Baked Cod Garlic Butter Herbs

There's something about the smell of garlic and butter hitting a hot oven that makes the whole kitchen feel like a restaurant for an evening. I discovered this baked cod recipe on a Tuesday night when I had exactly four fillets and almost nothing else—no fancy ingredients, no complicated plans, just the urge to make something that tasted like care. The first time I pulled it from the oven, the herbs were fragrant enough to stop a conversation mid-sentence, and my partner came wandering in asking what smelled so good. That's when I knew this one was a keeper.

I made this for my sister last spring when she was going through a phase of eating only seafood, and I remember being nervous—cooking fish for someone who actually knows fish feels like a test. She took one bite and the look on her face made it clear I'd passed with flying colors. Now every time she visits, this is what she asks for, and I've learned to double the herb garnish because she sneaks extra bites right from the baking dish.

Ingredients

• Cod fillets (4 pieces, about 170 g each): Look for fillets that are roughly the same thickness so they cook evenly; ask the fishmonger to remove any pin bones or do it yourself with tweezers.
• Unsalted butter (60 g): The butter is your foundation here, so use good quality—it makes a noticeable difference in the final flavor and how silky the sauce becomes.
• Garlic (3 cloves, minced): Fresh is non-negotiable; garlic powder won't give you those little bursts of warmth that make people ask what your secret is.
• Lemon juice (1 tbsp): Fresh squeezed cuts through the richness perfectly and brightens everything; bottled lemon just won't do.
• Sea salt and black pepper: These aren't afterthoughts—season generously enough that you taste them, not so much that salt overwhelms the delicate fish.
• Fresh herbs (parsley, dill, chives): The combination of three herbs is what lifts this from simple to memorable; if one wilts or looks sad at the market, swap it for basil or tarragon.
• Lemon slices (from 1 lemon): These are for garnish and also release a little juice into the pan as they warm, adding another layer of flavor.

Instructions

Heat your oven and prepare:

Preheat to 200°C (400°F) while you get everything ready. Grease a baking dish that will hold all four fillets in a single layer without crowding—they need a little space to cook evenly.

Dry the fish:

Pat each fillet very dry with paper towels; this step matters more than you'd think because moisture on the surface keeps it from developing a nice texture. Don't be shy about it.

Whisk your garlic butter:

Combine melted butter, minced garlic, fresh lemon juice, salt, and pepper in a small bowl. Stir until the garlic is distributed evenly and everything looks cohesive.

Build the layers:

Pour the garlic butter evenly over each fillet, then sprinkle the chopped herbs on top. The order matters slightly—butter first gives the herbs something to cling to.

Bake until just done:

Slide into the oven for 15 to 18 minutes; start checking around the 15-minute mark by gently flaking the thickest part with a fork. When it flakes easily and looks opaque all the way through, you're done—overcooking dries it out immediately.

Finish and serve:

Top with fresh lemon slices and any pan juices, then bring it straight to the table while everything is still warm and fragrant.

Save

There was a moment at my table last summer when everyone stopped talking mid-meal and just focused on eating, which almost never happens. That's when I realized this dish had crossed from 'something I make' into 'something that brings people together,' and it's stayed that way ever since.

Why Fresh Herbs Make All the Difference

Dried herbs would cut this recipe in half flavor-wise, and I learned that lesson by accident when I made it once with what I thought was fresh dill but was actually drying out in the back of the fridge. The dish was flat, one-dimensional, and I'll never make that mistake again. Fresh herbs add brightness and lift—they're the reason people taste this and think 'restaurant' instead of 'weeknight dinner.' Plant them in a small pot on your windowsill if you use them regularly; they're cheaper and fresher that way.

Pairing Ideas That Actually Work

A simple green salad dressed with lemon vinaigrette is my default because it echoes the flavors already on the plate without competing. Roasted asparagus or green beans work beautifully too, or rice if you want something to soak up those pan juices. I've also served it alongside a cold couscous salad in summer when I want everything to feel light and bright.

Storage and Make-Ahead Tips

This is best eaten fresh, but leftovers keep for about two days in an airtight container. Cold cod on salad the next day is actually delicious if you have it; something about the lemon and herbs makes it work. You can prep everything except the baking step up to two hours ahead, then slip it in the oven when guests arrive so it's warm and fragrant when you sit down.

• Pat the fillets dry right before cooking, never ahead of time.
• Make the garlic butter up to 4 hours in advance and keep it at room temperature until you're ready to bake.
• Chop herbs fresh the morning of cooking and store them in a barely damp paper towel in a sealed container.

Save

This recipe has become one of those dishes I reach for when I want to feel like I've accomplished something without spending hours in the kitchen. It reminds me that sometimes the simplest ingredients, treated with a little attention and care, taste better than anything complicated.

Recipe Questions & Answers

→ What is the best way to bake cod fillets?

Pat the fillets dry and arrange them in a single layer in a greased baking dish. Pour garlic butter over the fish and bake at 200°C (400°F) for 15-18 minutes until opaque and flaky.

→ Can other fish be used instead of cod?

Yes, haddock or halibut are excellent substitutes and will yield similarly tender results.

→ How can I make this dish dairy-free?

Replace butter with olive oil or a non-dairy alternative while keeping the garlic and herb flavors intact.

→ What herbs complement the garlic butter best?

Fresh parsley, dill, and chives are combined here to enhance the flavor with bright, aromatic notes.

→ What sides pair well with baked cod in garlic butter?

Roasted vegetables, steamed rice, or a light salad complement the delicate flavors and keep the meal balanced.