Baked Cod Garlic Butter Herbs (Printable Version)

Tender cod fillets baked with fragrant garlic butter, lemon, and fresh herbs for a light, satisfying dish.

# What You Need:

→ Fish

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

→ Garlic Butter

02 - 4 tbsp unsalted butter, melted
03 - 3 garlic cloves, finely minced
04 - Zest and juice of 1 lemon
05 - 2 tbsp fresh parsley, finely chopped
06 - 1 tbsp fresh dill, finely chopped (optional)
07 - 1 tbsp fresh chives, finely chopped (optional)

→ Seasonings

08 - 1/2 tsp sea salt
09 - 1/4 tsp freshly ground black pepper
10 - 1/4 tsp sweet paprika

→ Garnish

11 - Lemon wedges
12 - Extra chopped herbs

# Directions:

01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to hold the cod fillets in a single layer.
02 - Pat the cod fillets dry with paper towels and arrange them in the prepared baking dish.
03 - In a small bowl, combine the melted butter, minced garlic, lemon zest and juice, parsley, dill, chives (if using), salt, pepper, and paprika.
04 - Spoon the garlic butter mixture evenly over the cod fillets, making sure each piece is well coated.
05 - Bake for 12-15 minutes, or until the cod is opaque and flakes easily with a fork (internal temperature should reach 145°F).
06 - Remove from oven, garnish with extra herbs and lemon wedges. Serve immediately.

# Expert Tips:

01 -
  • It comes together in 25 minutes but tastes like you planned all day
  • The garlic butter creates its own sauce, so nothing goes to waste
  • Fish that flakes perfectly feels like a tiny victory every single time
02 -
  • Overcooked cod becomes rubbery and sad, so pull it when it just flakes—carry heat does the rest
  • Fresh herbs truly matter here, as dried ones won't give you that bright finish
  • Room temperature butter melts more evenly, but melted from the fridge works fine too
03 -
  • Fold over any thin parts of the cod fillets so everything cooks at the same rate
  • If your lemon feels stubborn, roll it on the counter before cutting to release more juice
  • The butter mixture can be made ahead and kept in the fridge for up to two days

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