A bright, zesty twist on classic fish fillets, this Lemon Butter Baked Cod is buttery, fresh, and comes together in under 30 minutes—no fuss, all flavor.
Why You’ll Love This Recipe
- Ready in a flash: from prep to plate in just 25 minutes.
- Foolproof flaky cod—never dry, always tender.
- One-pan wonder: minimal cleanup for busy weeknights.
- Light but satisfying—perfect for summer or cozy dinners.
- Heart-healthy protein packed with vitamin B12 (USDA data says cod runs low in calories!).
- Family-pleaser: picky eaters adore that lemony shine.
- Customizable sauce—add herbs, spices, or a splash of white wine.
- Budget-friendly seafood recipe that feels gourmet.
Ingredients
- 4 cod fillets (6-ounce each), skinless and thawed
- 4 tablespoons unsalted butter, melted (try Plugrá for a silky mouthfeel)
- 2 tablespoons fresh lemon juice (about 1 medium lemon)
- 1 teaspoon lemon zest (from that same lemon)
- 2 cloves garlic, minced (easy sub: ½ teaspoon garlic powder)
- 1 tablespoon fresh parsley, chopped (plus extra for garnish)
- 1 tablespoon olive oil (optional, for brushing the dish)
- Salt, to taste
- Freshly ground black pepper, to taste
Directions
- Preheat Oven and Prep Pan
Preheat your oven to 400°F (200°C). Lightly brush a shallow baking dish with olive oil or coat with non-stick spray—this little step keeps the fish from sticking. - Season the Cod
Pat each cod fillet dry on paper towels; this helps the lemon butter cling. Season both sides with a pinch of salt and a few grinds of pepper, then arrange them evenly in your dish. - Mix Lemon Butter Sauce
In a small bowl, whisk together melted butter, fresh lemon juice, lemon zest, minced garlic, and chopped parsley. You’ll notice that bright aroma of citrus and garlic—that’s flavor in the making. - Pour Sauce Over Fish
Gently pour or spoon the lemon butter mixture over each fillet. Don’t be shy—let it pool around the edges, too. For an extra layer of taste, tilt the dish so the sauce covers every nook. - Bake the Cod
Slide the tray onto the middle rack and bake for 12–15 minutes, or until cod flakes easily when prodded with a fork. The exact time depends on thickness; around a ¾-inch fillet usually hits the perfect doneness at 14 minutes. - Garnish and Rest
Once done, pull the fish out and let it rest for 2 minutes—that little pause lets the juices settle so each bite is moist. Sprinkle on extra parsley and tuck a few lemon slices alongside.
Servings & Timing
Makes: 4 servings
Prep Time: 10 minutes (easy peasy—you can even zest lemons ahead)
Cook Time: 12–15 minutes
Total Time: 22–25 minutes (talk about quick dinner magic!)
Variations
- Herb Twist: swap parsley for chopped dill or tarragon for a fresh garden vibe.
- Spicy Kick: stir in ¼ teaspoon red pepper flakes to your butter sauce.
- Mediterranean Style: scatter pitted Kalamata olives and capers before baking.
- Dairy-Free Version: melt ghee or use coconut oil instead of butter.
- Asian Flair: replace lemon juice with rice vinegar and add 1 teaspoon grated ginger.
- Citrus Swap: try lime juice and zest for a tangy twist.
Storage & Reheating
Refrigerator: Store cooled leftovers in an airtight container for up to 2 days.
Freezer: Seal in freezer-safe bag for 1 month—though texture may soften.
Reheat: Warm gently in a 325°F oven for 8–10 minutes, tented with foil, or microwave at 50% power in 30-second bursts to keep fish from drying.
FAQs
Q: Can I use frozen cod?
A: Absolutely—just thaw it overnight in the fridge and pat completely dry before seasoning.
Q: What if I don’t have fresh lemons?
A: You can swap in 2 tablespoons bottled lemon juice, though fresh zest really brightens the dish.
Q: How do I know the cod is done?
A: It should flake apart with a fork easily and look opaque all the way through—no translucent spots.
Q: Can I double the recipe?
A: Yes, just use a larger pan and watch the cooking time; an extra fillet might need a minute or two more.
Q: Is this recipe gluten-free?
A: Totally—no flour or breadcrumbs here, so it’s naturally gluten-free.
Q: Any tips to prevent over-cooking?
A: Pull the fish out a minute earlier than you think—even residual heat in the dish will finish the job.
Q: Can I add veggies to bake alongside the cod?
A: Try thin asparagus spears or halved baby potatoes; toss them in olive oil, season, and nestle around the fish.
Q: How do I make the sauce more garlic-forward?
A: Use roasted garlic cloves mashed into the butter or bump the minced garlic to 3 cloves.
Conclusion
Light, buttery, and bursting with citrus, this Lemon Butter Baked Cod strikes the perfect balance between speedy prep and restaurant-worthy taste. It’s an easy dinner win that feels special—invite friends, pair it with a crisp salad, and watch it vanish in minutes. Give it a try, leave a comment below, and explore more seafood goodness on the blog!
Lemon Butter Baked Cod
Ingredients
- 4 6-ounce cod fillets skinless, thawed
- 4 tablespoons unsalted butter melted
- 2 tablespoons fresh lemon juice about 1 lemon
- 1 teaspoon lemon zest from 1 lemon
- 2 cloves garlic minced
- 1 tablespoon fresh parsley chopped, plus extra for garnish
- 1 tablespoon olive oil optional for brushing
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Heat your oven to 400°F (200°C) and coat a baking dish with non-stick spray or a light brush of olive oil.
- Pat the fillets dry, then sprinkle both sides with salt and pepper before laying them out in the prepared dish.
- In a small bowl, combine melted butter, lemon juice, lemon zest, minced garlic, and chopped parsley; whisk until smooth.
- Drizzle the lemon butter mixture evenly over each cod fillet, letting it pool around the edges for extra flavor.
- Slide the dish into the oven and bake for 12–15 minutes, or until the fish flakes easily with a fork.
- Remove from oven, let rest for 2 minutes, then top with extra parsley and lemon slices before serving.
Notes
Nutrition
