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
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This recipe was originally published September 2020, but updated to include new photos and information for your benefit!
So yummy! I used frozen pollack (thawed to bake) and fresh parsley. Literally my 18 month old was asking, “more, more?!” And furiously signing the more gesture in ASL. I made this with the ginger rice recipe on this website and paired it with a garden salad. Will make many more times!
What an amazing dinner you whipped up, Kat!
I find that cod has a lot of water. Any suggestions on how to remove all the water before cooking it?
Hi Maria – the best things you can do are to make sure it’s fully thawed, and then pat it really good with paper towels before cooking. Enjoy!
I made this cod recipe and it was absolutely delicious. As promised it was so quick and easy to make. Can’t wait to try the other fish recipes as they are so much better than just grilling or frying the cod. Thank you so much and keep posting your recipes
Thrilled to hear you’re loving this baked cod recipe, Margaret!
Delicious! Made it several times
Happy to hear it’s a winner!
Delicious and flavoursome , will add to my repertoire
Enjoy, Helen!
This was delicious. Will definitely be making it again.
Glad you loved this baked cod recipe, Dennis!
Hey Lisa – just curious, is it 2 tbsp of each type of herb or two tablespoons in total of all combined?
Hi Ashley – It’s two tablespoons combined!
So delicious! Very very good served with a vegetable rice pilaf!!
Sounds great served with pilaf! Enjoy, Terese.
Deliscious, easy to put together, will use this recipe over and over.
Awesome, I’m happy to hear you loved it!
Made this tonight and it came out absolutely delicious! It’s going to be on our rotation now. Thank You for an amazing, easy weeknight recipe!
Wonderful! I’m so glad this baked cod was a hit, Melanie.
This is now my go to recipe for any mild white fish! this is so simple yet remarkably flavorful. easy enough for a Monday night or sophisticated enough for a dinner party! I liked it so much I made it twice that first week! I have shared the recipe with friends and family all of who love the taste as well as how quick and easy it is. I also love how you can swap some of the herbs and spices out to put a different spin on it. Huge, Huge Fan
Hi Rachel – I’m so glad you found a go-to baked cod recipe that works for all ocassions!
Absolutely delicious, I made this for my partner and I as per the recipe. Spot on!
Wonderful! So happy you both loved this cod recipe, Johnny!
So simple, quick and delicious! With this recipe, I can eat more healthy fish in my diet!
Glad you loved this simple baked cod! It’s such a great way to get more seafood into your diet. Enjoy, Hibber.
Omg the first time having Cod Fish this way and it was amazing.
Yay! I’m so glad you loved this baked cod for your first time, Maria.
I dont generally like cooked fish, but eat it because its healthy. This was DELICIOUS! I used kerrygold garlic and herb butter which made this even simpler. Ill be making this again!
Wonderful! I’m so glad you enjoyed this baked cod recipe, Wynn!
Made this tonight for dinner and it was delicious. My husband and I devoured it. I used dried herbs thyme and parsley.
I’m so glad you and your husband loved this baked cod!
This was delicious we devoured it. Thank you for a delicious dinner.
This is now my favourite cod dish to cook. Have made the dish a few times and each time it’s delicious. There are never any leftovers!
Amazing! Glad this baked cod has been such a hit, Olwen!
Dragging my feet today, was not feeling like cooking at all but I always want something tasty and healthy for my teenager Luckily, I stumbled onto this recipe. I had most the ingredients on hand and it was simple to prepare. And….it was delicious., A mighty thank you to your short sweet healthy recipes. :)
Glad this baked cod came to the rescue for an easy yet delicious dinner, Cherie!
Made this tonight and it was perfect! Husband loved it !
Wonderful! Glad you both loved this baked cod, Debbie!
As a kid we infrequently went out to eat and when we did – I ordered baked cod. Not chicken tenders or spaghetti or grilled cheese. This simple recipe takes my back to that favorite childhood dish. Loved it.
There’s nothing like a nostalgic recipe! Glad this baked cod hit the spot, Shelly.
I made this for dinner tonight and it was very tasty! I’m not a good cook but this was simple enough for me. 😅 I used frozen cod and it turned out fine. Also served it with green beans, and now I have lunch for tomorrow too. I would make this again in the future!
Thrilled you loved this baked cod recipe, Kendra!
Made this tonight and it was light and tasty! Easy too!
I’m so glad you’re loving this bake cod recipe, Lynn!
Hi! I’m going to try this recipe soon! Is it ok to use a baking sheet? Or a baking dish is definitely preferable for the best taste? Thank you!
Hi Carol – yes, you can use a baking sheet as well. Though I do recommend a rimmed one. Enjoy!
Would dried herbs work for this recipe? How might it change it?
Hi Kaitlyn – While you can use dried herbs in this recipe, I do think it’s best with fresh.
I can’t find any reference to oven temperature. Help please!
Hi Mary – You can find the oven temperature in the very first step! Also, make sure to scroll down to the recipe card for the full list of ingredients and instructions.
Usually 425, which I think might be a little hot. (shrug)
Made the Mexican version using plant based butter and it was amazing. Thank you.
Sounds amazing, Marlene! Glad you enjoyed this baked cod recipe.