Baked Cod with Herb Butter (Printable)
Tender cod fillets baked with fragrant herb butter deliver a light, flavorful, and elegant main dish.
# What You Need:
→ Fish
01 - 4 skinless cod fillets, approximately 5.3 oz each
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
→ Herb Butter
04 - 1/4 cup unsalted butter, softened
05 - 2 tablespoons fresh parsley, finely chopped
06 - 1 tablespoon fresh dill, finely chopped
07 - 1 tablespoon fresh chives, finely chopped
08 - 1 garlic clove, minced
09 - 1 teaspoon lemon zest
10 - 2 teaspoons lemon juice
→ Garnish
11 - Lemon wedges for serving
12 - Extra fresh herbs, optional
# Steps:
01 - Preheat the oven to 400°F. Line a baking dish with parchment paper or grease lightly.
02 - Pat the cod fillets dry with paper towels. Season both sides with salt and freshly ground black pepper. Arrange fillets in the prepared baking dish.
03 - Combine softened butter, parsley, dill, chives, garlic, lemon zest, and lemon juice in a small bowl. Mix until well incorporated.
04 - Spread the herb butter evenly over the top of each cod fillet.
05 - Bake for 12 to 15 minutes until the fish is opaque and flakes easily with a fork.
06 - Serve immediately, garnished with lemon wedges and additional fresh herbs if desired.
# Expert Advice:
01 -
- It takes barely twenty-five minutes from start to plate, making it perfect for those nights when you want something restaurant-quality without the stress.
- The herb butter does all the heavy lifting—your cod stays moist and tender while tasting like you spent hours fussing over it.
- It's naturally gluten-free and pairs beautifully with nearly any side you have on hand.
02 -
- The single most important thing is not overcooking the cod—it will continue to cook for a minute or two after it comes out of the oven, so pull it when it's just barely done.
- Make sure your butter is truly softened, not melted; otherwise, the herbs will sink and separate instead of creating an emulsion that clings to the fish.
03 -
- Use a microplane zester to get the finest lemon zest possible—the finer the zest, the more evenly it distributes in the butter.
- If you're cooking for a crowd, you can make the herb butter ahead of time and let it set in the fridge; it's actually easier to spread when it's slightly firm.