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Heat the oven to 400 degrees.
Pat the cod fillets dry with a paper towel and place them in a baking dish large enough to hold them without crowding. Season all over with salt and a few grinds of pepper.
In a small bowl, combine the olive oil, parsley, scallions and garlic. Zest the lemon over the bowl (1 to 2 teaspoons) and mix well with a fork.
Brush the herb mixture all over the fillets, turning to coat on both sides. Squeeze half the zested lemon over the dish, then cut the remaining lemon half into wedges.
Bake until the fish is cooked through and flakes easily with a fork, 14 to 18 minutes, depending on the size and thickness of the fillets. Spoon the juices over the fish and serve hot, with the lemon wedges alongside.