1-First Step: Mise en place and oven prep Preheat the oven to 400°F (200°C). Lightly grease a baking pan or line it with parchment paper for easy cleanup. Gather a small bowl for the seasoning mix, a brush for the melted butter, a measuring spoon, and a fork or thin spatula to test doneness.

2-Second Step: Dry and season the fish Pat cod fillets dry with a paper towel; removing surface moisture helps the seasonings stick and promotes light browning. In a small bowl combine the spices: garlic powder (or minced garlic), paprika, salt, ground black pepper, dried parsley (or Italian seasoning), and onion powder. If you use minced garlic, mix it with the melted butter instead of the dry spice blend.

3-Third Step: Add butter and lemon Brush each fillet with 2 tablespoons melted butter divided across the fillets. Drizzle 2 teaspoons fresh lemon juice over the fillets for brightness. If you prefer a dairy-free option, substitute melted olive oil; the oil helps the seasoning adhere and keeps the fish moist.

4-Fourth Step: Apply the seasoning mix Sprinkle the seasoning mixture evenly over each fillet so each bite has balanced flavor. For extra texture, press a light layer of gluten-free panko mixed with a tablespoon of grated parmesan onto the top of each fillet; this creates a crispy crust when baked.

5-Fifth Step: Bake the cod Place the seasoned fillets on the parchment-lined pan and bake uncovered at 400°F. Bake for 8-10 minutes for standard fillets about 3/4 to 1 inch thick. For very thin fillets, check at 5-6 minutes. The fish should flake easily with a fork and reach an internal temperature of 145°F (63°C) when measured with a food thermometer. To keep fillets extra tender, do not overbake.

6-Final Step: Finish and serve Remove the pan from the oven and let the fillets rest for a minute. Serve with lemon wedges and a sprinkle of fresh herbs if desired. Pair with a simple side like garlic butter rice with kale for a balanced plate; see this recipe for a great side option: Garlic butter rice with kale.