Baked Cod with Lemon-Herb Butter

Mild, flaky, and quick — a weeknight fish that assembles raw and bakes from frozen. A panko topping adds a little crunch if you want it.

Ingredients

• 4 cod fillets (~6 oz each)
• 4 tbsp butter, softened
• 3 garlic cloves, minced
• 1 lemon (juice, plus slices)
• 1 tsp dried herbs (parsley, dill, or thyme)
• ½ tsp paprika
• Salt
• ½ cup panko (optional topping)

Instructions

1. Mash the butter with the garlic, lemon juice, herbs, paprika, and a pinch of salt.
2. Place the cod in a baking dish, spread the butter over, and top with panko if using.
3. Bake fresh at 400°F for 12–15 minutes, or from frozen at 375°F for 22–25 minutes, until the fish flakes easily.

Make-Ahead & Storage

Assemble raw with the butter (hold the panko until baking), cover, and freeze up to 2 months. Bake from frozen. Use fresh, never-thawed cod for the best texture.

Notes

Any mild white fish (haddock, pollock, tilapia) works the same way. Serve with rice or roasted vegetables.