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.