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American

Baked Lemon Herb Cod

Mild cod fillets roast with lemon, garlic, and parsley until flaky. A simple sheet-pan fish dinner that needs little cleanup.

Prep
10 min
Cook
15 min
Total
25 min
Servings
4
Difficulty
Easy
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Baked cod fillets with lemon slices and chopped parsley on a sheet pan

Why you’ll love it

  • Cod stays moist under a light lemon-garlic coating.
  • One pan keeps weeknight prep short.
  • Fresh parsley brightens the mild fish.
  • Works with frozen fillets thawed overnight.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Preheat the oven to 400°F and line a sheet pan with parchment.

  2. 2

    Pat the cod dry and place the fillets on the pan in a single layer.

  3. 3

    Stir olive oil, garlic, salt, pepper, and oregano; brush over the fish.

  4. 4

    Lay lemon slices on top of each fillet.

  5. 5

    Bake 12 to 15 minutes until the cod flakes easily with a fork.

  6. 6

    Scatter parsley over the hot fish and serve at once.

Pro tips

  • Choose fillets of even thickness so they finish together.
  • If using frozen cod, thaw fully and dry well before seasoning.
  • A squeeze of extra lemon at the table lifts the flavor.

Easy substitutions

cod
haddock or pollock
fresh parsley
fresh dill
olive oil
melted butter

Storage and reheating

Storage

Cool and refrigerate in an airtight container up to 2 days.

Reheating

Warm gently in a 300°F oven 8 to 10 minutes until heated through.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
220
Protein
32 g
Carbs
3 g
Fat
9 g
Fiber
1 g

Moderate · Oven · High Protein

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients