Baked Cod with Lemon & Herbs: Your New Favorite 30-Minute Wonder
Hey there, friend! Isla here from BiteTide. Let’s be real for a second: some nights, the thought of cooking dinner feels like climbing a mountain. You’re tired, maybe a little hangry, and the siren call of takeout menus is strong. I get it. I’ve been there more times than I can count, usually with a tiny human wrapped around my leg begging for snacks.
But what if I told you there’s a dinner hero waiting in the wings? A recipe so simple, so elegant, and so downright delicious that it feels like a secret cheat code for weeknights. Enter: this glorious Baked Cod with Lemon & Herbs. We’re talking tender, flaky fillets that practically melt in your mouth, infused with the bright zing of fresh citrus and the earthy fragrance of herbs. And because I’m a firm believer in the one-pan miracle, we’re roasting it all on a single sheet pan alongside some caramelized, crispy Brussels sprouts. In about 30 minutes, you’ll have a nourishing, restaurant-quality meal on the table that will have everyone doing a little happy dance. No fuss, no stress, just serious flavor that rides the wave between cozy comfort and fresh, vibrant goodness. Ready to make magic? Grab your sheet pan, and let’s do this!
The Little Boat & The Big Catch: A Coastal Kitchen Memory
This recipe always takes me right back to my dad’s little dinghy, bobbing on the water just off the coast of my hometown. The air smelled like salt and sunshine, and the only sound was the gentle lap of waves against the hull. I was probably seven, tasked with the “very important job” of holding the bucket. Dad would pull up a line, and sometimes, there would be a beautiful, silvery codfish flashing in the light.
Back in our tiny kitchen, the true lesson began. Dad, with his rough, weathered hands, would show me how to clean the fish with a respect that bordered on reverence. “We only take what we need, Isla,” he’d say. “And we use every bit with joy.” My mom would be at the stove, simply roasting it with lemons from our neighbor’s tree and wild herbs from our garden. That was it. No complicated sauces, no fancy techniques. Just incredible, fresh fish, treated with care. This recipe is my love letter to those moments. It proves that the best food isn’t about a million ingredients; it’s about quality, simplicity, and a whole lot of heart.
Gathering Your Flavor Crew: The Ingredients
This is where the fun begins! Part of my “no fuss” philosophy is using ingredients that work hard for you. Here’s what you’ll need and why each one is a star player.
- 4 cod fillets (about 6 oz each): The main event! Look for thick, firm fillets with a pearly white color. Chef’s Insight: Cod is a fantastic blank canvas—mild, flaky, and cooks up super fast. If you can’t find cod, any sturdy white fish like haddock, halibut, or even thick tilapia fillets will work beautifully.
- 2 tbsp olive oil: Our trusty cooking fat. It helps the fish stay moist, encourages gorgeous browning on the sprouts, and carries all our herb flavors. Sub Tip: Avocado oil or melted ghee are great high-heat alternatives if you prefer.
- 2 cloves garlic, minced: The flavor foundation. That pungent, aromatic kick is non-negotiable for me! Chef’s Hack: No time to mince? A fine-print microplane will grate that garlic into a paste in seconds. Or, a ½ teaspoon of good-quality garlic powder works in a serious pinch.
- 1 lemon, thinly sliced (plus extra juice): Citrus sunshine! The slices roast and caramelize on top of the fish, infusing it with flavor, while a fresh squeeze at the end wakes everything up. Pro Move: Roll the lemon firmly on the counter before slicing and juicing—it helps release all that precious juice!
- 2 tbsp fresh parsley, chopped: A pop of fresh, green flavor that makes the dish look and taste vibrant. Sub Tip: Don’t have parsley? Fresh dill, chives, or thyme are all incredible friends with cod. If you must use dried herbs, reduce the amount to 2 teaspoons, as they’re more potent.
- Salt & pepper to taste: The undisputed champions of flavor. Season confidently! I use a coarse sea salt and freshly cracked black pepper for the best texture and taste.
- 1 lb Brussels sprouts, halved: Our built-in side dish! They roast into sweet, nutty, crispy-edged perfection alongside the fish. Chef’s Insight: Don’t discard the loose outer leaves that fall off when you halve them—they get extra crispy and are my favorite little “chips”!Print
Baked Cod with Lemon & Herbs
- Total Time: 35 mins
- Yield: 4 servings 1x
Description
Simple, fresh, and beautifully light—this dish lets flaky cod shine with a punch of citrus and fragrant herbs. Roasted alongside caramelized Brussels sprouts, it’s an easy weeknight dinner that feels effortlessly elegant and nourishing.
Ingredients
Scale4 cod fillets (about 6 oz each)
2 tbsp olive oil
2 cloves garlic, minced
1 lemon, thinly sliced (plus extra juice)
2 tbsp fresh parsley, chopped
Salt & pepper to taste
1 lb Brussels sprouts, halved
Instructions
Preheat oven to 400°F (200°C).
Toss Brussels sprouts with 1 tbsp olive oil, salt, and pepper. Spread on one side of a baking sheet. Roast for 15 minutes.
While sprouts roast, season cod with salt, pepper, garlic, parsley, and a drizzle of olive oil. Top each fillet with lemon slices.
Add cod to baking sheet, return to oven and bake 12–15 minutes, or until fish flakes easily with a fork and sprouts are golden.
Finish with a squeeze of fresh lemon juice and serve immediately.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dinner
Nutrition
- Calories: 320
- Fat: 18g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 30g
Crafting Your Masterpiece: Step-by-Step Instructions
Okay, team, let’s fire up the oven and create some magic. This process is as easy as 1-2-3 (literally!), and I’ve packed each step with my best kitchen hacks to ensure your success.
Step 1: Preheat & Prep
Preheat your oven to 400°F (200°C). This is the perfect roasting temp—hot enough to get our sprouts crispy and cook our fish quickly without drying it out. While it heats, grab a large baking sheet. Chef’s Hack: For extra-crispy sprouts, pop the empty baking sheet into the oven as it preheats. A hot pan = instant sizzle!
Step 2: Sprout Time!
Toss your halved Brussels sprouts with 1 tbsp of the olive oil, and a generous pinch of salt and pepper. If your pan is already hot (you superstar!), carefully pull it out and spread the sprouts in a single layer on one side. This gives the fish room to join the party later. Roast them for 15 minutes. You’ll hear them sizzling away, starting their journey to crispy, caramelized heaven.
Step 3: Season the Star
While the sprouts get a head start, pat your cod fillets completely dry with a paper towel. This is a CRUCIAL step for getting a nice sear instead of a steam! Place them on a plate or cutting board and drizzle with the remaining olive oil. Rub it all over. Now, season both sides generously with salt and pepper, then sprinkle the minced garlic and most of the chopped parsley over the top (save a little parsley for garnish!). Lay a couple of those beautiful lemon slices on each fillet.
Step 4: Unite on the Pan
After 15 minutes, pull the baking sheet out of the oven. The sprouts should be starting to brown nicely. Carefully slide them all to one side to make space. Use a spatula to gently place the seasoned cod fillets, lemon slices and all, onto the hot pan. Chef’s Tip: The residual heat from the pan will start cooking the bottom of the fish immediately, which helps prevent sticking and gives it a lovely texture.
Step 5: The Final Bake
Return the entire sheet pan to the oven and bake for 12-15 minutes. The exact time will depend on the thickness of your fillets. The fish is done when it turns opaque white and flakes easily with a fork at its thickest part. It should feel firm to the touch, not soft and squishy. The sprouts should be tender and deeply golden.
Step 6: The Grand Finale
Take the pan out of the oven—smell that amazingness?! Immediately squeeze the juice from your leftover lemon half over everything. This fresh hit of acid at the end is a game-changer. Scatter the reserved fresh parsley over the top for a burst of color. You did it!
Plating Up: How to Serve This Beauty
This is a one-pan wonder, so let’s keep the serving simple and elegant. I love to use a wide, shallow bowl. Spoon a generous portion of those crispy, caramelized Brussels sprouts onto one side. Then, ever so gently, use a wide spatula to lift a flaky cod fillet and place it next to the sprouts. Drizzle any of those delicious lemony, garlicky juices from the pan right over the top. It’s liquid gold! For a complete meal, add a scoop of fluffy quinoa, a slice of crusty bread to sop up the juices, or a simple arugula salad dressed with a light vinaigrette. Dinner is served!
Ride Your Own Flavor Wave: Recipe Variations
Feel like mixing it up? This recipe is your playground! Here are a few of my favorite twists:
- Spicy Calabrian Kick: Love heat? Add 1-2 chopped Calabrian chilies or a teaspoon of the oil from the jar to the olive oil before rubbing it on the fish.
- Mediterranean Magic: Swap the parsley for a mix of fresh oregano and thyme. Add a handful of pitted Kalamata olives and cherry tomatoes to the pan with the sprouts.
- Creamy Parmesan Panko Topping: For a richer dish, mix ¼ cup panko breadcrumbs with 2 tbsp grated parmesan and 1 tbsp melted butter. Sprinkle it over the fish before baking for a delicious crispy crust.
- Different Veggie Vibes: Not a Brussels sprouts fan? No problem! Asparagus, broccoli florets, or sliced zucchini roast beautifully in the same time frame. Just make sure to cut them into even-sized pieces.
- Dairy-Free Delight: This recipe is naturally dairy-free, making it a perfect clean-eating option as-is!
From My Kitchen to Yours: Chef’s Notes
This recipe has been a workhorse in my kitchen for years, and it’s evolved in the funniest ways. I once made it for a date night and was so busy chatting that I completely forgot the lemon until the very end. We squeezed it on after, and you know what? It was still fantastic! It taught me that sometimes, the “mistakes” are just happy accidents. Another time, my son decided the lemon slices were “fish hats” and insisted we put two on each fillet. It was adorable, and honestly, the extra lemon flavor was amazing.
The biggest lesson this dish has taught me is to trust the ingredients. When you start with something as good as fresh cod, you don’t need to do much. Let it shine. This recipe is a testament to that—a little oil, a little citrus, a little herb, and a lot of love. It’s the dish I make when I need a win, and it never, ever lets me down.
Your Questions, Answered: FAQs & Troubleshooting
Q: My fish always turns out watery. What am I doing wrong?
A: The number one culprit is not drying the fillets before seasoning! Cod can release a lot of water, and if you don’t pat it dry, it will steam in that moisture instead of roasting. Always, always give it a good pat with a paper towel. Also, make sure your oven is fully preheated so everything cooks quickly and efficiently.
Q: How do I know for sure when the cod is done?
A: The “flake easily with a fork” test is the gold standard. Gently press the tines of a fork into the thickest part of the fillet and twist slightly. If it opaque all the way through and breaks apart into clean flakes, it’s ready. If it still looks translucent and feels mushy, it needs more time. An instant-read thermometer should read 145°F (63°C).
Q: Can I use frozen cod?
A: Absolutely! It’s a great affordable option. The key is to thaw it properly. Move it from the freezer to the fridge the night before. If you’re short on time, seal it in a plastic bag and submerge it in a bowl of cold water, changing the water every 15-20 minutes until thawed. Most importantly, pat it EXTREMELY dry after thawing, as frozen fish tends to hold more water.
Q: My Brussels sprouts aren’t getting crispy. Help!
A: A few things can help! First, make sure they are completely dry after washing. Second, don’t overcrowd the pan—they need space to roast, not steam. Third, that preheated pan trick I mentioned works wonders. Finally, if your oven has a convection setting, use it! The circulating air is a crisping miracle worker.
Nourishment Note: The Good Stuff
This dish isn’t just delicious; it’s powerhouse of nutrition! Cod is a lean protein packed with vitamins and omega-3 fatty acids, which are fantastic for heart and brain health. Brussels sprouts are a cruciferous veggie superstar, loaded with fiber, vitamins C and K, and antioxidants. Together with healthy fats from olive oil, it’s a meal that truly fuels your body and satisfies your soul.
Baked Cod with Lemon & Herbs
Simple, fresh, and beautifully light—this dish lets flaky cod shine with a punch of citrus and fragrant herbs. Roasted alongside caramelized Brussels sprouts, it’s an easy weeknight dinner that feels effortlessly elegant and nourishing.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 4
Ingredients
- 4 cod fillets (about 6 oz each)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 lemon, thinly sliced (plus extra juice)
- 2 tbsp fresh parsley, chopped
- Salt & pepper to taste
- 1 lb Brussels sprouts, halved
Instructions
- Preheat oven to 400°F (200°C).
- Toss Brussels sprouts with 1 tbsp olive oil, salt, and pepper. Spread on one side of a baking sheet. Roast for 15 minutes.
- While sprouts roast, pat cod fillets dry. Season with salt, pepper, garlic, parsley, and a drizzle of the remaining olive oil. Top each fillet with lemon slices.
- Remove pan from oven. Push sprouts to one side and add cod fillets to the other.
- Return to oven and bake for 12–15 minutes, or until fish is opaque and flakes easily with a fork.
- Finish with a fresh squeeze of lemon juice and serve immediately.
With bright lemon, fresh herbs, and perfectly roasted Brussels sprouts, this Baked Cod is proof that healthy meals don’t have to be complicated. Ready in just over half an hour, it’s weeknight-friendly yet elegant enough for entertaining—a fresh, flavorful dish that fuels both body and soul.
