Lemon Garlic Herb Baked Cod (Printable Version)

Flaky cod baked with lemon, garlic, and herbs for a light Mediterranean main dish ready in 28 minutes.

# Ingredient List:

→ Fish

01 - 4 cod fillets (about 5 ounces each), skinless and boneless

→ Marinade & Seasonings

02 - 3 tablespoons olive oil
03 - 2 tablespoons freshly squeezed lemon juice
04 - 2 teaspoons lemon zest
05 - 3 garlic cloves, finely minced
06 - 1 tablespoon fresh parsley, finely chopped
07 - 1 tablespoon fresh dill, finely chopped
08 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper

→ Garnish (optional)

11 - Lemon wedges
12 - Extra chopped herbs

# How to Make It:

01 - Preheat your oven to 400°F. Line a baking dish with parchment paper or lightly grease it with olive oil.
02 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, parsley, dill, thyme, salt, and pepper.
03 - Pat the cod fillets dry with paper towels and place them in the prepared baking dish.
04 - Spoon the marinade evenly over the cod fillets, ensuring each is well coated.
05 - Bake in the preheated oven for 15-18 minutes, or until the fish is opaque and flakes easily with a fork.
06 - Remove from the oven, garnish with lemon wedges and additional herbs if desired. Serve immediately.

# Expert Advice:

01 -
  • The cod stays incredibly moist because the olive oil and lemon create a protective barrier while baking
  • Ready in under 30 minutes but tastes like something from a restaurant with an ocean view
  • The herb blend is fresh enough for summer but cozy enough for colder nights
02 -
  • Dry your fish thoroughly with paper towels or the marinade slides right off instead of sticking
  • The fish continues cooking after it leaves the oven, so pull it when it is just barely opaque throughout
  • Thinner fillets might need 2 to 3 minutes less time, thicker pieces could go a minute longer
03 -
  • Let the fish rest for 2 minutes after baking so the juices redistribute instead of running out onto the plate
  • If your fillets vary in thickness, tuck the thin ends under so everything cooks at the same rate

Go Back