Baked Cod with Herb Butter (Printable version)

Tender cod fillets infused with fresh herbs and baked to perfection for a light main dish.

# List of ingredients:

→ Fish

01 - 4 skinless cod fillets (about 5.3 oz each)
02 - Salt, to taste
03 - Freshly ground black pepper, to taste

→ Herb Butter

04 - 1/4 cup (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 - 1 tsp lemon zest
10 - 2 tsp lemon juice

→ Garnish

11 - Lemon wedges, for serving
12 - Extra fresh herbs, optional

# Directions:

01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly grease it.
02 - Pat cod fillets dry with paper towels. Season both sides with salt and freshly ground black pepper. Arrange fillets in prepared baking dish.
03 - In a small bowl, combine softened butter, parsley, dill, chives, minced garlic, lemon zest, and lemon juice. Mix until fully incorporated.
04 - Spread the herb butter evenly over the top of each cod fillet.
05 - Bake fillets for 12 to 15 minutes until fish flakes easily with a fork and is opaque throughout.
06 - Serve immediately, garnished with lemon wedges and additional fresh herbs if desired.

# Expert Advice:

01 -
  • The herb butter melts into the cod, keeping it impossibly moist and flavorful without any heavy sauces or fussy techniques.
  • It comes together in 25 minutes total, making it perfect for weeknight dinners when you want something that tastes like you tried harder than you actually did.
  • You can prep the herb butter ahead, so when dinner time arrives it's just a matter of spreading and baking.
02 -
  • Overcooked cod turns rubbery and loses its delicate appeal—the moment it flakes easily is the moment to stop, not a suggestion to keep going.
  • Wet fish won't cook properly and will steam instead of bake, so don't skip the paper towel step even though it feels unnecessary.
03 -
  • Make the herb butter up to a day ahead and keep it covered in the fridge—this removes the last-minute pressure and lets you taste and adjust the seasoning while you still have time.
  • If your fish fillets are very thick, tent the baking dish with foil for the first few minutes so the outside doesn't brown before the center cooks through, then remove the foil to finish baking.

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