Baked Cod with Herbs
Flaky, tender cod fillets baked in a bright lemon-herb butter sauce. This light and elegant dish comes together in under 30 minutes, making it perfect for a quick weeknight dinner that feels special. Pairs beautifully with roasted vegetables or a simple salad.
For 4 servings
- prep
Preheat the oven and prepare the baking dish.
1.Preheat the oven to 400°F (200°C).2.Lightly grease a 9x13 inch baking dish with olive oil. - mix
Make the lemon-herb butter sauce.
1.In a small bowl, combine the melted butter, lemon zest, lemon juice, and minced garlic.2.Stir in the chopped parsley and chopped dill.3.Season with salt and black pepper. - prep
Pat the cod fillets dry and season.
1.Pat the cod fillets completely dry with paper towels.2.Place the fillets in the prepared baking dish in a single layer.TIPThoroughly drying the fish helps the herb butter cling to the surface instead of sliding off. - bake · ~13 min
Pour the herb butter over the cod and bake.
1.Spoon the lemon-herb butter evenly over each cod fillet.2.Bake for 12-15 minutes, until the cod is opaque and flakes easily with a fork.3.Check that the internal temperature reaches 135°F.TIPCod goes from perfectly moist to dry and tough in under a minute. Watch for the moment it turns opaque and just begins to flake. - rest · ~2 min
Rest the fish briefly.
Remove the baking dish from the oven and let the cod rest for 2 minutes. The residual heat will bring it to a final internal temperature of 140°F.
TIPResting lets the juices redistribute so every bite stays moist. - serve
Serve the baked cod.
1.Spoon any butter sauce from the dish over the fillets.2.Serve immediately with lemon wedges on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the cod fillets completely dry with paper towels before baking—moisture prevents the herb butter from adhering.
- 2Bake just until the cod turns opaque and flakes easily with a fork, typically 12–15 minutes; overcooking turns it dry.
- 3Use an instant-read thermometer to check for 135°F at the thickest part before resting—it will carry over to 140°F.
- 4Fresh herbs make a big difference; dried herbs won’t provide the same bright, aromatic finish.
- 5Spoon the pan juices over the fillets after resting to add back moisture and concentrated lemon-herb flavor.
- 6For even cooking, choose fillets of similar thickness and arrange them in a single layer without overlapping.
Adapt it for your goals.
Dairy-free
Replace butter with an equal amount of olive oil or a plant-based butter alternative; the fish will still be moist and flaky with a cleaner, fruitier flavor.
low oilLow-oil
Swap the butter for 3 tablespoons of low-sodium vegetable broth and add an extra squeeze of lemon at the end for a lighter, lower-fat sauce.
herb swapHerb swap
Use fresh oregano and thyme instead of parsley and dill for a Mediterranean twist, or cilantro and lime zest for a bright, Mexican-inspired version.
high proteinHigh-protein
Serve the baked cod over a bed of steamed quinoa or lentils instead of vegetables or salad to boost the protein content of the meal.
Why this is on our healthy list.
Lean Protein Source
Cod is a lean fish that provides high-quality protein, essential for muscle repair and maintenance, without excess saturated fat.
Rich in Omega-3s
Cod contains heart-healthy omega-3 fatty acids, which support cardiovascular and brain health when eaten as part of a balanced diet.
Low in Calories
With minimal fat and no heavy cream, this baked cod dish is naturally low in calories, making it a light but satisfying main course.
Packed with Flavor Without Salt
Fresh lemon juice and herbs add vibrant taste, allowing you to keep sodium in check while still enjoying a well-seasoned fish.
Frequently asked questions
Yes, but thaw them completely in the refrigerator overnight and pat them very dry before baking to avoid excess moisture and ensure even cooking.
