Baked Cod with Lemon Herbs

I remember the first time I truly understood what it meant to cook fish properly. It was a quiet Tuesday evening at my small kitchen table, and I had just returned from the farmers market with the most beautiful, glistening cod fillets I'd ever seen. My grandmother had always said that the secret to perfect fish is knowing when to stop cooking it, and that day, something clicked. This baked cod recipe became my go-to whenever I wanted to feel that same sense of ease and confidence in the kitchen—simple, elegant, and ready in under 30 minutes.

There was this dinner party last summer where I made this dish for friends who had just moved to the neighborhood. As they took their first bites, the whole table went quiet—not in an awkward way, but in that way that tells you someone just tasted something that reminded them why they love eating. That's when I knew this recipe was worth sharing.

Ingredients

• 4 cod fillets (about 150 g each), skinless and boneless: Cod is forgiving and mild, which means the herbs and lemon really get to shine. Look for fillets that are even in thickness so they cook uniformly—this small detail makes all the difference.
• 2 tablespoons olive oil: Use good quality olive oil here since it's a key player in the flavor profile. It's what carries the garlic and herb essence right into the fish.
• 2 tablespoons lemon juice (about 1 lemon): Fresh lemon juice is absolutely essential. Bottled just doesn't compare, and this is one of those moments where the extra squeeze really matters.
• 2 garlic cloves, minced: Mincing by hand gives you more control than a press ever will, and you get these beautiful little flavor pockets throughout the marinade.
• 1 teaspoon dried oregano and 1 teaspoon dried thyme: These dried herbs are your secret weapon for Mediterranean flavor without any fussiness. Keep them in airtight containers away from heat and light so they stay potent.
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Season generously but thoughtfully. I've learned that a bit of salt earlier actually helps the fish stay moist inside.
• 1 lemon, sliced and 2 tablespoons fresh parsley, chopped: These final touches aren't decoration—they're flavor. The lemon slices infuse the fish as it bakes, and the parsley adds a fresh brightness right at the end.

Instructions

Set your stage with a hot oven:

Preheat your oven to 200°C (400°F) and line your baking dish with parchment paper or give it a light coating of oil. This step matters more than you might think—a hot oven means the fish will cook through evenly and quickly, staying tender rather than drying out.

Prepare your cod with care:

Pat each fillet completely dry with paper towels and arrange them in your prepared dish. Don't skip the drying step. This small gesture tells the oil and heat exactly what to do, creating that perfect gentle exterior.

Mix your fragrant marinade:

In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, oregano, thyme, salt, and black pepper. Take a moment to smell it—this aroma is a preview of what's coming. The whisking brings everything into harmony.

Coat the fish with intention:

Brush or spoon that beautiful marinade evenly over each fillet, making sure every surface gets kissed by the herb mixture. If you're using a pastry brush, you'll feel how gently you can work—this is the tone for the whole process.

Crown it with lemon:

Arrange your lemon slices on top of and around the fish. These aren't just garnish. As the fish bakes, the lemon releases its oils and juice, creating a subtle steaming effect that keeps everything moist.

Bake until just done:

Slide everything into your hot oven for 15 to 18 minutes. You'll know it's ready when the fish flakes easily with a fork and looks opaque throughout—it should be tender enough to break apart with just the gentlest pressure. Set a timer so you don't overthink it.

Finish and serve:

Remove the dish from the oven, sprinkle that fresh parsley over the top, and serve immediately while everything is warm and the flavors are singing.

Save

I'll never forget watching my dad take that first bite at a family dinner, and how his whole expression changed. He said it was the kind of meal that reminded him why home cooking matters—no pretense, just honest food that tastes like someone cared. That's what this dish does.

Variations and Substitutions

This recipe is beautifully adaptable, which is one of the reasons it's stayed in my regular rotation. If you can't find cod, haddock and halibut are perfect stand-ins with similar cooking times and that same delicate texture. I've also successfully used flounder and sole, though they cook just a touch faster so keep a closer eye. For deeper flavor, some friends have added cherry tomatoes or thin onion slices to the baking dish—they soften as the fish cooks and add a subtle sweetness that balances the herbs perfectly.

Pairing and Serving Suggestions

The beauty of this dish is how it plays well with others. A simple green salad dressed with lemon vinaigrette feels almost essential alongside it, letting you feel virtuous while enjoying every bite. Steamed vegetables like broccoli or asparagus turn it into a complete, nourishing meal. If you want something a bit heartier, rice or roasted potatoes soak up those lovely pan juices beautifully. I've even served it over cauliflower rice for friends watching their carbs, and nobody felt like they were missing out on anything.

Storage and Make-Ahead Tips

This is best enjoyed fresh from the oven, but I understand that real life doesn't always work that way. You can prepare the marinade several hours ahead and keep it covered in the refrigerator, then assemble everything right before baking. Leftover fish can be refrigerated for up to two days, though I find it's never quite as magical as it is fresh. If you do have leftovers, gently reheat them in a low oven rather than the microwave—it keeps them tender rather than rubbery.

• Pat your fillets dry just before baking, never hours ahead, or they'll weep moisture back into the pan.
• Keep your oven rack positioned in the middle for even, gentle heat distribution.
• Don't open the oven door to peek more than once—every opening lets heat escape and extends cooking time.

Save

This simple baked cod is proof that the best meals don't need to be complicated. Every time I make it, I'm reminded that cooking is really just about respecting good ingredients and giving them the gentlest possible care.

Questions & Answers

→ What is the best way to prepare the cod fillets before baking?

Pat the cod fillets dry with paper towels to remove excess moisture. This helps the marinade stick better and ensures even cooking.

→ Can I use other herbs instead of oregano and thyme?

Yes, herbs like rosemary, basil, or dill can be used according to preference, adding a different aromatic profile to the dish.

→ How can I tell when the cod is fully cooked?

The cod is done when it flakes easily with a fork and appears opaque throughout. Typically, baking for 15 to 18 minutes at 200°C achieves this.

→ Are there suitable fish substitutes for cod in this preparation?

Haddock or halibut work well as substitutes, offering similar texture and flavor when baked with the lemon herb marinade.

→ What sides complement baked cod with lemon and herbs?

Steamed vegetables, rice, or a fresh green salad pair nicely, enhancing the light and fresh flavors without overpowering the dish.