Baked Cod with Garlic Herbs (Print Version)

Tender cod fillets baked in aromatic garlic butter with fresh herbs for a light Mediterranean meal.

# What You Need:

→ Fish

01 - 4 cod fillets, skinless and boneless, approximately 5.3 oz each
02 - Salt and freshly ground black pepper, to taste

→ Garlic Butter

03 - 1/4 cup unsalted butter, melted
04 - 3 cloves garlic, finely minced
05 - 1 tablespoon fresh lemon juice
06 - Zest of 1 lemon

→ Herbs

07 - 2 tablespoons fresh parsley, finely chopped
08 - 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried)
09 - 2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried)

→ Optional Garnish

10 - Lemon wedges, for serving

# How to Prepare:

01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly grease it.
02 - Pat cod fillets dry with paper towels and season both sides with salt and freshly ground black pepper. Arrange fillets in a single layer in the prepared dish.
03 - In a small bowl, combine melted butter, minced garlic, lemon juice, and lemon zest. Stir in chopped parsley, dill, and thyme.
04 - Spoon garlic-herb butter evenly over cod fillets, ensuring each is thoroughly coated.
05 - Bake for 12 to 15 minutes, or until cod flakes easily with a fork and is opaque throughout.
06 - Serve immediately, garnished with fresh herbs and lemon wedges if desired.

# Expert Advice:

01 -
  • The fish stays impossibly tender because the butter shields it from the direct heat of the oven.
  • Everything comes together in under thirty minutes, so dinner doesn't feel like a project on a busy night.
  • It tastes expensive and composed, but honestly feels like you stumbled onto something simple and true.
02 -
  • Don't skip patting the fish dry—I learned this the hard way when I rushed and ended up with fish that steamed instead of baked.
  • Frozen cod works perfectly fine, but thaw it thoroughly first and pat it especially dry, because frozen fillets hold more water.
  • Watch the oven around the twelve-minute mark—fish forgives a lot, but overcooking it even slightly turns it from tender to mealy.
03 -
  • Keep your butter just melted, not hot, so the herbs don't turn dark and bitter when they meet the pan.
  • If you're cooking for guests, you can prep everything except the baking up to an hour ahead, then pop it in the oven right before serving.

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