Name: Baked Black Cod with Lemon, White Wine & Fresh Herbs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Italian, French, American, Gourmet
Ingredients: 2 pounds black cod (sablefish) fillets, skin on; 3 tablespoons butter (2 tablespoons melted in the baking dish and 1 tablespoon to dot on top of fish before baking); 4 cloves fresh garlic, minced; 3 tablespoons dry white wine or sherry (Sauvignon Blanc or Pinot Grigio works well); 1 lemon, thinly sliced; 2 or 3 tablespoons of fresh lemon juice; 2 tablespoons fresh dill, chopped; 2 tablespoons fresh parsley, chopped; salt and freshly ground black pepper, to taste; Optional: cayenne pepper for heat

Black Cod is the kind of fish you usually find on upscale restaurant menus-buttery, silky, and luxuriously tender, with a flavor similar to Chilean sea bass.

Baked with fresh lemon, fragrant herbs, garlic, and a splash of white wine, it becomes bright, delicate, and incredibly elegant without being complicated.

The best part? This gourmet-style dish is surprisingly easy to make at home.

With just a few fresh ingredients, you can recreate that fine-dining experience, without the high price tag for a meal that feels refined, impressive, and effortlessly delicious.

cod with lemon and herbs swimming in butter wine sauce

What is Black Cod?

Despite the name, black cod isn’t actually cod at all.

It’s also known as sablefish, and it’s prized for its incredibly rich, buttery texture.

Thanks to its high natural oil content (similar to salmon), black cod stays moist and tender even with simple cooking methods, making it almost impossible to dry out.

This fish is popular in high-end restaurants and coastal cuisines, but it’s surprisingly easy to cook at home.

The flavor is mild, slightly sweet, and pairs beautifully with fresh herbs, citrus, garlic, and white wine, exactly what we’re using here.

If you love fish that melts in your mouth, black cod will quickly become a favorite.

black cod with parsley, lemon wine and butter in a white plate

Why You Will Love Black Cod

Ultra-tender and flaky with a buttery finish
Simple, elegant ingredients that don’t overpower the fish
Bakes beautifully with the skin on
Perfect for weeknight dinners or special occasions
Naturally rich, so you don’t need heavy sauces

black cod with black skin on the bottom, in a white wine and lemon sauce

Removing the Pin Bones from Black Cod

Cook the black cod fully: Bake or pan-cook the fish until just flaky and opaque
Let it rest briefly: Allow the fish to cool for 2–3 minutes, so it’s warm, not piping hot
Locate the pin bones: Run your fingertip gently down the center of the fillet from head to tail. You’ll feel thin, hair-like bones
Use tweezers or clean fingers: Fish tweezers work best. In a pinch, your fingers will work since the bones slide out easily
Pull in the direction the bone is pointing: This keeps the flesh from tearing and removes the bone cleanly.
Wipe tweezers between pulls: Black cod is oily, so wiping helps maintain grip.
Finish and serve: Once removed, the fish will look untouched and ready to serve.

Serving Black Cod Suggestions

Steamed asparagus
Garlic butter green beans
Roasted zucchini
Grilled broccoli rabe or spinach sautéed with garlic
Rice pilaf or wild rice blend
Garlic mashed potatoes
Risotto flavored with lemon or white wine
Greek salad with tomatoes, cucumbers, olives, and feta
Caprese salad with balsamic glaze
Serve with crusty Italian bread or garlic toast
Garnish with fresh parsley, lemon wedges, and a light drizzle of extra-virgin olive oil before serving.

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Italian, French, American, Gourmet

Yield: 4

Author: Claudia Lamascolo

Baked Black Cod with Lemon, White Wine & Fresh Herbs

Black cod is the kind of fish you usually find on upscale restaurant menus butter and luxuriously tender, with a flavor similar to Chilean sea bass

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

2 pounds black cod (sablefish) fillets, skin on
3 tablespoons butter (2 tablespoons melted in the baking dish and 1 tablespoon to dot on top of fish before baking)
4 cloves fresh garlic, minced
3 tablespoons dry white wine or sherry (Sauvignon Blanc or Pinot Grigio works well)
1 lemon, thinly sliced
2 or 3 tablespoons of fresh lemon juice
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
salt and freshly ground black pepper, to taste
Optional: cayenne pepper for heat

Instructions

Preheat oven to 375 degrees.
Add 2 tablespoons of melted butter with lemon juice into a baking casserole dish large enough to hold the fillets in a single layer.
Dry the fillets with paper towels and season both sides lightly with salt and pepper, and cayenne if using.
Place the fillets skin-side down in the baking casserole dish.
In a small bowl, combine olive oil and minced garlic. Spoon evenly over the fish.
Pour the white wine around (around the side edges, not on the fish) the fillets.
Arrange lemon slices on top of the fish.
Sprinkle fresh dill and parsley evenly over the fillets.
Dot with the 1 tablespoon of butter randomly on top of fillets.
Bake for 12-15 minutes, depending on thickness.
Optional: Broil for a crispy top for an additional 2 minutes on high, or until the fish is lightly browned.
Internal temperature should reach 135 - 140 degrees for perfectly cooked fish.

Notes

Removing the Pin Bones from Black Cod

Cook the black cod fully: Bake or pan-cook the fish until just flaky and opaque
Let it rest briefly: Allow the fish to cool for 2–3 minutes, so it’s warm, not piping hot
Locate the pin bones: Run your fingertip gently down the center of the fillet from head to tail. You’ll feel thin, hair-like bones
Use tweezers or clean fingers: Fish tweezers work bes.t In a pinch, your fingers will work since the bones slide out easily
Pull in the direction the bone is pointing: This keeps the flesh from tearing and removes the bone cleanly.
Wipe tweezers between pulls: Black cod is oily, so wiping helps maintain grip.
Finish and serve: Once removed, the fish will look untouched and ready to serve.

Serving Black Cod Suggestions

Steamed asparagus
Garlic butter green beans
Roasted zucchini
Grilled broccoli rabe or spinach sautéed with garlic
Rice pilaf or wild rice blend
Garlic mashed potatoes
Risotto flavored with lemon or white wine
Greek salad with tomatoes, cucumbers, olives, and feta
Caprese salad with balsamic glaze
Serve with crusty Italian bread or garlic toast
Garnish with fresh parsley, lemon wedges, and a light drizzle of extra-virgin olive oil before serving.

Nutrition Facts

Calories

310

Fat (grams)

12 g

Sat. Fat (grams)

2 g

Carbs (grams)

4 g

Fiber (grams)

1 g

Net carbs

3 g

Sugar (grams)

1 g

Protein (grams)

41 g

Sodium (milligrams)

126 mg

Cholesterol (grams)

98 mg

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