Easy Baked Cod With Herbs – Simple Kosher Fish Recipe

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Some of my favorite weeknight dinners happen when I have almost nothing in the fridge but somehow pull together something delicious. That’s exactly how this baked cod recipe came about. I was staring at a beautiful piece of cod from the fish counter and a handful of herbs that were about to go bad, and I thought, why not just let the fish be the star?

Cod is such a forgiving fish to work with. It’s mild enough that even the pickiest eaters will go for it, but it has enough flavor that it doesn’t taste like cardboard. The key is not to overthink it. A good piece of cod needs very little help. I learned this from my grandmother, who would buy whatever fish looked freshest at the market and simply bake it with whatever herbs she had growing on her windowsill.

Why Cod Works Perfectly for Weeknight Dinners

What makes this recipe work so well is the temperature and timing. You want your oven hot enough to get a slight golden color on top but not so hot that the fish dries out. I bake it at 425°F for just 12-15 minutes depending on thickness. The herbs I use here are pretty flexible. Fresh dill, parsley, and chives work beautifully together, but you could easily swap in oregano, basil, or thyme based on what you have.

The Secret to Perfectly Baked Cod Every Time

This dish pairs perfectly with roasted vegetables or a simple rice pilaf. I often serve it alongside my honey glazed carrots or some crispy roasted potatoes. It’s elegant enough for company but simple enough for a Tuesday night when everyone’s tired and hungry.

Easy Baked Cod With Herbs - Simple Kosher Fish Recipe - American recipe
Some of my favorite weeknight dinners happen when I have almost nothing in the fridge but somehow pull together something delicious. That's exactly how this baked cod recipe came about. I was staring at a beautiful piece of cod from the fish counter and a handful of herbs that were about to go bad, and I thought, why not just let the fish be the star? Cod is such a forgiving fish to work with. It's mild enough that even the pickiest eaters will go for it, but it has enough flavor that it doesn't taste like cardboard. The key is not to overthink it. A good piece of cod needs very little help. I learned this from my grandmother, who would buy whatever fish looked freshest at the market and simply bake it with whatever herbs she had growing on her windowsill. What makes this recipe work so well is the temperature and timing. You want your oven hot enough to get a slight golden color on top but not so hot that the fish dries out. I bake it at 425°F for just 12-15 minutes depending on thickness. The herbs I use here are pretty flexible. Fresh dill, parsley, and chives work beautifully together, but you could easily swap in oregano, basil, or thyme based on what you have. This dish pairs perfectly with roasted vegetables or a simple rice pilaf. I often serve it alongside my honey glazed carrots or some crispy roasted potatoes. It's elegant enough for company but simple enough for a Tuesday night when everyone's tired and hungry.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs cod fillets 4 pieces, about 6 oz each
  • 3 tablespoons olive oil
  • 2 tablespoons fresh dill chopped
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh chives chopped
  • 2 cloves garlic minced
  • 1 medium lemon juiced and zested
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1 tablespoon paprika sweet or smoked

Method
 

  1. Preheat your oven to 425°F. Line a baking sheet with parchment paper or lightly grease a 9x13 inch baking dish.
  2. Pat the cod fillets completely dry with paper towels. This is important for getting a nice color on the fish.
  3. In a small bowl, mix together the olive oil, minced garlic, lemon zest, and lemon juice.
  4. Place the cod fillets on the prepared baking sheet. Brush the top and sides of each fillet with the olive oil mixture.
  5. In another small bowl, combine the chopped dill, parsley, chives, salt, pepper, and paprika.
  6. Sprinkle the herb mixture evenly over the cod fillets, pressing gently to help it stick.
  7. Bake for 12-15 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F. Thicker fillets may need an extra 2-3 minutes.
  8. Let rest for 2-3 minutes before serving. Serve immediately with lemon wedges if desired.

Notes

The cod is done when it flakes easily with a fork and is opaque throughout. Don't overcook as it will become dry. If your fillets are particularly thick (over 1 inch), add 2-3 extra minutes to the cooking time. Fresh herbs work best here, but you can substitute with 1 tablespoon total of dried herbs if needed. Store leftovers in the refrigerator for up to 2 days.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 185
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 425mg 18%
Dietary Fiber 0g
Total Sugars 0g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.
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