Preheat your oven to 400°F (200°C) so everything cooks evenly from the start.
Line a baking sheet with parchment paper or foil for easy cleanup. A rimmed baking sheet is ideal — melted butter has a way of wandering. If you’ve got a wire rack, set it on top of the sheet. It helps air circulate underneath the fish for more even cooking.
Place the cod fillets on the prepared sheet, leaving a little space between each one.
If your cod was frozen, make sure it’s fully thawed and pat it dry with paper towels. Removing excess moisture helps it bake — not steam.
Season lightly with salt and pepper to wake up the flavour before adding the good stuff.
Spoon the softened butter mixture generously over each fillet. Make sure they’re fully coated — no dry patches.
As it bakes, the butter melts and carries that bright lemon and fragrant garlic straight into the fish. This is where the flavour builds.
Slide the baking sheet into the oven and bake for 12–15 minutes, depending on thickness.
A helpful rule: Bake for about 10 minutes per inch of thickness.
Here’s a quick guide:
1 inch thick: 10–12 minutes
1.5 inches: 15–18 minutes
2 inches: 20–22 minutes
To test if it’s ready, gently insert a fork into the thickest part. If the fish flakes easily and looks opaque, it’s done.
For precision, use a thermometer — the internal temperature should reach 145°F (63°C).
And that’s it. Tender, buttery, lemon-kissed cod that looks elegant but couldn’t be easier. Serve immediately while it’s perfectly flaky.
A few details make all the difference
01
Pat the Cod Dry Before Seasoning
Moisture is the enemy of beautifully baked fish. Pat the cod fillets dry with kitchen paper before seasoning and adding the lemon garlic butter. This helps the fish bake properly and allows the buttery coating to cling to every surface.
02
Coat Every Fillet Generously
Spread the lemon garlic butter mixture evenly over the entire surface of each fillet, right to the edges. As it melts during baking, it infuses the fish with rich buttery flavour, garlic and bright citrus notes.
03
Look for Perfect Flakes, Not Overcooking
The cod is ready when it flakes easily with a fork and appears opaque throughout. Overcooking can dry it out, so check it a few minutes before the suggested cooking time if your fillets are on the thinner side.
Why this recipe works
It’s one of my go-to recipes because it proves simple doesn’t have to mean boring. Bright lemon, rich butter, and fragrant garlic come together in a way that feels effortless but tastes like you tried.
Moist, flaky, and full of fresh, zesty flavour — it’s the kind of dish that quietly steals the spotlight.
Cook’s notes
Let’s talk about the one thing we absolutely don’t want: dry, sad cod.
Cod is delicate, which means it can go from perfectly flaky to overcooked pretty quickly. The trick? Don’t overbake it. The moment it flakes easily with a fork, it’s ready. That’s your cue to pull it out.
If you like precision (and zero guesswork), use a thermometer
The internal temperature should hit 145°F (63°C) — no higher needed.
Another easy moisture-saving move?
Loosely cover the cod with foil for part of the baking time. It helps trap steam and keeps everything tender and juicy instead of dry. Cook it just right, and you’ll get buttery, flaky perfection every time.
Preheat your oven to 400°F (200°C) so everything cooks evenly from the start.
Line a baking sheet with parchment paper or foil for easy cleanup. A rimmed baking sheet is ideal — melted butter has a way of wandering. If you’ve got a wire rack, set it on top of the sheet. It helps air circulate underneath the fish for more even cooking.
Place the cod fillets on the prepared sheet, leaving a little space between each one.
If your cod was frozen, make sure it’s fully thawed and pat it dry with paper towels. Removing excess moisture helps it bake — not steam.
Season lightly with salt and pepper to wake up the flavour before adding the good stuff.
Spoon the softened butter mixture generously over each fillet. Make sure they’re fully coated — no dry patches.
As it bakes, the butter melts and carries that bright lemon and fragrant garlic straight into the fish. This is where the flavour builds.
Slide the baking sheet into the oven and bake for 12–15 minutes, depending on thickness.
A helpful rule: Bake for about 10 minutes per inch of thickness.
Here’s a quick guide:
1 inch thick: 10–12 minutes
1.5 inches: 15–18 minutes
2 inches: 20–22 minutes
To test if it’s ready, gently insert a fork into the thickest part. If the fish flakes easily and looks opaque, it’s done.
For precision, use a thermometer — the internal temperature should reach 145°F (63°C).
And that’s it. Tender, buttery, lemon-kissed cod that looks elegant but couldn’t be easier. Serve immediately while it’s perfectly flaky.
Cook’s notes
Let’s talk about the one thing we absolutely don’t want: dry, sad cod.: Cod is delicate, which means it can go from perfectly flaky to overcooked pretty quickly. The trick? Don’t overbake it. The moment it flakes easily with a fork, it’s ready. That’s your cue to pull it out.
If you like precision (and zero guesswork), use a thermometer: The internal temperature should hit 145°F (63°C) — no higher needed.
Another easy moisture-saving move?: Loosely cover the cod with foil for part of the baking time. It helps trap steam and keeps everything tender and juicy instead of dry. Cook it just right, and you’ll get buttery, flaky perfection every time.
Cooking mode
Herb-Kissed Lemon Garlic Cod
Preheat your oven to 400°F (200°C) so everything cooks evenly from the start.
Line a baking sheet with parchment paper or foil for easy cleanup. A rimmed baking sheet is ideal — melted butter has a way of wandering. If you’ve got a wire rack, set it on top of the sheet. It helps air circulate underneath the fish for more even cooking.
Place the cod fillets on the prepared sheet, leaving a little space between each one.
If your cod was frozen, make sure it’s fully thawed and pat it dry with paper towels. Removing excess moisture helps it bake — not steam.
Season lightly with salt and pepper to wake up the flavour before adding the good stuff.
Spoon the softened butter mixture generously over each fillet. Make sure they’re fully coated — no dry patches.
As it bakes, the butter melts and carries that bright lemon and fragrant garlic straight into the fish. This is where the flavour builds.
Slide the baking sheet into the oven and bake for 12–15 minutes, depending on thickness.
A helpful rule: Bake for about 10 minutes per inch of thickness.
Here’s a quick guide:
1 inch thick: 10–12 minutes
1.5 inches: 15–18 minutes
2 inches: 20–22 minutes
To test if it’s ready, gently insert a fork into the thickest part. If the fish flakes easily and looks opaque, it’s done.
For precision, use a thermometer — the internal temperature should reach 145°F (63°C).
And that’s it. Tender, buttery, lemon-kissed cod that looks elegant but couldn’t be easier. Serve immediately while it’s perfectly flaky.
A letter from table number seven
Something delicious for the weekend.
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