Preheat your oven to 180°C (350°F) and line your baking dish with parchment paper for easy cleanup.
Pat the cod fillets dry with paper towels to remove excess moisture, which helps them brown and cook evenly.
Place the fillets in the baking dish, skin-side down if they have skin, and season generously with salt and pepper on both sides.
In a small bowl, whisk together olive oil, minced garlic, lemon zest, lemon juice, and chopped herbs until well combined. This fragrant mixture will be brushed over the fish.
Spoon or brush the herb and lemon mixture evenly over each fillet, ensuring they are thoroughly coated with the flavorful marinade.
If using, pour the white wine or broth around the fish in the baking dish to add moisture and a subtle zing during baking.
Place the dish in the oven and bake uncovered for about 12-15 minutes, or until the fish turns opaque and flakes easily when tested with a fork.
Check the fish at around 12 minutes; if the edges are golden and the flesh flakes effortlessly, it's ready. If not, give it a few more minutes, but avoid overcooking to keep it moist.
Once done, remove the dish from the oven and let the fish rest for about 2 minutes to allow the juices to settle, keeping it tender and moist.
Squeeze fresh lemon over the fillets for a bright finish, and sprinkle with additional herbs if desired. Serve hot with pan juices spooned over the top.
