The photo appears to show thick white fish fillets—most likely cod—baked with garlic, butter, lemon, herbs, and chili flakes. Here’s a close recreation.
Ingredients — 4 servings
For the fish
4 thick cod fillets, about 6 oz (170 g) each
1 tsp salt
½ tsp black pepper
1 tsp paprika
½ tsp dried oregano
½ tsp dried thyme
½ tsp red pepper/chili flakes, optional
1 tbsp olive oil
Garlic-lemon butter
4 tbsp unsalted butter, melted
5–6 garlic cloves, finely minced
2 tbsp fresh lemon juice
1 tsp lemon zest
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
½ tsp paprika
¼ tsp chili flakes
¼ tsp salt
For finishing
1 lemon, thinly sliced
1–2 tbsp chopped parsley or dill
1 tbsp grated Parmesan, optional
Extra lemon wedges
Instructions
Heat the oven to 425°F (220°C). Lightly grease a baking dish with olive oil or butter.
Dry the cod very well with paper towels. Removing excess moisture helps the seasoning adhere and encourages browning.
Season the fish. Combine salt, pepper, paprika, oregano, thyme, and chili flakes. Rub the mixture over both sides of the cod.
Make the garlic butter. Mix melted butter, minced garlic, lemon juice, lemon zest, parsley, dill, paprika, chili flakes, and salt.
Arrange the fish in the baking dish, leaving a little space between the pieces.
Pour the garlic-lemon butter generously over the fillets. Spoon some of the butter back over the tops.
Add lemon slices on top of each fillet, as shown in the picture.
Bake for about 12–18 minutes, depending on the thickness of the fillets. Very thick pieces may need closer to 20 minutes.
For the attractive browned surface in the photo, switch to broil/grill for 1–2 minutes at the end. Watch carefully because the garlic and butter can burn quickly.
The fish is done when it flakes easily and reaches 145°F (63°C) internally. Don’t overcook it—the center should remain moist.
Spoon the buttery pan juices over the fish and finish with fresh parsley, dill, and a squeeze of lemon.
Best way to get the photo-style crust
For an especially browned, flavorful top:
Pat the cod extremely dry.
Use thick center-cut fillets.
Don’t crowd the baking dish.
Use a little paprika and chili flakes in the seasoning.
Finish briefly under the broiler.
Add fresh herbs after cooking as well as before.
Nutrition — approximate
Per serving, assuming one 6-oz/170-g cod fillet and the recipe divided into 4 servings:
Nutrient Approx. amount
Calories 350–400 kcal
Protein 38–42 g
Fat 20–24 g
Saturated fat 9–12 g
Carbohydrates 3–5 g
Fiber ~1 g
Sugar ~1 g
Sodium 500–700 mg
These are estimates and can vary substantially with the size of the fish, amount of butter actually consumed, and salt used.
Allergens / “nut” information
This recipe contains no tree nuts or peanuts as written. However, cod is fish, which is a major food allergen. Butter is also milk-derived. The FDA recognizes fish and milk among the major food allergens and recommends checking ingredient labels, particularly for packaged ingredients.
U
U.S. Food and Drug Administration
+1
If you use Parmesan, that adds another milk-derived ingredient. If serving someone with a fish or milk allergy, don’t assume substitutions are safe without checking the specific product and avoiding cross-contact.
Recipe Q&A
Q: Can I use another fish?
Yes. Haddock, pollock, halibut, sea bass, or tilapia can work. Adjust cooking time according to thickness.
Q: Can I use frozen cod?
Yes, but thaw it completely and pat it very dry before seasoning. Excess water can make the fish steam rather than brown.
Q: Can I make it without butter?
Absolutely. Replace the butter with olive oil. You’ll get a lighter, Mediterranean-style version.
Q: How do I prevent cod from becoming dry?
Don’t rely solely on cooking time. Use the fish’s internal temperature as your guide and remove it at about 145°F/63°C.
Q: Why is my fish releasing lots of water?
It may have been insufficiently thawed or not dried well. Some commercially frozen fish also retains extra water.
Q: Can I prepare it ahead of time?
You can mix the seasoning and garlic butter ahead of time. For best texture, season and bake the fish shortly before serving.
Q: Can I add vegetables?
Yes. Asparagus, zucchini, cherry tomatoes, spinach, or broccoli work particularly well. Dense vegetables should be partially cooked first so they finish at the same time as the fish.
Q: What should I serve with it?
Excellent choices are roasted potatoes, rice, couscous, mashed potatoes, asparagus, green beans, or a simple salad. The garlic-lemon butter is particularly good spooned over rice or potatoes.
Q: Can I make it spicy?
Yes. Increase the red-pepper flakes, or add ¼–½ tsp cayenne to the seasoning.
Q: Can I make the recipe dairy-free?
Yes—use extra-virgin olive oil or a dairy-free butter alternative instead of butter, and omit Parmesan.
Q: Is this recipe keto/low-carb?
Yes, as written it is very low in carbohydrates. Serve it with a low-carb vegetable rather than potatoes or rice.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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