Lemon Herb Baked Cod – Bright, Easy, and Delicious

Cod is one of those weeknight heroes that cooks fast and tastes great without much effort. This lemon herb baked version is light, fragrant, and full of clean flavor. It gives you flaky, tender fish with a crisp, buttery top and a citrusy kick that suits any season.

Whether you’re feeding family or cooking for yourself, this is a reliable, low-stress recipe. Everything comes together in under 30 minutes, with simple ingredients you probably already have.

What Makes This Special

This dish is more than just baked fish—it’s a combo of bright lemon, fresh herbs, and a tiny bit of butter that melts into a quick pan sauce. The flavors are balanced, not heavy.

The cod stays juicy, and the herb topping adds a subtle crunch around the edges. It’s the kind of recipe you can dress up for guests or keep simple for a healthy weeknight dinner.

• Quick and reliable: Cooks in about 12–15 minutes.
• Fresh, vibrant flavor: Lemon, garlic, and herbs keep it light.
• Flexible: Works with fresh or frozen cod, and a variety of herbs.
• Great for meal prep: Reheats well without drying out when done right.

Shopping List

• 1.5 to 2 pounds cod fillets (skinless, about 4 pieces)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter, melted
• 2 cloves garlic, finely minced
• 1 large lemon (zest and juice)
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1/2 teaspoon smoked paprika (optional but recommended)
• Salt and black pepper
• Lemon slices for topping (optional)
• Optional garnish: extra parsley or dill

Instructions

1. Prep the oven and pan: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or lightly oil a baking dish to prevent sticking.
2. Dry the fish: Pat the cod fillets very dry with paper towels. Dry fish browns better and keeps the texture firm and flaky.
3. Season the fillets: Place the cod on the prepared pan.

   Sprinkle both sides with salt and black pepper. If the fillets are thick, season a touch more generously.

4. Mix the topping: In a small bowl, combine olive oil, melted butter, minced garlic, lemon zest, 1 tablespoon lemon juice, parsley, dill, thyme, and smoked paprika. Stir until evenly combined.
5. Coat the fish: Spoon the lemon-herb mixture over the cod, spreading it into an even layer.

   Add a couple of thin lemon slices on top of each fillet if you like a bolder citrus note.
6. Bake: Roast for 12–15 minutes, depending on thickness. The cod is done when it flakes easily with a fork and turns opaque in the center. An instant-read thermometer should read 130–135°F (54–57°C) for moist, tender fish.
7. Optional broil: For a lightly crisp top, switch to broil for the last 1–2 minutes.

   Watch closely to avoid burning.

8. Finish and serve: Squeeze the remaining lemon juice over the hot fish. Garnish with extra herbs. Serve with simple sides like steamed green beans, roasted potatoes, or a fresh salad.

How to Store

Let leftovers cool to room temperature, then store in an airtight container in the fridge for up to 3 days.

Reheat gently in a 275°F (135°C) oven for 8–10 minutes or in a covered skillet over low heat with a splash of water or broth. Avoid microwaving on high, which can toughen the fish.

If freezing, place cooled portions in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, then rewarm gently.

The texture is best fresh, but this method keeps it tasty enough for a quick meal.

Benefits of This Recipe

• Light and nourishing: Cod is lean and high in protein, with a clean taste that pairs well with citrus and herbs.
• Simple ingredients: No specialty shopping required—just pantry basics and fresh herbs.
• Fast cleanup: One pan, minimal mess, and no complicated steps.
• Balanced flavor: Butter adds richness while lemon keeps it bright, so it never feels heavy.
• Versatile sides: Goes with rice, couscous, quinoa, roasted veggies, or crusty bread.

What Not to Do

• Don’t skip drying the fish: Water on the surface prevents browning and dilutes flavor.
• Don’t overbake: Cod turns dry quickly. Start checking at 10 minutes if your fillets are thin.
• Don’t drown it in lemon juice before baking: Too much acid early on can make the texture mealy. Use some before, more after.
• Don’t pile the fillets on top of each other: Crowding traps steam and keeps the top from getting that light crust.
• Don’t forget to season both sides: Even, simple seasoning makes a big difference.

Variations You Can Try

• Panko crunch: Mix 1/3 cup panko with 1 tablespoon olive oil and a pinch of salt.

  Sprinkle over the herbed fish before baking for a crisp top.

• Mediterranean twist: Add capers, sliced olives, and cherry tomatoes to the pan. Finish with a drizzle of extra-virgin olive oil.
• Spicy lemon cod: Add 1/2 teaspoon red pepper flakes or a pinch of cayenne to the herb mixture.
• Butter-free: Skip the butter and use all olive oil for a lighter option. Add an extra pinch of salt to balance.
• Roasted veggie bed: Bake the cod over a quick layer of zucchini, bell peppers, and onion tossed in olive oil and salt.

  Add the fish halfway through to avoid overcooking.

• Herb swap: Use basil and chives in summer, or oregano and rosemary for a cozier, robust flavor.

FAQ

Can I use frozen cod?

Yes. Thaw it overnight in the fridge or under cold running water, then pat very dry before seasoning. Frozen fillets can release more moisture, so drying is key for texture.

How do I know when cod is done?

The flesh should turn opaque and flake easily with a fork.

For the most reliable result, use a thermometer and pull it at 130–135°F (54–57°C). It will finish cooking slightly as it rests.

What can I use instead of cod?

Haddock, pollock, halibut, or tilapia all work. Adjust cooking time for thickness—thinner fillets may be done in 9–11 minutes.

Is the butter necessary?

No, but it adds richness and helps the herbs cling to the fish.

If you skip it, increase the olive oil slightly and don’t overbake to keep the fish moist.

Can I make this dairy-free and gluten-free?

Yes. Use only olive oil and avoid any breadcrumb toppings. The base recipe is naturally gluten-free without panko.

What sides pair well with this?

Try lemony couscous, buttered new potatoes, garlic green beans, roasted asparagus, or a simple arugula salad with olive oil and lemon.

Can I cook this in a skillet instead?

Yes.

Sear the seasoned cod in a hot skillet with olive oil for 2–3 minutes per side, then reduce heat, add the herb-butter mixture, and cook until just done. Spoon the pan sauce over the fish.

Final Thoughts

Lemon herb baked cod is the kind of recipe you’ll rely on when you want something fresh, fast, and satisfying. It’s flexible, forgiving, and doesn’t require advanced skills.

Once you’ve made it once or twice, you can riff with different herbs, spices, and sides. Keep the heat moderate, the seasoning bright, and the cooking time short. You’ll get tender, flaky fish every time—and a dinner that feels special without the stress.