Cod gets a bad reputation sometimes, but I think that's mostly because people overcook it. When you bake it properly with fresh herbs and bright lemon, cod transforms into something really special. The fish stays incredibly tender and flaky, and those simple flavors let the delicate taste of the cod shine through. I started making this recipe when I needed something quick for weeknight dinners but still wanted it to feel a little fancy. Cod is one of the most affordable white fish options, and it's naturally kosher, which makes meal planning so much easier. The beauty of this preparation is in its simplicity. You're not masking the fish with heavy sauces or complex seasonings. Instead, you're enhancing what's already there. The key to perfect baked cod is temperature and timing. I bake mine at 400°F, which is hot enough to cook the fish through quickly but not so hot that the outside gets tough before the inside is done. Fresh herbs make a real difference here. I usually go with a combination of dill, parsley, and thyme, but you can use whatever you have on hand. Dried herbs work too, just use about half the amount. This dish pairs beautifully with roasted vegetables or a simple salad. I often serve it alongside some roasted potatoes or steamed green beans. The lemon butter sauce that forms in the pan is perfect for drizzling over everything. It's elegant enough for company but easy enough for a Tuesday night dinner when you want something nourishing without spending hours in the kitchen.