Baked Lemon Herb Cod
22 min
|
easy
|
clean eating,
gluten-free,
keto-friendly,
Mediterranean diet
Recipe by Eunice
Introduction
This baked lemon herb cod is bright, garlicky, and properly seasoned, baking up flaky and juicy with lemon zest, oregano, thyme, and a touch of red pepper if you like a kick.
It is a fast, clean weeknight dinner or light date-night main that plays nice with rice, roasted veggies, or a crisp salad, and the oven does the heavy lifting so you do not have a sink full of dishes.
Ingredients (2 servings)
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Ingredients for the Cod
- 2 cod fillets cod fillets 2 ct
- 2 Tbsp unsalted butter, melted unsalted butter 1 oz
- 2 Tbsp olive oil olive oil
- 2 Tbsp lemon, juiced lemons 2 Tbsp
- 1 tsp lemon zest lemon 0.07 ct (for lemon zest)
- 2 cloves of fresh garlic, minced garlic 0.18 head (for fresh garlic)
- ½ tsp salt salt
- ¼ tsp black pepper black peppercorns (for black pepper)
- ½ tsp dried oregano dried oregano 0.06 oz
- ½ tsp dried thyme dried thyme 0.01 oz
- ¼ tsp crushed red pepper (optional) crushed red pepper 0.02 oz
- 2 Tbsp fresh parsley, chopped (for garnish) fresh parsley 0.27 oz
How to Make Baked Lemon Herb Cod
-
Heat the oven and prep the pan
Set the rack in the middle of the oven and preheat to 400 F.
Line a small sheet pan with parchment or lightly oil a baking dish so the fish never sticks.
-
Whisk the lemon-herb butter
In a bowl whisk the melted butter, olive oil, lemon juice, lemon zest, garlic, salt, black pepper, oregano, thyme, and red pepper flakes until glossy and slightly emulsified.
If it looks separated, whisk in a teaspoon of hot water to bring it together.
-
Dry the cod like you mean it
Pat the cod fillets bone-dry on all sides with paper towels so they roast instead of steam.
Tuck any thin tail ends under so the fillets are an even thickness.
-
Sauce the fillets
Spoon a little sauce onto the pan, set the cod on top, then spoon more sauce over each fillet, letting the excess pool around rather than drowning the tops.
This keeps the surface from getting soggy while basting the sides as it bakes.
-
Bake to just-done
Bake 10 to 12 minutes until the cod flakes easily with a fork and reads about 135 F in the thickest part.
If your fillets are very thick, give them another 1 to 3 minutes, checking every minute because fish waits for nobody.
-
Optional quick broil
For light golden edges, switch to broil for 60 seconds, watching like a hawk.
-
Rest and finish
Let the cod rest 2 to 3 minutes so juices settle and carryover finishes it.
Spoon the pan juices over the top and shower with chopped parsley.
Substitutions
- Butter -> Ghee or all olive oil
- Ghee gives a nutty, richer flavor and resists separating, while using all olive oil keeps it dairy-free and bright without losing that luscious mouthfeel.
- Cod -> Haddock, Hake, or Pollock
- These white, flaky fish cook similarly and soak up citrus-herb vibes beautifully, with a slightly more robust texture that holds up well to basting.
- Lemon zest and juice -> Preserved lemon and capers
- Finely mince 1 tablespoon preserved lemon peel and use 1 tablespoon fresh lemon juice plus 1 tablespoon capers for a briny, bold twist that makes the sauce pop.
Tips
- Pre-salt for 10 minutes if using previously frozen fillets
- A light sprinkle of salt draws out excess surface moisture; pat dry again before saucing so you get tender flakes, not a watery bake.
- Zest before juicing
- Zest the lemon with a microplane while the skin is taut, avoiding the bitter white pith so your sauce stays bright and clean.
- Aim for 135 F in the thickest center
- Pulling at 135 F lets carryover bring it to about 140 F, keeping the cod silky instead of chalky.
- Pan geometry matters
- Use a snug baking dish so the sauce can baste the fish, but do not crowd the fillets or they will steam instead of roast.
- Stabilize the sauce
- Whisk a teaspoon of Dijon or hot water into the butter-lemon mix for a more stable emulsion that clings to the fish.
- Baste halfway
- Open the oven quickly at the 6-minute mark and spoon hot pan juices over the tops for deeper flavor without overcooking.
Nutrition Facts *
| Energy | 233 | kcal |
|---|---|---|
| Protein | 0 | g |
| Total Fat | 25 | g |
| Carbohydrates | 3 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my cod turn out watery?
- Previously frozen fish often releases extra moisture, so pre-salt briefly, pat very dry, give the fillets space, and bake hot at 400 F so liquid evaporates instead of pooling.
- Can I bake the cod from frozen?
- Yes, start the fillets plain at 425 F for 5 to 7 minutes to shed ice, drain any liquid, then add the sauce and finish 8 to 12 minutes until it flakes.
- How do I know it is done without a thermometer?
- Slide a fork in at a 45 degree angle and twist gently; if the layers separate in moist flakes and the center is opaque, you are there.
- My lemon-butter sauce split in the oven, what now?
- Whisk the hot pan juices with a teaspoon of hot water or a dab of Dijon to re-emulsify, then spoon over the fish just before serving.
- Can I use fresh herbs instead of dried?
- Absolutely, use three times the amount of fresh oregano and thyme and add half before baking and half after for layered flavor.
- How do I scale this for four servings?
- Double everything and use a larger pan so the fillets do not touch, or use two pans on separate racks and rotate them halfway for even cooking.
Serving Suggestions
Dinner loves a squeeze of extra lemon and a handful of briny capers whisked into the hot pan juices, plus a side of crispy smashed potatoes or garlicky green beans to soak it all up.
Leftovers make a killer next-day fish taco with shredded cabbage and a swipe of yogurt-garlic sauce, because nothing good goes to waste in my kitchen.
More pairings:
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