Baked Lemon-Herb Cod
Flaky, tender cod fillets baked with a bright lemon-herb butter and a light garlicky crumb. The fish stays moist and delicate in the oven while the topping turns golden and crisp — a healthy weeknight dinner ready in under 30 minutes.
For 4 servings
- prep
Preheat the oven and prepare the baking dish.
1.Preheat oven to 400°F (200°C).2.Lightly grease a 9x13 inch baking dish with 1 tsp olive oil. - prep
Pat the cod fillets dry and season.
1.Use paper towels to pat all 4 cod fillets completely dry on both sides.2.Season both sides evenly with salt and black pepper.3.Arrange fillets in a single layer in the greased baking dish, leaving a little space between each piece.TIPDon't skip drying the fish — any surface moisture will steam it instead of giving you a flaky, tender bake. - mix
Make the lemon-herb topping.
1.In a small bowl, stir together the melted butter, lemon juice, lemon zest, and minced garlic.2.Add the breadcrumbs, parsley, and dill. Mix well with a fork until the breadcrumbs are evenly moistened and the mixture resembles wet sand. - assemble
Top the cod fillets with the herb mixture.
1.Spoon the lemon-herb breadcrumb mixture evenly over the top of each cod fillet.2.Press the topping down gently with the back of the spoon so it adheres to the fish. - bake · ~15 min
Bake the cod until flaky and golden.
Bake in the preheated 400°F oven for 12 to 15 minutes, until the topping is lightly golden and the fish flakes easily when tested with a fork.
TIPCheck at 12 minutes to avoid overcooking — cod goes from perfect to dry quickly. It's done when the thickest part just turns opaque and flakes apart. - serve
Serve immediately with lemon wedges.
Remove from the oven, transfer fillets to plates, and serve right away with fresh lemon wedges on the side for squeezing over the top.
TIPSpoon any buttery pan juices over the fillets before serving — they're packed with lemon-herb flavor.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use 1.25-inch-thick fillets for even cooking — thinner fillets dry out before the topping browns.
- 2Dry the cod thoroughly with paper towels to prevent steaming and ensure a flaky texture.
- 3Press the breadcrumb topping gently onto the fish so it stays in place during baking.
- 4Check for doneness at 12 minutes; the fish is ready when it flakes easily with a fork.
- 5Spoon the buttery pan juices over the baked cod for an extra burst of lemon-herb flavor.
- 6Leftover baked cod keeps in the fridge for 2 days; reheat gently at 300°F to avoid drying.
Adapt it for your goals.
Gluten-free
Swap the plain breadcrumbs for gluten-free panko or crushed pork rinds to keep the crunchy topping without gluten.
dairy freeDairy-free
Replace butter with a high-quality olive oil or plant-based butter to make the dish dairy-free while still retaining richness.
herb swapHerb-swap
Substitute dill with fresh thyme or oregano for a different herbaceous note that pairs well with cod.
spicySpicy
Add 1/4 teaspoon red pepper flakes to the herb-butter mixture for a subtle heat that contrasts with the lemon.
low carbLow-carb
Skip the breadcrumbs and top the fish with a mix of finely chopped almonds and Parmesan for a crunchy, low-carb crust.
Why this is on our healthy list.
Rich in Lean Protein
Cod is a low-fat, high-quality protein source that supports muscle repair and satiety without excess calories.
Good Source of Omega-3s
This white fish provides heart-healthy omega-3 fatty acids, which may help reduce inflammation and support brain health.
Vitamin C from Lemon
Fresh lemon juice and zest add a dose of vitamin C, which aids immune function and enhances iron absorption.
Low in Saturated Fat
The recipe uses only 2 tablespoons of butter for four servings, keeping saturated fat moderate while adding flavor.
Frequently asked questions
Yes, but thaw them completely in the fridge overnight and pat very dry before seasoning to avoid excess moisture.
