Baked cod is a simple yet elegant dish that feels fancy enough for company but easy enough for a weeknight. This recipe delivers perfectly flaky, moist fish with a golden, buttery herb crust and a hint of lemon. The gentle heat and simple ingredients let the mild, sweet flavor of the cod shine every time.
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Why You’ll Love This Baked Cod
- Forgiving method: Baking offers a wider margin for error than pan-searing.
- Clean & versatile: A perfect base for adding your own favorite flavors.
- Elegant & effortless: Restaurant-quality results in under 20 minutes.
- Healthy choice: Lean, protein-packed, and light on calories.
Ingredients & Tools
- 4 cod fillets (about 150-180 g each), skinless
- 3 tbsp olive oil
- 2 lemons (one juiced, one thinly sliced)
- 3 garlic cloves, minced
- 1 tbsp fresh parsley, finely chopped
- 1 tsp fresh dill, chopped
- ½ tsp sea salt, or to taste
- ¼ tsp black pepper, freshly ground
- 2 tbsp unsalted butter, cut into small pieces
Tools: A medium baking dish or sheet pan, parchment paper (optional but helpful for cleanup), a small bowl for mixing, a microplane or garlic press, and a citrus juicer.
Notes: Using fresh herbs really makes a difference here—they bring a brightness that dried herbs just can’t match. And don’t be shy with the lemon slices underneath the fish; they infuse the cod with a subtle citrus perfume as it bakes.
Nutrition (per serving)
| Calories: | 245 kcal |
| Protein: | 28 g |
| Fat: | 13 g |
| Carbs: | 4 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 12–15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Pat your fish dry. This is the single most important step for getting a nice surface on your cod, rather than a steamy, watery one. Use paper towels and press gently to remove excess moisture.
- What if my cod is frozen? No problem! Thaw it slowly in the refrigerator overnight. If you’re in a pinch, place the sealed fillets in a bowl of cold water for about 30 minutes, changing the water once. Never thaw at room temperature or in warm water.
- Fresh vs. dried herbs. I really recommend fresh for this recipe. The delicate flavors of parsley and dill sing when they’re fresh. If you must use dried, use one-third the amount, as they are more potent.
- Don’t skip the butter. A little knob of butter on each fillet before baking adds richness and helps the herbs and garlic form a beautiful, golden crust. It makes all the difference.
- Check for doneness early. Ovens vary, and thin fillets cook faster. Start checking at the 10-minute mark. The fish should flake easily with a fork and be opaque all the way through.
How to Make Baked Cod
Step 1: Preheat your oven to 400°F (200°C). This is the sweet spot for baking fish—hot enough to cook it quickly and give it some color, but not so hot that it dries out. Take your cod fillets out of the fridge and pat them thoroughly dry with paper towels. You’ll notice this makes the surface less slippery and helps the seasoning stick.
Step 2: In a small bowl, combine the olive oil, juice of one lemon, minced garlic, chopped parsley, dill, salt, and pepper. Whisk it all together until it’s emulsified and fragrant. This is your flavor-packed marinade and sauce all in one.
Step 3: Arrange the thin lemon slices from the second lemon in a single layer on a baking dish (lined with parchment if you like). This creates a little bed for the fish, which steams it slightly from below and infuses it with citrus aroma. It also prevents the bottom from getting soggy.
Step 4: Place the dried cod fillets on top of the lemon slices. Using a pastry brush or a spoon, generously coat the top and sides of each fillet with the herb and oil mixture. Make sure every bit is covered—this is what forms that gorgeous, flavorful crust.
Step 5: Dot the top of each fillet with the small pieces of butter. This might seem like a small step, but it’s crucial. The butter will melt and mingle with the herbs and garlic, basting the fish as it cooks and creating a beautifully golden, savory top.
Step 6: Bake in the preheated oven for 12–15 minutes. The exact time will depend on the thickness of your fillets. You’re looking for the fish to be opaque throughout and to flake easily when nudged with a fork. Do not overcook, or it will become dry.
Step 7: Once out of the oven, let the cod rest for 2–3 minutes. This allows the juices to redistribute throughout the fillets, ensuring every bite is moist. Spoon any buttery pan juices over the top before serving for an extra burst of flavor.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Not recommended; texture becomes watery upon thawing.
- Reviving: Reheat gently in a 275°F oven with a splash of water or broth, covered, until just warm.
Serving Suggestions
Complementary Dishes
- Garlic Herb Roasted Potatoes — The crispy, savory potatoes are a perfect textural contrast to the soft, flaky fish.
- Simple Arugula Salad with Lemon Vinaigrette — The peppery arugula and sharp vinaigrette cut through the richness of the buttery cod beautifully.
- Steamed Asparagus with a Pinch of Sea Salt — A light, green vegetable that cooks in the same amount of time and complements the meal’s clean flavors.
Drinks
- A Crisp Sauvignon Blanc — Its citrusy and herbal notes mirror the flavors in the dish and cleanse the palate.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are refreshing and keep the meal feeling light.
- A Light Pilsner — The crisp, clean finish of a pilsner doesn’t overpower the delicate flavor of the cod.
Something Sweet
- Lemon Sorbet — A bright, palate-cleansing dessert that continues the citrus theme in the most delightful way.
- Fresh Berry Pavlova — The soft meringue and tart berries provide a sweet, airy finish without being too heavy.
- Dark Chocolate-Dipped Orange Segments — A simple, elegant treat where the dark chocolate and citrus are a classic pairing with the meal’s profile.
Top Mistakes to Avoid
- Mistake: Using wet fish. If you don’t pat the fillets dry, they’ll steam instead of bake, resulting in a soggy exterior and a lack of that beautiful, herbed crust.
- Mistake: Overcooking. Cod cooks fast and continues to cook after it’s out of the oven. I’ve messed this up before too—taking it just to the point of flakiness is key. Any longer and it becomes tough and dry.
- Mistake: Skipping the rest time. Letting the fish rest for a couple of minutes allows the hot juices to settle back into the flesh. Cutting into it
Baked Cod
Learn how to make perfect Baked Cod with a golden, buttery herb crust. This easy, healthy recipe is ready in under 25 minutes. Get the recipe now!
Ingredients
For the Ingredients
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4 cod fillets (about 150-180 g each, skinless)
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3 tbsp olive oil
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2 lemons (one juiced, one thinly sliced)
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3 garlic cloves (minced)
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1 tbsp fresh parsley (finely chopped)
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1 tsp fresh dill (chopped)
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½ tsp sea salt (or to taste)
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¼ tsp black pepper (freshly ground)
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2 tbsp unsalted butter (cut into small pieces)
Instructions
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Preheat your oven to 400°F (200°C). Take your cod fillets out of the fridge and pat them thoroughly dry with paper towels.01
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In a small bowl, combine the olive oil, juice of one lemon, minced garlic, chopped parsley, dill, salt, and pepper. Whisk it all together until it’s emulsified and fragrant.02
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Arrange the thin lemon slices from the second lemon in a single layer on a baking dish (lined with parchment if you like).03
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Place the dried cod fillets on top of the lemon slices. Using a pastry brush or a spoon, generously coat the top and sides of each fillet with the herb and oil mixture.04
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Dot the top of each fillet with the small pieces of butter.05
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Bake in the preheated oven for 12–15 minutes. The exact time will depend on the thickness of your fillets. You’re looking for the fish to be opaque throughout and to flake easily when nudged with a fork.06
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Once out of the oven, let the cod rest for 2–3 minutes. Spoon any buttery pan juices over the top before serving for an extra burst of flavor.07
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