Preheat your oven to 200°C (400°F). Place a rack in the middle position. As the oven warms, the air will begin to feel dry and warm—this is the perfect environment for baking fish.

Prepare the herb mixture. In a small mixing bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, parsley, dill, thyme, salt, pepper, and paprika. Stir until the herbs are evenly distributed. The mixture should smell fragrant and bright, with the garlic aroma becoming more pronounced.

Pat the cod fillets dry with paper towels. This step is crucial—the fish should feel dry to the touch, not slippery. Place the fillets in a 9x13 inch baking dish, spacing them about 2cm apart so they aren't touching.

Spoon the herb mixture evenly over each fillet, using the back of the spoon to spread it into a thin, even layer. The fillets will look glossy and speckled with green herbs. Tuck a few lemon slices around the dish for extra flavour.

Cover the dish tightly with aluminium foil and bake for 10 minutes. During this time, the fish will steam gently, turning opaque at the edges and releasing a subtle, herby steam when you lift the foil to check.

Remove the foil and continue baking for another 5-8 minutes, or until the fish flakes easily with a fork. The top should be lightly golden, and the flesh will separate into clean, moist flakes when pressed gently. The internal temperature should reach 63°C (145°F).

Let the cod rest for 2-3 minutes after removing from the oven. The residual heat will finish cooking the centre, and the juices will redistribute. You'll notice the fillets firm up slightly as they sit.