Preheat your oven to 200°C (400°F). Line a baking dish with parchment paper — this makes for an easy clean-up and prevents the fish from sticking.

Pat the cod fillets dry with kitchen paper. You’ll feel the surface become tacky, which is exactly right for the seasoning to cling. Place them in the prepared dish, leaving a little space between each piece.

In a small bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, parsley, dill, salt, pepper, and paprika. The mixture will look vibrant and smell intensely of citrus and fresh earth.

Pour the herb mixture over the cod, using a brush or the back of a spoon to coat each fillet evenly. The fish should glisten, with the green herbs visible against the white flesh.

Dot the top of each fillet with the small cubes of butter. This is the secret to a rich, golden finish. Lay a couple of lemon slices and a sprig of fresh thyme over each piece.

Bake uncovered for 18-22 minutes. At 18 minutes, check the thickest part of a fillet — it should flake easily when pressed gently with a fork, and the flesh will have turned from translucent to opaque white. You’ll hear a gentle sizzle as the butter and lemon juice bubble.

Remove from the oven and let the dish rest for 3-4 minutes. The aroma will be sharp with lemon and soothingly herbal. Spoon the pan juices over the fillets before serving.