Baked Cod Garlic Butter Herbs

I was standing in front of the fish counter on a rainy Tuesday, wondering what to cook that wouldn't take an hour. The cod looked perfect, pale and firm, and I remembered my neighbor once saying she just threw it in the oven with butter and herbs. That night, I tried it, and the smell of garlic and lemon filling the kitchen made me realize simple doesn't mean boring.

The first time I made this for friends, I was nervous the cod might dry out. I checked it twice, maybe three times, peeking through the oven door like it might vanish. When I pulled it out, the fillets were tender and flaky, and everyone went quiet for a moment before reaching for seconds. That's when I knew this recipe was a keeper.

Ingredients

• Cod fillets: Look for thick, firm pieces that smell like the ocean, not fishy. Pat them completely dry so the butter clings instead of sliding off.
• Unsalted butter: Melted butter carries the garlic and lemon into every crevice of the fish. I always use unsalted so I can control the seasoning myself.
• Garlic cloves: Mince them finely so they melt into the butter without burning. I learned that bigger chunks turn bitter in the oven.
• Fresh lemon juice and zest: The zest gives you that bright, aromatic oil, while the juice adds just enough acidity to balance the richness.
• Fresh parsley, dill, and chives: These three together smell like spring in a bowl. Dried herbs won't give you the same fresh, green flavor.
• Sea salt, black pepper, and smoked paprika: The paprika is optional, but it adds a subtle warmth and a pretty color that makes the dish look like you tried harder than you did.
• Lemon wedges: A squeeze at the table wakes up the whole plate.

Instructions

Preheat and Prepare:

Set your oven to 200°C (400°F) and line a baking dish with parchment paper. This keeps the fish from sticking and makes cleanup almost effortless.

Dry and Arrange the Cod:

Use paper towels to pat the fillets completely dry, then lay them in a single layer in the dish. Wet fish steams instead of baking, and you want that buttery crust.

Make the Garlic Butter:

Whisk together the melted butter, minced garlic, lemon juice, and zest in a small bowl. The smell alone will make you hungry.

Brush and Season:

Use a pastry brush to coat each fillet evenly with the garlic butter, then sprinkle with salt, pepper, and paprika if you like. Don't skip this step, it's where the flavor lives.

Add the Herbs:

Scatter the parsley, dill, and chives over the top, pressing them gently so they stick to the butter.

Bake Until Flaky:

Slide the dish into the oven and bake for 15 to 18 minutes. The fish is done when it turns opaque and flakes easily with a fork, no sooner.

Serve with Lemon:

Transfer the fillets to plates and serve with lemon wedges on the side for squeezing.

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One evening, I added cherry tomatoes around the fish because I had them sitting on the counter. They burst in the oven and mixed with the garlic butter, creating this sweet, tangy sauce I hadn't planned on. Now I do it almost every time, and it feels like the dish grew up with me.

What to Serve Alongside

I usually pair this with steamed green beans or roasted asparagus, something that soaks up the extra butter pooling in the pan. Rice or boiled potatoes work well too, especially if you want to stretch the meal for leftovers. A simple green salad with lemon vinaigrette keeps the whole plate feeling light and bright.

Swapping the Fish

Cod is mild and forgiving, but haddock or halibut work just as well if that's what's fresh at the market. I've even used thick tilapia fillets in a pinch, and while the texture is softer, the garlic butter still does its magic. Just keep an eye on thinner cuts, they cook faster and can dry out if you're not careful.

Making It Ahead and Storing

You can prep the garlic butter and chop the herbs a few hours ahead, then assemble and bake right before dinner. Leftover cod keeps in the fridge for up to two days and reheats gently in a low oven, though it's never quite as tender as the first night. I sometimes flake the leftovers into a salad or toss them with pasta and a splash of cream.

• Store cooled fillets in an airtight container in the fridge.
• Reheat at 150°C (300°F) for about 8 minutes, covered with foil to keep moisture in.
• Freeze only if absolutely necessary, as fish texture suffers after thawing.

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This dish has become my weeknight answer when I want something that feels special without the fuss. I hope it brings the same easy comfort to your table.

Recipe Questions & Answers

→ How do I know when the cod is fully cooked?

Cooked cod becomes opaque and flakes easily with a fork. Baking for 15-18 minutes at 200°C (400°F) usually achieves this perfectly.

→ Can I substitute cod with other fish?

Yes, you can use haddock or halibut as alternatives. They have similar textures and work well with the garlic butter and herbs.

→ What herbs complement the garlic butter sauce?

Fresh parsley, dill, and chives add a bright, aromatic touch that enhances the garlic butter and balances richness.

→ Is smoked paprika necessary for the flavor?

Smoked paprika is optional but provides a subtle smoky depth to the seasoning mix if included.

→ What side dishes pair well with this baked cod?

Steamed vegetables, roasted potatoes, or rice make excellent accompaniments, balancing the buttery and herb flavors of the cod.