Baked Cod with Garlic Herbs

There's something about the smell of butter hitting a hot pan that makes me slow down—and with this baked cod, you get that same moment of calm when the garlic starts to whisper in the oven. I discovered this recipe on a Tuesday evening when I had exactly four fillets, three cloves of garlic, and about twenty minutes before guests arrived. The result was so clean and bright that I've made it dozens of times since, each time falling back into that same peaceful rhythm.

I made this for my sister last spring when she was going through a phase of cooking at home more, and she sat at the counter just watching the butter bubble and brown while we talked. Something about how effortless it looked made her feel like she could actually cook, and now she texts me pictures of her own versions with different herbs from her garden. That's when I realized this wasn't just a recipe—it was permission to trust your instincts in the kitchen.

Ingredients

• Cod fillets (4, about 150 g each): Look for fillets that feel firm and smell like the ocean, not fishy—dryness in the package means it's been sitting too long.
• Unsalted butter (60 g or 1/4 cup), melted: The butter becomes a gentle bath for the fish, so quality matters here.
• Garlic (3 cloves, finely minced): Fresh garlic mingles with the heat and butter to create something almost sweet and mellow.
• Lemon juice and zest (1 tablespoon juice, zest of 1 lemon): The acid cuts through richness and lifts everything toward brightness.
• Fresh parsley (2 tablespoons, finely chopped): Parsley adds earthiness without overpowering the delicate fish.
• Fresh dill (1 tablespoon, or 1 teaspoon dried): Dill and fish were made for each other—it's one of those pairings that feels almost automatic.
• Fresh thyme (2 teaspoons, or 1/2 teaspoon dried): Thyme brings a quiet herbal note that makes you taste the sea.
• Salt and freshly ground black pepper, to taste: Season generously before baking because the fish won't absorb seasoning as it cooks.
• Lemon wedges (for serving): A squeeze of fresh lemon at the table feels like a small luxury.

Instructions

Set your stage:

Preheat the oven to 200°C (400°F) and line a baking dish with parchment paper. This feels like opening a door—once the oven is ready, everything moves faster and feels inevitable.

Prepare the fish:

Pat each cod fillet dry with paper towels, which sounds small but changes everything. Moisture is the enemy of browning, and dry fish will cook more evenly and stay tender inside.

Season with intention:

Salt and pepper both sides of the fillets, then arrange them in a single layer in your prepared dish. Take a breath here—the fish is ready to trust you.

Build the butter mixture:

In a small bowl, combine the melted butter, minced garlic, lemon juice, and zest. Stir in the parsley, dill, and thyme until the butter turns flecked and fragrant—like you're holding spring in a bowl.

Coat the fillets:

Spoon the garlic-herb butter evenly over each fillet, making sure the herbs and garlic settle into the grooves. This is where the fish stops being plain and becomes something worth talking about.

Bake with patience:

Slide the dish into the oven and bake for 12 to 15 minutes, until the cod flakes easily with a fork and turns opaque. The butter will bubble and brown at the edges, and your kitchen will smell like a coastal restaurant.

Finish and serve:

Transfer to plates while everything is still warm, spooning any pan butter over the fish. Garnish with fresh herbs and lemon wedges, then eat while the butter is still silky.

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There was an evening when I made this for someone who said they didn't like fish, and they asked for seconds before I'd finished eating my first plate. We didn't talk much while we were eating—there wasn't anything to say—and afterward they admitted they'd never had fish prepared so gently. That moment taught me that sometimes the way you cook something matters as much as what you cook.

Variations and Swaps

This recipe is more of a template than a strict formula, which is why it became my go-to when I'm unsure what to cook. You can swap the cod for halibut, haddock, or any other mild white fish with similar thickness—the cooking time stays the same. If you're avoiding dairy, olive oil works beautifully in place of butter and honestly tastes more Mediterranean.

Flavor Boosters and Personal Touches

One night I added a tiny pinch of red pepper flakes to the butter because I was feeling bold, and it created this subtle warmth that made the dish feel less delicate and more alive. You could also experiment with tarragon instead of dill, or add a whisper of white wine to the butter, or even a teaspoon of Dijon mustard for a quiet savory depth. The beauty of this approach is that the fish stays the star—everything else is just there to listen and lift.

What to Serve Alongside

I've served this with roasted potatoes, steamed vegetables, fresh green salad, or even just crusty bread to soak up the butter. The lighter you keep the sides, the more space the fish and herbs have to sing. Some evenings I make it the centerpiece and let everything else fade into the background.

• Steamed or roasted vegetables echo the herbaceous flavors without competing.
• A simple salad with a vinaigrette balances the richness of the butter beautifully.
• Crusty bread or potatoes give you something warm to anchor the plate.

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This recipe lives in that sweet spot where it's simple enough for a Tuesday dinner but elegant enough for someone you're trying to impress. I hope it brings you the same quiet pleasure it's brought to my table.

Recipe FAQs

→ What type of fish is best for this dish?

Skinless, boneless cod fillets work perfectly, but mild white fish like haddock or halibut can be used as substitutes.

→ How should the garlic butter herb sauce be prepared?

Melt unsalted butter and mix with minced garlic, fresh lemon juice, lemon zest, and chopped herbs such as parsley, dill, and thyme.

→ What are good side dishes to accompany this main?

Steamed vegetables, roasted potatoes, or fresh green salads complement the flavors and keep the meal light and balanced.

→ Can the butter be substituted for dietary preferences?

Yes, for dairy-free needs, olive oil can replace butter without compromising the dish's flavor and moisture.

→ How do you know when the cod is cooked properly?

The cod is done when it flakes easily with a fork and looks opaque throughout, typically after 12–15 minutes at 200°C (400°F).