Baked Cod with Herbs (Print version)

Tender cod fillets baked with fresh herbs, garlic, and lemon for a light, flavorful Mediterranean dish.

# What you'll need:

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

02 - 2 tbsp olive oil

03 - 1 lemon, zested and juiced

04 - 2 garlic cloves, minced

05 - 2 tbsp fresh parsley, finely chopped

06 - 1 tbsp fresh dill, finely chopped

07 - 1 tbsp fresh chives, finely chopped

08 - 1 tsp salt

09 - ½ tsp freshly ground black pepper

10 - Lemon wedges for serving

11 - Extra chopped herbs (optional)

01 - Preheat the oven to 400°F. Line a baking dish with parchment paper or lightly grease it with olive oil.

02 - Pat the cod fillets dry with paper towels and place them in a single layer in the prepared baking dish.

03 - Combine olive oil, lemon zest and juice, minced garlic, parsley, dill, chives, salt, and pepper in a small bowl; mix well.

04 - Spoon the herb mixture evenly over the cod fillets, gently pressing it to ensure adhesion.

05 - Bake for 15 to 18 minutes, until the fish is opaque, flakes easily, and reaches an internal temperature of 145°F.

06 - Serve immediately, garnished with extra chopped herbs and lemon wedges.

01 -

Ready in under 30 minutes, so weeknight dinners stop feeling like a chore.
The lemon and fresh herbs make the fish taste like you've been planning this all week.
It's naturally healthy but tastes indulgent, which is the dream.

02 -

The moment the fish turns opaque all the way through, stop cooking—even 30 seconds over the edge makes it dry and sad.
Fresh herbs lose their punch if added too early, so add them just before baking, and consider sprinkling a bit more on top right before serving for a brightness boost.

03 -

If your fish fillets are thicker than usual, tent them loosely with foil for the first 10 minutes so they cook through before the top dries out.
Room-temperature fish cooks more evenly than cold fish straight from the fridge, so let your fillets sit out for 5 minutes before baking.