Baked Cod With Lemon & Herbs – Simple, Bright, and Weeknight-Friendly
This baked cod is light, fresh, and ready in the time it takes to set the table. Tender fillets get a quick soak in lemon, garlic, and herbs, then roast until flaky and juicy. It’s the kind of recipe you make once and then keep on repeat because it just works.
No fuss, no fancy steps—just clean flavors and a short ingredient list. Whether you’re feeding family or cooking for one, this is a reliable go-to that tastes like more effort than it is.
Ingredients
Method
- Preheat the oven: Set your oven to 400°F (200°C). Line a baking dish with parchment or lightly grease it.
- Pat dry the cod: Use paper towels to remove extra moisture. Dry fish browns and flakes better.
- Make the lemon-herb mixture: In a small bowl, combine lemon zest, lemon juice, olive oil (and butter if using), garlic, parsley, dill, thyme, paprika, salt, and pepper. Stir well.
- Season the fillets: Place cod in the baking dish, leaving a little space between pieces. Spoon the mixture over the fish, coating all sides. Top with a few lemon slices.
- Bake: Cook for 12–15 minutes, depending on thickness. Cod is done when it flakes easily with a fork and is opaque all the way through. Thicker pieces may need a couple more minutes.
- Optional quick broil: For a touch of color, broil on high for 1 minute at the end. Watch closely.
- Finish and serve: Let the fish rest for 2 minutes. Taste and add a pinch of salt or a squeeze of lemon if needed. Garnish with extra herbs and serve.
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Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
What Makes This Special
- Fast and forgiving: Cod cooks quickly and stays tender with a simple lemon-herb mixture.
- Clean, bright flavor: Lemon adds zing, fresh herbs bring aroma, and a touch of butter or olive oil rounds it out.
- Flexible: Works with fresh or thawed frozen cod, and you can swap herbs based on what you have.
- Light but satisfying: High protein, low effort, and pairs easily with veggies, rice, or potatoes.
- Perfect for weeknights: From prep to plate in under 30 minutes.
Ingredients
- 1.5 to 2 pounds cod fillets (about 4 pieces), skinless
- 1 large lemon (zest and juice)
- 2–3 tablespoons olive oil (or 2 tablespoons olive oil + 1 tablespoon melted butter)
- 2 garlic cloves, minced
- 2 tablespoons fresh chopped parsley
- 1 tablespoon fresh chopped dill (or 1 teaspoon dried)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon paprika (optional, for color)
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- Lemon slices, for topping
- Optional garnish: extra herbs, a drizzle of olive oil
Step-by-Step Instructions
- Preheat the oven: Set your oven to 400°F (200°C). Line a baking dish with parchment or lightly grease it.
- Pat dry the cod: Use paper towels to remove extra moisture. Dry fish browns and flakes better.
- Make the lemon-herb mixture: In a small bowl, combine lemon zest, lemon juice, olive oil (and butter if using), garlic, parsley, dill, thyme, paprika, salt, and pepper.
Stir well.
- Season the fillets: Place cod in the baking dish, leaving a little space between pieces. Spoon the mixture over the fish, coating all sides. Top with a few lemon slices.
- Bake: Cook for 12–15 minutes, depending on thickness.
Cod is done when it flakes easily with a fork and is opaque all the way through. Thicker pieces may need a couple more minutes.
- Optional quick broil: For a touch of color, broil on high for 1 minute at the end. Watch closely.
- Finish and serve: Let the fish rest for 2 minutes.
Taste and add a pinch of salt or a squeeze of lemon if needed. Garnish with extra herbs and serve.
How to Store
- Refrigerate: Store leftovers in an airtight container for up to 2 days.
- Reheat gently: Warm in a 300°F (150°C) oven for 8–10 minutes or microwave on 50% power in short bursts. Avoid high heat to prevent drying out.
- Freezing not ideal: Cooked cod can turn mushy when frozen and thawed.
If you must freeze, wrap tightly and use within 1 month.
- Great for next-day meals: Flake cold cod over salads, tuck into tacos, or mix into a quick lemon-herb pasta.
Why This is Good for You
- Lean protein: Cod is high in protein and low in fat, making it a smart, satisfying choice.
- Heart-friendly: While cod isn’t as fatty as salmon, it still provides helpful omega-3s and pairs well with olive oil for healthy fats.
- Vitamin boost: Lemon adds vitamin C, and herbs bring antioxidants and flavor without extra calories.
- Light on the stomach: Simple seasonings and gentle baking make this easy to digest.
Common Mistakes to Avoid
- Overcooking the fish: Cod dries out fast. Start checking at 10–12 minutes and pull it as soon as it flakes.
- Skipping the pat-dry step: Extra moisture dilutes flavor and prevents light browning.
- Too much lemon juice: Acid is great, but excess can turn the fish mushy. Balance with oil or butter.
- Undersalting: A light, flaky fish needs enough salt to taste like something.
Season both the sauce and the fish.
- Using a deep dish: Crowding traps steam. Use a wider pan so the fillets have breathing room.
Variations You Can Try
- Breadcrumb crunch: Mix 1/2 cup panko with 1 tablespoon olive oil, lemon zest, and herbs. Press lightly on top before baking for a crisp finish.
- Tomato-caper twist: Scatter cherry tomatoes and a tablespoon of capers around the fish.
The briny pop pairs well with lemon.
- Spice it up: Add 1/2 teaspoon red pepper flakes or a pinch of smoked paprika for warmth.
- Citrus swap: Use lime and cilantro for a brighter, slightly tropical profile.
- Sheet pan dinner: Add thin-sliced potatoes, asparagus, or green beans to the pan. Toss veg with olive oil, salt, and pepper; start them 10 minutes ahead, then add the cod.
- Garlic butter: Replace olive oil with melted butter and add an extra clove of garlic for a richer, restaurant-style feel.
FAQ
Can I use frozen cod?
Yes. Thaw it fully in the fridge overnight or under cold running water in a sealed bag.
Pat dry very well before seasoning so it bakes, not steams.
How do I know when cod is done?
It should flake easily with a fork and look opaque, not translucent. An instant-read thermometer should read about 130–140°F (54–60°C) in the thickest part.
What can I serve with it?
Think simple: roasted potatoes, steamed rice, couscous, or crusty bread. For vegetables, try asparagus, green beans, sautéed spinach, or a crisp salad.
Can I substitute another fish?
Absolutely.
Haddock, pollock, halibut, or tilapia work well. Thicker fish may need a couple more minutes; thinner fillets may need less time.
Is butter necessary?
No. Olive oil alone keeps it light and still flavorful.
Butter adds richness, so use it if you enjoy a silkier finish.
Can I marinate the fish in advance?
Keep it short—15–30 minutes is plenty. Too much acid for too long can affect the texture.
How do I prevent a fishy smell?
Fresh cod should smell clean. Rinse briefly, pat dry, and use lemon and herbs.
Good airflow in the kitchen helps while baking.
Do I need to flip the fish?
No. Baking is gentle, and flipping can cause delicate fillets to break. Just bake until done and serve straight from the pan.
In Conclusion
Baked Cod with Lemon & Herbs is a simple, bright dinner you can trust on busy nights.
It’s fast, flavorful, and easy to customize with whatever herbs or sides you have on hand. With a few smart tips—pat dry, don’t overbake, and balance lemon with a bit of fat—you’ll get tender, flaky fish every time. Keep this one in your back pocket for weeknights, guests, or anytime you want a fresh, feel-good meal without a lot of effort.
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