes to soften slightly.
Bake the Cod
4
Arrange cod pieces on a parchment-lined baking sheet.
Bake for 12–15 minutes, or until the fish flakes easily with a fork and is opaque throughout.
Optional: broil for the last minute to slightly crisp the top.
Assemble the Sliders
5
Toast the slider buns lightly if desired.
Spread garlic aioli on both halves of each bun.
Add a piece of cod, a spoonful of slaw or lettuce, and any extras like cucumber slices or pickled onions.
Top with bun, secure with a skewer or cocktail pick, and serve warm.
Serving Suggestions
6
Serve with:
Sweet potato fries
A green salad with lemon vinaigrette
Cucumber-mint lemonade or crisp white wine (like Sauvignon Blanc)
Perfect for picnics, game day, or meal prep — cod can be portioned and reheated for lunch sliders.
Variations
7
Make it spicy: Add harissa or sriracha to the aioli.
Add crunch: Include a slice of dill pickle or a sprinkle of crispy onions.
Low-carb option: Serve on lettuce cups instead of buns.