Name: Baked Cod with Lemon and Garlic
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tbsp butter (softened, for herb butter); 1 tbsp olive oil (for herb butter); 1 tsp lemon juice (or to taste); 2 cloves garlic (minced); 1 tbsp parsley (chopped); 1 tsp thyme (for herb butter); 1/8 tsp paprika (for herb butter); 1/8 tsp dill (for herb butter); 1/8 tsp salt (to taste); 2 8-oz cod fillets (for main dish); 1 lemon (sliced, for baking)

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Ever found yourself standing in front of your fridge, staring at a plain old fish fillet, and thinking, “Now what?” Believe me, I’ve had more than my share of those nights—hungry, tired, wanting dinner on the table fast, but also craving something that feels a little special (without having to channel my inner Julia Child). That’s exactly how this cozy little lemon garlic baked cod came into my life and, honestly, I’ve been a bit obsessed with it ever since. It’s the kind of recipe that manages to taste restaurant-fancy even though it’s as easy as toast—no culinary gymnastics required, just good, simple ingredients doing their thing.

It’s all about that silky butter, a little garlic, plenty of lemon juice, and a shower of fresh herbs. (Thyme and parsley if I’ve got them—sometimes dill, sometimes just a motley crew of “what’s left in the crisper” herbs.) The entire house starts to smell like your favorite vacation bistro, and even the kind of picky eaters that usually turn up their noses at fish somehow find themselves digging in for seconds. Plus, you don’t need anything fancy: just a baking dish, a spoon, and if you want to be a little extra, a zester. I mean, if you’re going to make dinner anyway, you might as well make your house smell amazing while you’re at it, right?

I think what really makes this recipe shine is how forgiving it is. Got leftover herbs? Toss them in. Out of fresh lemon? Use bottled juice, no one’s judging. And whatever you do, don’t waste the buttery sauce that collects at the bottom of the pan. Drizzle it on some rice, dunk in a piece of bread, heck—even a green bean tastes magical with a little extra lemony butter. It’s basically a fridge-cleaning, weeknight-superhero kind of meal—and I’m all about those.

Why You’ll Love It

Ready in under 30 minutes—yes, even if you move at my “kids are asking a million questions” pace.
Clean, lean protein – so dinner feels satisfying but never heavy or leaden.
Ridiculously cozy aroma—think garlicky, herby, lemon-bright magic floating through the kitchen.
Endlessly flexible. Play with whatever herbs or citrus you’ve got rolling around.
Even that friend who claims “I don’t eat fish” has been caught scraping up extra sauce with a spoon. (True story.)
Cleanup is a breeze. You get one dish dirty—and that’s my kind of magic trick.

Timing and Servings

This is a lovely dinner-for-two (although if everyone’s not super ravenous, you could possibly stretch it to three with a side dish or two). Prep time seriously clocks in at just about 10 minutes—enough to fire off a quick text, pour yourself something to sip, and get those flavors mingling. It bakes for 20 minutes at 400°F, and you really don’t have to hover—just set a timer and let it do its thing. Total hands-on time? We’re talking less than half an hour. If you need to feed more folks, double the fillets and squeeze them all into a larger baking dish. You may need two or three extra minutes of bake time, but that’s about it—no extra stress needed.

Ingredients

2 cod fillets (about 8 oz each), fresh or fully thawed
2 tablespoons salted butter, softened
1 tablespoon olive oil
2 garlic cloves, finely minced (or more—nobody’s judging!)
1 tablespoon fresh lemon juice (and extra wedges for serving)
1 tablespoon chopped flat-leaf parsley
1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
¼ teaspoon paprika
¼ teaspoon dried dill (or 1 teaspoon fresh dill)
Kosher salt and freshly cracked black pepper, to taste
Optional: thin lemon slices for baking/garnish

Tip: You can absolutely swap the cod for another flaky white fish, like haddock or halibut—just watch your bake times (thicker cuts might need a few extra minutes). And if you’re feeling zesty, a little lemon zest stirred into the butter brings a delightful pop of citrus!

Directions

Set your oven to preheat at 400°F. While it works its magic, grab a small bowl and get that butter mix started.
Combine the softened butter, olive oil, lemon juice, garlic, parsley, thyme, paprika, dill, and a good pinch each of salt and pepper. Stir until everything is creamy and flecked with herby loveliness. (Don’t skip licking the spoon. Really.)
Give your baking dish a quick swipe with a little of that herby butter—flavor starts at the bottom and keeps your fish from sticking. Two birds, one stone.
Pat your cod fillets dry with a paper towel (they’ll brown better). Nestle them into the baking dish, skin side down if yours have skin.
Spoon about a tablespoon of the butter mixture over each fillet, spreading it so every nook gets coated. If you’re not in a wild hurry, let the fish relax in that herby butter for 5 minutes on the counter to soak up flavor—game changer.
Lemon slices time! Layer them around or on top of the fish if you want things looking extra bistro-y. Not just pretty—those slices infuse the fish with a sweet, mellow citrus note.
Pop the dish in the oven and bake for 18–22 minutes. Start peeking at 18—your fish is ready when it flakes easily at the thickest part and looks opaque, not glassy. (Resist the urge to overbake; nobody likes dry cod.)
This is the one time you really shouldn’t cover your baking dish—the uncovered top picks up the tiniest bit of crisp while the inside stays wonderfully tender. Covered cod just steams, and we want texture.
While the fish bakes, I usually throw together a side salad, steam some broccoli, or get some rice going. That aroma will have you floating back and forth to the oven, spoon in hand, just for a whiff.
Once baked, sprinkle on a little extra fresh parsley, hit it with an extra squeeze of lemon, and (if you’re feeling decadent) a final drizzle of olive oil. Serve right away, hot and herby!

Variations

Spicy it up: Add a pinch of red pepper flakes or smoked paprika for a gentle kick (my husband swears by the smoked paprika version).
Mediterranean twist: Scatter cherry tomatoes, sliced olives, or a spoonful of capers around the fillets before baking. Instant Greek island vibes.
Switch your herbs: No thyme or dill? Try basil, tarragon, or even a sprinkle of chopped chives—this is a great “use what you have” supper.
Cheesy topping: Sprinkle a little grated Parmesan over the top during the last five minutes of baking. Salty, melty, and all-around fabulous.
Dairy-free option: Just skip the butter and double the olive oil. It’s still rich, still herby, and totally delicious.

Storage & Reheating Tips

If you’re lucky enough to have leftovers, wrap the fillets up and store in an airtight container in the fridge. They’ll stay good for up to two days (though I rarely see them last that long!). Reheat gently—either wrapped in foil in a 300°F oven for 10 minutes, or using super-short microwave bursts on low power. High heat will make the fish rubbery, so go easy. That leftover butter sauce? Pour it right on top before reheating to keep things moist and flavorful. And please, if you have extra herb butter, don’t toss it—stir it into warm rice, spoon it over veggies, or let a fresh baguette get in on the action. If you need to freeze, wrap tight in freezer wrap or foil and keep for up to a month. Thaw overnight in the fridge for best results. A spritz of fresh lemon always wakes up reheated fish—trust me.

FAQs

What if my fillets are super thick or super thin? No worries! Thicker fillets might need 22–24 minutes; thinner pieces can finish closer to 15. Just start checking at the lower end of the bake time and go by that magic “flakes easily with a fork” moment.

Can I use jarred garlic? Honestly, yes. I love fresh, but jarred or even powdered is great in a pinch. This meal is about being stress-free, not fussy.

Bake it in a toaster oven? Yup! Smaller ovens work fine, just start checking for doneness early since they sometimes run hotter.

Will kids like it? Absolutely. The garlic-lemon butter is mellow enough for most kids and you can always ease up on the herbs if needed.

Why 400°F? That’s the sweet spot for lightly browned, still-moist fish with a little bit of crispness on top.

What’s good with it? Fluffy rice, roasted potatoes, sautéed greens, or any green veggie you’ve got lying around. Even pasta works—especially for swirling in that extra butter sauce!

Can you prep ahead? Sure can. Make the herb butter the night before and keep it in the fridge. Just plop it on right before baking. The flavors actually improve as they hang out together.

Conclusion

This is the kind of baked cod that makes you feel like a kitchen superstar, even on a weeknight. It’s quick, cozy, buttery, and loaded with all that craveable lemon-garlic-herby goodness every comfort food lover dreams of. It’ll win over the seafood skeptics, turn “blah” cod into something you actually crave, and leave your house smelling like my favorite kind of restaurant—warm, inviting, and very lived-in.

Seriously, if you’re ever stumped for dinner, this recipe is the answer—just add something green, maybe a chunk of crusty bread, and you’ll be set. And if you do give it a try (or put your own twist on it), I’d absolutely love to hear how it went! Leave a comment or shout out your favorite variation, because if there’s one thing we food lovers get a kick out of, it’s swapping kitchen stories. Happy pan-saucing, friend!