Baked Cod with Herbs (Printable Version)

Tender cod fillets baked with fresh herbs, garlic, and zesty lemon creating a light, flavorful seafood dish.

# Ingredient List:

→ Fish

01 - 4 skinless, boneless cod fillets, approximately 6 oz (170 g) each

→ Marinade & Topping

02 - 3 tablespoons extra-virgin olive oil
03 - 2 tablespoons fresh parsley, finely chopped
04 - 1 tablespoon fresh dill, finely chopped
05 - 1 tablespoon fresh chives, finely chopped
06 - 2 cloves garlic, minced
07 - Zest of 1 lemon
08 - Juice of 1 lemon
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon freshly ground black pepper
11 - Lemon slices, for garnish

# Directions:

01 - Preheat the oven to 400°F (200°C). Line a baking dish with parchment paper or lightly grease it.
02 - Pat the cod fillets dry with paper towels and arrange them in a single layer within the prepared baking dish.
03 - Combine olive oil, parsley, dill, chives, garlic, lemon zest, lemon juice, sea salt, and black pepper in a small bowl.
04 - Evenly spoon the herb mixture over the cod fillets, gently rubbing to ensure thorough coating.
05 - Place a lemon slice on top of each fillet.
06 - Bake for 15 to 18 minutes, or until the cod is opaque and flakes easily when tested with a fork.
07 - Remove from oven and allow the fish to rest for 2 minutes before serving.

# Expert Tips:

01 -
  • The fish stays so impossibly moist and flaky that you'll wonder why you ever ordered it at restaurants.
  • Fresh herbs do almost all the heavy lifting, so it tastes restaurant-quality but takes minutes to prep.
  • It's elegant enough for guests but easy enough to make on a Tuesday night when you're tired.
02 -
  • Drying the fish before cooking isn't optional—it's the difference between tender fish and dry, rubbery fish that steams instead of bakes.
  • Watch the time obsessively; overcooked cod is the hardest lesson to learn because you can't undo it, but 15 minutes might be all you need depending on fillet thickness.
03 -
  • Use a meat thermometer if you're nervous—cod is perfectly cooked at 63°C (145°F) in the thickest part, no guessing required.
  • The herb mixture can double as a topping for other white fish, roasted vegetables, or even spread on warm bread; it's too good to limit to one dish.

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