Baked Cod Garlic Butter Herbs

I used to think baking fish was risky, until a neighbor handed me cod fillets one winter evening and said just let the butter do the work. That night, I learned how garlic and herbs could turn something so simple into dinner that felt like care made visible. The kitchen smelled like lemon and warm butter, and I've never looked back.

I made this for my sister after she moved into her first apartment, and she called the next day asking for the recipe. She said it tasted like something from a restaurant, but I knew it was really just the smell of herbs filling her new kitchen that made it feel special. Sometimes the simplest meals are the ones people remember.

Ingredients

• Cod fillets: Choose fillets that are thick and smell like the ocean, not fishy. Pat them very dry before baking so the butter clings instead of pooling.
• Unsalted butter: Melted butter carries the garlic and lemon into every crevice of the fish. I always use unsalted so I can control the seasoning myself.
• Garlic cloves: Mince them finely so they melt into the butter and don't burn. Fresh garlic makes all the difference here.
• Fresh lemon juice and zest: The juice adds brightness, the zest adds perfume. Together they cut through the richness and wake up the whole dish.
• Fresh parsley, dill, and chives: This trio smells like spring and tastes like gardens. Dried herbs won't give you the same freshness, so use what's green if you can.
• Sea salt, black pepper, smoked paprika: Salt and pepper are the foundation. The paprika is optional, but it adds a whisper of smokiness that makes the dish feel a little mysterious.
• Lemon wedges: For squeezing over the top at the table, because that final burst of citrus ties everything together.

Instructions

Preheat and prepare:

Set your oven to 200°C (400°F) and line a baking dish with parchment or a light brush of oil. This keeps the fish from sticking and makes cleanup easy.

Dry and arrange the fish:

Use paper towels to pat each fillet completely dry, then lay them in a single layer in the dish. Dry fish means crisp edges and butter that actually sticks.

Make the garlic butter:

In a small bowl, stir together melted butter, minced garlic, lemon juice, and zest until it smells like sunshine. This is the soul of the recipe.

Brush the fillets:

Use a pastry brush to coat each piece of cod evenly with the garlic butter. Don't rush this step, it's where the flavor lives.

Season generously:

Sprinkle salt, pepper, and paprika over the top. Taste with your eyes and trust your instincts.

Add the herbs:

Scatter the parsley, dill, and chives over everything like confetti. The herbs will soften and perfume the fish as it bakes.

Bake until tender:

Slide the dish into the oven and bake for 15 to 18 minutes. The cod is done when it turns opaque and flakes easily with a fork.

Serve with lemon:

Bring the dish to the table and serve each fillet with a lemon wedge on the side. Squeeze it over just before you take the first bite.

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The first time I served this to guests, someone asked if I'd trained in France. I laughed and said no, just a good piece of fish and enough butter to make it honest. That's when I realized cooking doesn't have to be fancy to feel like a gift.

Choosing Your Fish

Cod is mild and forgiving, but haddock or halibut work beautifully too if that's what's fresh at the counter. I've learned to ask the fishmonger what came in that morning, and I let that guide my choice. Freshness matters more than the exact species.

What to Serve Alongside

I like steamed green beans or roasted asparagus next to this, maybe some buttery rice or smashed potatoes to soak up the garlic butter. Once I added cherry tomatoes to the baking dish and they burst into sweet little pockets of juice that made the whole thing even better. Keep it simple and let the fish be the star.

Storage and Leftovers

Leftover cod keeps in the fridge for up to two days in an airtight container. I've flaked it into salads or warmed it gently in a skillet with a splash of white wine. It's not quite the same as fresh from the oven, but it still tastes like care.

• Reheat gently in a low oven covered with foil so it doesn't dry out.
• Flake leftovers into pasta with olive oil, capers, and more lemon for a quick next-day lunch.
• Always store separately from any sides so the fish doesn't get soggy.

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This recipe taught me that you don't need a long ingredient list or hours in the kitchen to make something people remember. Just good fish, butter that smells like garlic, and herbs that remind you why cooking can feel like love.

Recipe FAQs

→ What type of fish works best for this dish?

Cod fillets are ideal for their mild flavor and flaky texture, but haddock or halibut can be used as alternatives.

→ How should the garlic butter be applied to the fish?

The melted garlic butter mixture is brushed evenly over the fillets before baking to infuse flavor and keep the fish moist.

→ Can I prepare this dish ahead of time?

The fish can be prepped and seasoned in advance, then baked just before serving to maintain optimal freshness.

→ What are good side dishes to serve with it?

Steamed vegetables, roasted potatoes, or a light rice pilaf complement the flavors beautifully.

→ How do the fresh herbs enhance the dish?

Parsley, dill, and chives add bright, aromatic notes that brighten the rich garlic butter coating.

→ Can I make this dairy-free?

Yes, substitute the butter with a plant-based alternative to accommodate dairy-free preferences.