Garlic Herb Baked Cod
Let’s Talk About Garlic Herb Baked Cod
Okay, so garlic herb baked cod is one of those meals I sort of stumbled into after yet another failed attempt at making salmon exciting. (Salmon just doesn’t love me back, does it?) Anyway, the cod actually turned out to be way less fussy, and I ended up sticking with it for whenever I need dinner that’s quick but still kind of feels like something from a nice place. The first time I made this, my smoke alarm didn’t even go off! Progress, right?
Why I Keep Coming Back to This (And Maybe You Will Too)
I make this when my brain says “pizza” but my body says “maybe not two nights in a row?” My family goes bananas for it, especially when I’ve gone a bit rogue with the garlic and herbs (my youngest used to protest the parsley, but toddlers change like the weather). It’s pretty forgiving, so if you accidentally use too much lemon one time — and I have — nobody’s really mad. Plus, no slaving over the stove. I think it’s just a downright sensible meal for when you don’t wanna fuss but folks want something they can tear through. Oh, and it’s so cheap you might even buy yourself a little treat for dessert. Win.
Right — Here’s What You Need (Swaps & All)
- 4 cod fillets (about 150g each, defrosted if frozen — honestly, any firm white fish will do; I’ve used pollock when I couldn’t remember to thaw the cod or the store was out)
- 3 large garlic cloves, minced (on lazy days, I’ll admit the pre-chopped stuff works okay too)
- 3 tbsp chopped fresh parsley (my grandma swore by flat-leaf, but curly works, and sometimes I just use dried in a pinch — no one yells)
- 2 tbsp fresh dill, chopped (optional but lovely; sometimes skip it if the store’s herbs look sad)
- 1/4 cup good olive oil (but… the basic store brand is totally fine, don’t let fancy people shame you)
- Juice from one lemon (when it’s hiding at the bottom of the fridge — I have used bottled more than once…)
- 1 tsp sea salt (sometimes regular table salt, let’s be honest)
- 1/2 tsp black pepper
- A pinch of red pepper flakes (if you like a bit of a kick)
How To Make Garlic Herb Baked Cod (My Way, Sometimes Messy)
- Preheat your oven to 200°C (about 400°F, but don’t sweat it if your oven’s a wild card — mine runs hot, so I nudge things a bit).
- Line a baking tray with parchment or foil (foil means no scrubbing! Parchment if you’re feeling a bit posh).
- Pat the cod fillets dry with kitchen paper. I always forget this step — it matters or the seasoning runs off. Trust me.
- Mix the garlic, herbs, olive oil, lemon juice, salt, and pepper in a little bowl. If it looks more like pesto than a marinade, that’s fine — just means you were extra generous on the herbs. (This is where I usually sneak a taste, too.)
- Spoon the herb-garlic mixture generously over the tops of the fillets. No need to be dainty; just try not to dump it all on one unlucky piece.
- If you like, add a bit of lemon zest or a sprinkle of red pepper flakes. Sometimes I skip, sometimes I don’t — follow your mood.
- Bake on the middle rack for about 12-15 minutes, or until the cod flakes easily with a fork. Don’t panic if it looks a bit pale — better that than overcooked. Actually, I find it works better if you slightly underbake and let it finish with residual heat out of the oven. (But not too under, you know?)
- Done! (Maybe let it cool a minute or two while you chase someone away from the kitchen who’s trying to nick a piece)
Notes From The Trenches
- If you overdo the lemon, it can go a bit sour — but a dollop of plain Greek yogurt on top totally saves the day.
- I once tried microwaving leftovers — wouldn’t recommend unless you like rubbery cod. Cold cod’s surprisingly decent, or just warm very gently in the oven.
- Don’t skip the drying step — ask me how I know. Actually, I think I already told you.
Variations That Worked (And One That Flopped)
- I sometimes add a tiny dash of white wine to the herb marinade; makes it a bit posher.
- For a creamier touch, a tablespoon of sour cream mixed into the topping is weirdly good (sounds odd but try it!)
- Once tried coating the cod with panko first. It… did not end well. Soggy breadcrumbs. Lesson learned; don’t clog up the moisture that tries to escape.
Gear You Might Need (Or Not)
- A rimmed baking tray — but I once used a roasting pan lined with foil when everything else was, um, dirty (student life throwback!)
- Small bowl for mixing. Any cereal bowl will do. Honestly.
- A fish slice helps, but if not, just use a big ol’ spoon or spatula. Cod’s forgiving like that.
Keeping It Fresh (If You Even Have Leftovers)
Store any leftovers in an airtight container in the fridge for up to 2 days. Though honestly, in my house, it never lasts more than a day — people always sneak it as a midnight snack.
What To Serve It With (My Faves)
I love this with some crusty bread to mop up the garlicky juices (sometimes the bread outshines the fish, don’t tell anyone). Or throw it on a pile of steamed green beans and baby potatoes — that’s Sunday-lunch level in our family. Occasionally, if I’m feeling lazy, I just do frozen peas. Also, try pairing it with this roasted vegetable medley I found last winter or a lovely quick salad like the ones over at BBC Good Food.
Pro Tips I (Eventually) Learned
- I once tried rushing the “let the fish rest” bit — big mistake. It was way too hot to enjoy and the flavors hadn’t really mingled.
- Forgot the salt once; bland city. Don’t skip it, even if you’re watching sodium.
- If you use frozen cod, always pat it dry. Water everywhere otherwise. Oops.
FAQ — Real Questions I’ve Actually Gotten
- Can I use another type of fish? Sure thing. Haddock, pollock, even tilapia in a pinch. Just keep an eye on cooking time — thinner pieces cook quick. You could get away with salmon, but it’d be a bit richer; actually, maybe try it once, see what you think?
- Do I have to use fresh herbs? Nope — dried work. Use less though, or it’ll be too much (learned that the punchy way). About a teaspoon dried for each tablespoon fresh.
- Can I make it ahead? You can prep the topping, but, eh, raw cod just doesn’t love sitting around. You’re better off baking fresh.
- What if my cod smells fishy? It’s either very fresh and just “sea-scented,” or… maybe leave it. Cod should smell like the sea, not like it’s trying to swim away form you.
A Quick Digression
Tangential thought — one night I tried to plate this nicely for a guest. Tripped over the cat, almost lost the lot. Moral? Just serve straight from the tray and use the good plates; it makes the meal feel special even on a Monday. (Still sorry, Buttons.)
Ingredients
- 4 cod fillets (about 6 oz each)
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 teaspoon dried oregano
- 1 lemon, zested and juiced
- Salt and black pepper to taste
Instructions
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1Preheat oven to 400°F (200°C). Line a baking dish with parchment paper or lightly grease.
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2Pat the cod fillets dry and place them in the prepared baking dish.
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3In a small bowl, mix olive oil, minced garlic, chopped parsley, chopped dill, oregano, lemon zest, and lemon juice.
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4Spoon the garlic herb mixture evenly over the cod fillets. Season with salt and black pepper.
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5Bake for 16–18 minutes, or until the cod is opaque and flakes easily with a fork.
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6Garnish with additional fresh herbs and serve warm with lemon wedges, if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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