Baked Cod with Herb Butter

My neighbor leaned over the fence one spring morning, holding a bunch of fresh dill from her garden, and asked if I knew what to do with it. I didn't, not really, but something about that fragrant green herb made me want to learn. That afternoon, I discovered that the simplest fish deserves the most careful butter, infused with herbs and lemon, which transforms something plain into something you actually want to sit down and eat slowly.

I made this for my family during a busy Tuesday in March, and my dad asked for the recipe before he'd even finished eating. That's when I realized it wasn't the fish itself that mattered—it was how the herb butter melted into every flake, how the lemon sang through each bite, how something so elegant felt completely approachable.

Ingredients

• Cod fillets (150g each, 4 pieces): Look for fillets that feel firm and smell like the ocean, not fishy. Pat them dry before cooking; this small step keeps them from releasing too much water and steaming instead of baking.
• Unsalted butter (60g, softened): Softened butter is non-negotiable here because it needs to blend smoothly with the herbs without becoming greasy. Leave it at room temperature for 20 minutes if you forget.
• Fresh parsley, dill, and chives: Fresh herbs are the whole point, so don't use dried ones here. Chop them finely so they distribute evenly through the butter and look beautiful on top.
• Garlic clove (1, minced): A single clove adds depth without overpowering the fish, but mince it small so you don't bite into a sharp chunk.
• Lemon zest and juice: The zest brings bright flavor while the juice adds acidity that cuts through the richness of the butter and keeps the fish tasting fresh.
• Salt and black pepper: Taste as you go when mixing the herb butter; you're seasoning both the butter and the fish, so restraint at first works better than rescue later.
• Olive oil (1 tablespoon): Just enough to prevent sticking and give the baking dish a light sheen.

Instructions

Heat your oven first:

Set it to 200°C (400°F) and let it warm while you prep everything else. A preheated oven means the fish starts cooking immediately and stays tender, not dried out by sitting in a cold pan.

Make the herb butter:

Blend the softened butter with the herbs, garlic, lemon zest, juice, salt, and pepper in a small bowl until it looks like soft green paste. Taste a tiny bit on your finger and adjust the seasoning; this is your moment to fix anything before it goes on the fish.

Prepare the fish:

Pat each fillet dry with paper towels (water is the enemy of a good crust and even cooking) and lay them in a lightly oiled baking dish. Give them a little space so air can circulate around each piece.

Spread the herb butter generously:

Divide the herb butter evenly among the four fillets, spreading it across the top of each one. The herbs will look like they're everywhere, which is exactly right.

Bake until the fish flakes easily:

Slide the dish into the oven for 15 to 18 minutes. The fish is done when it's opaque all the way through and a fork easily separates the flesh into delicate flakes. Overcooked fish is dry fish, so start checking at 15 minutes.

Serve immediately:

The butter will still be warm and fragrant, the herbs still bright. Squeeze fresh lemon wedges over the top if you want even more brightness, but honestly, it's already perfect.

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My daughter once said, after eating this for the first time, that it tasted like someone actually cared about making it, even though I'd spent barely any time in the kitchen. That comment stuck with me because it's true—simplicity done with intention always feels more generous than complexity rushed through.

Why Fresh Herbs Matter So Much Here

The herbs aren't a garnish in this recipe; they're the main event. Dried herbs are dusty and muted by comparison, and they don't soften into the butter the same way. Fresh parsley brings a clean, grassy note, dill adds an almost floral quality that feels unexpected with fish, and chives give you a whisper of onion without any bite. Together, they create a butter that tastes refined without tasting fussy.

Building Flavor Without Overwhelming the Fish

The genius of herb butter is that it adds so much flavor to something so delicate. The lemon zest is bright and fragrant, the minced garlic becomes almost sweet as it softens during baking, and the herbs infuse the butter so that every bite of fish carries them along. You're not masking the cod; you're celebrating it.

What to Serve Alongside

This fish feels light enough that it deserves equally thoughtful sides. Steamed green beans with a touch of garlic work beautifully, roasted potatoes add earthiness and help soak up any extra herb butter, and a simple green salad tossed with vinaigrette refreshes your palate between bites. Keep the wine flowing if you're in the mood.

• Sauvignon Blanc or a dry Riesling pairs perfectly, their acidity matching the lemon and herbs.
• If you want something more substantial, new potatoes roasted with a little sea salt are ideal.
• A squeeze of fresh lemon juice over everything at the table never goes wrong.

Save

This is the kind of recipe that becomes a quiet regular in your rotation, the one you make when you want something that tastes like care but doesn't demand perfection. There's real freedom in that.

Recipe FAQs

→ What type of fish works best for baking with herb butter?

Skinless, boneless white fish fillets like cod, haddock, or pollock are ideal due to their mild flavor and flaky texture.

→ How can I prepare the herb butter for the fish?

Combine softened unsalted butter with fresh parsley, dill, chives, minced garlic, lemon zest, lemon juice, salt, and pepper until well blended.

→ What is the recommended baking temperature and time for the cod fillets?

Preheat the oven to 200°C (400°F) and bake the fillets for 15 to 18 minutes until flaky and opaque.

→ Are there any good side pairings to accompany this dish?

Steamed vegetables, roasted potatoes, or a simple green salad complement the flavors well, as do dry white wines like Sauvignon Blanc or Riesling.

→ Can I add extra ingredients to enhance flavor before baking?

Yes, a sprinkle of grated Parmesan cheese before baking enriches the flavor with a savory, nutty note.