Herb-Baked Cod Fillets
Flaky, tender cod fillets baked with a bright, garlicky herb crust that keeps the fish moist and flavorful. A light, fresh dinner ready in under thirty minutes, perfect with roasted vegetables or a simple green salad.
For 4 servings
- prep
Preheat the oven and prep the baking dish.
Preheat oven to 400°F (200°C). Lightly grease a baking dish with a small drizzle of olive oil.
- prep
Pat the cod fillets dry.
Use paper towels to pat the cod fillets completely dry on both sides. This helps the herb mixture stick and prevents steaming.
- mix
Make the herb topping.
In a small bowl, combine the olive oil, lemon zest, lemon juice, minced garlic, chopped parsley, chopped dill, salt, and black pepper. Stir into a loose paste.
- assemble
Coat the cod fillets with the herb mixture.
Arrange the cod fillets in the prepared baking dish. Spoon the herb mixture evenly over the top of each fillet, spreading it across the surface.
- bake · ~14 min
Bake the cod until flaky and opaque.
Place the dish on the middle rack and bake for 12 to 15 minutes. The cod is done when it flakes easily with a fork and the thickest part reaches 145°F (63°C).
TIPCod fillets vary in thickness — check at 12 minutes to avoid overbaking. - serve
Serve immediately with lemon wedges.
Transfer the baked fillets to plates. Serve hot with fresh lemon wedges on the side for squeezing over the fish.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the cod extremely dry before applying the herb paste to ensure the crust adheres and the fish sears rather than steams.
- 2Because cod fillets vary in thickness, start checking for doneness at the 12-minute mark to prevent dry, overcooked fish.
- 3Use a fish spatula or thin metal turner to lift the fillets from the baking dish so the delicate flesh doesn't break apart.
- 4For the brightest flavor, use room-temperature lemon juice and zest rather than cold-from-fridge citrus.
- 5If your fillets are thicker than 1 inch, increase bake time by 2-3 minutes and test with a fork for flakiness.
- 6Leftover baked cod keeps refrigerated for up to 2 days; reheat gently in a 300°F oven to avoid drying it out.
Adapt it for your goals.
Dairy-free
This recipe is naturally dairy-free, but for extra richness, replace half the olive oil with melted ghee or a dairy-free butter alternative.
gluten freeGluten-free
The recipe is naturally gluten-free as written; avoid serving with breadcrumbs or cracker toppings to maintain this.
spicy herb crustSpicy herb crust
Add 1/2 teaspoon red pepper flakes or a pinch of cayenne to the herb mixture for a gentle heat that complements the cod.
Mediterranean twistMediterranean twist
Swap the dill for 1 tablespoon fresh oregano and add 2 tablespoons chopped sun-dried tomatoes to the herb paste for a sunnier flavor profile.
Why this is on our healthy list.
Lean Protein Source
Cod is a low-fat, high-quality protein that supports muscle repair and satiety without excess calories.
Rich in B Vitamins
Cod provides significant amounts of vitamin B12 and niacin, which aid energy metabolism and nervous system health.
Heart-Healthy Fats
The olive oil used in the herb crust offers monounsaturated fats, which support cardiovascular health.
Antioxidant Herbs
Fresh parsley and dill are rich in flavonoids and vitamin C, contributing antioxidant benefits to the dish.
Frequently asked questions
Yes, but thaw them completely in the refrigerator overnight, then pat very dry with paper towels before baking to remove excess moisture.
