Baked Cod Herb Butter (Printable version)

Tender cod fillets combined with herb butter for a light, elegant main course.

# What you'll need:

→ Fish

01 - 4 skinless cod fillets (approximately 5.3 oz each)
02 - Salt, to taste
03 - Freshly ground black pepper, to taste

→ Herb Butter

04 - 4 tablespoons unsalted butter, softened
05 - 2 tablespoons fresh parsley, finely chopped
06 - 1 tablespoon fresh dill, finely chopped
07 - 1 tablespoon fresh chives, finely chopped
08 - 1 garlic clove, minced
09 - 1 teaspoon lemon zest
10 - 2 teaspoons lemon juice

→ Garnish

11 - Lemon wedges, for serving
12 - Extra fresh herbs (optional)

# Directions:

01 - Preheat the oven to 400°F. Line a baking dish with parchment paper or lightly grease it.
02 - Pat the cod fillets dry with paper towels. Season both sides with salt and freshly ground black pepper. Arrange fillets evenly in the prepared baking dish.
03 - In a small bowl, blend the softened butter with parsley, dill, chives, minced garlic, lemon zest, and lemon juice until fully combined.
04 - Spread the herb butter evenly atop each cod fillet, ensuring complete coverage for maximum flavor.
05 - Bake in the preheated oven for 12 to 15 minutes or until the fish flakes easily with a fork and is opaque throughout.
06 - Plate immediately, garnished with lemon wedges and additional fresh herbs if desired.

# Expert Advice:

01 -
  • The herb butter melts directly into the fish, making it incredibly tender and flavorful with barely any effort.
  • It's ready in 25 minutes total, so you can go from craving fish to eating it before your usual dinner time.
  • One pan, minimal cleanup, and it looks impressive enough to serve guests without anyone knowing how simple it really is.
02 -
  • Patting the fish dry is the difference between a juicy fillet and a watery one—don't skip this step even if you're in a hurry.
  • Oven temperature matters more than you'd think; too low and the fish steams instead of baking, losing that subtle texture that makes it special.
  • The herb butter doesn't need to be spread thick; a thin, even layer is more elegant and lets the fish flavor come through.
03 -
  • Have all your herbs chopped and ready before you start; fresh herbs oxidize quickly, and you want them vibrant when the butter goes on the fish.
  • If your butter is too cold and won't blend smoothly, leave it at room temperature for another few minutes—hard butter makes lumpy herb butter, and lumps won't melt evenly on the fish.

Return