This baked cod is an easy, flavor-packed dinner slathered with a vibrant Lemon Verde Butter that melts into the cod for a bright, savory, restaurant-quality finish in just over 30 minutes!

Follow along for step-by-step photos, expert tips, and easy variations for a foolproof dinner win!

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top view of baked cod recipe baked with lemon and garlic

Why you’ll love this baked cod recipe

Layered flavor in every bite: A spice rub plus a slather of Lemon Verde Butter melts into the fish for bright, savory, herbaceous goodness.
Lemon Verde Butter: This deserves its very own bullet point. It’s EXPLODING with flavor from herbs, capers, lemon zest, garlic, and red pepper flakes!
Ultra-moist and tender: The butter locks in moisture, so the cod stays flaky and never dry.
Built-in sauce: Roasting with the herb butter, juicy tomatoes, and lemon slices creates a light, buttery, citrusy pan sauce—no extra work needed.
Easy, hands-off cooking: A go-to 30-minute dinner that comes together with minimal effort—just season, top, and bake.

up close of drizzling the baked cod with lemon butter

Baked Cod Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Cod fillets: Look for thick, center-cut fillets about 1-inch thick—they bake up tender, flaky, and less likely to dry out.
Both fresh and frozen work beautifully—thaw fully.
You can find cod at most grocery stores (fresh seafood counter or freezer section), fish markets, or places like Costco.
If cod isn’t available, halibut, mahi mahi, haddock, or another firm, flaky white fish are excellent substitutes.
Spices: Paprika, pepper, onion powder, and salt create a simple blend that adds warmth, depth, and a subtle savory kick.
Lemon (zest + slices): Zest infuses bright, fresh citrus flavor while slices keep the fish juicy and add a pop of acidity to the self-basting pan sauce.
Cherry tomatoes: optional but fabulous! They add natural sweetness and a juicy, fresh contrast.
Extra-virgin olive oil: Helps the fish stay moist and carries the flavors of the seasonings throughout the dish
Lemon Verde Butter: A vibrant, herb-packed blend that’s combined with butter, then slathered over the fish before baking. Feel free to customize the butter to suit your tastes or ingredients on hand.

baked cod recipe ingredients: cod fillets, lemon, garlic, olive oil, butter, parsley, basil, capers

How to Bake Cod in the Oven

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Prep Pan. Toss the tomatoes with 1 tablespoon of olive oil in a 9″ x 13″ baking dish. Line the lemon slices underneath the tomatoes.

showing how to bake cod by tossing cherry tomatoes with olive oil, then lining the pan with lemon slices

Step 2: Season the cod. Pat the cod dry with paper towels. Whisk together the paprika, onion powder, salt, and pepper, and season all sides of the fish evenly, then nestle it between the tomatoes.

a collage showing how to bake cod by seasoning the cod fillets with spices, then placing the fillets over the lemon slices and tomatoes

Step 3: Make Lemon Verde Butter. Add the parsley, basil, and capers to a food processor and pulse until finely chopped (or chop by hand). Transfer to a medium bowl and combine with the remaining Verde Butter ingredients. Evenly spread it over each fillet.

a collage showing how to bake cod by adding the parsley, basil and capers to a food processor and chopping, then adding to a bowl with butter and lemon zest

How Long To Bake Cod in the Oven

Bake 1-inch cod fillets at 400°F until the internal temperature reaches 135°F, about 20-25 minutes, checking after 15 minutes. Thinner fillets will take longer, and thicker fillets will take less time. Fish is done when it is opaque and flakes easily with a fork.

showing how to bake cod by inserting the meat thermometer

Step 4: Serve. Spoon the juices from the baking dish over the cod. Delicious with rice, orzo, potatoes, etc!

showing how to bake cod in the oven with lemon slices

Oven Baked Cod TIPS

Pat dry: Drying the fish before seasoning helps the spices and Lemon Verde butter stick and prevents watery fish.
Even cooking: Make sure fillets are similar in size so they bake evenly. If they vary, be ready to pull them out at different times.
Don’t overbake: Check the temperature early (especially if your oven runs hot), and pull the cod as soon as it reaches an internal temperature of 135°F — overcooking dries it out quickly. For medium rare, aim for 125–130°F.
Use an instant-read meat thermometer, or I highly recommend this digital meat probe thermometer, which keeps the probes in the fish as it bakes, so you know the exact temperature at all times.

MEal Prep

The dish can be assembled, but not baked, up to 24 hours ahead of time. When ready to enjoy, remove the dish from the oven 60 minutes before baking. Add an extra 5-10 minutes to the baking time.

top view of showing how to served baked cod fish on a plate with rice, asparagus and tomatoes

Baked Cod Fillets variations

Simplify Verde Butter: Use what you have. If you’re missing an ingredient, don’t stress—just keep the base of butter, olive oil, and one or two herbs. The capers, garlic, or red pepper flakes can be skipped or reduced.
Mediterranean twist: Add olives, artichoke hearts, and a sprinkle of feta before serving.
Herb swap: Use cilantro, chives, or dill instead of (or in addition to) parsley and basil.
Add veggies: Toss in asparagus, zucchini, or green beans to roast alongside the fish.
Creamy finish: Stir a splash of cream, coconut milk, or yogurt into the pan sauce at the end.
Panko topping: Add a light sprinkle of buttery panko breadcrumbs for a subtle crunch.

How to serve the Baked Cod Fish Recipe

This baked cod is bursting with bright garlic herb flavors, so I love pairing it with simple sides that complement the fish, such as:

Roasted or steamed vegetables: Asparagus, butternut squash, root vegetables, or broccoli.
Simple grains: Fluffy rice, quinoa, or couscous soak up the buttery pan sauce.
Pasta: Orzo, angel hair, linguine, or spaghetti tossed with olive oil, garlic, and a squeeze of lemon or spaghetti squash to keep it low-carb.
Crisp salad: A fresh garden salad, green bean salad, or greens tossed with a light vinaigrette adds a refreshing contrast.
Potatoes: Roasted potatoes, mashed potatoes, mashed sweet potatoes, or baked potatoes.

HOW TO STORE & Reheat Baked Cod Fish Fillets

•Store: Cool completely, then refrigerate in an airtight container for up to 3 days.
•Freeze: Let the baked fish cool, then freeze in airtight containers or freezer bags for 2–3 months: Thaw overnight in the fridge.
•Reheat: Warm gently in a 300–325°F oven for 5–8 minutes or in the microwave on low/50% power 1–2 minutes; add a little butter or olive oil to keep the fish moist.

up close of best baked cod recipe ever flaking apart with a fork showing how juicy it is

Looking for more Baked Fish Recipes?

Miso Glazed Salmon
Baked Salmon
Teriyaki Salmon
Honey Soy Salmon
Baked Salmon with Dill Sauce
Baked Pesto Salmon
Lemon Pepper Salmon
Salmon with Mango Salmon
Honey Mustard Salmon
Cilantro Lime Salmon
Baked Salmon with Lemon Garlic Butter

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Ingredients

5 (6-8 oz.) cod fillets, about 1-inch thick
1 teaspoon salt
1/2 tsp EACH paprika, pepper, onion powder
1 cup cherry tomatoes
1 tablespoon extra-virgin olive oil
1 lemon, zested, then thinly sliced

Lemon Verde Butter

1/2 packed cup flat leaf parsley leaves (not chopped)
1/2 packed cup fresh basil leaves (not chopped)
2 tablespoons capers, drained
3 tablespoons butter, softened
1 tablespoon extra virgin olive oil
3 garlic cloves, minced
1 teaspoon lemon zest (from above lemon)
Pinch of crushed red pepper flakes

Instructions

Prep: Preheat the oven to 400°F. Toss the tomatoes with 1 tablespoon of olive oil in a 9" x 13" baking dish. Line the lemon slices underneath the tomatoes.
Season the cod: Pat the cod dry with paper towels. Whisk together the paprika, onion powder, salt, and pepper, and season all sides of the fish evenly, then nestle it between the tomatoes, on top of the lemon slices.
Make Lemon Verde Butter: Add the parsley, basil, and capers to a food processor and pulse until finely chopped (or chop by hand). Transfer to a medium bowl and combine with the remaining Verde Butter ingredients. Evenly spread it over each fillet.
Bake: Insert a digital probe thermometer if you have one (this one is my fav, highly recommend!). Bake in the preheated oven until the internal temperature reaches 135°F, about 20-25 minutes, checking after 15 minutes. Thinner fillets will take longer, and thicker fillets will take less time.
Serve: Spoon the juices from the baking dish over the cod. Delicious with rice, orzo, potatoes, etc!

Notes

Don’t overbake: Check the temperature early (especially if your oven runs hot), and pull the cod as soon as it reaches an internal temperature of 135°F — overcooking dries it out quickly. For medium rare, aim for 125–130°F.
Use an instant-read meat thermometer, or I highly recommend this digital meat probe thermometer, which keeps the probes in the fish as it bakes, so you know the exact temperature at all times.

Storage

Store: Cool completely, then refrigerate in an airtight container for up to 3 days.
Freeze: Let the baked fish cool, then freeze in airtight containers or freezer bags for 2–3 months: Thaw overnight in the fridge.
Reheat: Warm gently in a 300–325°F oven for 5–8 minutes or in the microwave on low/50% power 1–2 minutes; add a little butter or olive oil to keep the fish moist.

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Best Baked Cod Fish Recipe

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Why you’ll love this baked cod recipe

Baked Cod Ingredients