Baked Cod with Lemon and Herbs (Printable View)

Tender cod fillets baked with fresh lemon, aromatic herbs, and olive oil. A light Mediterranean main dish ready in under 30 minutes.

# Ingredient List:

→ Fish

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

→ Marinade & Seasoning

02 - 2 tablespoons extra-virgin olive oil
03 - 2 tablespoons fresh lemon juice
04 - 2 teaspoons lemon zest
05 - 2 garlic cloves, finely minced
06 - 2 tablespoons fresh parsley, chopped
07 - 1 tablespoon fresh dill, chopped
08 - 1 teaspoon fresh thyme leaves
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon freshly ground black pepper

→ Garnish

11 - Lemon slices
12 - Additional chopped herbs (optional)

# How to Make It:

01 - Preheat oven to 400°F. Lightly grease a baking dish or line with parchment paper.
02 - Pat the cod fillets dry with paper towels and place in the baking dish in a single layer.
03 - Whisk together olive oil, lemon juice, lemon zest, minced garlic, parsley, dill, thyme, salt, and pepper in a small bowl.
04 - Spoon the herb mixture evenly over the cod fillets, ensuring each piece is well coated.
05 - Arrange lemon slices on top of and around the fillets.
06 - Bake for 15-18 minutes, or until the cod flakes easily with a fork and is opaque in the center.
07 - Remove from oven, garnish with extra herbs if desired, and serve immediately.

# Expert Suggestions:

01 -
  • The bright lemon-herb mixture creates a protective blanket that keeps the fish incredibly moist while infusing it with flavor without any fussy techniques.
  • You can have this elegant, restaurant-worthy dish on the table in under 30 minutes, perfect for those evenings when you want something special but your energy is running low.
02 -
  • Never skip patting the cod dry before adding the herb mixture I once rushed this step and ended up with watery fish that steamed rather than baked properly.
  • Checking the fish at the 15-minute mark can save your dinner, as cod can go from perfectly tender to dry and tough in just a couple of minutes.
03 -
  • Position your oven rack in the middle third of the oven rather than too close to the heating element, which prevents the delicate herbs from burning before the fish is cooked through.
  • Save the ends of your herbs in a freezer bag for making quick seafood stock next time you have shrimp shells or fish trimmings.

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