Oh my gosh, you have to try this lemon herb baked cod – it’s my go-to when I want something healthy but still packed with flavor. I swear, the first time I made this, my husband thought I’d spent hours in the kitchen. Nope! Just 25 minutes from start to finish. The Mediterranean-inspired lemon and herb combo is light but bold, and trust me, even fish skeptics will love how tender the cod turns out. Plus, cleanup is a breeze (hallelujah!). This recipe reminds me of dinners by the sea in Greece – simple, fresh, and downright delicious.

Why You’ll Love This Lemon Herb Baked Cod

Let me count the ways this recipe will become your new weeknight hero:

• Lightning fast: From fridge to table in under 30 minutes – perfect for those “what’s for dinner?!” panic moments
• Healthy but hearty: Packed with lean protein and healthy fats, yet satisfying enough to please even the hungriest eaters
• Bursting with flavor: The zesty lemon-garlic-herb combo makes every bite sing (no bland fish here!)
• One-pan wonder: Minimal dishes = maximum happiness (we all know that’s the real win)
• Foolproof: Even if you’ve never cooked fish before, this method guarantees perfect, flaky results every time

Seriously, this dish checks all the boxes – it’s my secret weapon for easy, impressive meals!

Ingredients for Lemon Herb Baked Cod

Here’s everything you’ll need to make this zesty, herb-kissed cod – and trust me, using fresh, quality ingredients makes all the difference here. I’ve learned the hard way that skimping on freshness leads to sad, bland fish (we’ve all been there!).

• 4 cod fillets (6 oz each): Look for thick, pearly-white fillets about 1-inch thick – this size cooks evenly
• 2 tbsp olive oil: My secret? Use the good stuff – a fruity extra virgin olive oil adds incredible depth
• 1 lemon (juiced and zested): Always zest first before juicing! The zest packs way more flavor than you’d think
• 2 cloves garlic (minced): Fresh is best here – that pre-minced jarred stuff just doesn’t have the same punch
• 1 tsp dried oregano: Rub it between your fingers before adding to wake up those earthy flavors
• 1 tsp dried thyme: If you’ve got fresh, use 1 tablespoon instead – stems removed
• 1/2 tsp salt: I prefer kosher salt for its clean taste and even distribution
• 1/4 tsp black pepper: Freshly cracked makes all the difference – that pre-ground dust just won’t do
• 2 tbsp fresh parsley (chopped): The finishing touch! Flat-leaf Italian parsley has the best texture and flavor

See? Nothing fancy – just simple ingredients that work magic together. Now let’s get cooking!

Equipment You’ll Need

Don’t worry – you probably have everything already! Here’s what I grab when making this lemon herb baked cod:

• 9×13-inch baking dish: Glass or ceramic works best for even cooking (I swear by my trusty Pyrex!)
• Small mixing bowl: For whisking up that zesty lemon herb sauce
• Microplane or zester: Gets every last bit of fragrant lemon zest without the bitter pith
• Chef’s knife: For mincing garlic and chopping parsley
• Measuring spoons: Because eyeballing herbs never ends well (ask me how I know!)

That’s it – no fancy gadgets required. Now let’s make some magic!

How to Make Lemon Herb Baked Cod

Alright, let’s turn these simple ingredients into something magical! I promise this is easier than you think – just follow these steps and you’ll have perfectly flaky, flavorful cod in no time.

Step 1: Prep the Cod

First things first – preheat that oven to 400°F (200°C). While it’s warming up, grab your baking dish and pat those cod fillets dry with paper towels. This little step makes a BIG difference – dry fish means better browning and no watery sauce. Arrange them in the dish with a little space between each fillet so they cook evenly. No crowding allowed!

Step 2: Mix the Lemon Herb Sauce

Now for the fun part – the sauce! In your small bowl, whisk together the olive oil, lemon juice, and all that gorgeous lemon zest you just grated. Add the minced garlic (oh, that smell!), oregano, thyme, salt, and pepper. Give it a good stir until it’s all combined and smells like a Mediterranean dream. Pro tip: Let it sit for 5 minutes if you can – the flavors marry beautifully.

Step 3: Bake to Perfection

Pour that bright, herby sauce all over the cod fillets – don’t be shy! Make sure each one gets coated evenly. Pop the dish in the oven and bake for 12-15 minutes. You’ll know it’s done when the fish turns opaque and flakes easily with a fork (check the thickest part). Whatever you do, don’t overcook it – dry cod is a tragedy we must avoid! Sprinkle with fresh parsley right when it comes out for that perfect fresh finish.

See? Three simple steps to fish perfection. Now try not to eat it straight from the baking dish – I won’t judge if you do!

Tips for the Best Lemon Herb Baked Cod

After making this recipe more times than I can count (my family begs for it weekly!), I’ve picked up some game-changing tricks that take it from good to “oh-my-goodness” amazing:

• Fresh is best: If you can get fresh thyme and oregano, use triple the amount of dried – the flavor difference is night and day!
• Thickness matters: If your cod fillets are thicker than 1 inch, add 2-3 extra minutes. Thinner? Check at 10 minutes – overcooked cod is sad cod.
• Zest first: Always zest your lemon before juicing – trying to zest a juiced lemon is like wrestling a wet noodle!
• The garlic trick: Let the minced garlic sit in the lemon juice for 5 minutes before mixing everything else – it mellows the sharpness beautifully.
• Don’t skimp on resting: Let the baked cod sit for 2-3 minutes after pulling it out – those juices redistribute perfectly.
• Skin-side down: If your fillets have skin, place them skin-side down in the dish – it helps them stay moist and makes serving easier.
• Broiler finish: For extra color, pop it under the broiler for the last 1-2 minutes (watch closely though – it burns fast!).

Trust me, these little tweaks make all the difference between “nice” and “can I have thirds?” Now go forth and bake some cod magic!

Serving Suggestions for Lemon Herb Baked Cod

Oh, the possibilities! This lemony cod plays so nicely with others. Here’s how I love to serve it for a complete meal that’ll have everyone raving:

• My go-to: A big, herby quinoa pilaf – the nutty grains soak up that delicious lemon sauce
• For veggie lovers: Roasted asparagus or zucchini – just toss with olive oil and pop in the oven with the cod
• When carbs call: Garlicky roasted baby potatoes or crusty bread to mop up every last drop
• For something fresh: A simple arugula salad with shaved Parmesan and lemon dressing
• Dinner party fancy: Over creamy polenta with a sprinkle of fresh herbs

Really, you can’t go wrong – this cod is like the friendly neighbor who gets along with everyone at the block party!

Storage and Reheating

Leftovers? Lucky you! Store cooled cod in an airtight container in the fridge for 2-3 days. When reheating, go low and slow – 30 seconds in the microwave at 50% power or 10 minutes in a 300°F oven wrapped in foil. The key is gentle warmth to keep that perfect flaky texture!

Lemon Herb Baked Cod Variations

Here’s the beautiful thing about this recipe – it’s practically begging for your personal touch! Over the years, I’ve played with so many variations (sometimes out of necessity – who hasn’t been missing an ingredient at the last minute?). Here are my favorite twists that keep things exciting:

• Herb swap: Trade parsley for cilantro or dill – cilantro gives it a bright, Mexican vibe, while dill makes it taste like a Scandinavian summer
• Citrus switch-up: Use lime instead of lemon for a tropical twist, or orange for a sweeter, mellower flavor
• Spice it up: Add a pinch of red pepper flakes or smoked paprika to the herb mix – just enough to give it a subtle kick
• Briney boost: Toss in 1 tbsp capers or sliced kalamata olives – their salty punch cuts through the richness beautifully
• Creamy dream: Stir 1 tbsp mayonnaise into the sauce before baking – sounds weird, but creates the most velvety texture!
• Mediterranean magic: Top with cherry tomatoes and sliced red onion before baking – they roast right alongside the fish
• Crunch factor: Sprinkle with panko or almond crumbs mixed with a bit of melted butter for the last 5 minutes of baking

The moral? Don’t be afraid to make it your own! Some of my best kitchen accidents started with “Hmm…what if I tried this?” Now it’s your turn to play!

Nutritional Information

Okay, let’s talk numbers – but don’t worry, these are the good kind! Here’s the nutritional breakdown per serving of this lemon herb baked cod (because yes, I actually did the math so you don’t have to). Just remember – these are estimates since ingredients can vary based on brands and exact measurements.

• Calories: 180 (light but satisfying!)
• Fat: 7g (mostly that heart-healthy olive oil we love)
• Saturated Fat: Just 1g – practically guilt-free
• Protein: 26g (hello, muscle fuel!)
• Carbs: 3g (mostly from that zesty lemon)
• Fiber: 1g (every bit counts!)
• Sugar: 1g (naturally occurring)
• Sodium: 320mg (easy to adjust if you’re watching salt intake)

See why this is my go-to when I want something delicious that won’t weigh me down? It’s packed with lean protein and healthy fats that keep you full without the bloat. And honestly? When something tastes this good, you almost forget it’s good for you too!

Frequently Asked Questions

I get so many questions about this lemon herb baked cod – which makes me happy because it means you’re as excited about it as I am! Here are the ones that pop up most often (and my tried-and-true answers):

Can I use frozen cod?
Absolutely! Just thaw it completely in the fridge overnight first. Pat it extra dry – frozen fish tends to release more moisture. And here’s my secret: sprinkle a tiny bit of salt on thawed fillets and let them sit for 10 minutes before patting dry again. It helps remove excess water that could make your sauce watery.

How do I know when the cod is done?
The best test? Gently press the thickest part with a fork – it should flake easily and look opaque all the way through. If it still looks translucent in the middle, give it another minute or two. Remember, fish keeps cooking after you take it out, so err on the side of slightly underdone!

Can I make this with other fish?
You bet! Halibut, haddock, or even salmon work beautifully. Just adjust baking times – salmon might need a couple extra minutes, while thinner flounder cooks faster. The lemon-herb magic works on pretty much any mild white fish. I’ve even used this sauce on shrimp with fantastic results!

What if I don’t have fresh lemons?
In a pinch, bottled lemon juice works (about 3 tablespoons), but you’ll miss that bright zest flavor. If you have oranges, use those instead – the flavor will be sweeter but still delicious. And here’s a weird trick: a tiny splash of white vinegar (1/4 tsp) with bottled juice can help mimic fresh lemon’s acidity.

Can I prep this ahead?
Totally! Mix the sauce and coat the fish up to 4 hours before baking – just keep it covered in the fridge. The acid in the lemon juice actually helps “cook” the fish slightly (like ceviche), making it extra tender. Just add 1-2 minutes to the baking time since you’re starting with cold fish straight from the fridge.

Still have questions? Drop them in the comments – I love helping troubleshoot kitchen adventures! After all, that’s how all my best recipes were born.

Alright, now I want to hear from YOU! Did you try this lemon herb baked cod? I’m dying to know how it turned out in your kitchen. Maybe you added your own twist with some capers or swapped in fresh dill – tell me all about it in the comments below!

Here’s what would make me do a happy dance:

• Snap a photo of your masterpiece and share it – I live for those golden-brown, herb-speckled cod pics!
• Tell me what sides you paired with it – always looking for new inspiration
• Rate the recipe (be honest! Five stars? Four? Did your picky kid actually eat fish for once?)
• Ask questions if something didn’t go quite right – I’m here to help troubleshoot

Your feedback helps me create even better recipes and helps other home cooks too. Plus, nothing makes my day more than hearing this recipe brought some Mediterranean sunshine to your dinner table. Now go forth, cook with abandon, and report back – I’ll be refreshing the comments section like an overexcited puppy!

25-Minute Lemon Herb Baked Cod Recipe – Flawless & Flavorful

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• Author: Christina R. Jones
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Low Calorie

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Description

A simple and healthy baked cod recipe with fresh lemon and herbs for a light and flavorful meal.

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Ingredients

Scale 1x2x3x

• 4 cod fillets (6 oz each)
• 2 tbsp olive oil
• 1 lemon (juiced and zested)
• 2 cloves garlic (minced)
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley (chopped)

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Place the cod fillets in a baking dish.
3. In a small bowl, mix olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper.
4. Pour the mixture over the cod, coating evenly.
5. Bake for 12-15 minutes or until the fish flakes easily with a fork.
6. Sprinkle with fresh parsley before serving.

Notes

• Use fresh cod for the best texture.
• Adjust baking time if fillets are thicker or thinner than 1 inch.
• Serve with steamed vegetables or a side salad.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 fillet
• Calories: 180
• Sugar: 1g
• Sodium: 320mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 26g
• Cholesterol: 60mg

Keywords: baked cod, lemon herb cod, healthy fish recipe