Lemon Herb Baked Cod
Flaky, tender cod fillets baked in a bright, aromatic lemon-herb butter sauce. Ready in just 25 minutes, this light and flavorful dish is a weeknight hero that pairs beautifully with roasted vegetables or a fresh green salad.
For 4 servings
- prep
Preheat the oven and prepare the baking dish.
Preheat the oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish with a small amount of butter or oil to prevent sticking.
- mix
Make the lemon-herb butter sauce.
1.In a small bowl, combine the melted butter and fresh lemon juice.2.Add the minced garlic, dried oregano, dried thyme, salt, and black pepper.3.Whisk everything together until well blended. - prep
Pat the cod fillets dry.
Use paper towels to pat each cod fillet completely dry. This helps the butter sauce cling to the fish and promotes better browning.
TIPGetting the fish as dry as possible is the secret to avoiding a watery, steamed result in the oven. - assemble
Arrange the cod in the baking dish and coat with sauce.
1.Place the dried cod fillets in the prepared baking dish in a single layer, leaving a little space between each one.2.Pour the lemon-herb butter sauce evenly over the fillets.3.Gently turn each fillet over once to coat both sides with the sauce.4.Arrange the lemon slices on and around the cod fillets. - bake · ~15 min
Bake until the cod is flaky and opaque.
Place the baking dish in the preheated oven. Bake for 12 to 15 minutes, or until the cod is opaque throughout and flakes easily when tested with a fork. The internal temperature should reach 145°F (63°C).
TIPCod cooks quickly. Start checking at the 12-minute mark to avoid overcooking, which makes it rubbery. - garnish
Garnish with fresh parsley and serve immediately.
Remove the dish from the oven. Sprinkle the chopped fresh parsley over the baked cod and spoon any pan juices over the top. Serve hot.
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 extremely dry with paper towels before baking to prevent a watery sauce.
- 2Use freshly squeezed lemon juice, not bottled, for the brightest, cleanest flavor.
- 3Arrange cod fillets in a single layer with space between them to ensure even cooking.
- 4Check the cod at 12 minutes; it's done when it flakes easily and reaches 145°F internal temp.
- 5Spoon the pan juices over the cooked cod just before serving for extra moisture and flavor.
- 6Leftover baked cod keeps in the fridge for up to 2 days; reheat gently in a low oven.
Adapt it for your goals.
Mediterranean
Add 1/4 cup halved Kalamata olives and 2 tablespoons capers to the baking dish for a briny, tangy twist that pairs beautifully with the lemon-herb flavors.
Low OilLow-Oil
Replace the butter with an equal amount of extra-virgin olive oil or a blend of olive oil and unsalted chicken broth for a lighter, dairy-free alternative.
Herb CrustHerb Crust
Mix 2 tablespoons of panko breadcrumbs with 1 tablespoon melted butter and a pinch of Parmesan; sprinkle over the sauced fillets before baking for a crispy golden topping.
Spicy LemonSpicy Lemon
Add 1/2 teaspoon red pepper flakes or a minced small serrano chili to the butter sauce for a subtle heat that complements the lemon.
Why this is on our healthy list.
Lean Protein Source
Cod is a low-fat, high-quality protein, making this dish ideal for muscle maintenance and satiety without excess calories.
Rich in Vitamin D
Cod naturally provides vitamin D, which supports bone health and immune function, especially when paired with the vitamin C from lemon juice.
Antioxidant Herbs
Fresh parsley and garlic offer antioxidants like flavonoids and allicin, which help combat oxidative stress and support heart health.
Frequently asked questions
Yes, but thaw them completely in the refrigerator overnight and pat them very dry before baking to avoid excess water in the dish.
