Baked Cod Herbs Lemon (Printable)

Flaky cod baked with fresh herbs, garlic, and zesty lemon for a light, flavorful meal.

# What You’ll Need:

01 - 4 skinless, boneless cod fillets (6 oz each)

02 - 3 tbsp extra-virgin olive oil

03 - 2 tbsp fresh parsley, finely chopped

04 - 1 tbsp fresh dill, finely chopped

05 - 1 tbsp fresh chives, finely chopped

06 - 2 cloves garlic, minced

07 - Zest of 1 lemon

08 - Juice of 1 lemon

09 - 1/2 tsp sea salt

10 - 1/4 tsp freshly ground black pepper

11 - Lemon slices, for garnish

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

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

03 - In a small bowl, whisk together olive oil, parsley, dill, chives, garlic, lemon zest, lemon juice, sea salt, and black pepper.

04 - Spoon the herb mixture evenly over the cod fillets, gently rubbing to ensure full coverage.

05 - Place a lemon slice on top of each fillet.

06 - Bake for 15 to 18 minutes until the cod is opaque throughout and flakes easily with a fork.

07 - Remove the dish from the oven and allow the cod to rest for 2 minutes before plating.

01 -

The fish stays tender and doesn't dry out because you're not overthinking it, just gentle heat and fresh herbs doing the work.
It feels restaurant-quality but tastes like home, with that bright lemon cutting through the richness in exactly the right way.
You can have dinner on the table in less than half an hour, which somehow makes it taste even better.
It works for weeknight meals or when you're cooking for people whose tastes you're still figuring out.

02 -

The single biggest mistake is cooking it too long, which turns tender flakes into dry, sad protein—start checking at fifteen minutes and don't be afraid to pull it out a touch early.
Pat your fish completely dry before cooking; any moisture on the surface will steam it instead of letting the oven heat do its gentle magic.

03 -

If your lemon is looking tired or waxy, roll it firmly on the counter before cutting—it releases more juice and the zest comes off easier.
Cook your fish in a ceramic or glass dish if you have one; metal can react with the lemon juice and give everything a slight metallic taste that you probably won't consciously notice but will definitely feel.