Baked Cod Lemon Herbs (Printable)

Flaky cod baked with lemon, garlic, and herbs offering a light Mediterranean main course.

# What You'll Need:

01 - 4 skinless, boneless cod fillets (5.3 oz each)

02 - 2 tablespoons olive oil

03 - 2 tablespoons lemon juice (about 1 lemon)

04 - 2 garlic cloves, minced

05 - 1 teaspoon dried oregano

06 - 1 teaspoon dried thyme

07 - 1/2 teaspoon salt

08 - 1/4 teaspoon freshly ground black pepper

09 - 1 lemon, sliced

10 - 2 tablespoons fresh parsley, chopped

01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly grease it.

02 - Pat cod fillets dry with paper towels and arrange them in the prepared baking dish.

03 - Whisk olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and black pepper in a small bowl until combined.

04 - Brush or spoon the marinade evenly over the cod fillets.

05 - Place lemon slices on and around the cod fillets in the baking dish.

06 - Bake for 15 to 18 minutes until the fish flakes easily with a fork and is opaque throughout.

07 - Remove from oven, sprinkle with fresh parsley, and serve immediately.

01 -

It comes together in under 30 minutes, making weeknight dinners feel restaurant-quality without the stress
The fish stays impossibly moist and flaky, with a subtle herbaceous flavor that feels both comforting and sophisticated
It's naturally gluten-free and low-carb, so you can serve it to anyone without compromise or explanation

02 -

Overcooked fish is dry fish, and dry fish is a tragedy. Set your timer and stick to it—even a couple of minutes too long can turn tender fillets into something regrettable. Start checking at 15 minutes.
The fish continues to cook slightly after it comes out of the oven, so pull it when it's just barely opaque. What looks slightly underdone will be perfect in a minute or two.

03 -

Bring your fish to room temperature for 10 minutes before cooking—this helps it cook evenly and gently, rather than having cold centers that take longer to reach the right temperature
Save the pan drippings by tilting the baking dish slightly when you plate the fish. Those concentrated juices are liquid gold poured over vegetables or rice