Simple Baked Cod Recipe: Flaky Fish with Lemon and Herbs

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There’s something wonderfully comforting about baking a piece of fresh cod. The fish comes out tender and flaky, and your kitchen fills with the most amazing aroma of lemon and herbs. I’ve been making this simple baked cod for years, and it never fails to deliver a satisfying dinner without any fuss.

Cod is one of those fish that’s naturally mild and forgiving. It doesn’t have that strong fishy taste that some people worry about, which makes it perfect for families or anyone who’s still warming up to seafood. The key to keeping cod from drying out is not overcooking it. Fish continues cooking even after you remove it from the oven, so I always pull it out when it’s just barely opaque in the center.

Why Cod Works So Well for Baking

This recipe keeps things simple with just olive oil, lemon, garlic, and fresh herbs. I like using parsley and dill together, but thyme works beautifully too. The olive oil creates a light coating that helps the fish stay moist while it bakes. A good squeeze of lemon juice before and after cooking brightens everything up and cuts through any richness.

Simple Ingredients That Make a Difference

I serve this with roasted vegetables or a simple salad. Rice pilaf makes a nice side too. The whole meal comes together in about 30 minutes, which is perfect for weeknight dinners when you want something healthy but don’t have hours to spend in the kitchen.

Simple Baked Cod Recipe: Flaky Fish with Lemon and Herbs - Mediterranean recipe
There's something wonderfully comforting about baking a piece of fresh cod. The fish comes out tender and flaky, and your kitchen fills with the most amazing aroma of lemon and herbs. I've been making this simple baked cod for years, and it never fails to deliver a satisfying dinner without any fuss. Cod is one of those fish that's naturally mild and forgiving. It doesn't have that strong fishy taste that some people worry about, which makes it perfect for families or anyone who's still warming up to seafood. The key to keeping cod from drying out is not overcooking it. Fish continues cooking even after you remove it from the oven, so I always pull it out when it's just barely opaque in the center. This recipe keeps things simple with just olive oil, lemon, garlic, and fresh herbs. I like using parsley and dill together, but thyme works beautifully too. The olive oil creates a light coating that helps the fish stay moist while it bakes. A good squeeze of lemon juice before and after cooking brightens everything up and cuts through any richness. I serve this with roasted vegetables or a simple salad. Rice pilaf makes a nice side too. The whole meal comes together in about 30 minutes, which is perfect for weeknight dinners when you want something healthy but don't have hours to spend in the kitchen.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 2 pounds cod fillets about 1 inch thick
  • 3 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 large lemon juiced and zested
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh dill chopped
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground
  • 1 tablespoon olive oil for drizzling

Method
 

  1. Preheat your oven to 425°F. Line a baking dish with parchment paper or lightly grease it with olive oil.
  2. Pat the cod fillets completely dry with paper towels. This helps them brown nicely and prevents steaming.
  3. In a small bowl, mix together 3 tablespoons olive oil, minced garlic, lemon zest, half the lemon juice, parsley, dill, salt, and pepper.
  4. Place the cod fillets in the prepared baking dish. Brush the herb mixture all over both sides of the fish.
  5. Bake for 12-15 minutes, or until the fish flakes easily with a fork and is opaque throughout. Don't overcook or it will become dry.
  6. Remove from oven and immediately drizzle with the remaining lemon juice and a tablespoon of fresh olive oil.
  7. Let rest for 2-3 minutes before serving. Garnish with additional fresh herbs if desired.

Notes

Fish is done when it reaches an internal temperature of 145°F. If your fillets are thicker than 1 inch, add 2-3 minutes to the cooking time. Store leftovers in the refrigerator for up to 2 days. This recipe works well with other white fish like haddock or halibut too.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 185
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 320mg 14%
Dietary Fiber 0g
Total Sugars 1g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.
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