Flaky white fish fillet in a buttery sauce with broccoli, asparagus, a lemon slice and a split baked potato on a white plate — Photo: Prayitno / Thank you for (12 millions +) view from Los Angeles, USA · CC BY 2.0 · Wikimedia Commons

British & Irish · Lunch · Dinner

Baked Cod with Lemon and Herbs

Name: Baked Cod with Lemon and Herbs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: British & Irish
Ingredients: 4 fillets (about 150 g each) Cod fillets, skinless; 1 tbsp Olive oil; 1 large Lemon; 2 cloves Garlic cloves, minced; 1/4 cup Fresh parsley, chopped; 2 tbsp Fresh dill, chopped; 2 cups Cherry tomatoes; 1/2 tsp Salt; 1/4 tsp Black pepper, ground

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Tender, flaky cod fillets baked with bright lemon, garlic and fresh parsley and dill for a light, fragrant main. Served with roasted cherry tomatoes, it is a simple weeknight dinner that is ready in well under half an hour.

Prep: 10 min
Cook: 15 min
Total: 25 min
Serves: 4

Easy
Gluten Free
Dairy Free
High protein
Low Carb

Per serving179kcal9% of a 2,000 kcal day

28gProtein

6gCarbs

5gFat

2gFiber

Calories come from: Carbs 14% · Fat 24% · Protein 62%

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Ingredients

For 4 servings

4 fillets (about 150 g each)Cod fillets, skinless
1 tbsp14 gOlive oil
1 large110 gLemon
2 cloves6 gGarlic cloves, minced
1/4 cup15 gFresh parsley, chopped
2 tbspFresh dill, chopped
2 cups300 gCherry tomatoes
1/2 tspSalt
1/4 tspBlack pepper, ground

Steps

1
Preheat the oven to 200 °C (400 °F).
2
Pat the cod fillets dry with paper towels.
3
Finely grate the zest from the lemon, then cut the lemon in half; juice one half and slice the other half thinly.
4
In a small bowl, mix the olive oil, lemon zest, lemon juice, garlic, half the parsley, the dill, salt and pepper.
5
Place the cherry tomatoes in a baking dish and set the cod fillets among them.
6
Spoon the herb mixture evenly over the cod and tomatoes.
7
Lay the lemon slices on top of the fillets.
8
Bake for 12–15 minutes, until the cod is opaque, flakes easily with a fork and reaches 63 °C (145 °F) in the thickest part.
9
Sprinkle with the remaining parsley and serve with the tomatoes and pan juices.

Swaps, storage and make-ahead

Swaps

Use haddock, pollock or hake fillets instead of cod if they are easier to find or better value.
Swap the fresh dill for 2 teaspoons of dried dill, or use fresh chives or basil instead.
Replace the cherry tomatoes with asparagus spears or broccoli florets, which roast in about the same time.
Use frozen cod fillets thawed overnight in the fridge and patted very dry before baking.

Storage

Refrigerate leftovers in a covered container within 2 hours and eat within 3 days, reheating gently until steaming hot. Baked cod is best eaten fresh, and freezing cooked fillets is not recommended as they turn dry and crumbly.

Make ahead

Mix the herb, garlic and lemon mixture up to a day ahead and keep it covered in the fridge. Assemble and bake the fish just before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: Fish

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (263 g)	Per 100 g
Calories	179 kcal	68 kcal
Protein	27.9 g	10.6 g
Carbohydrates	6.4 g	2.4 g
of which sugars	2.7 g	1 g
Fiber	1.9 g	0.7 g
Fat	4.7 g	1.8 g
of which saturated	0.7 g	0.3 g
Sodium	379 mg	144 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.