Baked Cod with Chimichurri Sauce

This baked cod with chimichurri is a fresh, flavorful, and elegant seafood dinner that comes together quickly. Tender cod fillets are baked until flaky, then finished with a bright chimichurri sauce made with parsley, garlic, olive oil, and a touch of heat. It is simple enough for a weeknight meal but impressive enough to serve to family or friends.

Cod is one of the easiest fish varieties to cook because it has a mild flavor, a firm yet delicate texture, and bakes in just a few minutes. You do not need a long list of seasonings to make it taste delicious. A little olive oil, salt, pepper, lemon, and a generous spoonful of chimichurri are enough to turn simple baked cod into a beautiful main course.

This baked cod recipe is also a great option when you want something light but satisfying. Serve it with creamy mashed potatoes, roasted vegetables, rice, or a crisp salad for a balanced dinner. The chimichurri adds freshness, acidity, and richness, making every bite taste vibrant without overpowering the delicate fish.

Ingredient Notes

See the recipe card below for ingredient quantities and complete instructions.

• Cod – Fresh or frozen cod works well for this recipe. If using frozen cod, thaw it completely and remove as much excess moisture as possible before seasoning.
• Parsley – Fresh parsley is the base of the chimichurri sauce. Be sure not to confuse it with cilantro, as the flavor is very different.
• Olive Oil – Since chimichurri is an oil-based sauce, use a good-quality olive oil for the best flavor.
• Lemon – Lemon juice is optional, but it brightens the fish and balances the richness of the sauce.
• Red Chili – A small red chili adds heat. Red pepper flakes may be used instead if that is what you have on hand.
• Salt and Pepper – Season both the cod and the chimichurri. Proper seasoning is important because cod has a naturally mild taste.

How to Make Baked Cod with Chimichurri

• Bake the fish. Preheat the oven to 400 degrees F. Place the cod fillets on a parchment-lined baking sheet, drizzle them with olive oil, and season both sides with salt and pepper. Bake for about 10 minutes, or until the fish is cooked through and flakes easily.
• Prepare the chimichurri sauce. Finely chop the parsley, garlic, and red chili. Combine the chimichurri ingredients and season with salt and pepper to taste. The sauce should be fresh, bold, and well balanced.
• Finish the dish. As soon as the cod comes out of the oven, drizzle each fillet with a little lemon juice, then spoon the chimichurri sauce over the top. Serve immediately while the fish is warm and tender.

Pro Tips

• Remove the cod from the refrigerator at least 20 minutes before cooking so it can bake more evenly.
• Pat each cod fillet dry with a paper towel before adding oil and seasoning. Removing excess moisture helps the fish bake properly instead of steaming.
• Fish cooks very quickly, especially at 400 degrees F, so begin checking for doneness at the 10-minute mark.
• Use the freshest cod, parsley, and best-quality olive oil available for the best flavor.
• Season the cod generously with kosher salt and black pepper. Since cod is mild, it benefits from proper seasoning.
• Serve the fish right after adding the chimichurri so the texture stays moist and flaky.

Storage & Reheating

Fish is best enjoyed fresh because reheating can cause it to overcook and become dry. However, leftovers can be stored if needed. Place any remaining baked cod in an airtight container and refrigerate for up to 2 days. Keep in mind that the texture may change slightly after chilling.

If the chimichurri sauce has been refrigerated, give it a good stir before serving because the oil and herbs may separate. Reheat the cod gently and only until warmed through, or enjoy it chilled over a salad with extra chimichurri spooned on top.

This baked cod with chimichurri is a quick, fresh, and delicious seafood recipe that works for both casual dinners and special occasions. The flaky cod, bright lemon, and herb-packed sauce make it a simple dish with plenty of flavor.