Lemon Herb Cod
Cod fillets baked with lemon, parsley, dill and olive oil until the flesh flakes.
Lemon Herb Cod, Step by Step
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Heat the oven to 200°C / 390°F. Pat the cod dry and lay in an oiled dish.
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Season with the salt and pepper and scatter over the garlic, parsley and dill.
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Lay the lemon slices on top and bake for 15 minutes until the fish flakes.
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Spoon over the juices from the dish and serve.
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Tips for Making Lemon Herb Cod
- Pat the fish dry.
- Lay the lemon slices on top.
- If the fillets are thin, check at 10 minutes.
- Thaw frozen cod fully first.
If You're Missing Something
- An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
What to Serve with Lemon Herb Cod
- Boiled new potatoes
- Green beans
- Steamed rice
- Tartare sauce
Sides from the same cuisine on this site: Skillet Cornbread, Creamy Coleslaw, Philadelphia Soft Pretzels.
Keeping and Reheating
Best eaten straight away. Keeps in the fridge for 1 day.
Lemon Herb Cod Nutrition Facts
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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