Baked Cod Herbs Lemon Slices (Printable version)

Tender cod fillets with fresh herbs and lemon.

# Ingredient list:

01 - 4 cod fillets (about 5 ounces each), skinless and boneless

02 - 2 tablespoons fresh parsley, chopped

03 - 1 tablespoon fresh dill, chopped

04 - 1 tablespoon fresh chives, chopped

05 - 2 garlic cloves, minced

06 - 1 large lemon, thinly sliced

07 - 2 tablespoons extra-virgin olive oil

08 - 1 teaspoon sea salt

09 - 1/2 teaspoon freshly ground black pepper

10 - 1 tablespoon capers, rinsed and drained

01 - Preheat the oven to 400°F. Lightly grease a baking dish large enough to hold the cod fillets in a single layer.

02 - Pat the cod fillets dry and place them in the prepared baking dish.

03 - Drizzle the olive oil over the fillets and sprinkle with salt, pepper, minced garlic, parsley, dill, and chives.

04 - Arrange the lemon slices over and around the cod. Scatter capers on top if using.

05 - Bake for 18 to 20 minutes, or until the cod is opaque and flakes easily with a fork.

06 - Serve immediately, spooning pan juices over the fish.

01 -

The fish stays impossibly tender while the lemon creates its own bright sauce right in the pan.
You can have dinner on the table before you finish setting the table, yet it tastes like you spent hours.
It works for a quiet Tuesday night or impressing someone you want to cook for.

02 -

Overcooked cod turns grainy and sad—it only takes 20 minutes, so set a timer and resist the urge to bake longer.
Wet fish steams instead of roasts, so that paper towel step actually determines whether you get delicate fish or rubbery fish.
If you don't have fresh herbs, this dish falls flat—use them or pick something else; dried herbs here taste like disappointment.

03 -

Let your fish sit at room temperature for five minutes before baking; it cooks more evenly and stays more tender.
If you have a squeeze bottle, drizzle a bit of lemon juice directly on each fillet right before serving—that final burst of brightness changes everything.