Baked Lemon Herb Cod with Garlic Butter Sauce

This baked lemon herb cod recipe is bursting with flavor. Fresh cod fillets are seasoned with lemon, herbs and garlic then baked until flaky. A savory garlic butter sauce is then drizzled over the top. A simple yet impressive seafood dinner!

Ingredients

For the cod:

• Cod fillets
• Lemon juice
• Olive oil
• Dried basil
• Dried oregano
• Garlic powder
• Salt and pepper

For the sauce:

• Butter
• Minced garlic
• Lemon juice
• Parsley
• Salt and pepper

Preparing the Cod

Rinse the cod fillets under cold water and pat dry thoroughly with paper towels. Place in a baking dish.

Drizzle the cod with olive oil and lemon juice. Season on both sides with basil, oregano, garlic powder, salt and pepper.

Cod Tips

• Look for thick, white fillets with no discoloration.
• Pat very dry before seasoning to help flavors absorb.
• Brush both sides with oil and lemon juice.
• Sprinkle seasoning generously on both sides.

Baking the Cod

Bake cod at 400°F for 10-15 minutes until it flakes easily with a fork and the internal temperature reaches 145°F.

Baking time depends on thickness. Watch closely to prevent overcooking.

Baking Tips

• Bake at 400°F for tender, flaky cod.
• Time depends on thickness, watch carefully.
• Cook until cod flakes easily and is opaque.
• Don't overbake or it will be dry.

Making the Garlic Butter Sauce

While the cod bakes, make the sauce. Melt the butter in a small skillet over medium-low heat.

Add minced garlic and cook 30 seconds until fragrant. Off heat, stir in lemon juice, parsley and salt and pepper.

Sauce Tips

• Melt butter slowly over medium-low heat.
• Cook garlic just until fragrant, don't burn.
• Stir in lemon juice at the end for brightness.
• Season with parsley, salt and pepper.

Serving

When cod is done, remove from oven and drizzle each fillet with the garlic butter sauce. Garnish with extra parsley if desired.

Serve immediately with lemon wedges, roasted potatoes or rice and enjoy!

Serving Suggestions

• Rice or roasted potatoes
• Sauteéd vegetables or salad
• Garlic bread
• Lemon wedges

Storing Leftovers

Refrigerate leftover cod and sauce separately up to 3 days. Reheat gently before serving.

Cod can also be frozen up to 3 months. Thaw overnight in fridge before using.

Recipe Tips

Try these easy variations:

• Use salmon, snapper or other whitefish instead of cod.
• Substitute dried dill, thyme or rosemary for the oregano.
• Flavor the sauce with grated citrus zest.
• Coat with panko breadcrumbs before baking for extra crunch.
• Bake with slices of lemon on top.

The Benefits of Cod

Cod is an excellent source of protein, vitamins and minerals. Some of its many health benefits include:

• High in protein, low in fat and calories.
• Packed with B vitamins like B12 and niacin.
• Rich in selenium, phosphorus and potassium.
• Contains omega-3 fatty acids that support heart health.
• Mild taste appealing to many palates.

A Simple Baked Fish Dinner

This easy baked lemon herb cod recipe is full of bright Mediterranean flavor but comes together quickly. Served with a savory garlic butter sauce, it makes an elegant, healthy fish dinner you can feel good about eating.

Frequently Asked Questions

What other fish work well in this recipe?

Halibut, snapper, haddock, tilapia, sole or flounder would all be delicious.

How do I know when the cod is done?

Check for flaking flesh and opaque color throughout. Cook until it reaches 145°F internally.

Can I make the sauce ahead of time?

Yes, prepare the garlic butter sauce up to 5 days ahead. Gently reheat before serving.

What can I serve with baked cod?

Rice, roasted potatoes, quinoa, couscous, sautéed veggies and salad all pair nicely.

How long does baked cod last refrigerated?

Leftover cod will keep 3-4 days refrigerated. Reheat gently before serving.

How do you store leftover cod?

Keep cod and sauce separately refrigerated. Cod can also be frozen for up to 3 months.

What herbs complement cod best?

Basil, dill, parsley, thyme and oregano are great with cod. Lemon and garlic also pair well.