Baked Lemon Herb Cod

Baked Lemon Herb Cod

Prep: 10 minutes · Cook: 10 to 14 minutes · Total: About 24 minutes · Serves: 4

Ingredients

• 4 cod fillets, about 6 ounces each and 1 inch thick
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter, melted
• 1 lemon
• 2 garlic cloves, finely grated
• 1 tablespoon chopped fresh parsley
• 1 teaspoon chopped fresh dill or 1/2 teaspoon dried dill
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Lemon wedges for serving

Directions

1. Heat the oven to 425°F. Lightly oil a baking dish large enough to hold the fillets without crowding.
2. Pat the cod dry. Arrange the fillets in the dish and brush both sides with olive oil. Season with salt and pepper.
3. Finely grate 1 teaspoon zest from the lemon, then squeeze 1 tablespoon juice. Stir the zest, juice, melted butter, garlic, parsley, and dill together.
4. Spoon the lemon-herb butter evenly over the cod.
5. Bake for 10 to 14 minutes, depending on thickness, until the thickest part is opaque, flakes easily, and reaches 145°F. Begin checking thin fillets at 8 minutes.
6. Rest for 2 minutes and serve with lemon wedges and the juices from the dish.

Cook’s notes

Thaw frozen cod completely in the refrigerator and pat it dry. Fillet thickness—not weight alone—determines cooking time, so a thermometer prevents dry fish.

Storage and reheating

Refrigerate within 2 hours for up to 3 days. Reheat gently in a covered 300°F oven until hot; high heat can dry the fish.

Estimated nutrition per serving

Approximately 260 calories · 32 g protein · 2 g carbohydrate · 14 g fat · 0 g fiber · 520 mg sodium. Actual values vary.