Baked Cod with Herbs (Print)

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

# What You Need:

01 - 4 cod fillets (5 oz each), skinless and boneless

02 - 2 tbsp olive oil

03 - 1 lemon, zested and juiced

04 - 2 garlic cloves, minced

05 - 2 tbsp fresh parsley, finely chopped

06 - 1 tbsp fresh dill, finely chopped

07 - 1 tbsp fresh chives, finely chopped

08 - 1 tsp salt

09 - 1/2 tsp freshly ground black pepper

10 - Lemon wedges for serving

11 - Extra chopped herbs (optional)

01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly grease with olive oil.

02 - Pat cod fillets dry with paper towels and arrange them in a single layer in the prepared baking dish.

03 - Combine olive oil, lemon zest, lemon juice, minced garlic, parsley, dill, chives, salt, and black pepper in a small bowl.

04 - Spoon the herb mixture evenly over the cod fillets, pressing gently to adhere.

05 - Bake for 15 to 18 minutes, until fish is opaque, flakes easily, and reaches 145°F internally.

06 - Serve immediately, garnished with extra herbs and lemon wedges.

01 -

The fish stays impossibly tender while the herb crust stays bright and flavorful, no dry fillets in sight.
It feels fancy enough for guests but honest enough for a Tuesday night, ready in under 30 minutes.
Fresh herbs make it taste like you spent hours in the kitchen when you actually barely started cooking.

02 -

Overcooked cod is dry, sad, and hard to recover from—pull it out when it's just barely opaque and still has a hint of translucence at the thickest part.
The quality of your lemon matters here; old lemon juice from a bottle won't give you the same brightness as fresh, so splurge on a real lemon.

03 -

Room temperature fish cooks more evenly than cold fish straight from the fridge, so pull it out 10 minutes before baking if you think of it.
If you want to add white wine, use something you'd actually drink—a dry white that tastes good to you will taste even better in the pan.