Ingredients
4 cod fillets (about 6 ounces each)
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil, plus more for drizzling
4 thin lemon slices
2 cloves garlic, minced
1 teaspoon dried or 1 tablespoon fresh chopped parsley
1 teaspoon dried or 1 tablespoon fresh chopped thyme
1/2 teaspoon red pepper flakes (optional)
4 tablespoons unsalted butter, melted
2 tablespoons freshly squeezed lemon juice
Additional lemon wedges for serving
Directions
- Set your oven to preheat at 400°F (200°C). Lightly oil your favorite baking dish or line it with parchment—a quick trick for worry-free cleanup.
- Take a moment to pat your cod fillets dry with a paper towel, then season both sides with a generous sprinkle of salt and a twist of black pepper.
- Warm the olive oil in a skillet over medium-high heat. Gently lay the fillets in, skin-side down first. Let them sizzle for about 3-4 minutes, flip carefully, and cook the other side for another 1-2 minutes. Once they’ve got a little color, nestle them into your prepared baking dish.
- In a small bowl, stir together the minced garlic, chopped parsley, thyme, red pepper flakes (if you like a hint of heat), melted butter, and fresh lemon juice. This mix brings all the zesty, herby goodness.
- Carefully pour this fragrant mixture over each cod fillet, making sure every piece gets its share. Pop a lemon slice right on top of each fillet for that beautiful, fresh flavor.
- Slide the baking dish into the oven and bake for 10-12 minutes. The cod is perfectly done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).
- Give the fish a minute to rest, then add a light drizzle of olive oil and a sprinkle of your favorite fresh herbs before serving. Don’t forget those extra lemon wedges on the side—go ahead and squeeze away for an extra pop of brightness.