Baked Cod with Lemon and Herbs (Printable)

Flaky cod fillets baked with bright lemon, aromatic herbs, and olive oil for a light, healthy, and flavorful main dish.

# What You'll Need:

→ Fish

01 - 4 cod fillets (6 oz each), skinless and boneless

→ Marinade & Seasoning

02 - 2 tablespoons extra-virgin olive oil
03 - 2 tablespoons fresh lemon juice
04 - 2 teaspoons lemon zest
05 - 2 garlic cloves, finely minced
06 - 2 tablespoons fresh parsley, chopped
07 - 1 tablespoon fresh dill, chopped
08 - 1 teaspoon fresh thyme leaves
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon freshly ground black pepper

→ Garnish

11 - Lemon slices
12 - Additional chopped herbs (optional)

# How to Make It:

01 - Preheat oven to 400°F. Lightly grease a baking dish or line it with parchment paper.
02 - Pat cod fillets dry with paper towels and place in the baking dish in a single layer.
03 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, parsley, dill, thyme, salt, and pepper.
04 - Spoon the herb mixture evenly over the cod fillets, ensuring each piece is well coated.
05 - Arrange lemon slices on top of and around the fillets.
06 - Bake for 15-18 minutes, or until the cod flakes easily with a fork and is opaque in the center.
07 - Remove from the oven, garnish with extra herbs if desired, and serve immediately.

# Expert Advice:

01 -
  • The lemon herb mixture creates this incredible aroma that fills your kitchen with a scent that somehow feels both indulgent and virtuous at the same time.
  • Its the kind of effortless elegant dish you can throw together on a weeknight but still feels special enough to serve to guests who drop by unexpectedly.
02 -
  • Overcooking cod is the easiest way to ruin it - I learned this the hard way when I got distracted by a phone call and returned to dry, crumbly fish.
  • The fish continues cooking slightly after you remove it from the oven, so taking it out when its just barely done will result in that perfect, moist texture.
03 -
  • If using frozen cod, thaw it completely in the refrigerator and then let it sit at room temperature for 15 minutes before cooking - this helps it bake more evenly.
  • Creating a small foil tent over the fish for the first 10 minutes of baking, then removing it for the final minutes, helps lock in moisture while still allowing for some delicious browning on top.

Go Back