So you may have noticed by now that I don’t make a lot of seafood. A little shrimp here and there, some battered cod, but that’s about it. I do dabble in scallops but those are usually reserved for special occasions. However, I’m here to tell you today that I have an actual not fried fish recipe that I LOVE! Ready for it? Lemon herb butter baked cod!
Lemme just say one more time how until now I’m really not a fan of fish unless battered and fried and served with chips. This recipe has 100 percent won me over! If you’re like me and just don’t have a big taste for seafood, cod is the perfect fish to start with. It’s very simple in flavor (not too “fishy”), and super easy to cook.
This is literally one of the easiest dinners ever. Throw some cod fillets and cherry tomatoes into a baking dish, drizzle with a simple and quick butter sauce aaaaand bake. That’s it! Oh and it only takes 15 minutes to cook. Speaking of…
Cod secret: do not over cook it! Overcook cod and that’s where the gross rubber texture comes in. Just 15 minutes in the oven should do it. Err on the side of a little less baking time and check it. If it flakes easily with a fork and is opaque throughout it’s good to go.
Now as good as a nice fresh fillet of fish can be, it’s really oh so much butter when drenched in butter amiright? Add a little garlic, lemon juice, lemon zest, and herbs and we’re in business!
Serve this lemon herb butter baked cod with a little pasta, rice, or a crusty slice of bread to soak up the delicious pan sauce. Recipe coming up!Print
Fresh cod fillets baked with cherry tomatoes and smothered in a lemon garlic herb butter sauce.
- 4–6 cod fillets (about 1 1/2 lbs of cod)
- 1 cup cherry tomatoes, halved
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1/4 cup unsalted butter, melted
- 2 cloves garlic, minced
- 1/4 teaspoon paprika
- 1 tablespoon parsley, minced
- 1 teaspoon thyme leaves
- 4–6 lemon slices
- 1 teaspoon dill leaves, minced
- 1 teaspoon coarse salt
- 1/2 Fresh ground black pepper
- Preheat oven to 400°F. Grease a 9X13 baking dish.
- In a small bowl, whisk together butter, lemon juice, lemon zest, garlic, paprika, thyme, dill, and parsley until combined.
- Pat cod dry. Season fillets on both sides with salt and pepper. Brush with butter mixture and place in the baking dish.
- Add tomatoes and lemon slices to the dish. Drizzle evenly with remaining butter mixture.
- Bake for 15-20 minutes, until cod is opaque and flakes easily with fork.
- Garnish with any remaining herbs and serve with sauce from the pan.