Baked Cod with Garlic Butter (Print Version)

Delicate cod fillets combined with garlic butter and fresh herbs, baked to tender perfection.

# What You Need:

→ Fish

01 - 4 skinless, boneless cod fillets (5 oz each)

→ Garlic Butter

02 - 4 tablespoons unsalted butter, melted
03 - 3 garlic cloves, finely minced
04 - 1 tablespoon fresh lemon juice
05 - 1 teaspoon lemon zest

→ Herbs & Seasonings

06 - 2 tablespoons fresh parsley, finely chopped
07 - 1 tablespoon fresh dill, finely chopped
08 - 1 tablespoon fresh chives, finely chopped
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon smoked paprika (optional)

→ Garnish

12 - Lemon wedges for serving

# How to Prepare:

01 - Preheat the oven to 400°F and line a baking dish with parchment paper or lightly grease it with oil.
02 - Pat the cod fillets dry with paper towels and place them in a single layer in the prepared baking dish.
03 - In a small bowl, combine melted butter, minced garlic, lemon juice, and lemon zest.
04 - Evenly brush the garlic butter mixture over each cod fillet.
05 - Sprinkle sea salt, black pepper, and optional smoked paprika over the fillets.
06 - Scatter chopped parsley, dill, and chives evenly on top of the fillets.
07 - Bake in the preheated oven for 15 to 18 minutes, until the fish is opaque and flakes easily with a fork.
08 - Serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • It tastes like you spent an hour cooking, but youre done before the oven even cools down.
  • The garlic butter soaks into every flaky bite without drowning the delicate flavor of the fish.
  • Cleanup is almost nonexistent, which matters more than anyone admits on a weeknight.
  • You can swap the fish or herbs based on whats actually in your fridge and it still works.
02 -
  • If your cod fillets are thin, check them at 12 minutes because they cook faster than you think and theres no coming back from overcooked fish.
  • Mincing the garlic too coarse means biting into sharp raw chunks, so take an extra minute to chop it fine and your mouth will thank you.
  • Letting the fillets sit at room temperature for 10 minutes before baking helps them cook evenly instead of cold in the center and dry at the edges.
03 -
  • If you want a golden crust on top, switch the oven to broil for the last 2 minutes, but watch it closely because it goes from perfect to burnt in seconds.
  • Leftover garlic butter can be refrigerated and used on toast, vegetables, or tossed with pasta the next day, it tastes even better after the flavors marry overnight.
  • For a dairy free version, swap the butter for a good quality olive oil or plant based butter and it will still taste rich and satisfying.

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