Herbed Lemon Butter Baked Cod Recipe for Perfect Flaky Fish

Dinner made simple. This Baked Cod recipe features a bright herbed lemon-tahini butter and cooks in a single baking dish. Tender, flaky cod fillets roast alongside zucchini and carrots, then finish under a silky, aromatic herb butter. Ready in about 30 minutes, this is an easy, healthy weeknight or weekend family meal.

Baked Cod with Lemon Herb Butter – Why this dish is so good

This oven-baked cod is a true one-dish meal: 15 minutes of prep, vegetables and fish roasted together, and a rich herbed lemon butter that melts over the hot fillets. It’s ideal for busy weeknights or a relaxed weekend supper because it’s straightforward, healthy, and reliably flavorful.

• One baking dish — easy prep and minimal cleanup.
• Complete meal — lean protein and vegetables together.
• Quick — about 15 minutes active work, 20 minutes in the oven.

The finished dish delivers juicy, flaky cod with a bright, creamy herb sauce that elevates simple ingredients into something special.

The herbed-lemon butter sauce

The hero of the recipe is the herbed lemon-tahini butter. Spoon it over the hot fillets straight from the oven and let the heat soften and melt the butter into a glossy sauce. The butter brings creaminess; lemon and fresh herbs add brightness; tahini contributes a subtle nuttiness that rounds the flavors.

Ingredients

• Cod fillets — Atlantic cod is recommended; fresh or previously frozen.
• Olive oil, coarse sea salt, freshly ground black pepper — simple seasonings.
• Zucchini and carrots — diced or sliced for texture and color.
• Unsalted ghee or butter — softened, not melted.
• Tahini — adds a gentle, nutty note; swap with cashew butter if needed.
• Lemon zest, parsley, cilantro, chive — fresh herbs brighten the sauce.

Quick overview

1. Preheat oven and prep the fish and vegetables.
2. Arrange fillets and vegetables in an oven-safe dish; season and drizzle oil.
3. Bake at 400°F (204°C) until opaque and flaky (about 15–20 minutes, depending on thickness).
4. While fish roasts, mash together the butter, tahini, lemon zest, and herbs to form the herb butter.
5. When the fish is hot from the oven, add a final drizzle of oil and a tablespoon of herb butter to each fillet; cover for 5 minutes so the butter melts into a sauce.
6. Squeeze fresh lemon juice over the fish and serve immediately.

Common questions

Can I use frozen cod fillets?

Yes. Previously frozen cod works well; thaw overnight in the refrigerator for best texture. Fresh wild-caught cod can be slightly better in flavor but is often more expensive and less available.

What temperature should cod be cooked at in the oven?

Roast at 400°F (204°C). Cooking time depends on thickness—typically 15–20 minutes for ¾–1-inch fillets.

How do you know when baked cod is done?

Cod is done when it reaches an internal temperature of 145°F (63°C), becomes opaque, and flakes easily with a fork. Undercooked fish resists flaking.

How do I store and reheat leftovers?

• To store: keep cooled leftovers and sauce in an airtight container in the fridge for up to 2 days.
• To freeze: transfer to a freezer-safe container for up to a month.
• To reheat: warm gently in short microwave bursts; note reheated fish will be firmer in texture.

Can I use other types of fish?

Yes. Substitutes include halibut, sea bass, grouper, or other firm, flaky white fish about ¾–1 inch thick.

General tips for baking cod

Best ways to cook cod

• Pan-sear — quick and creates a golden crust.
• En papillote — wrapped in parchment to lock in moisture.
• Bake — convenient for one-dish meals; add fat or sauce so the lean fillets stay moist.

Cook covered or uncovered?

Both work. Covered (in parchment or a lid) keeps fish especially moist. If baking uncovered, ensure there’s a fat or sauce layer so the fish won’t dry out.

How to keep fish moist while baking

• Add fat — butter or a creamy sauce helps retain moisture in lean fish.
• Use parchment — sealing fish in a pouch traps steam and keeps fillets tender.

Umami cooking tips

• Choose an oven-safe casserole or skillet large enough for fish and vegetables; a 12-inch round skillet works well.
• Leave small spaces between fillets so hot air circulates and the fish cooks evenly.
• Avoid a shallow sheet pan so juices don’t evaporate too quickly.
• After baking, cover the pan briefly once you place the herb butter on top so it melts into a sauce.

Try these on the side

• Asian cucumber salad
• Garlic green beans
• Chinese broccoli in garlic sauce
• Sauteed cabbage
• Air-fryer Brussels sprouts with maple lemon
• Roasted cauliflower with lemon tahini cream

More healthy fish and seafood recipes

• Air-fryer teriyaki salmon
• Baked cod with panko
• Chinese-style cod in ginger scallion sauce
• Broiled cod with miso glaze

Recipe Card

Baked Cod With Herb Lemon Butter Sauce

One-dish meal: flaky baked cod with lemon herb-tahini butter and roasted vegetables. Ready in about 30 minutes.

Prep: 15 mins

Cook: 20 mins

Total: 35 mins

Servings: 4

Ingredients

• 4 cod fillets (about 6 oz / 170 g each), patted dry
• 4 tbsp olive oil, divided
• ½ + ¼ tsp coarse sea salt, divided
• Freshly ground black pepper, to taste
• 10 oz zucchini (about 2 medium), sliced into rounds
• 6 oz carrots, diced

Herbed-Lemon-Tahini Butter

• 4 tbsp unsalted ghee or butter, softened (not melted)
• 3 tbsp tahini (or cashew butter)
• 2 tsp lemon zest (from 1 lemon)
• 3 tbsp finely minced parsley leaves
• 3 tbsp finely minced cilantro leaves
• 3 tbsp finely chopped chive
• ¼ tsp coarse sea salt, or to taste
• Pinch ground black pepper, or to taste

Instructions

1. Preheat oven to 400°F (204°C).
2. Pat cod dry and place in a 12-inch oven-safe casserole or skillet. Drizzle with 2 tbsp olive oil, sprinkle ½ tsp salt and several grinds of black pepper.
3. Arrange zucchini slices around and between the fillets and scatter the diced carrots. Drizzle the vegetables with 1 tbsp oil and sprinkle with ¼ tsp salt.
4. Bake uncovered on the middle rack for about 20 minutes, or until the center reaches 145°F (63°C) and the fish is opaque and flakes easily.
5. While the fish bakes, combine the butter, tahini, lemon zest, parsley, cilantro, chive, salt, and pepper in a small bowl. Mash together with a fork until smooth and combined.
6. When the fish is hot from the oven, drizzle with the remaining 1 tbsp olive oil. Place about 1 tbsp of the herb butter on each fillet and cover the pan for 5 minutes so the butter melts into a sauce.
7. Finish with a squeeze of lemon juice and serve immediately with lemon wedges.

Notes

• For a mild heat, add a small pinch of chili or smoked paprika to the fish seasoning.
• Swap dill for cilantro if preferred.
• Use cashew butter in place of tahini for a seed-free option.

For best texture, use only the leafy parts of parsley and cilantro and mince them finely. A 12-inch covered enameled cast-iron skillet works well for this recipe.

Nutrition (approx.)

Serving: 1 | Calories: 354 kcal | Carbohydrates: 9 g | Protein: 4 g | Fat: 35 g

Nutrition information is an approximation.