Baked Cod with Herbs (Printable Version)

Tender cod fillets oven-baked with fresh herbs, garlic, and bright lemon notes for a light seafood dish.

# Ingredient List:

→ Fish

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

→ Marinade & Topping

02 - 3 tablespoons extra-virgin olive oil
03 - 2 tablespoons fresh parsley, finely chopped
04 - 1 tablespoon fresh dill, finely chopped
05 - 1 tablespoon fresh chives, finely chopped
06 - 2 garlic cloves, minced
07 - Zest of 1 lemon
08 - Juice of 1 lemon
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon freshly ground black pepper
11 - Lemon slices for garnish

# Step-by-Step Instructions:

01 - Preheat the oven to 400°F. Prepare a baking dish by lining it with parchment paper or greasing lightly.
02 - Pat cod fillets dry with paper towels and arrange them in a single layer in the baking dish.
03 - Combine olive oil, parsley, dill, chives, garlic, lemon zest, lemon juice, sea salt, and black pepper in a small bowl.
04 - Spoon the herb mixture evenly over each cod fillet, gently rubbing to ensure thorough coating.
05 - Place a lemon slice atop each fillet.
06 - Bake in the oven for 15 to 18 minutes, until the fish is opaque and flakes easily with a fork.
07 - Remove the cod from the oven and let it rest for 2 minutes before serving.

# Tips from hearthlykitchen:

01 -
  • The fish cooks gently enough that even the thinnest fillets stay impossibly tender instead of turning rubbery.
  • Fresh herbs and lemon do all the heavy lifting, so you taste the ocean and the garden with almost no effort.
  • It comes together in under thirty minutes but feels like something you labored over.
02 -
  • Overcooked cod becomes grainy and dry; pull it from the oven when it still looks barely translucent at the thickest point, because it keeps cooking as it rests.
  • Cold fish straight from the fridge bakes unevenly, so let fillets sit on the counter for five minutes first so the heat reaches the center without drying the edges.
03 -
  • For foolproof doneness, use a meat thermometer; cod is perfect at 54–56°C in the thickest part, which gives you a narrow window but guarantees a tender result.
  • If you have access to wild-caught cod, the flesh is firmer and more flavorful than farmed, and it carries these bright herbs even better.

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