Baked Cod with Garlic Butter

My neighbor stopped by one evening with a bag of the most beautiful cod fillets from the market, and I had maybe twenty minutes to pull dinner together. I melted butter in a bowl, threw in some garlic that was sitting on my counter, squeezed a lemon over it all, and tossed in whatever fresh herbs I could find. Watching those fillets transform under the oven's warmth—turning from translucent to that perfect opaque white—felt like magic happening right before my eyes.

I made this for my sister's book club last spring, and somehow it became the dish everyone asked me to bring to every gathering after. There's something about how the herbs perfume the whole kitchen that makes people feel cared for before they even taste it.

Ingredients

• Cod fillets (4 pieces, about 150g each): Look for ones that are firm and smell like the ocean, not fishy—that's your sign they're fresh. Skinless and boneless saves you work and lets the flavor shine.
• Unsalted butter (60g): Melted butter becomes the silky vehicle for all the garlic and lemon flavor; use good butter if you can.
• Garlic (3 cloves): Mince it finely so it distributes evenly and doesn't overpower any single bite.
• Fresh lemon juice and zest (1 lemon): The juice brightens everything while the zest adds those tiny flavor bursts that make people ask what your secret is.
• Fresh parsley (2 tablespoons): This is your green note—it keeps things fresh and herbaceous rather than heavy.
• Fresh dill (1 tablespoon): If you can find it fresh, use it; dried works but fresh dill has an almost delicate sweetness that transforms the dish.
• Fresh thyme (2 teaspoons): A whisper of thyme, not a shout—it adds earthiness without taking over.
• Salt and pepper: Season the fish generously before the butter goes on; it seasons from the inside out.

Instructions

Heat your oven and prepare:

Preheat to 200°C (400°F). Line your baking dish with parchment paper—it makes cleanup effortless and keeps the fish from sticking. This small step saves you frustration later.

Dry and season the cod:

Pat each fillet thoroughly with paper towels; this tiny effort means the fish will cook evenly and develop a gentle surface. Sprinkle salt and pepper on both sides like you mean it.

Build your garlic butter sauce:

Melt the butter gently, then stir together the minced garlic, bright lemon juice, and fragrant zest in a small bowl. Fold in the fresh herbs just before using so they stay vibrant and green.

Coat the fillets:

Spoon that gorgeous herbed butter over each piece of cod, making sure every fillet gets an even coat. Watch it pool slightly in the corners of the dish—that's where the magic happens.

Bake until tender:

Slide into the oven for 12–15 minutes. You'll know it's done when the thickest part flakes easily with a fork and turns completely opaque—no translucent center. Set a timer so you don't accidentally overcook it.

Serve while warm:

Transfer each fillet to a plate and pour any pan juices over top. Garnish with fresh herbs and lemon wedges, then eat while it's still steaming.

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The first time I served this to my dad, he went quiet for a moment, took another bite, and then said it reminded him of a restaurant in Portugal he'd visited decades ago. Suddenly we weren't just eating dinner—we were traveling together in memory, and that's when I realized this simple dish had become something bigger.

Choosing Your Fish Wisely

Any mild white fish works beautifully here: haddock, halibut, or sole all respond the same way to gentle heat and a blanket of garlic butter. If you're at the market and the cod looks tired or smells too fishy, don't hesitate to swap it out. The butter and herbs are flexible enough to carry whatever quality fish you find, as long as it's fresh. Trust your nose—it's your best judge.

Variations That Keep It Interesting

Once you've made this basic version a few times, you'll start playing with it. A pinch of red pepper flakes in the butter turns it spicy; a splash of white wine added to the baking dish creates a light pan sauce. Some nights I add capers or olives, other times I skip the lemon zest and let the herbs lead. The beauty of this recipe is that the technique is rock-solid, so you can improvise with confidence.

What to Serve Alongside

This fish sings next to something light and simple. Roasted asparagus, steamed green beans, or a pile of buttered new potatoes all let the cod remain the star. I often make a bright salad with arugula and a lemon vinaigrette, or simply roast whatever vegetables are in season. The garlic butter is rich enough that you don't need heavy starches; it's all about balance.

• Try pairing with a crisp white wine like Sauvignon Blanc or Pinot Grigio to echo the citrus notes.
• A dairy-free version uses good olive oil in place of butter and tastes equally delicious, just lighter.
• Leftovers, if you have them, shred beautifully into pasta the next day with a splash of pasta water and fresh herbs.

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This is the kind of recipe that becomes a rhythm in your kitchen—the one you return to when you want something nourishing without fuss, or when you want to feed someone and show you care. It reminds me every time that sometimes the simplest dishes are the most honest.

Frequently asked questions about this recipe

→ What type of fish works best for this dish?

Skinless, boneless cod fillets are ideal due to their tender, flaky texture, but haddock or halibut can be used as alternatives.

→ How should I prepare the garlic butter mixture?

Melt unsalted butter and combine it with finely minced garlic, fresh lemon juice, lemon zest, and chopped herbs like parsley, dill, and thyme for a flavorful topping.

→ Can I make this dish dairy-free?

Yes, substitute the butter with olive oil to keep it dairy-free without losing richness.

→ What cooking temperature and time are recommended?

Bake the coated fillets at 200°C (400°F) for 12-15 minutes until the fish flakes easily.

→ What sides pair well with this dish?

Steamed vegetables, roasted potatoes, or a crisp green salad complement the delicate flavors perfectly.