Baked Cod with Herb Butter

There's something about the simplicity of baked cod that makes it feel like a small victory in the kitchen. I discovered this recipe on a Tuesday evening when I had exactly four cod fillets and a handful of herbs that needed using before they wilted. The combination of delicate fish with that golden, garlicky herb butter transformed what could have been ordinary into something my family asked for again the very next week.

I remember cooking this for my friend who'd just moved back to the city and was tired of restaurant fish. She sat at the counter while I prepped everything, and when that butter started melting into the fish in the oven, she leaned over and said the kitchen smelled like a proper dinner. That moment—when the smell alone makes someone feel cared for—that's when I knew this recipe had staying power.

Ingredients

• Cod fillets (4, about 150g each): Look for fillets that are roughly the same thickness so they cook evenly; if one is thicker, gently pound it to match the others.
• Salt and freshly ground black pepper: Don't skip the freshly ground—it makes a real difference in how the seasoning tastes.
• Unsalted butter (60g), softened: Softened butter incorporates the herbs smoothly and distributes more evenly across the fish.
• Fresh parsley (2 tablespoons): Parsley is your base note—bright and slightly grassy, it lets the other herbs shine.
• Fresh dill (1 tablespoon): Dill and fish are practically made for each other; it brings a gentle anise undertone that feels sophisticated.
• Fresh chives (1 tablespoon): Chives add a subtle onion whisper without overpowering anything else.
• Garlic clove (1), minced: One clove is perfect—more would bully the delicate fish, less and you'd miss that savory edge.
• Lemon zest (1 teaspoon) and juice (2 teaspoons): The zest brings brightness while the juice keeps everything tasting fresh and alive.
• Lemon wedges and extra herbs for serving: These aren't just garnish; they let people customize their plate and add that final pop of color.

Instructions

Get your oven ready and prep your dish:

Preheat to 200°C and line your baking dish with parchment paper—it keeps cleanup easy and prevents sticking. If you don't have parchment, a light grease works fine, but parchment gives you one less thing to worry about.

Dry and season your fish:

Pat the cod fillets completely dry with paper towels; moisture is the enemy of good flavor here. Season generously on both sides, then arrange them in the dish with a little space between each one so heat circulates evenly.

Mix your herb butter:

Combine the softened butter with all the herbs, garlic, lemon zest, and juice in a small bowl. Stir until you have a cohesive, fragrant butter—it should look almost like a thick paste.

Spread the magic:

Divide the herb butter among the four fillets, spreading it evenly across the top of each one. Don't worry about being perfect; a little unevenness adds to the homemade charm.

Bake until done:

Slide everything into the oven for 12–15 minutes—the fish is ready when it flakes easily with a fork and has turned opaque. Start checking at 12 minutes; overcooked cod becomes dry, and that's the one thing you want to avoid.

Plate and serve:

Transfer each fillet to a plate while everything is still warm, drizzle with any buttery juices left in the dish, and add lemon wedges and fresh herbs if you have them. Eat it as soon as it hits the plate.

Save

What I love most about this dish is how it proves that elegant food doesn't need to be complicated or time-consuming. My daughter, who usually pushes fish around her plate, actually asked for seconds when I made this, and that quiet moment of her enjoying something I'd made felt like the real win.

Why Fresh Herbs Make All the Difference

The heart of this recipe is the herb butter, and it absolutely depends on fresh herbs, not dried. Fresh dill, parsley, and chives have a brightness and delicate flavor that dried versions simply can't replicate. I learned this the hard way when I tried to substitute dried herbs once, and the dish tasted flat and dusty. The herbs should be vibrant green and smell fragrant when you chop them—if they're browning or smell off, they're past their prime. That fragrance is what makes the kitchen smell like someone who knows what they're doing.

Pairing and Serving Suggestions

Baked cod is delicate enough that it needs equally gentle companions on the plate. Steamed asparagus or green beans with a little lemon absorb the herb butter beautifully, while roasted potatoes or a simple pilaf give the meal substance. A crisp green salad works wonderfully too, cutting through the richness of the butter while letting the fish shine. I've also served it over crushed peas or alongside roasted zucchini, and each pairing feels like its own meal. The key is to let the fish stay the star—don't crowd the plate with too many competing flavors.

Variations and Flexible Swaps

While cod is mild and flaky in the best way, this recipe adapts beautifully to other white fish. Haddock, pollock, halibut, or even tilapia all work wonderfully with the herb butter. I've also added a tiny pinch of red chili flakes to the herb butter when I want a hint of warmth, which transforms the whole feeling of the dish without making it spicy. If you can't find fresh dill, use a bit more parsley and chives instead—the butter still works, just with a slightly different flavor profile. Some people add a splash of white wine to the baking dish, which creates a light sauce that pools around the fish.

• Try tarragon or cilantro instead of dill if you're in the mood for something different.
• A small pinch of nutmeg in the herb butter adds an unexpected warmth that's quite lovely.
• If serving to guests with dairy allergies, try clarified butter or a good quality olive oil infused with the same herbs.

Save

This recipe has become my go-to when I want to feel like I've cooked something thoughtful without spending my whole evening in the kitchen. Every time I make it, I'm reminded that the best meals are often the simplest ones.

Recipe FAQs

→ What type of fish works best for this dish?

Skinless white fish fillets such as cod, haddock, or pollock work beautifully, providing a mild flavor that pairs well with herb butter.

→ How should the herb butter be prepared?

Soften unsalted butter and mix it thoroughly with finely chopped parsley, dill, chives, minced garlic, lemon zest, and lemon juice for a fresh, balanced flavor.

→ What temperature is ideal for baking the cod?

Preheat the oven to 200°C (400°F) to bake the fillets evenly and ensure they remain moist and tender.

→ How can I tell when the fish is done baking?

The cod is ready when it flakes easily with a fork and appears opaque throughout.

→ Are there suggested sides to accompany this dish?

Steamed vegetables, roasted potatoes, or a crisp green salad complement the delicate flavors and keep the meal balanced.

→ Can this dish be made spicier?

Yes, adding a pinch of red chili flakes to the herb butter infuses a gentle heat that enhances the overall flavor.