Baked Cod with Garlic Butter

There was a night when I pulled a package of cod from the freezer without much of a plan, and something about the smell of butter hitting a hot pan made me stop and think differently about how simple this could be. My sister had mentioned she was coming over for dinner, nothing formal, just time together, and I realized that the best dishes aren't the ones that demand hours—they're the ones that let you actually be present. That evening taught me that elegance doesn't require complexity, just good ingredients treated with care.

I remember standing in my kitchen on a rainy afternoon, the kind where you want something that feels nourishing without being heavy, when a friend texted asking if they could stop by on short notice. I had exactly these ingredients within arm's reach, and watching their face light up when that herbaceous aroma filled the room made me realize how a humble white fish could feel like a gift.

Ingredients

• Cod fillets (4, about 150 g each): Look for fillets that are pale and smell clean—the fresher they are, the more delicate and sweet they'll taste as they bake.
• Unsalted butter (60 g): This is your canvas; using unsalted lets you control the salt and lets the garlic and lemon take center stage.
• Garlic (3 cloves, finely minced): Don't rush this—mincing fine means it'll distribute evenly and mellow as it cooks rather than leaving harsh bites.
• Lemon juice and zest (1 tablespoon juice, zest of 1 lemon): The brightness here is what makes the whole dish sing; fresh lemon is non-negotiable.
• Fresh parsley (2 tablespoons, chopped): This adds a clean, almost peppery note that lifts everything else.
• Fresh dill (1 tablespoon): If you can find it fresh, use it—it brings an unexpected sweetness that dried simply can't match.
• Fresh thyme (2 teaspoons): Just a whisper of it; thyme has a quiet confidence that doesn't demand attention but adds real depth.
• Salt and pepper: Season the fish itself first, then taste the butter mixture—you'll likely need less salt than you think because the fish gets seasoned twice.

Instructions

Set your stage:

Preheat your oven to 200°C (400°F) and line a baking dish with parchment paper. This takes just a moment but makes cleanup effortless, and you'll appreciate that later.

Prepare the fish:

Pat your cod fillets completely dry with paper towels—this is the small gesture that changes everything, keeping the outside from steaming and letting it stay tender instead. Season both sides generously with salt and pepper, then arrange them in a single layer with a little space between each fillet.

Build the golden sauce:

In a small bowl, whisk together your melted butter, minced garlic, lemon juice, and lemon zest until it's all incorporated. Then fold in your chopped parsley, dill, and thyme—the mixture should smell absolutely incredible at this point, bright and herbaceous.

Coat with care:

Spoon the garlic-herb butter evenly over each fillet, making sure every piece gets coated, then let a little pool of it settle underneath and around the fish too. The butter will bubble and infuse as it bakes.

Bake until perfect:

Bake for 12–15 minutes, checking around the 12-minute mark by gently pressing the thickest part of a fillet with a fork—it should flake easily and look opaque all the way through, not translucent in the center. The timing depends on how thick your fillets are, so trust your eyes more than the clock.

Serve with intention:

Transfer to plates while everything is still warm, spoon that butter from the pan over the top, and set out lemon wedges for anyone who wants an extra squeeze. The moment between kitchen and table is when this dish shines brightest.

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There's something about putting a plate of baked cod in front of someone and watching them taste it for the first time—a moment of quiet appreciation that comes from food that doesn't try too hard but does everything right. That's when it stopped being just a recipe for me and became a ritual of sorts, something I return to whenever I want to cook something honest.

The Magic of Gentle Heat

Baking, unlike pan-searing, gives you permission to step back—no babysitting, no constant flipping, just the gentle oven doing what it does best. The cod's delicate structure stays intact, and the butter melts into every crevice, turning what could be dry into something impossibly moist. Once you understand this, you start seeing the oven not as a tool for roasting vegetables, but as a way to cook fish that tastes like it was made with intention.

Playing with What You Have

I've made this with halibut when cod wasn't available, and the technique held—any mild, flaky white fish will work if you adjust the baking time slightly for thickness. The real flexibility lives in the herbs too; I've swapped dill for tarragon on nights when I wanted something more anise-forward, and the bones of the dish remained solid. What matters is respecting the fish itself and building around it, not against it.

Building Your Sides

The beauty of this cod is that it doesn't demand much—steamed vegetables, roasted potatoes, or a simple green salad all know their place beside it without fighting for attention. I've found that whatever you pair it with should let that garlic butter be the star, which means keeping vegetables either bright and raw or gently cooked with minimal seasoning. On nights when I want something more substantial, roasted asparagus with a flick of salt is my answer, but honestly, crusty bread to soak up the sauce might be the truest move.

• If you have it, good olive oil drizzled on a simple salad is the perfect balance to the richness of the butter.
• Roasted potatoes tossed while warm with a whisper of butter and fresh parsley echo the herbs without overwhelming.
• A squeeze of fresh lemon on whatever vegetable you choose ties the whole plate together.

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Cook this when you want to prove to yourself that simple doesn't mean plain, and that the best meals are the ones you make with genuine attention rather than elaborate technique. It's the kind of dish that asks only for good fish, good butter, and a willingness to let them speak for themselves.

Recipe Questions & Answers

→ How can I prevent the cod from drying out?

Coat the fillets evenly with the garlic butter and avoid overbaking. Baking at 200°C (400°F) for 12-15 minutes ensures moist, flaky fish.

→ Can I substitute the cod with other fish?

Yes, mild white fish like haddock or halibut work well with this preparation.

→ What herbs are best for this dish?

Fresh parsley, dill, and thyme add bright, complementary flavors to the garlic butter sauce.

→ Is there an option to make this dairy-free?

Use olive oil instead of butter to keep the dish dairy-free without losing flavor.

→ What side dishes pair well with this cod?

Steamed vegetables, roasted potatoes, or a fresh green salad complement the light, herbal flavors nicely.