Oven-Baked Cod with Lemon and Herbs
Flaky, tender cod fillets baked in a bright, aromatic blend of lemon, garlic, and fresh herbs. This hands-off oven method delivers perfectly moist fish every time, ready in under 30 minutes. A light, elegant dinner that pairs beautifully with roasted vegetables or a crisp side salad.
For 4 servings
- prep · ~5 min
Preheat the oven and prep the baking dish.
1.Preheat oven to 400°F (200°C).2.Lightly grease a 9x13 inch baking dish with a drizzle of olive oil.3.Pat the cod fillets completely dry with paper towels. - mix · ~3 min
Make the lemon herb sauce.
1.In a small bowl, combine 2 tbsp olive oil, the minced garlic, lemon zest, and lemon juice.2.Stir in the chopped parsley, dill, salt, black pepper, and paprika.3.Whisk until well combined.TIPZest the lemon before juicing it — it's much easier to handle a whole lemon on the microplane. - assemble · ~2 min
Season the cod and arrange in the dish.
1.Place the cod fillets in the prepared baking dish in a single layer.2.Spoon the lemon herb mixture evenly over each fillet, spreading it to coat the top and sides.3.Arrange lemon slices around and on top of the fillets. - bake · ~14 min
Bake until the cod is opaque and flakes easily.
Bake at 400°F for 12 to 15 minutes. The fish is done when it turns completely opaque and flakes easily with a fork at the thickest part. Internal temperature should reach 145°F.
TIPWatch for the moment the fish turns from translucent to opaque — even a minute too long can dry out cod. - garnish
Garnish with extra fresh herbs and serve immediately.
Spoon any pan juices over the fillets, scatter a few extra parsley leaves on top, and serve hot with lemon wedges on the side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the cod fillets very dry with paper towels before seasoning — moisture is the enemy of a good sear and flaky texture.
- 2Arrange fillets in a single layer with space between each piece so they bake evenly, not steam.
- 3Check doneness at 12 minutes: cod flakes easily at the thickest part and reaches an internal temp of 145°F.
- 4Lay lemon slices under the fillets as well as on top to infuse more citrus flavor and keep the fish moist.
- 5If your fillets are different thicknesses, cut thicker ones in half or tuck thin ends under for uniform cooking.
- 6For a golden top, switch the oven to broil for the last 1–2 minutes, keeping a close watch to avoid burning.
- 7Leftover baked cod keeps in the fridge for up to 2 days — reheat gently in a low oven to avoid drying out.
Adapt it for your goals.
Mediterranean twist
Replace dill with oregano and add halved cherry tomatoes and sliced olives around the fillets before baking for a briny, sun-drenched flavor.
low oilLow-oil
Reduce olive oil to 1 tablespoon and line the dish with parchment paper to cut calories while keeping the lemon-herb essence.
high proteinHigh-protein
No changes needed — cod is naturally lean and high in protein. Serve with quinoa or lentils for an extra protein boost.
spicySpicy
Add 1/4 teaspoon red pepper flakes to the herb sauce and garnish with sliced jalapeño for a gentle heat that complements the lemon.
dairy freeDairy-free
This recipe is already dairy-free. Confirm your paprika is pure (no anti-caking agents with lactose) and serve as is.
Why this is on our healthy list.
Lean, High-Quality Protein
Cod is a low-fat, high-protein fish that supports muscle repair and keeps you full without excess calories.
Rich in Selenium
Cod is an excellent source of selenium, a mineral that supports thyroid function and helps protect cells from oxidative stress.
Heart-Healthy Fats
Olive oil provides monounsaturated fats that support cardiovascular health, balanced with the omega-3s naturally found in cod.
Vitamin C from Lemon
Fresh lemon juice adds vitamin C, which enhances iron absorption from the fish and supports immune function.
Frequently asked questions
Yes, but thaw them completely in the fridge overnight, then pat very dry to remove excess moisture before baking.
