Baked Cod with Herbs

My neighbor stopped by one evening with a bag of just-caught cod from the harbor, and I had maybe twenty minutes before dinner guests arrived. I'd never worked with whole fish before, and honestly, I was nervous. But as I filleted those fillets and started layering them with herbs from my garden, something clicked—this wasn't complicated, just honest. That night taught me that the best meals don't need fussy techniques, just good ingredients and a little confidence.

I've made this for a small dinner party where one guest was recovering from surgery and needed something nourishing but light. Watching her face light up when she tasted it—when she realized she could actually enjoy real food again—that's when I knew this recipe was special. It wasn't about impressing anyone; it was about feeding someone with care.

Ingredients

• Cod fillets (4, about 150g each): Make sure they're truly boneless and pat them completely dry before cooking; any moisture trapped underneath will steam instead of bake, and that's where tenderness goes to die.
• Olive oil (2 tbsp): This is the glue that holds everything together, so don't skimp on quality here.
• Lemon (1, zested and juiced): The zest adds bright flavor without extra liquid; the juice wakes up the fish and balances the richness.
• Garlic cloves (2, minced): Mince them fine so they distribute evenly and cook through; larger pieces can turn bitter.
• Fresh parsley, dill, and chives (2 tbsp, 1 tbsp, 1 tbsp): Fresh herbs are non-negotiable here—they're what transform this from simple to special, so use what's alive in your garden or from the market's herbs section.
• Salt and freshly ground black pepper: Taste as you go; the fish will pull moisture as it cooks, so seasoning matters more than you'd think.
• Lemon wedges (for serving): These aren't decoration; they're a second chance to brighten every bite.

Instructions

Set your oven up for success:

Preheat to 200°C (400°F) and line your baking dish with parchment paper. This isn't just about cleanup—it ensures even heat circulation and prevents the delicate bottom from sticking.

Prepare your fish:

Pat those cod fillets dry with paper towels like you mean it. Moisture is the enemy of that beautiful flaky texture, so don't rush this step.

Build your herb paste:

In a small bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, parsley, dill, and chives with salt and pepper. The mixture should be loose but fragrant—this is your flavor delivery system.

Dress the fish:

Spoon the herb mixture evenly over each fillet and press gently so it adheres. You want every corner of the fish touched by herbs and garlic.

Bake until it speaks to you:

Slide into the oven for 15–18 minutes. The fish is done when it's opaque, flakes easily with a fork, and hits 63°C (145°F) internally. Overcooked fish is dry fish, so watch carefully toward the end.

Finish and serve:

Transfer to plates immediately while everything's warm, scatter extra herbs on top, and serve with lemon wedges.

Save to Pinterest

There's a quiet magic to pulling a baking dish from the oven and seeing something this simple become something this beautiful. The aroma alone—lemon, dill, garlic, and fish all meeting for the first time—changes the mood of the kitchen.

Choosing Your Fish

Cod works beautifully here because its mild flavor doesn't compete with herbs, and its texture is forgiving. But haddock, pollock, or even halibut will work just as well. The key is choosing fish that's flaky and mild, not oily. If you're at the market and the fish looks glossy and smells like the ocean, not like old fish, you're good. Ask the fishmonger if it was frozen or fresh caught that day—that information changes everything about texture.

Wine and Other Variations

The recipe as written is pure and clean, but if you're feeling adventurous, a splash of dry white wine (about 1 tbsp) in the bottom of the baking dish adds a subtle richness that creeps into the fish as it bakes. I've also tried a touch of butter mixed into the herb topping, which makes it feel more indulgent without losing the Mediterranean spirit. Some evenings call for simplicity; other nights demand a little richness.

What to Serve Alongside

This fish doesn't demand much, which is partly why it's so perfect. I've served it with steamed broccoli and a squeeze of extra lemon, with a simple green salad, and with soft rice that soaks up the herb oil. One night I roasted some asparagus in the same oven while the fish cooked, and everything came together warm at the same moment—the kind of simple coordination that feels like magic.

• Steamed vegetables or roasted seasonal sides keep the meal light and fresh.
• A crisp white wine or sparkling water pairs perfectly and doesn't overshadow the delicate fish.
• Serve immediately on warm plates so the fish stays tender and the herbs stay vibrant.

Save to Pinterest

This recipe is proof that you don't need hours or complicated techniques to feed people well. Sometimes the most meaningful meals are the ones that come together in a rush, with whatever's fresh and at hand.

Frequently asked questions about this recipe

→ What type of fish can I use besides cod?

Haddock, pollock, or other mild white fish can be substituted while maintaining similar texture and flavor.

→ How do I know when the fish is cooked properly?

The fish should be opaque and flake easily with a fork, reaching an internal temperature of 63°C (145°F).

→ Can I prepare the herb mixture in advance?

Yes, mixing the herbs, garlic, lemon, and olive oil beforehand allows for easy assembly before baking.

→ What side dishes complement this baked cod?

Steamed vegetables, rice, or a fresh green salad pair wonderfully to balance flavors and textures.

→ Is there a way to enhance the flavor further?

Adding a tablespoon of dry white wine to the baking dish before cooking deepens the overall flavor profile.