Baked cod with herb butter is the kind of weeknight dinner that feels special without asking much from you. It’s light, flaky, and full of fresh flavor, with a buttery sauce that practically makes itself in the oven. You’ll get tender fish, crisp edges, and a bright finish from lemon and fresh herbs.
Serve it with a quick salad, steamed veggies, or a handful of roasted potatoes, and dinner is done. If you’re new to cooking fish at home, this is a friendly, forgiving recipe that delivers every time.
What Makes This Special
Cod can be mild, but this recipe brings it to life with a simple herb butter that melts over the fish as it bakes. The result is moist, flaky fillets with a clean finish and a hint of citrus.
It’s easy enough for a Monday night, but elegant enough for company. Plus, it all comes together in one pan, with minimal cleanup and ingredients you can find anywhere.
Shopping List
- Cod fillets (about 1.5 to 2 pounds total, skinless, 4–6 oz portions)
- Unsalted butter (6 tablespoons), softened
- Fresh herbs (choose a mix: parsley, chives, dill, or thyme), about 3 tablespoons finely chopped
- Garlic (2 cloves), minced
- Lemon (1), zested and halved
- Olive oil (1 tablespoon)
- Salt (kosher or sea salt)
- Black pepper, freshly ground
- Paprika (optional, for color)
- Red pepper flakes (optional, a pinch for heat)
- Fresh parsley or dill (extra, for garnish)
How to Make It
- Prep the oven and pan: Heat the oven to 400°F (200°C). Lightly oil a baking dish or line a sheet pan with parchment for easy cleanup.
- Pat the fish dry: Use paper towels to remove surface moisture from the cod. Dry fish browns better and stays firmer.
- Season the fillets: Arrange cod in the pan.
Drizzle with olive oil and sprinkle with salt, pepper, and a light dusting of paprika if using.
- Make the herb butter: In a small bowl, stir together softened butter, chopped herbs, garlic, lemon zest, a pinch of salt, and a few grinds of pepper. Add red pepper flakes if you like a little heat.
- Top the fish: Divide the herb butter among the fillets, spreading it in a thin layer over the top. It will melt and baste the fish as it cooks.
- Bake: Cook for 10–14 minutes, depending on thickness. Thin fillets (about 1/2 inch) will be ready around 10 minutes; thicker pieces (3/4 to 1 inch) need up to 14 minutes.
- Check for doneness: The fish is done when it flakes easily with a fork and turns opaque throughout.
An instant-read thermometer should read 130–135°F (54–57°C) in the thickest part.
- Finish with lemon: Squeeze fresh lemon juice over the top right out of the oven. Garnish with extra herbs.
- Serve: Spoon any melted herb butter from the pan over the fish. Pair with roasted potatoes, green beans, asparagus, or a simple arugula salad.
How to Store
Let leftovers cool, then store in an airtight container in the fridge for up to 2 days.
Reheat gently in a 300°F (150°C) oven for 8–10 minutes, or warm in a covered skillet over low heat with a splash of water or broth. Avoid microwaving on high; it can make the fish tough and dry. If you plan to meal prep, keep the herb butter separate and add it when reheating for fresher flavor.
Benefits of This Recipe
- Fast and low-effort: Simple prep, short cook time, and one pan.
- Light but satisfying: Cod is lean, and the herb butter adds richness without heaviness.
- Flexible flavor: Use whatever fresh herbs you have on hand.
- Beginner-friendly: Clear cues for doneness and forgiving cook time.
- Nutritious: High in protein, and herbs add antioxidants and freshness.
Common Mistakes to Avoid
- Skipping the pat-dry step: Extra moisture leads to steaming instead of gentle browning.
- Overcooking: Cod turns dry quickly.
Start checking at 9–10 minutes.
- Using cold butter: Softened butter spreads evenly and melts smoothly.
- Under-seasoning: Cod is mild; salt and zest make the flavors pop.
- Too much lemon juice before baking: Acid can make the fish watery. Finish with lemon after cooking.
Recipe Variations
- Breadcrumb crunch: Mix 1/2 cup panko with 1 tablespoon olive oil, a pinch of salt, and herbs. Sprinkle over the buttered fish and bake until golden.
- Garlic-parm twist: Add 2 tablespoons grated Parmesan to the herb butter for a savory boost.
- Citrus-herb blend: Use both lemon and orange zest for a slightly sweeter fragrance.
- Mediterranean style: Add cherry tomatoes, capers, and olives to the pan.
The juices mingle with the butter for a light pan sauce.
- Dairy-free: Swap butter for olive oil or a dairy-free butter alternative, and add extra herbs for flavor.
- Spice it up: Add smoked paprika, a pinch of cayenne, or harissa to the butter for gentle heat.
- Sheet pan dinner: Roast thin potato slices or asparagus on the same tray. Start the vegetables first, then add the cod for the last 10–12 minutes.
FAQ
Can I use frozen cod?
Yes. Thaw it overnight in the fridge or under cold running water in its packaging.
Pat very dry before seasoning to avoid excess moisture, which can make the fish watery.
What if I don’t have fresh herbs?
Use 1 to 1.5 teaspoons total of dried herbs like dill, parsley, thyme, or an Italian blend. Mix them into the butter with the lemon zest and garlic. The flavor will be slightly different but still delicious.
How do I prevent the fish from sticking?
Use parchment paper or lightly oil the baking dish.
Also, make sure the fish is dry before oiling and seasoning. This helps create a delicate barrier between the fillet and the pan.
What sides go well with this?
Try roasted baby potatoes, steamed green beans, sautéed spinach, or a simple salad with lemon vinaigrette. Rice pilaf or couscous also works well to soak up the herb butter.
Can I make the herb butter ahead of time?
Absolutely.
Mix the butter and herbs up to 3 days ahead and keep it covered in the fridge. Let it soften before spreading, or slice it into thin coins to place on the fish.
How thick should the cod be?
Aim for fillets that are 1/2 to 1 inch thick. Thinner pieces cook fast, so start checking at 9–10 minutes.
Thicker pieces may need up to 14 minutes to reach a flaky texture.
Is this recipe good for meal prep?
Yes, with a caveat. Cod is best fresh, but leftovers keep well for 1–2 days. Reheat gently and add a little fresh lemon and herbs to revive the flavors.
Can I use another fish?
Yes.
Halibut, haddock, pollock, or tilapia work well. Adjust the cooking time based on thickness, checking for flakiness and an internal temperature around 130–135°F (54–57°C).
Final Thoughts
Baked cod with herb butter is a reliable, low-stress way to put a fresh, flavorful dinner on the table. With a handful of ingredients and a short bake time, you get tender fish and a bright, buttery sauce that tastes like more work than it is.
Keep this one in your rotation for busy nights, last-minute guests, or any time you want something light and satisfying.