Baked Cod Garlic Butter

There's something about the simplicity of baked cod that makes me think of a quiet Tuesday evening when my neighbor brought over fresh fish from the market, insisting I needed to do something with it that very night. I threw together butter, garlic, and whatever herbs I had in the fridge, and twenty minutes later we were eating something that tasted like we'd spent hours on it. That's when I realized that the best meals don't always require complicated techniques—sometimes they just need good ingredients and a hot oven.

I made this for my sister after she'd had a rough week at work, and watching her take that first bite—eyes closing, shoulders dropping—reminded me that food is really about showing people you care. She asked for the recipe before she finished eating, which is basically the highest compliment I receive.

Ingredients

• Cod fillets (4, about 170 g each): Pat them dry before cooking—moisture is the enemy of a good sear in the oven, and you want them flaky, not steamed.
• Unsalted butter (60 g): Melting it first means the garlic cooks gently into the fat, releasing all its fragrance before it hits the fish.
• Garlic (3 cloves, minced): Fresh is non-negotiable here; jarred garlic will taste dull and one-dimensional compared to what you get from mincing it yourself.
• Lemon juice (1 tbsp, fresh): The acid cuts through the richness of the butter and wakes up the delicate fish flavor in ways bottled juice just can't.
• Sea salt and black pepper: Season generously—a pinch feels stingy when you've got such clean, mild fish.
• Fresh parsley, dill, and chives (2 tbsp, 1 tbsp, 1 tbsp): Chop these just before cooking so they stay bright and vibrant; dried herbs will pale in comparison.
• Lemon slices (from 1 lemon, for garnish): These add a final pop of color and you can squeeze them over individual portions if someone wants extra brightness.

Instructions

Preheat and prepare:

Heat your oven to 200°C and lightly butter or oil a baking dish just large enough to hold the fillets without crowding them. A tight fit helps the butter pool around the fish and keeps everything moist.

Dry the fish:

Pat each cod fillet with paper towels until they're completely dry—this matters more than you'd think because it helps the herbs stick and allows better heat contact. Don't skip this step, even though it feels fussy.

Build the garlic butter:

Whisk together your melted butter, minced garlic, fresh lemon juice, salt, and pepper in a small bowl. The mixture should smell incredible at this point—that's your signal everything is right.

Assemble the dish:

Arrange the cod in the baking dish, pour the garlic butter evenly over each fillet, and scatter the parsley, dill, and chives on top. The herbs will soften slightly during baking and infuse the butter with their flavor.

Bake:

Slide into the oven for 15 to 18 minutes until the fish flakes easily with a fork and looks opaque in the thickest part. Start checking at 15 minutes—overcooked cod becomes rubbery, and nobody wants that.

Finish and serve:

Pull from the oven, arrange lemon slices on top for color and flavor, and bring straight to the table while it's hot and fragrant.

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There's a particular magic in serving something so elegant that took hardly any effort—it feels like you've somehow fooled everyone into thinking you spent the afternoon cooking. My mother always said the best home cooking is the kind that doesn't announce itself with complexity, and this dish proves her right every single time.

Why Fresh Herbs Matter Here

In a dish this simple and delicate, dried herbs would stand out like a sore thumb because there's nowhere for them to hide. Fresh dill and parsley have a brightness that makes the fish taste more alive, and the chives add a gentle onion note that ties everything together. If you don't have all three, use what you have—fresh tarragon or basil work beautifully too, though the flavor profile shifts slightly.

Variations That Work

This formula is forgiving enough to swap fish around depending on what looks good at the market. Halibut is thicker and takes a few minutes longer; haddock is similar to cod but slightly sweeter; even white sea bass falls beautifully into this same cooking method. The real constant is that you're looking for firm, white fish that won't fall apart in the oven—anything flaky and mild will be delicious.

What to Serve Alongside

The beauty of this dish is that it's light enough not to need anything heavy alongside it, but substantial enough to feel like a complete meal with just a few side dishes. Roasted asparagus, green beans, or even just a simple salad works perfectly. The garlic butter is rich enough that you don't want anything that competes with it—let the fish stay the star and keep everything else simple and clean.

• Roasted vegetables tossed in olive oil and finished with sea salt stay out of the spotlight while adding nutrition and texture.
• A wedge of lemon on the side means everyone can adjust their acidity level at the table, which is the mark of letting people enjoy food their way.
• If you want a starch, creamy mashed potatoes or even just some crusty bread to soak up the garlic butter will disappear from plates before anyone looks up.

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This is the kind of recipe that lives in your regular rotation once you make it once, not because it's complicated but because it delivers comfort and elegance in equal measure. Keep it close when you need dinner that tastes like you actually know what you're doing.

Recipe FAQs

→ What is the best type of fish to use?

Cod is ideal due to its tender, flaky texture. Haddock or halibut can also be substituted for similar results.

→ How do I ensure the fish stays moist?

Coating the fillets with melted garlic butter before baking helps retain moisture and adds rich flavor.

→ Can I prepare this ahead of time?

Yes, you can assemble the fillets with the butter and herbs in advance and refrigerate, then bake just before serving.

→ What sides complement this dish well?

Roasted vegetables, rice, or a fresh green salad balance the flavors and textures nicely.

→ Is it possible to make a dairy-free version?

Substitute the butter with olive oil or a non-dairy alternative for a dairy-free option.