Baked Cod with Herbs Lemon (Printable Version)

Tender cod fillets baked with fresh herbs, garlic, and zesty lemon for a light and flavorful dish.

# What You Need:

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

02 - 3 tbsp extra-virgin olive oil

03 - 2 tbsp fresh parsley, finely chopped

04 - 1 tbsp fresh dill, finely chopped

05 - 1 tbsp fresh chives, finely chopped

06 - 2 cloves garlic, minced

07 - Zest of 1 lemon

08 - Juice of 1 lemon

09 - 1/2 tsp sea salt

10 - 1/4 tsp freshly ground black pepper

11 - Lemon slices, for garnish

01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly grease it.

02 - Pat cod fillets dry with paper towels and arrange them in a single layer in the prepared baking dish.

03 - Combine olive oil, parsley, dill, chives, garlic, lemon zest, lemon juice, salt, and pepper in a small bowl.

04 - Spoon the herb mixture evenly over the cod fillets, gently rubbing to ensure even coating.

05 - Place a lemon slice atop each fillet.

06 - Bake for 15–18 minutes, until cod is opaque and flakes easily with a fork.

07 - Remove from oven and allow to rest for 2 minutes before plating.

01 -

The whole thing comes together in under 30 minutes, which means you can cook this on a random Thursday without any fuss.
Fresh herbs and lemon do all the heavy lifting, so you taste the fish, not a mask of cream or complicated sauce.
It's naturally gluten-free and low-carb, but nobody eating it will feel like they're missing out on anything.

02 -

The line between perfectly tender and rubbery is about two minutes, so set a timer and check at the lower end of the time range.
Wet fish steams instead of bakes, which is why patting it dry actually changes the outcome—I learned this the hard way on attempt one.

03 -

Cold cod straight from the fridge takes longer to cook through, so let it sit out for five minutes before baking if you remember.
If your lemon is thick-skinned and hard to zest, microwave it for ten seconds first—it releases oils and makes zesting easier.