Baked Cod with Herb Butter

There's something almost meditative about watching a fillet of cod transform under a blanket of herb butter, the kitchen filling with the scent of fresh dill and lemon as it bakes. I discovered this recipe on a quiet Tuesday evening when I had exactly four fillets in the fridge and a handful of herbs from the garden that needed using. What started as a practical dinner became the dish I now reach for whenever I want something that feels special but doesn't demand hours in the kitchen.

I made this for my sister after she mentioned wanting to cook more fish at home but felt intimidated by it. Watching her face light up when she realized how straightforward it was, how the delicate flesh stayed tender and the flavors stayed bright—that's when I knew this wasn't just a weeknight solution, it was something worth holding onto.

Ingredients

• Cod fillets (4, about 150 g each): Look for fillets that are roughly the same thickness so they cook evenly; pale and slightly translucent when raw, they should feel firm to the touch. Skinless is easiest for this dish, letting the herb butter become the star.
• Salt and freshly ground black pepper: Don't skip the grinding—pre-ground pepper tastes tired compared to what you get from a mill.
• Unsalted butter (60 g, softened): Softened butter mixes with herbs more easily and spreads across the fish without tearing it. Let it sit on the counter for ten minutes if you're in a rush.
• Fresh parsley, dill, and chives: Fresh herbs are the whole point here; frozen or dried versions lose the bright, clean flavor that makes this dish feel summery even in January.
• Garlic clove, minced: One clove is enough—garlic shouldn't overpower the delicate fish, just whisper underneath.
• Lemon zest and juice: The zest adds fragrant oil without extra liquid, while the juice keeps everything balanced and prevents the herb butter from tasting flat.
• Lemon wedges and extra herbs for garnish: Serve these alongside so everyone can adjust the brightness to their taste.

Instructions

Heat your oven and prep your stage:

Set the oven to 200°C (400°F) and line your baking dish with parchment paper or give it a light grease—this stops the delicate fish from sticking and makes cleanup nearly effortless. A cold pan does nothing for fish; starting with heat helps the fillets cook through evenly.

Dry and season the fish:

Pat your cod fillets with paper towels until they're completely dry—moisture is the enemy of browning and even cooking. Season both sides generously with salt and pepper, then arrange them in your dish in a single layer with a little space between each one.

Build your herb butter:

In a small bowl, stir together the softened butter, chopped herbs, minced garlic, lemon zest, and lemon juice until everything is evenly mixed. Taste it on a tiny piece of bread if you want to know what's coming; it should taste bright and herbaceous.

Spread the magic:

Divide the herb butter among your fillets, spreading it in an even layer across the top of each one. Don't worry about being perfect—this isn't about looks, it's about getting those flavors into every bite.

Bake until just done:

Slide the dish into your hot oven and bake for 12 to 15 minutes. The fish is ready when it flakes easily with a fork and turns opaque all the way through; overcooked fish is tough and dry, so don't wander off too far. At around the 10-minute mark, open the oven and take a peek—if the butter is bubbling around the edges and the thickest part of a fillet looks nearly cooked through, you're close.

Serve right away:

Plate the fish immediately while the herb butter is still warm and has that glossy, melted richness. Serve with lemon wedges so people can add as much brightness as they want.

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There was a night when my partner came home exhausted and stressed, and I had this on the table in under thirty minutes with almost no mess. Watching someone relax over a plate of simple, good food reminded me that the best recipes aren't the complicated ones—they're the ones that let you take care of the people you love without disappearing into the kitchen.

How to Choose Your Fish

The quality of your cod matters more than technique here since there's nowhere for mediocre fish to hide. Shop at a fishmonger if you can—someone who can tell you when the fish came in, what it smells like, and whether it's worth buying today. Good fish smells clean and briny, almost oceanic, never fishy in that overwhelming way that makes you hesitate. If you can't find cod, haddock and pollock are interchangeable and cook in the same time, though some people find haddock slightly sweeter.

Building Flavors Beyond the Basics

The herb butter is flexible if you want to make it yours. Tarragon instead of dill gives you something more Parisian, while a tiny pinch of saffron threads steeped in the lemon juice brings an almost imperceptible luxury. I've added red chili flakes on nights when I wanted something with a gentle heat, or a whisper of Dijon mustard when I was feeding people who love savory complexity. The structure stays the same—butter, herbs, acid, garlic—but the mood changes depending on what's growing in your garden or what you're hungry for.

Sides That Make Sense

This fish wants simplicity around it, not competition. Steamed or roasted vegetables that have their own mild flavor—carrots, green beans, broccoli—let the herb butter stay the focus. A buttered new potato or some crusty bread makes sense for soaking up the pan juices. A crisp green salad with a squeeze of lemon cuts through the richness if you want something light, while roasted asparagus or thin slices of zucchini feel effortless and elegant.

• Don't overcomplicate the plate—the fish and its herb butter are already beautiful and complete.
• Have good bread ready if you're serving this to guests; the sauce is too good to leave behind.
• If you're cooking for two instead of four, just halve everything and use a smaller baking dish.

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This recipe taught me that sometimes the most satisfying meals are the ones that respect their ingredients instead of trying to reinvent them. Baked cod with herb butter is honest food that tastes like someone cared enough to do it right.

Recipe Questions & Answers

→ What type of fish can I use instead of cod?

Haddock, pollock, or any firm white fish are excellent substitutions that hold up well when baked.

→ How do I know when the fish is fully cooked?

The fish is done when it flakes easily with a fork and appears opaque throughout.

→ Can I prepare the herb butter in advance?

Yes, combine the butter and herbs ahead of time and keep it refrigerated until ready to use.

→ What sides pair well with this dish?

Steamed vegetables, roasted potatoes, or a crisp green salad complement the flavors nicely.

→ Is this dish suitable for gluten-free diets?

Yes, it contains no gluten ingredients and works well for gluten-free meals.