Gluten-Free Lemon Herb Baked Cod — Light Spring Dinner Ready in 20 Minutes

Twenty minutes, one pan, and no one has to know how easy it was. This lemon herb baked cod is a genuinely simple dinner recipe that works for weeknights when you want something light but not boring — and it happens to be both gluten-free and dairy-free without trying to be either of those things.

Why This Recipe Works

• Actually 20 minutes. Five minutes of prep, 12-15 minutes in the oven. That's it.
• One pan, lined with parchment. Cleanup is throwing away a sheet of paper.
• Naturally gluten-free and dairy-free. No substitutions needed — the recipe just is.
• Mild enough for kids. The lemon and herbs are present but not aggressive. Skip the red pepper flakes if you're feeding anyone sensitive to heat.
• Pairs with whatever you have. Rice, roasted vegetables, salad, crusty bread for the people who eat it — this goes with everything.

Ingredients

• 4 cod fillets (about 6 oz each)
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 lemon, zested and sliced into rounds
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

Instructions

1. Preheat oven to 400°F. Line a rimmed baking sheet with Reynolds parchment paper.
2. Pat cod fillets dry with paper towels and arrange on the prepared baking sheet with a little space between each fillet.
3. In a small bowl, stir together olive oil, garlic, lemon zest, parsley, dill, oregano, salt, pepper, and red pepper flakes if using.
4. Spoon the herb oil evenly over each fillet, spreading it to coat the top.
5. Lay two or three lemon rounds on top of the fillets.
6. Bake for 12-15 minutes, until the fish is opaque all the way through and flakes easily when pressed with a fork. Thicker fillets will need the full 15 minutes.
7. Serve immediately with your choice of sides — rice, roasted asparagus, or a simple green salad all work well.

Tips and Substitutions

• Swap the fish: Tilapia, halibut, or haddock all work here. Tilapia will cook faster — check it at 10 minutes. Halibut is thicker, so go the full 15.
• No fresh herbs? Dried parsley and dried dill work fine. Use about half the amount — dried herbs are more concentrated. The garlic burns fast at 400°F, so don't skip the oil as a buffer.
• Add vegetables to the pan: Thin asparagus spears or halved cherry tomatoes can roast alongside the fish on the same sheet. Add them at the same time — they'll be done when the cod is.
• Make it ahead: The herb oil can be mixed up to a day in advance and stored in the fridge. Bring it to room temperature before spooning it over the fish so the olive oil loosens up.
• Leftovers: This reheats reasonably well in a 300°F oven for about 8 minutes. Microwaving is fine if you don't mind softer texture — just go low and slow. Flake the leftovers over a salad and you won't notice the difference.

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