I can’t get over how flaky cod, juicy cherry tomatoes, and lemon garlic herb butter turn into a dinner that looks fancy but stays weeknight easy. One bite and you’ll see why this baked cod disappears fast.

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I’m obsessed with this Lemon Herb Butter Baked Cod because it tastes bright, rich, and totally unfussy without feeling boring. I get tender cod fillets that flake apart the second my fork hits, plus cherry tomatoes that burst into the sauce and make every bite a little juicy.

And the whole thing feels fresh but still satisfying, which is exactly what I want when I’m craving seafood for dinner. No heavy, overdone nonsense.

Just clean flavors, buttery edges, and that sharp citrusy punch that keeps me going back for one more bite. But honestly, I never stop at one serving.

Ingredients

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Fresh cod is mild, flaky, and packed with lean protein.
Cherry tomatoes burst in the oven and add sweet, juicy little pops.
Butter makes the sauce rich, cozy, and honestly hard to resist.
Olive oil keeps things silky without making the fish feel heavy.
Garlic brings that savory, “something smells amazing” moment.
Lemon zest and juice keep the whole dish bright and fresh.
Parsley adds color and a clean, herby finish.
Dill gives the cod that classic fresh seafood vibe.
Thyme is earthy, subtle, and makes everything taste more homemade.
Kosher salt wakes up the fish, tomatoes, and buttery sauce.
Black pepper adds a gentle bite without taking over.
Red pepper flakes are optional, but they’re great if you like heat.
Plus, lemon slices make it pretty and extra fresh at the table.

Ingredient Quantities

1.5 pounds fresh cod fillets (about 4 fillets, 6 ounces each)

1 pint cherry tomatoes (about 10 ounces)

6 tablespoons unsalted butter

2 tablespoons extra virgin olive oil

3 garlic cloves, minced

1 lemon, zested and juiced (zest about 1 teaspoon, juice about 2 tablespoons)

2 tablespoons fresh parsley, chopped

1 tablespoon fresh dill, chopped

1 teaspoon fresh thyme leaves, chopped

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes, optional

Lemon slices for garnish, optional

How to Make this

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1. Preheat oven to 400°F (200°C). Lightly oil a 9×13 inch baking dish or ovenproof skillet.

2. Pat cod fillets dry with paper towels and season both sides with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

3. In a medium skillet over medium heat, melt 6 tablespoons unsalted butter with 2 tablespoons extra virgin olive oil.

4. Add 3 minced garlic cloves and cook 30 to 60 seconds until fragrant, taking care not to brown.

5. Stir in lemon zest (about 1 teaspoon) and juice (about 2 tablespoons), 2 tablespoons chopped parsley, 1 tablespoon chopped dill, 1 teaspoon chopped thyme, and 1/4 teaspoon red pepper flakes if using. Taste and adjust salt and pepper.

6. Add 1 pint cherry tomatoes to the skillet and cook 2 to 3 minutes until they begin to soften and release juices.

7. Place seasoned cod fillets in the prepared baking dish and spoon the lemon garlic herb butter and cherry tomatoes evenly over the fillets.

8. Bake in the preheated oven 12 to 15 minutes, or until the fish is opaque and flakes easily with a fork; thicker fillets may need a few extra minutes.

9. Remove from oven and spoon any pan juices over the fish. Taste and adjust seasoning if needed.

10. Garnish with extra chopped parsley and lemon slices if desired, then serve immediately.

Equipment Needed

1. Oven (preheated to 400°F / 200°C)
2. 9×13 inch baking dish or ovenproof skillet
3. Medium stovetop skillet
4. Cutting board and chef knife
5. Microplane or fine grater for lemon zest
6. Measuring spoons and tablespoon
7. Silicone spatula or wooden spoon
8. Paper towels
9. Tongs or fish spatula for serving

FAQ

What oven temperature and baking time work best for cod? Preheat oven to 400 F. Bake in a single layer for 12 to 15 minutes, depending on thickness, until the fish flakes easily with a fork and reaches 145 F internally.

How can I tell when the cod is fully cooked? The fillets should be opaque and flake easily when tested with a fork. If you have an instant read thermometer, the internal temperature at the thickest part should read 145 F.

Can I substitute another fat for the butter? Yes. Use equal parts olive oil for a dairy free option, or a mixture of 3 tablespoons olive oil and 3 tablespoons vegan butter to retain a buttery flavor while avoiding dairy.

Can this be made ahead or reheated? You can assemble ahead and refrigerate for up to 24 hours before baking. Leftovers keep 2 days in the fridge; reheat gently in a 300 F oven for 8 to 10 minutes or until warmed through to avoid drying out.

What are good serving suggestions? Serve with steamed rice, roasted potatoes, or a simple green salad. Spoon the melted lemon herb butter and roasted tomatoes over the fish for extra flavor.

Can I use frozen cod or other fish? Thawed frozen cod works fine if fully defrosted and patted dry. Firm white fish like haddock or halibut can be used adjusting bake time slightly for thickness.

Lemon Herb Butter Baked Cod Recipe Substitutions and Variations

Fresh cod fillets: haddock, pollock, or tilapia (similar mild white fish); salmon or trout for a richer, oilier option
Unsalted butter: extra virgin olive oil, ghee, or a plant based butter for a dairy free choice
Cherry tomatoes: grape tomatoes, halved plum tomatoes, or roasted red bell pepper for a sweeter, meatier bite
Fresh herbs (parsley, dill, thyme): basil, tarragon, or cilantro for a different herbal profile; 1 teaspoon dried herb blends if fresh are unavailable

Pro Tips

– Bring the cod to room temperature for 15 to 20 minutes before cooking. It helps the fillets cook more evenly so the edges do not dry out while the center finishes.

– Pat the fish very dry and season just before baking. A dry surface promotes gentle browning and helps the herb butter cling to the fillets instead of pooling away.

– Finish the sauce in the pan while the fish rests. Spoon the hot lemon garlic butter over the fillets immediately after baking, and warm the pan juices briefly on the stovetop if they have cooled. This brightens the flavors and keeps the sauce silky.

– Use an instant read thermometer to avoid overcooking. Pull the fish at 125 to 130°F for tender, just-set fillets; residual heat will carry them to perfectly done while they rest. Adjust timing if your fillets are notably thicker or thinner.

Lemon Herb Butter Baked Cod Recipe

Recipe by Tessa Jones

0.0 from 0 votes

Servings

servings

Calories

366

kcal

Equipment: 1. Oven (preheated to 400°F / 200°C)
2. 9×13 inch baking dish or ovenproof skillet
3. Medium stovetop skillet
4. Cutting board and chef knife
5. Microplane or fine grater for lemon zest
6. Measuring spoons and tablespoon
7. Silicone spatula or wooden spoon
8. Paper towels
9. Tongs or fish spatula for serving

Ingredients

1.5 pounds fresh cod fillets (about 4 fillets, 6 ounces each)
1 pint cherry tomatoes (about 10 ounces)
6 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 lemon, zested and juiced (zest about 1 teaspoon, juice about 2 tablespoons)
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
1 teaspoon fresh thyme leaves, chopped
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes, optional
Lemon slices for garnish, optional

Directions

Preheat oven to 400°F (200°C). Lightly oil a 9×13 inch baking dish or ovenproof skillet.
Pat cod fillets dry with paper towels and season both sides with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
In a medium skillet over medium heat, melt 6 tablespoons unsalted butter with 2 tablespoons extra virgin olive oil.
Add 3 minced garlic cloves and cook 30 to 60 seconds until fragrant, taking care not to brown.
Stir in lemon zest (about 1 teaspoon) and juice (about 2 tablespoons), 2 tablespoons chopped parsley, 1 tablespoon chopped dill, 1 teaspoon chopped thyme, and 1/4 teaspoon red pepper flakes if using. Taste and adjust salt and pepper.
Add 1 pint cherry tomatoes to the skillet and cook 2 to 3 minutes until they begin to soften and release juices.
Place seasoned cod fillets in the prepared baking dish and spoon the lemon garlic herb butter and cherry tomatoes evenly over the fillets.
Bake in the preheated oven 12 to 15 minutes, or until the fish is opaque and flakes easily with a fork; thicker fillets may need a few extra minutes.
Remove from oven and spoon any pan juices over the fish. Taste and adjust seasoning if needed.
Garnish with extra chopped parsley and lemon slices if desired, then serve immediately.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.