Save to Pinterest This dish features tender cod fillets gently baked in a rich garlic butter sauce infused with lemon and fresh herbs. The cod cooks quickly in the oven, resulting in flaky, flavorful fish that pairs beautifully with steamed vegetables or roasted potatoes. A simple layering of melted butter, minced garlic, lemon juice, and zest lends brightness, while parsley, dill, and chives add fresh herbal notes. A quick, elegant meal perfect for easy weeknight dinners or light gatherings.
The smell of garlic butter melting into white fish still takes me back to a tiny apartment kitchen where I first learned that simple ingredients can create something extraordinary. I was skeptical about baking cod after one too many dry disappointing attempts, but this herb butter technique changed everything about how I approach fish.
My sister visited last spring and we made this together on a rainy Tuesday. She kept hovering over the oven watching the butter bubble and herbs crisp, asking every three minutes if it was done yet. When we finally sat down with those steaming fillets and roasted asparagus, she went quiet for a full minute before declaring this was the best fish shes ever had.
Ingredients
- 4 cod fillets (about 150 g each), skinless and boneless: Pat these completely dry with paper towels before seasoning. Wet fish steams instead of bakes.
- 60 g unsalted butter, melted: Unsalted lets you control the seasoning. Melt it just until liquid, not bubbling hot.
- 3 cloves garlic, finely minced: Fresh garlic is non negotiable here. The flavor infuses the butter as it bakes.
- 1 tablespoon fresh lemon juice: Brightens everything. Fresh squeezed makes a noticeable difference.
- 1 teaspoon lemon zest: Adds aromatic citrus notes without extra acidity.
- 2 tablespoons fresh parsley, chopped: Provides earthy freshness and beautiful green color.
- 1 tablespoon fresh dill, chopped: Pairs perfectly with fish and adds mild anise flavor.
- 1 tablespoon fresh chives, chopped: Mild onion flavor that complements without overpowering.
- ½ teaspoon salt: Enhances natural sweetness of the cod.
- ¼ teaspoon freshly ground black pepper: Freshly ground has more complex flavor than pre ground.
- Lemon wedges, for serving: Extra brightness for those who want it.
Instructions
- Preheat and prepare the baking dish:
- Heat oven to 200°C (400°F) and lightly grease a baking dish that fits all fillets in one layer without crowding.
- Arrange the cod fillets:
- Place cod in prepared dish and pat thoroughly dry with paper towels. This helps the butter adhere and promotes even cooking.
- Make the garlic butter mixture:
- Whisk melted butter with minced garlic, lemon juice, and zest until well combined.
- Coat the fish:
- Pour butter mixture evenly over fillets. Sprinkle salt and pepper across all pieces.
- Add the fresh herbs:
- Scatter chopped parsley, dill, and chives over the top. Some will stick to the butter, creating a beautiful crust.
- Bake until perfectly tender:
- Bake 12 to 15 minutes until cod is opaque throughout and flakes easily when tested with a fork.
- Serve immediately:
- Transfer to plates while hot, offering extra lemon wedges at the table.
Save to Pinterest This recipe became our go to for unexpected dinner guests because it looks impressive but comes together so effortlessly. Last month my neighbor who claims to hate fish asked for seconds and took home the recipe card.
Making It Your Own
White fish like haddock or pollock work beautifully here. Ive found slightly thicker fillets take an extra two minutes but stay incredibly moist. The butter technique works with almost any mild white fish.
Serving Suggestions
Roasted baby potatoes with rosemary soak up extra butter sauce beautifully. Steamed green beans with sliced almonds add crunch without competing flavors. For something lighter, serve over sautéed spinach with a squeeze of fresh lemon.
Making It Ahead
Mix the garlic butter and herbs up to four hours ahead and refrigerate. Let it come to room temperature before pouring over fish. The cod itself is best cooked and served immediately for the best texture.
- Cod can be seasoned up to one hour before baking and kept refrigerated.
- Leftovers reheat gently at a low temperature to prevent drying out.
- The butter sauce solidifies when cold but melts again when reheated.
Save to Pinterest Sometimes the simplest recipes taught by a friend become the ones you return to for years. This baked cod has been that recipe in my kitchen, reliable enough for Tuesday dinner yet special enough for company.
Recipe FAQs
- → What is the best type of fish to use?
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Skinless, boneless cod fillets work best for baking, but haddock or pollock can be substituted for similar results.
- → How do I prevent the fish from drying out?
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Baking the cod in a butter-based sauce and keeping the cooking time short ensures moist, tender fillets.
- → Can I add extra flavors to the butter sauce?
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Yes, incorporating red pepper flakes or a splash of white wine enhances the sauce’s complexity without overpowering the cod.
- → What are good side dishes for this meal?
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Steamed vegetables, rice, or roasted potatoes complement the buttery, herbaceous fish perfectly.
- → Are there any common allergens in this dish?
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This dish contains fish and dairy from the butter; check butter packaging for possible allergen traces.
