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.
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
- 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:
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.
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!
Description
Equipment
- Casserole Pan You can fit several cod fillets on this pan!
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
Instructions
- Place the cod. Preheat your oven to 400°F (200°C). Place the cod in a baking dish.
- Stir the compound butter. In a small bowl, mix together the butter, olive oil, minced garlic, parsley, paprika, salt, and pepper.
- Spread it on the cod. Spread the compound butter mixture on top of each filet.
- Add the lemon. Lay the lemon slices both on top and under the cod filets.
- Bake the cod. Bake in the oven for 13 to 15 minutes, or until the cod is opaque and flakes easily with a fork. Before serving, spoon the juices from the baking dish over the cod.
Lisa’s Tips
- Make sure to pat the fish very dry! This helps the butter stick and prevents excess moisture in the pan.
- Storage tip: Store leftovers in an airtight container in the fridge for up to 2 to 3 days. Reheat gently in the microwave in 30-second intervals or in a 300°F oven until just warmed through. You can freeze for up to 3 months, though the texture is best when enjoyed fresh.
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
This recipe was originally published September 2020, but updated to include new photos and information for your benefit!
A 4.98 overall rating! Really?
I was seriously disappointed. I thought the dish lacked flavor….anda huge garlic fan. Just fyi, I make a garlic l, sesame oil, soy sauce infused edamame to die for. Ok..that’s my input.
Fabulous! The topping was superb.
The flavors are so perfectly balanced with the halibut. I made a roasted sweet potato, broccoli & mushroom mix with the extra herbs as a side and the combination was surprisingly perfect. This recipe is now in my rotation. ⭐️⭐️⭐️⭐️⭐️
Glad you enjoyed this baked cod recipe Katie!
this honestley is probaly one of the best fish i have ever eaten. i made it for a school project and my dad who hates seafood loved it.
I’m so glad the recipe was a win for you!
This dish is so darn good! What a great work day dinner.
You rock Lisa!
Glad you enjoyed this baked cod dish Cindi!
Success! The picky eater (husband) in our house even loves this!
Made this delicious cod recipe tonight and we absolutely loved it and will be making it again. It truly is a 5 star!!
Glad you enjoyed this baked cod Charlotte!
Easy. Quick. Delicious!
Awesome! Happy you loved the recipe, Robert.
You done did it again shorty… followed this to the tee…Man! That was good!!
So happy you loved this recipe!
Made this tonight with frozen cod fillets. I did a cold water thaw on the fish then followed the recipe. It was very good and the fish was perfectly done. I will definitely make this again in our fish rotation.
I made this last night and it was delicious! I used a Corning Ware skillet with a piece of parchment paper. Did a light cooking spray on the paper. I did not have a whole lemon so substituted lemon pepper seasoning for the lemon, salt and pepper. I was using dried parsley so reduced that to 1 TBL. Cooked at 400 for 15 min and temp. in part of fish was still 130 so added 7 more minutes. Came out just perfect. Even my picky eater really liked it. Thanks for sharing this recipe.
Turned out Great. This was my first time cooking cod.
Thank You
Edy
Added Cilantro. Used lemon , not lime. Garlic salt and pepper on fish. Added Panko breadcrumbs
I used half parsley and half chives. Loved it. Very easy recipe
What side would you make with this meal?
You could do a simple side salad (like my massaged kale salad or Israeli salad), or roasted veggies!
Really good. dont overcook… its needs only 15 minutes baking at most.
Yes, you definitely don’t want to overcook it. I’m happy you loved the baked cod! :)
This recipe is amazing! I’ve made it probably half a dozen times now & it always comes out delicious. Only change I made was to use TWO sliced lemons rather than one lemon, for some extra yummy lemon flavor. Thank you for this delicious recipe!!!
You can honestly never go wrong with extra lemon in this recipe!
What baking dish do you recommend for this recipe? Never baked fish before. Thanks!
Any baking dish will work! I have a few that I love in my Shop page on the website.
Finally cooked this! The fish kinda flakes but temperature is not 145F. Not even 120F. The fillet is kinda thick. Am I supposed to check temperature as soon as I take it out of the oven? Thanks for helping out a newbie.
If your cod is thicker, I would let it cook a bit longer. And yes, check the temperature when you take it out of the oven.
The baked cod was amazing! I’m adding it to my ” Mom’s Favs” recipe book that I’m leaving to my daughter, grand daughters and dauthters- in- law!
Just looking at the Nutritional information, are these stats per fillet or for the 4 fillets or?
The nutritional information on my website will always be per serving :)
Very yummy! I highly recommend!
Texture was good but a bit too bland for us.
Is it just me or the lemons are not mentioned in the los of ingredients? I’m about to cook this, it sounds delicious. I’ll be back to review the recipe.
The ingredient list says to use 1 lemon, thinly sliced :)
So sorry… sent the recipe to my computer and saw the whole list… btw. It was delicious!!!!! The juice in the pan has all the flavor. Do you baste the fish with it? Or is it a dumb question?
I don’t normally baste it, but you can if you’d like!
This is the ONLY cod recipe I use when baking it. It’s is so full of flavor and makes you look like a whiz in the kitchen. I just love a recipe with few ingredients and so much flavor. This recipe never fails 😋!!
At what temperarture should I have the oven before I put in the cod??
Hi Cristina – You can always find the full recipe listed out towards the bottom of each post in the recipe card. The oven needs to be at 400°F :)
Made the recipe just as described and it’s delicious! made with lemon rice and a Nigella Lawson salad of greens with toasted pine nuts and ricotta. New Years Eve feast for two 2021-22 style!
Made this, it was wonderful. Added alittle extra on the butter/garlic so that after the fish was done, I tossed the juice with cooked spaghetti noddles for our side. Tonight we are going to use walleye for the fish and also add fresh mushrooms and red pepper. That way we get an even better pasta side.
Delicious…. Wow! This recipe is going in my cook book for sure. Flavors are great. I used softened unsalted butter, low sodium salt, a teaspoon of Trader Joe’s Dijon mustard, teaspoon of organic maple syrup, organic garlic granules, three turns of my pepper mill to very finely ground black pepper, and from the garden, fresh cut parsley, chives, and thyme. Lots of finely sliced lemons (it took 1 1/2). Used a thermometer to 145 degrees. Spooned juices over fish while cooling. I served on a bed a baby spinach very slightly warmed, not enough to wilt and garnished with seasoned baked delicata’ squash slices.
I made this and it was lovely but I did cut the butter back to one tablespoon
This came out great! Will definitely be making this one again! Thanks!
Glad your baked cod turned out perfectly Lisa :)
This was so easy and very delish!
Can’t beat a simple (yet tasty) baked cod :)
Does this need to be marinated? Because there was very little flavour in the fish. Aesthetics are 10/10 though.
No, there’s no need for marinating. This is a lighter recipe all-around, but you can always double the seasoning for a stronger flavor if you’d like.
Easy, quick, wholesome, incredibly tasty. Thank you, Lisa!
I also appreciate that the printed recipe was 1 page only (I’ve seen simple recipes stretched out to 4!), clearly written, and included nutritional information.
Good to know about the one-page print! Always looking to keep things as simple and easy for everyone :)
Can you use dried herbs in place of fresh?
Yes, you can use dried if you like.
I made your Mexican version and it was delicious! Thanks for the recipe!
Glad you loved this baked cod Laura!
Can I use ghee instead of butter. I’m steering clear of anything dairy.
Yes, no problem!
Can I cook the fish in a baking cookie stainless steel sheet? Thanks
It should be okay!
It truly is a delicious recipe! I have used parsley, basil, and chives, all are a great addition. I have so many good cookbooks, but I always check out recipes on here too. I used both, good oil and little butter!
Glad you loved this baked cod recipe Luise!
Looks like a great recipe. My wife can’t have dairy. Do you have a recommendation to make it without butter (eg just use olive oil)?
If she can’t do butter, then olive oil is fine.
Absolutely wonderful Baked Cod recipe.
I actually had all “”three herbs, Basil, cilantro and lemon Thyme and used all with the garlic and butter
Happy to hear you loved this baked cod recipe Melody :)
Great, simply outstanding. I’ll never sauté cod again. A few hours before I cook cod, I put on it a bit of grated onion (probably a teaspoon on 1 1/2 lbs. of filets), a very light dusting of Chef Paul’s Seafood Magic blended with no more than a 1/4 C of flour and then rewrap the cod & refrigerate till I cook it. Before I put it in the 400° oven (on parchment paper), I put a 1/2 pat of butter on each piece, cover with thinly-sliced lemon, and a light sprinkling of paprika. Served to 4 guest last night, they raved.
Happy to hear your guests loved this baked cod recipe! The oven method really is magical :)
This was the best fish dish I have ever had!!! Lisa, you are a genius! Cannot believe how easy it is. Thank you!
Happy to hear you loved this baked cod Mel!
Lovely, tasty and easy to make. I used Kob (the South African name for Argyrosomus japonicus) as we don’t get Cod. It worked well. Thank you
Glad this still turned out great with Kob Hilary :)
Loved this recipe. Very flavorful and tasty.
Happy to hear you enjoyed this baked cod recipe Donna!
I was so so behind today but the fish needed to be cooked. Found this recipe and what a simply lovely meal we had with pasta and peas. ANd got dinnner served in 30 mins. Thanks .. would love to try other recipes you have that are so easy and delicious!
Happy to hear you enjoyed this baked cod recipe! Excited to see what you make next from Downshiftology :)
Easy and delicious. Great for low carb diet.
Glad you enjoyed this baked cod :)
So easy and so so good!
Glad you enjoyed this baked cod recipe Niki :)
I made this tonight. Cod for my hubby and a trout filet for me. I used chives and thyme and both were delicious. This will be a go-to topping for a lot of seafood now, can’t wait to try it with prawns! Thanks for sharing!
Wonderful! Glad you enjoyed this baked cod Dawna.
This is a good one. Everyone loved it. I added extra garlic. Served with quinoa and sautéed baby spinach with garlic and a squeeze of lemon topped with pecorino cheese. I have a picture but I have no idea how to upload it.
Sounds great with quinoa and sauteed spinach :) You can always upload an image to the Facebook community group instead.
I really didn’t want to cook tonight, and didn’t want to go out to get food, I wanted something healthy so I came to your blog. Happen to have cod in the freezer, and made your recipe tonight, it was perfect, thank you so much, can’t wait for the book!
I’m so glad you enjoyed this cod recipe! And yes, I can’t wait for the book to be done either. :)