This oven-baked cod with garlic and herbs is my go-to when I want a fast, healthy dinner that still feels special. The fish turns out flaky and tender, finished with lemon and a buttery garlic-herb drizzle—no breading, no fuss, just clean, bright flavor.
Why you’ll love this recipe
- Quick: on the table in about 20 minutes.
- Reliable: gentle oven heat keeps cod moist and flaky.
- Flexible: swap herbs, add veggies, or use another white fish.
- Healthy-ish comfort: big flavor with simple ingredients.
Ingredients
- 1 1/2 lb cod fillets (about 4 fillets, 5–7 oz each), patted dry
- 2 tbsp olive oil
- 2 tbsp unsalted butter, melted
- 3 cloves garlic, finely minced
- 1 tbsp fresh parsley, chopped (or 1 tsp dried)
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1 tsp lemon zest
- 2 tbsp fresh lemon juice (plus wedges for serving)
- 3/4 tsp kosher salt (adjust to taste)
- 1/4 tsp black pepper
- Optional: pinch of red pepper flakes
How to make oven-baked cod with garlic and herbs
1) Preheat and prep. Heat the oven to 400°F. Lightly oil a baking dish or line a sheet pan with parchment for easy cleanup.
2) Season the fish. Place cod in the dish. Drizzle with olive oil and season evenly with salt and pepper.
3) Mix the garlic-herb butter. In a small bowl, stir together melted butter, garlic, parsley, thyme, lemon zest, lemon juice, and red pepper flakes (if using).
4) Bake. Spoon the garlic-herb mixture over the cod. Bake 10–14 minutes, depending on thickness, until the fish flakes easily with a fork and looks opaque.
5) Finish and serve. Spoon pan juices over the top and serve right away with extra lemon wedges.
How long to bake cod (so it stays flaky)
Cod cooks quickly, and overbaking is the main reason it turns dry. As a general guide at 400°F:
- Thin fillets (about 3/4-inch): 10–11 minutes
- Average fillets (about 1-inch): 12–14 minutes
- Very thick pieces: 14–16 minutes
If you use an instant-read thermometer, aim for 130–140°F in the thickest part for tender, moist cod (it will continue to rise slightly after you pull it from the oven).
Tips for best results
- Dry the fish first: Patting the cod dry helps the seasoning stick and prevents steaming.
- Don’t crowd the pan: Leave space between fillets so heat circulates.
- Use fresh lemon: Bottled juice is fine in a pinch, but fresh tastes brighter.
- Garlic timing: Mixing garlic into the butter helps it mellow as it bakes instead of tasting harsh.
Easy variations
- Parmesan herb cod: Sprinkle 2–3 tbsp grated Parmesan over the top for the last 2 minutes of baking.
- Breadcrumb topping: Add 1/3 cup panko tossed with 1 tbsp olive oil and parsley; broil 1–2 minutes to brown.
- Mediterranean style: Add halved cherry tomatoes and sliced olives around the fish before baking.
- Use another fish: Try haddock, pollock, or halibut—adjust bake time for thickness.
What to serve with oven-baked cod
- Roasted asparagus or broccoli
- Garlic mashed potatoes or roasted baby potatoes
- Rice or quinoa to soak up the lemony pan juices
- Simple green salad with a vinaigrette
Storage and reheating
- Refrigerate: Store leftovers in an airtight container up to 2 days.
- Reheat gently: Warm in a 300°F oven until just heated through, or use short bursts in the microwave at 50% power to avoid drying out.
- Leftover idea: Flake cod into tacos, a salad, or a grain bowl with extra lemon.
Printable recipe
Oven-Baked Cod with Garlic and Herbs
- Servings: 4
- Time: 5 minutes prep + 10–14 minutes bake
- Oven: 400°F
Instructions: Pat cod dry and place in a lightly oiled baking dish. Season with olive oil, salt, and pepper. Mix melted butter, garlic, parsley, thyme, lemon zest, and lemon juice; spoon over cod. Bake 10–14 minutes until opaque and flaky. Spoon pan juices over the fish and serve with lemon wedges.
Not sure what to cook tonight? Some nights, you just want something simple that works without overthinking it. If you’re looking for easy, reliable meal ideas, take a look at our easy dinner recipes that always work. You’ll find go-to meals you can come back to anytime.
