Baked Cod with Herbs
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Tender, flaky cod baked in a lemony herb butter until just opaque. A light, elegant, 20-minute dinner that proves simple fish can be impressive.
By Mia HartwellUpdated September 18, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Flaky herb-baked cod in 20 minutes
- 32g of protein and only 3g of carbs per serving
- Light, elegant, and gluten-free
- Easy enough for a weeknight, nice enough for guests
Baked Cod with Herbs
25 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 240kcal
- Protein
- 32g
- Carbs
- 3g
- Fat
- 11g
- Fiber
- 0g
- Sugar
- 1g
Step-by-Step Instructions
- 1
Preheat the oven to 400°F (205°C). Pat the cod dry and place in a baking dish.
- 2
Whisk the melted butter, olive oil, lemon juice and zest, garlic, oregano, salt, and pepper.
- 3
Pour the herb butter over the cod and top with a few lemon slices.
- 4
Bake 12 to 16 minutes, until the fish is opaque and flakes easily, reaching 145°F (63°C).
- 5
Spoon the pan juices over the top, scatter with parsley, and serve.
Pro Tips for the Best Results
- Pat the cod dry so it roasts rather than steams.
- Bake just until it flakes and reaches 145°F (63°C). Overcooked cod turns rubbery.
- Thicker fillets need a couple extra minutes, so check the thickest part.
- Lemon zest brightens the flavor more than juice alone.
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How to Cook Baked Cod with Herbs
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Make the herb butter
Whisk melted butter and olive oil with lemon, garlic, and herbs. This sauce flavors the mild cod and keeps it moist as it bakes.
Bake gently
Pat the cod dry, pour over the butter, and bake just until it turns opaque and flakes at 145°F (63°C). Cod is lean and overcooks quickly, so check it early.
Finish with the pan juices
Spoon the lemony, garlicky pan juices over the fish and add fresh parsley. Serve over rice or with vegetables to catch every bit of the sauce.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 2 days. Fish is best fresh. Reheat gently at a low temperature to avoid overcooking.
Serving Suggestions
This baked cod with herbs pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I use frozen cod?+
Yes. Thaw it fully and pat dry first so it bakes evenly and is not watery.
What other fish works?+
Haddock, halibut, tilapia, or pollock all work with the same method. Adjust the time for thickness.
How do I know it is done?+
Cod turns opaque and flakes easily with a fork at 145°F (63°C).
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