Baked Cod with Herb Butter

There's something almost meditative about watching herb butter melt into delicate cod fillets, the kitchen filling with the scent of lemon and dill. I discovered this recipe on a Tuesday evening when I had four beautiful fillets thawing and absolutely no inspiration, then remembered my grandmother mentioning how the simplest preparations often taste the best. Twenty minutes later, I understood exactly what she meant.

I made this for my sister's surprise dinner last spring, and she kept asking what restaurant I'd ordered from. The look on her face when I casually mentioned I'd baked it for twenty minutes felt like winning something. Since then, it's become my go-to when I want to impress without spending hours in the kitchen.

Ingredients

• Cod fillets (4, about 170 g each): Look for fillets that are roughly the same thickness so they cook evenly, and ask your fishmonger to check that any small bones have been removed.
• Unsalted butter (75 g): Softened butter blends seamlessly with the herbs, and unsalted lets you control the saltiness perfectly.
• Fresh parsley, dill, and chives: Fresh herbs are non-negotiable here; dried ones turn bitter when baked and lose their bright character.
• Garlic clove (1, minced): One clove is plenty because heat amplifies garlic's punch, and you want it to support the herbs, not overpower them.
• Lemon zest and juice: The zest gives citrus brightness that doesn't fade during cooking, while juice adds acidity that brings out the fish's natural sweetness.
• Olive oil (1 tablespoon) and salt and pepper: Just enough oil to prevent sticking, and seasoning applied before the butter goes on ensures even flavor distribution.

Instructions

Heat your oven and prep the dish:

Set the oven to 200°C and lightly oil a baking dish large enough to hold all four fillets without crowding them. You want space between each one so the heat circulates and they bake evenly.

Dry and season the fish:

Pat each fillet completely dry with paper towels—this step makes a real difference in how the fish cooks and ensures the skin doesn't steam. Season generously with salt and pepper on both sides, getting into any crevices.

Make the herb butter:

Combine softened butter with the chopped herbs, minced garlic, lemon zest, and lemon juice in a small bowl, stirring until everything is evenly distributed and the butter has turned a pale green. Taste it and adjust seasoning if needed.

Top the fillets:

Divide the herb butter among the four fillets, spreading it across the top of each one in a thin, even layer. The butter will melt and baste the fish as it bakes.

Bake until just cooked through:

Place in the oven for 15 to 20 minutes—start checking at 15 minutes by gently pressing the thickest part with a fork to see if it flakes. The flesh should be completely opaque and just barely moist inside.

Serve while warm:

Transfer to plates immediately, spooning any buttery pan juices over each fillet, and garnish with fresh lemon wedges and a sprinkle of extra herbs if you'd like.

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The first time my teenage nephew tried this, he asked if I'd learned to cook from a professional chef—then he asked for the recipe so he could make it in his dorm. That single moment taught me that simplicity, when done well, feels like a gift.

Why Fresh Herbs Make All the Difference

Dried herbs would give you a dusty, muted version of this dish, but fresh herbs create those little bursts of flavor that make people pause mid-bite. The combination of three different herbs means you get complexity without any single flavor taking over. Keep your parsley, dill, and chives separate until the last moment, so they stay bright and don't bruise from being chopped too early.

Fish Shopping and Storage Tips

Buying fish the same day you cook it makes a noticeable difference, though I've successfully made this with fillets thawed from the freezer. The smell test is always reliable—fresh cod should smell like the ocean, not fishy or ammonia-like. Ask your fishmonger when the fish arrived and whether it was previously frozen, then keep it on the coldest shelf of your fridge until cooking time.

Serving and Pairing Ideas

This baked cod is naturally light and herbaceous, so it pairs beautifully with sides that won't compete for attention. I love serving it with steamed asparagus or green beans that have been tossed with a bit of the pan juices, and maybe some creamy new potatoes or fluffy white rice alongside. A crisp white wine like Sauvignon Blanc or Pinot Grigio feels right, or simply serve it with sparkling water and lemon to let the fish and herbs shine.

• Roasted baby potatoes with rosemary absorb the buttery pan juices beautifully.
• Steamed broccoli or zucchini keeps the meal feeling fresh and balanced.
• A simple green salad with lemon vinaigrette rounds out the plate without being heavy.

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This recipe reminds me that the best meals don't require complicated techniques or long ingredient lists. Sometimes the most satisfying dinner is just really fresh fish, good butter, and a handful of herbs, cooked with a little care.

Recipe Questions & Answers

→ Can I use frozen cod fillets?

Yes, just make sure the fillets are completely thawed and patted dry before applying the herb butter to ensure they bake evenly.

→ What other fish can I use?

White fish varieties like haddock, halibut, or sea bass work well as they have similar textures and mild flavors that complement the herbs.

→ How long does the herb butter last?

You can prepare the herb butter mixture up to two days in advance and store it in the refrigerator, or freeze it for longer storage.

→ What should I serve with this?

It pairs wonderfully with steamed vegetables like asparagus or green beans, as well as rice, quinoa, or roasted new potatoes.

→ Can I make this dairy-free?

You can substitute the butter with olive oil or a dairy-free alternative spread, though the rich texture of the sauce will vary slightly.