Herb Baked Cod
Tender, flaky cod fillets baked with a bright, herby crust that takes minutes to throw together. Lemon, garlic, and fresh parsley do all the heavy lifting, making this a light, no-fuss dinner that works on busy weeknights and lazy weekends alike.
For 4 servings
- prep
Preheat the oven and prepare the dish.
Heat oven to 400°F (200°C). Line a baking dish with parchment paper or lightly brush with olive oil.
- prep
Pat the cod fillets dry.
Use paper towels to pat the cod fillets completely dry on all sides. Dry fish browns better and keeps the herb mixture from sliding off.
TIPDon't skip drying — moisture is the enemy of a good crust. - mix
Make the herb mixture.
1.In a small bowl, combine olive oil, lemon juice, minced garlic, parsley, dill, salt, and black pepper.2.Stir well with a fork until it turns into a loose, fragrant paste. - assemble
Arrange fillets and top with herb mixture.
1.Place the dried cod fillets in the prepared baking dish, leaving a little space between each.2.Spoon the herb mixture evenly over the top of each fillet, spreading gently with the back of the spoon. - bake · ~14 min
Bake until flaky and opaque.
Bake in the preheated oven until the cod flakes easily with a fork and is opaque throughout, about 12 to 15 minutes. Internal temperature should reach 145°F (63°C).
TIPWatch closely after 12 minutes — cod goes from perfect to dry quickly. - serve
Serve with lemon wedges.
Lift the fillets onto plates, spoon any pan juices over the top, and serve immediately with lemon wedges for squeezing.
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 thoroughly dry with paper towels to ensure the herb mixture adheres and the fish develops a light crust.
- 2Use a fish spatula or thin metal turner to lift the baked cod from the baking dish without it falling apart.
- 3Check for doneness at 12 minutes by gently pressing the thickest part — it should flake easily and feel firm but springy.
- 4Serve immediately after baking; cod continues to cook from residual heat and can turn dry if left in the hot dish.
- 5For a thicker fillet (over 1 inch/2.5 cm), add 2-3 minutes to the bake time and always verify with an instant-read thermometer.
- 6Make the herb mixture up to 1 hour ahead and keep at room temperature to let the flavors meld.
Adapt it for your goals.
Dairy-Free Creamy
Add 2 tablespoons of full-fat coconut milk to the herb mixture for a slightly richer, creamier crust that still keeps the dish dairy-free.
SpicySpicy
Stir 1/2 teaspoon red pepper flakes or a minced fresh chili into the herb paste; the heat cuts through the delicate cod without overpowering the lemon and herbs.
Gluten Free Breadcrumb CrunchGluten-Free Breadcrumb Crunch
Mix 3 tablespoons gluten-free panko breadcrumbs with the herb mixture before spooning over the cod — it bakes into a light, crispy topping for extra texture.
Herb SwapHerb Swap
Replace the dill with an equal amount of fresh tarragon or chives for a different aromatic profile; tarragon pairs beautifully with lemon and is classic with fish.
Sheet Pan VegetablesSheet-Pan Vegetables
Scatter trimmed asparagus or cherry tomatoes around the fillets before baking — they roast alongside the cod and make a complete one-pan meal.
Why this is on our healthy list.
Lean Protein Source
Cod is naturally low in fat and high in high-quality protein, making it ideal for muscle maintenance and satiety without heavy calories.
Rich in B Vitamins
Cod provides B3 (niacin), B6, and B12, which support energy metabolism, nerve function, and red blood cell formation.
Selenium for Immunity
Cod is an excellent source of selenium, a mineral that acts as an antioxidant and supports thyroid function and immune health.
Low in Saturated Fat
This recipe uses only olive oil and no butter or cream, keeping saturated fat minimal while providing heart-healthy monounsaturated fats.
Fresh Herbs Without Calories
Parsley and dill add flavor, antioxidants (flavonoids), and vitamins A and C with virtually no calories, salt, or sugar.
Frequently asked questions
Yes, but thaw them completely in the refrigerator overnight and pat very dry with paper towels before proceeding, as frozen fish releases more moisture.
