Baked Cod with Lemon Herb (Print Version)
Flaky cod fillets baked to perfection and finished with a vibrant lemon herb butter for an easy yet impressive dinner.
# What You Need:
→ Fish
01 - 4 cod fillets (about 6 oz each), skinless and boneless
02 - 1 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste
→ Lemon Herb Butter
04 - 4 tbsp unsalted butter, softened
05 - 2 tbsp fresh parsley, finely chopped
06 - 1 tbsp fresh dill, finely chopped
07 - 1 tbsp fresh chives, finely chopped
08 - 1 garlic clove, minced
09 - Zest of 1 lemon
10 - 2 tbsp lemon juice
11 - 1/2 tsp salt
12 - 1/4 tsp freshly ground black pepper
# Preparation Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease a baking dish.
02 - Pat cod fillets dry with paper towels. Arrange them on the prepared baking sheet. Drizzle with olive oil and season both sides with salt and pepper.
03 - In a small bowl, combine the softened butter, parsley, dill, chives, garlic, lemon zest, lemon juice, salt, and pepper. Mix until well blended.
04 - Spread about half of the lemon herb butter evenly over the tops of the cod fillets. Reserve the rest for serving.
05 - Bake for 12–15 minutes, or until the cod is opaque and flakes easily with a fork.
06 - Remove from oven and transfer to plates. Top each fillet with a dollop of the reserved lemon herb butter. Serve immediately.
# Expert Advice:
01 -
- The lemon herb butter melts into the fish creating little pools of flavor that make each bite taste like it was prepared in a fine restaurant, not your humble kitchen.
- Its one of those miracle weeknight meals that looks and tastes like you spent hours, but actually gives you time to pour a glass of wine and relax while it bakes.
02 -
- Overcooking is the enemy of good fish, so remove it from the oven when its just barely done, as it will continue cooking from residual heat for a minute or two.
- Making the herb butter a day ahead and refrigerating actually intensifies the flavors, like a mini marinade for your butter.
03 -
- Always bring the fish to room temperature for about 15 minutes before cooking, which helps it cook more evenly and prevents the shocking temperature change that can make fish tough.
- The thickness of your fillets matters more than their weight, so adjust cooking time based on how thick they are, not what the scale says.