Baked Cod with Lemon Herb

The first time I made this baked cod, it was during a coastal vacation when a fisherman gifted us freshly caught fish. Standing in that tiny rental kitchen with sea breeze flowing through open windows, I discovered how a few simple ingredients could transform mild cod into something magical. The bright lemon scent rising from the oven transported me straight to the Mediterranean even though we were on the Atlantic coast.

Last winter, I served this cod to my in-laws who usually request my elaborate beef bourguignon. As forks clinked against plates and conversation momentarily paused, my father-in-law looked up with surprise and asked for the recipe. My mother-in-law, who claims not to like fish, took seconds. Sometimes the simplest dishes create the most memorable meals.

Ingredients

• Cod fillets: Look for pieces that are similar in thickness so they cook evenly, and dont worry if they still have that slightly translucent quality at the fish counter, thats exactly what you want.
• Fresh herbs: The combination of parsley, dill and chives creates layers of flavor that dried herbs simply cannot match, but if youre in a pinch, use what you have.
• Unsalted butter: Starting with unsalted lets you control the seasoning perfectly, and I learned the hard way that salted butter can sometimes make the dish too salty when reduced with the lemon.
• Lemon: Zest before juicing and dont skip either element, the oils in the zest contain different flavor compounds than the juice.

Instructions

Prep the fish:

Preheat your oven to 200°C and line a baking sheet with parchment paper. Pat those beautiful fillets completely dry with paper towels, which helps them brown rather than steam.

Season with care:

Drizzle the cod with olive oil and season both sides with salt and pepper. Your fingers are the best tools here, ensuring even coverage.

Create the magic butter:

In a small bowl, mix the softened butter with chopped herbs, minced garlic, lemon zest, lemon juice, salt, and pepper until well combined. The butter should be speckled with green and fragrant enough to make your mouth water.

Butter up:

Spread about half the lemon herb butter over the tops of the cod fillets, saving the rest for serving. Watch as it begins to melt slightly from the warmth of your fingers.

Bake to perfection:

Slide the fish into the oven for 12-15 minutes until opaque and flaky. The exact timing depends on thickness, so keep an eye on it after the 10-minute mark.

Finish with flair:

Transfer each fillet to plates and top with a dollop of the reserved butter, watching it melt luxuriously over the hot fish. Serve immediately while the aromas are at their peak.

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One rainy Thursday, my neighbor dropped by unexpectedly just as I was pulling this cod from the oven. The aroma had apparently wafted through our adjacent patios, and she jokingly invited herself to dinner. We ended up sharing the meal over a bottle of wine, laughing until late about old stories, proving once again that the best meals are the ones that bring people together unexpectedly.

Serving Suggestions

The clean, bright flavors of this dish pair beautifully with simple sides that wont compete for attention. A pile of steamed asparagus or a light fennel salad provides just the right contrast to the richness of the herb butter. For a more substantial meal, roasted baby potatoes with a sprinkle of the same herbs used in the butter creates a harmonious plate.

Making Ahead

The genius of this recipe lies partly in the herb butter, which can be prepared up to three days in advance. I often make a double batch and keep it wrapped in wax paper in the refrigerator, using the extra to elevate morning toast or a quick pasta dinner later in the week. Having this flavor bomb ready to go makes the final cooking process almost effortless.

Variations to Try

While cod is my go-to for this preparation, the butter works beautifully with any mild white fish. I discovered this by accident when the market was out of cod and I substituted haddock with equally delicious results.

• For a Mediterranean twist, add a tablespoon of capers and a pinch of red pepper flakes to the butter.
• During summer months, substitute basil for the dill and add a finely diced ripe tomato to the butter for a seasonal variation.
• For entertaining, wrap individual portions in parchment paper with a slice of lemon and a sprig of herb for an impressive presentation that keeps the fish especially moist.

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This baked cod has become my culinary security blanket, the recipe I turn to whenever I need guaranteed success with minimal effort. Whether for a quiet dinner at home or an impromptu gathering with friends, its simple elegance never disappoints.

Recipe FAQs

→ What can I substitute for cod in this dish?

Haddock, halibut, or tilapia work excellently as substitutes for cod in this dish. Choose a mild white fish with similar thickness to maintain the cooking time and texture.

→ Can I make the lemon herb butter ahead of time?

Yes! The lemon herb butter can be prepared up to 3 days ahead and stored in the refrigerator. Bring to room temperature before using for easier spreading.

→ What sides pair well with this fish?

This cod pairs beautifully with roasted asparagus, steamed green beans, herbed rice pilaf, or roasted baby potatoes. A simple green salad also makes a light complementary side.

→ How can I tell when the cod is done cooking?

The cod is done when it turns opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C). Avoid overcooking as this can make the fish dry.

→ Can I use dried herbs instead of fresh?

While fresh herbs provide the best flavor, dried herbs can be substituted in a pinch. Use about 1/3 the amount of dried herbs as fresh (1 tsp dried = 1 tbsp fresh).

→ Is this dish suitable for meal prep?

This dish is best enjoyed fresh, but you can prepare the lemon herb butter and season the fish in advance. For meal prep, cook and refrigerate for up to 2 days, reheating gently in the oven.