Name: Garlic Herb Baked Cod
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 4 (6-ounce) cod filets; 3 tablespoons butter (softened); 1 tablespoon extra virgin olive oil; 3 garlic cloves (minced); 2 tablespoons parsley, chives, thyme or other herbs (finely chopped); ½ teaspoon paprika; 1 lemon (thinly sliced); kosher salt and freshly ground black pepper (to taste)

This baked cod is my foolproof recipe for perfectly flaky white fish—in under 30 minutes! A simple buttery garlic herb topping transforms cod filets into a delicious, light, and healthy weeknight dinner.

Garlic butter herb baked cod fillets. — Photo: Gayle McLeod

Why I Love This Baked Cod Recipe

When people ask me for my go-to white fish recipe, this is the one I always recommend. The flavor is light, bright, and versatile (which means it pairs with a variety of sides), it’s super easy to make, and the texture is incredibly tender and flaky. In other words, it’s a winner all around! So while my baked salmon tends to get a lot of attention, this baked cod truly deserves a spot in your weekly rotation. It practically melts under that delicious lemon garlic herb butter topping—and who can resist that? Here’s why I make it on repeat in my house:

So darn easy. It’s one of my favorite go-to 30-minute dinners.
Completely foolproof. This recipe has never failed me.
Perfect for any occasion. Whether it’s a simple weeknight dinner with the family or a more elevated dinner party situation, it always hits the spot.

Baked Cod Ingredients

Ingredients for garlic butter herb baked cod.

Cod: I’m using wild-caught Alaskan cod from my local fishmonger. But you can also use frozen packets of cod from the supermarket (hello, weeknight convenience). Just remember to thaw them before cooking. And if cod is not available, halibut, mahi mahi, or another firm, flaky white fish works beautifully.
Butter: I prefer using unsalted butter, so I can then season it with kosher salt to my preference.
Garlic: Fresh garlic gives you the best flavor, but garlic powder works in a pinch.
Parsley: Chopped parsley adds herby freshness and a beautiful pop of green. If you don’t have parsley, you could swap in chives, thyme, or another fresh, tender herb. Just stick with fresh herbs over dried for that bright, garden-fresh flavor.
Lemon: Fresh lemon adds a clean, citrusy zing that keeps everything feeling light.
Paprika: Just a touch adds warmth and depth.

Find the printable recipe with measurements below.

How To Bake Cod Perfectly

While pan searing is one way to achieve a beautiful crust (I do this with my pan seared scallops), I find that baking cod in the oven is hands down the most foolproof method. Here’s how I make it:

Step two of baked cod: mix the her butter mixture.

First, I always pat the fillets dry. This helps the butter stick and prevents excess moisture in the pan. Then, stir together the garlic herb butter compound mixture.

Step three of baked cod: add butter mixture and lemon on top.

Next, I’ll spread that mixture generously over the cod fillets. Then, add fresh lemon slices on top and beneath each fillet. This will gently infuse the lemon flavor as it bakes!

Lastly, bake the fish at 400°F (200°C) for 13 to 15 minutes, or until it flakes easily with a fork. That’s it! How easy was that?

Switch Up The Seasonings

To keep your weeknight meals feeling fresh, you can tweak the seasoning in the garlic butter.

French: Swap parsley for thyme and add chopped capers. You could even drizzle beurre blanc sauce on top, or make this orange beurre blanc baked cod for a citrusy twist.
Cajun: Replace the paprika with Cajun seasoning and add a pinch of cayenne for heat.
Italian: Use fresh basil and oregano instead of the parsley.
Spanish: Swap sweet paprika for smoked paprika.
Mexican: Use chopped cilantro instead of parsley, ground cumin instead of paprika, and lime instead of lemon.

What To Serve With Cod

Because this baked cod has bright garlic herb flavors, I love pairing it with simple sides that let the fish shine. Roasted vegetables like roasted asparagus, broccolini, green beans, or zucchini are always an easy win, especially with just a drizzle of olive oil, salt, and pepper.

If I’m craving something a little heartier, I’ll add roasted potatoes or creamy mashed potatoes. And if I’m serving this for guests, I’ll usually round things out with a fresh arugula salad or cucumber salad!

Storage & Reheating Tips

Leftovers store surprisingly well in the fridge for 2 to 3 days, which makes this recipe even more weeknight-friendly.

I also freeze any extras for up to 3 months, though I personally prefer it fresh since fish can dry out a bit after freezing. After thawing, I’ll warm it gently either in the microwave in 30-second intervals or in a low oven (about 300°F) just until heated through. The key is not to overcook it the second time around!

More Easy Seafood Recipes

Shrimp Scampi: A simple yet impressive dinner.
Miso Salmon: That umami flavor is everything.
Grilled Shrimp Skewers: Best summertime grilling recipe.
Ahi Tuna Poke Bowl: The perfect light and fresh meal.
Salmon Patties: These are also great for meal prep.

If you try this baked cod recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’re looking for more healthy food inspiration, join my free newsletter here or follow me on Pinterest!