Baked Cod with Herbs (Printable)

Tender cod fillets baked with fresh herbs, lemon, and garlic for a light Mediterranean main dish.

# What You'll Need:

→ Fish

01 - 4 skinless, boneless cod fillets, approximately 6 oz each

→ Marinade & Topping

02 - 3 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice (about 1 lemon)
04 - 1 tablespoon lemon zest
05 - 2 garlic cloves, finely minced
06 - 2 tablespoons fresh parsley, chopped
07 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
08 - 1 tablespoon fresh chives, chopped (optional)
09 - ½ teaspoon salt
10 - ¼ teaspoon freshly ground black pepper
11 - Lemon slices, for garnish

# Steps:

01 - Preheat the oven to 400°F. Line a baking dish with parchment paper or lightly grease it with olive oil.
02 - Pat the cod fillets dry with paper towels and arrange them in a single layer in the prepared baking dish.
03 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, parsley, dill, chives if using, salt, and black pepper until combined.
04 - Spoon the herb and lemon mixture evenly over the cod fillets, ensuring thorough coverage. Place a few lemon slices atop each fillet for enhanced flavor.
05 - Bake for 15 to 18 minutes, or until the fish flakes easily with a fork and is opaque throughout. Avoid overcooking to maintain tenderness.
06 - Serve immediately, garnished with additional fresh herbs and lemon wedges if desired.

# Expert Tips:

01 -
  • Ready in under 30 minutes, which means weeknight dinners stop feeling like a chore.
  • The fish stays incredibly moist and tender because the herbs and oil create a protective steam bath.
  • One pan, minimal cleanup, and somehow it tastes like you actually know what you're doing in the kitchen.
02 -
  • Overcooked cod becomes rubbery and disappointing, so pull it out the moment it flakes—a few extra seconds in the oven can ruin it.
  • Pat the fillets completely dry before cooking or they'll release too much water and steam instead of baking, which changes the whole texture.
03 -
  • Bring your fish out of the fridge 5 minutes before cooking so it cooks evenly instead of having a cold center and overdone edges.
  • Make the herb mixture ahead of time and let it sit for 10 minutes so the garlic softens and the flavors meld before it hits the fish.

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