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Dinner made easy! This Baked Cod Recipe comes with a herbed-lemon butter sauce and is made in ONE baking dish! Tender, perfectly flaky cod fillets with zucchini and carrots in a creamy herby lemon sauce. Guarantee flavorful, easy, and healthy dinner in 30 minutes!

Cod fish baked with vegetables and lemon herb butter sauce in one big white casserole skillet
Buttery flaky cod with vegetables and herb sauce made in one pan!

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

This oven baked cod recipe is an effortless one pan meal with 15 minutes of prep time and so good! The cod fillets are baked with zucchini and carrots in the oven until perfectly flaky tender. It’s the sort of dish that you can make on busy weeknights or weekend family meals because it’s that easy!

Here’s why I love this dish so much:

  • One baking dish – easy to prepare and clean-up!
  • Balanced meal with lean protein and vegetables – all in one pot!
  • 15 minutes of hands-on time

And the results are buttery and juicy oven baked cod fillets with a super aromatic lemon herb sauce that’s perfect with fish!

Photo shows the herb lemon butter mixed with fresh herbs in a small bowl
Buttery creamy herbed butter with fresh herbs, lemon zest, and a touch of nutty tahini

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The herbed-lemon butter sauce

The star of this dish is really all about that herbed-lemon butter. Once the cod fillets are out of the oven, add a generous amount of the herb butter on top of each fillet and watch it melt and transform into an incredible sauce.

The butter adds extra moist and creaminess to the delicate cod fish and the fresh herbs and lemon instantly brighten up the flavor – just like fine dining restaurants’ but totally homemade!

Photo shows ingredients needed to make baked oven cod dish

Ingredients:

  • Cod fillets – I use Atlantic cod. You can use either fresh or previously frozen.
  • Salt, olive oil, ground black pepper – the seasonings for the fish.
  • Zucchini and Carrots – add nutrition, color, and texture to the dish.
  • Ghee butter – use unsalted butter at room temperature (not melted).
  • Tahini (Sesame paste) – adds a nutty flavor to the sauce. Use cashew butter if you can’t have seeds.
  • Lemon, parsley, cilantro, and chive – fresh herbs to brighten the dish.

Quick Overview On How To Make Baked Cod Fillets with Herb Butter:

  1. Quick preparation – season the fillets and dice the vegetables
  2. Bake – place them in an oven safe baking dish, skillet, or casserole pan
  3. Make herb butter – mash and combine the butter with herbs
  4. Combine & Cover – Add the butter on top of each fillet. Cover the pan and wait for 5 minutes to allow the butter to melt.
  5. Serve! Tender flaky juicy oven baked cod fillets in creamy herb lemon sauce…so good!

Can I use frozen cod fillets?

Yes you can. I use Atlantic cod fillets that are previously frozen. Defrost them overnight in the fridge. The fresh wild caught fish is always better, however it’s more pricey and harder to find.

What temperature should cod be cooked at in the oven?

400°F (204 °C). For how long? It depends on the thickness of your cod fillet, it could take about 15-20 minutes in the oven.

How do you know when baked cod is done?

A white fish like cod is cooked when the center internal temperature reaches 145°F (63°C), or until the fish is opaque and flakes easily with a fork. If the fish is undercooked, its flesh will resist flaking.

How do I store and reheat leftovers?

While I recommend finishing the dish in one setting if, however, you have leftovers here are my recommendations:

  • To store: Place leftover baked cod and butter sauce in an airtight container and store in the fridge for up to 2 days.
  • To freeze: Use a freezer-safe container and store for up to 1 month.
  • To reheat: Reheat in the microwave 1 minute at a time until the fish is warmed through. The texture will be more firm after reheated.

Can I use other types of fish?

Yes. You can also use halibut, seabass, grouper, or another flaky white fish. Select ones that are fairly thick (about ¾ to 1-inch thick).

General questions about baked cod

What is the best way to cook a cod?

  • Pan sear – pan fried cod fillets have a beautiful golden sear, especially if you dust them with (almond) flour like my fish lemon piccata.
  • Parchment paper – fish wrapped in paper (fish en papillote) is a very gentle way to cook delicate fish as it retains the moisture and juice well like my Chinese steamed cod and Thai fish in parchment paper.
  • Bake – An easy way to make one pot meal. You need to add fat (often butter or a cream sauce) so that the lean fish remains moist and juicy.

Is it better to cook fish covered or uncovered?

You can cook fish either way, depending on the recipe and the ingredients. Cooking fish covered in a paper pouch (fish en papillote) is a fail-proof way to retain moisture and juice and therefore the fillets are tender. On the other hand, if baking in the oven uncovered, you will need a layer of fat (often butter or a cream sauce) added to the fish so they won’t dry out in the oven.

How do you keep fish moist while baking?

  • Add fat to the fish – often a layer of butter or cream sauce. This works particularly well with lean white fish like my baked cod with lemon herb butter dish.
  • Parchment paper – wrap the fish in a sealed parchment paper pouch. The moisture retains in the pouch while baking in the oven. For example: my Chinese cod recipe in ginger scallion sauce is made in an oven or air fryer.

🙋🏻‍♀️ Umami Cooking Tips:

  • Type of bakeware – Use an oven safe casserole dish or casserole skillet that’s big enough for the fish fillets and the vegetables. Mine is a 12-inch round casserole skillet.
  • Leave some space between each fillet and add the vegetables between and around the fish to ensure even baking
  • I do not recommend using a sheet pan for this recipe as the juice from the fillets will evaporate too quickly.
  • Do cover the dish as soon as it’s out of the oven, after you add the herb butter on top of the fish so it can melt, using residue heat.
photo shows baked cod fillets covered with herb butter on top and melted in the pan
4. Add the butter on top of baked fish

Try these on the side

More Healthy Fish and Seafood Recipes

Recipe Card

Baked Cod With Herb Lemon Butter Sauce

5 from 10 votes
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 4 servings
One dish meal! Baked cod recipe with lemon butter and vegetables ready in 30 minutes! The cod fillets are tender flaky and oven baked to perfection, plus easy!
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Ingredients  

  • 4 pieces cod fillets about 6 oz. (170g) per fillet, pat dry
  • 4 tbsp olive oil divided
  • ½+ ¼ tsp coarse sea salt
  • A few rounds freshly ground black pepper
  • 10 oz. zucchini dice to rounds, about 2 medium zucchini
  • 6 oz. carrots diced to small cubes

Herbed-Lemon-Tahini Butter:

  • 4 tbsp unsalted ghee or butter softened at room temperature but not melted
  • 3 tbsp tahini or pure sesame paste
  • 2 tsp lemon zest about 1 whole lemon, save the lemon for serving
  • 3 tbsp finely minced parsley leaves leaves only no stems
  • 3 tbsp finely minced cilantro leaves leaves only no stems
  • 3 tbsp finely chopped chive
  • ¼ tsp coarse sea salt or to taste
  • A small pinch ground black pepper or to taste

Instructions 

  • Preheat the oven to 400°F (204 °C).
  • Pat dry the cod and place them in a 12-inch round casserole skillet (or dish) that’s oven safe. Season the fish with 2 tbsp olive oil, ½ tsp salt, and a few rounds of black pepper.
  • Place the sliced zucchini around and between the fillets. Don’t cover the fillets so the fish can cook evenly. Add the diced carrots. Sprinkle ¼ tsp salt and 1 tbsp oil over the vegetables.
  • Send it to the oven, uncovered, in the middle rack for 20 minutes. The fish is cooked when the center internal temperature reaches 145°F (63°C), or until the fish is opaque and flakes easily with a fork.
  • In the meantime, make the herb butter. Combine all the ingredients from butter to pepper in a small bowl. Use a fork to mash and combine well.
  • As soon as the fish is out of the oven, while it’s still hot, drizzle with 1 more tbsp of olive oil. Add about 1 tbsp of the herb butter on top of each cod fillet. Cover the pan for 5 minutes to allow the butter to melt.
  • Drizzle with lemon juice and serve with sliced lemon wedges on the side. Serve immediately.

Notes

Variation:
  • Season the fish with a small pinch of chili powder or paprika powder to make it a little spicy.
  • Substitute finely minced dill for cilantro.
  • Substitute cashew butter for tahini (sesame paste).
For better texture, use only the leafy parts of parsley and cilantro and finely mince them. Do not use the stems.
For reference, I use a 3.3 qt. 12-inch round Enameled Cast Iron Covered Casserole Skillet.

Nutrition

Serving: 1serving, Calories: 354kcal, Carbohydrates: 9g, Protein: 4g, Fat: 35g, Saturated Fat: 12g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 17g, Cholesterol: 39mg, Sodium: 478mg, Potassium: 403mg, Fiber: 3g, Sugar: 4g, Vitamin A: 7625IU, Vitamin C: 22mg, Calcium: 50mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe? Leave a comment below!
An overhead close shot photo shows the baked fish cod with melted herb butter, vegetables, and sliced lemon wedges in one pan

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15 Comments

  1. Jamie says:

    5 stars
    I really wasn’t sure what to expect when looking at the sauce ingredients (I’m not a huge fresh herb person), but this was absolutely FANTASTIC. Totally exceeded my expectations and I’ll absolutely be making this many more times. As a note, I did leave out the cilantro (soap gene) but it still turned out great. I’ve loved every recipe I’ve made from your site <3

    1. ChihYu says:

      Thanks so much, Jamie. Appreciate it 🙂

  2. Mary says:

    5 stars
    I absolutely loved this recipe. I’m always trying to incorporate more fish into our weekly dinners and this recipe was so easy to make with big bold flavors. The added bonus was that we had plenty for leftovers to have for either lunch or dinner again the next day.
    This recipe will be added to our collection of dinner ideas.

  3. Mareen says:

    5 stars
    This is a winner! But the herb butter is the star of this recipe.    Also, thank you for the ability to change the serving sizes.  I get tired of trying to do that all the time with recipes as I am single.  

  4. Laura says:

    5 stars
    This was delicious!!!!!  Very yummy and satisfying….Love your recipes

    1. ChihYu says:

      Thanks, Laura!

  5. Megan Stevens says:

    5 stars
    We’ve been eating more cod lately, and are such big fans of tahini and lemon, that it was fun to see the new recipe pop up! LOVE the creativity of it and the flavors, super good. Thank you!

    1. ChihYu says:

      Thanks, Megan!

  6. Emmy says:

    5 stars
    Made this tonight and it was incredible! Loved the lemony flavor and veggies were perfect with the fish, we are not cooked carrot people so I subbed quartered fresh mushrooms for them and they were great with the zucchini rounds and fish. Thanks so much – I’ve never had a recipe not turn out from you! 

    1. ChihYu says:

      Thanks for sharing, Emmy! I’m so happy to hear. Mushroom sounds great!

  7. Donny says:

    5 stars
    Everything about this is so good but the herb butter is amazing! I can’t wait to use it on so many other things.

  8. Jeanette says:

    5 stars
    Made this dish using halibut and this herb-lemon butter sauce will be used many times this round of whole 30!! It is so good!!!!

    1. ChihYu says:

      That’s awesome! I’m so happy to hear 🙂

  9. Stacey says:

    5 stars
    I love the simplicity of a one-pan meal, and the tahini herb butter on the fish & veggies is a burst of flavor heaven!

  10. Stephanie says:

    5 stars
    We made this dish for the family on NYE and it was a huge hit! Every simple to put together so I had time to hangout with the guests. The herb butter is creamy and flavorful. It pairs well with the decate cod flavor. This will become our go-to weeknight meal for sure!