Baked Cod with Herb Butter (Print)

Tender cod fillets baked in a fragrant, buttery herb sauce. Simple, elegant, and ready in under 30 minutes.

# What You Need:

→ Fish

01 - 4 cod fillets (6 oz each), skinless and boneless
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper to taste

→ Herb Butter

04 - 5 tablespoons 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 - Zest of 1 lemon
10 - 1 tablespoon lemon juice

→ Garnish

11 - Lemon wedges
12 - Extra chopped herbs

# How To Make It:

01 - Preheat your oven to 400°F. Lightly grease a baking dish with olive oil.
02 - Pat the cod fillets dry with paper towels. Season both sides with salt and pepper.
03 - In a small bowl, combine the softened butter, parsley, dill, chives, garlic, lemon zest, and lemon juice. Mix until well blended.
04 - Place the cod fillets in the prepared baking dish. Spread the herb butter evenly over each fillet.
05 - Bake for 15–20 minutes, or until the fish flakes easily with a fork and is opaque throughout.
06 - Serve immediately with lemon wedges and a sprinkle of extra herbs, if desired.

# Expert Advice:

01 -
  • It tastes fancy enough for guests but takes less time than ordering takeout.
  • The herb butter does all the heavy lifting, making ordinary cod taste restaurant-quality.
  • It's naturally gluten-free and works perfectly for pescatarian meals without feeling limiting.
02 -
  • Overcooked cod becomes dry and stringy, so pull it from the oven the moment it's opaque—residual heat continues cooking for another minute after it leaves the pan.
  • Letting the herb butter sit at room temperature for a few minutes before spreading makes it distribute smoothly without tearing delicate fillets.
03 -
  • Make the herb butter up to two days ahead and keep it wrapped in the fridge, bringing it to room temperature just before baking so it spreads without tearing the delicate fillets.
  • If you love deeper flavor, stir a teaspoon of Dijon mustard into the herb butter—it adds complexity that complements both the fish and the herbs without being obvious.

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