Baked Cod with Lemon Garlic Herbs (Print Version)

Light, flaky cod baked with lemon, garlic, and fresh herbs for a healthy 30-minute dinner.

# What You Need:

→ Fish & Marinade

01 - 4 cod fillets (about 5 oz each), boneless, skinless
02 - 2 tablespoons olive oil
03 - Juice of 1 lemon
04 - 2 garlic cloves, minced
05 - 1 teaspoon salt
06 - 1/2 teaspoon freshly ground black pepper

→ Flavor & Herbs

07 - 2 tablespoons fresh parsley, chopped
08 - 1 teaspoon fresh thyme leaves
09 - 1/2 teaspoon smoked paprika (optional)
10 - Lemon slices, for garnish

# How To Make It:

01 - Preheat the oven to 400°F. Line a baking dish with parchment paper or lightly grease it with olive oil.
02 - Pat cod fillets dry with paper towels and place them in a single layer in the prepared baking dish.
03 - In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
04 - Pour the marinade evenly over the cod fillets, ensuring each is well coated.
05 - Sprinkle chopped parsley, thyme leaves, and smoked paprika over the fish.
06 - Arrange lemon slices on top or around the fillets for extra flavor and presentation.
07 - Bake in the preheated oven for 16–20 minutes, or until the cod is opaque and flakes easily with a fork.
08 - Remove from the oven, let rest for 2 minutes, then serve warm with your favorite sides.

# Handy Tips:

01 -
  • The way the lemon and garlic transform into this bright, fragrant oil that seeps into every flaky layer
  • How something this impressive comes together in under thirty minutes with zero fuss
  • That moment when you slide a fork through the fish and it practically falls apart on its own
02 -
  • Overbaking is the enemy of good cod, so pull it out even a minute early rather than risk drying it out
  • The fish continues cooking slightly after it leaves the oven, so that two minute rest period actually matters
  • If your fillets are uneven thickness, fold the thin ends under so everything finishes at the same time
03 -
  • Room temperature fish cooks more evenly, so let the fillets sit out for 15 minutes before baking
  • A squeeze of fresh lemon right before serving wakes up all the flavors
  • Parchment paper is worth it, but olive oil on the dish works in a pinch

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