Herb-Kissed Lemon Garlic Cod

Elle Cresswell

If you’re after a fish dish that’s bursting with flavour and perfectly tender, this buttery lemon garlic baked cod is calling your name.

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Prep Time 15

Cook Time 15

Servings: 4 people

Course: Main Course

Calories: 250

Ingredients Method Notes

Ingredients

4 6 oz cod fillets
½ cup unsalted butter softened
3 cloves garlic minced
2 tbsp fresh lemon juice
¼ cup chopped parsley

Method

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.

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.