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showing how to bake cod in the oven with lemon slices
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Baked Cod Recipe with Lemon and Garlic

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!
Servings 5 cod fillets
Author [email protected]

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.