Baked Cod Lemon Butter

I was standing at the fish counter on a Wednesday, completely uninspired, when the fishmonger held up a beautiful cod fillet and said it only needed butter and lemon. I trusted him, went home, and had dinner on the table in half an hour. That night taught me that the best meals don't need to be complicated.

The first time I made this for my sister, she was skeptical because she usually only eats salmon. She took one bite, looked up, and asked if I could teach her how to make it. Now she brings it to her own dinner parties and pretends she invented it.

Ingredients

• Cod fillets: Look for thick, firm fillets that smell clean and oceanic, thinner pieces cook too fast and can turn rubbery.
• Unsalted butter: Melted butter carries the garlic and lemon into every bite, and using unsalted lets you control the seasoning.
• Olive oil: Blending it with butter keeps the sauce from burning and adds a fruity richness.
• Garlic: Mince it finely so it melts into the sauce instead of sitting in sharp little pockets.
• Lemon: Both zest and slices are essential, the zest brings perfume and the slices caramelize slightly in the oven.
• Fresh parsley: Brightens everything at the end and makes the dish look like you put in more effort than you did.
• Sea salt and black pepper: Simple seasonings that let the fish speak for itself.
• Paprika: Optional, but it adds a subtle warmth and a gorgeous golden color to the sauce.

Instructions

Prep the oven and dish:

Preheat to 200°C and grease your baking dish lightly with a little butter or oil. This keeps the fish from sticking and makes serving easier later.

Dry the fish:

Pat each fillet completely dry with paper towels. Moisture on the surface will steam the fish instead of letting it soak up that buttery sauce.

Make the butter mixture:

Whisk together melted butter, olive oil, garlic, lemon zest, salt, pepper, and paprika in a small bowl. It should smell bright and garlicky, almost like liquid sunshine.

Coat the fillets:

Arrange the cod in a single layer and pour the butter mixture over each piece evenly. Tuck lemon slices on top and around the edges.

Bake:

Slide the dish into the oven and bake for 15 to 20 minutes. The fish is done when it flakes easily with a fork and turns opaque all the way through.

Garnish and serve:

Pull it out, scatter fresh parsley over the top, and serve right away with extra lemon wedges on the side. The sauce in the pan is gold, spoon it over everything.

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One evening I served this with roasted potatoes and a crisp white wine, and my friend said it felt like we were eating in a small restaurant by the coast. We werent, we were in my tiny kitchen with mismatched plates, but the food made it feel special anyway.

What to Serve Alongside

This cod is mild and buttery, so it pairs beautifully with anything crisp or bright. I love serving it with steamed green beans, roasted asparagus, or a simple arugula salad dressed with lemon and olive oil. For something heartier, try garlic mashed potatoes or wild rice pilaf to soak up the pan sauce.

Swapping the Fish

Cod is ideal because it holds its shape and has a sweet, delicate flavor, but this recipe is forgiving. Haddock, pollock, and tilapia all work beautifully with the same timing. If you use a firmer fish like halibut, you may need an extra few minutes in the oven.

Making It Your Own

Once you get comfortable with the base recipe, its easy to play around. A splash of white wine in the baking dish before it goes in the oven adds depth and a little acidity. Sometimes I throw in halved cherry tomatoes or thinly sliced fennel for extra flavor and color.

• Add a pinch of red pepper flakes if you like a gentle kick of heat.
• Swap parsley for fresh dill or basil depending on what you have growing or what sounds good.
• Drizzle with a teaspoon of honey before baking for a hint of sweetness that plays beautifully with the lemon.

Save

This is the kind of recipe that makes you look like you know what youre doing, even on nights when you barely do. Its proof that a few good ingredients and a hot oven can turn into something worth sitting down for.

Recipe FAQs

→ What type of fish works best for this dish?

Skinless, boneless cod fillets are ideal for a tender, flaky texture, but mild white fish like haddock or pollock can also be used.

→ How can I ensure the cod stays moist while baking?

Coating the fillets with a mixture of melted butter, olive oil, and lemon helps keep the fish moist and flavorful during baking.

→ What temperature and duration are recommended for baking?

Bake at 200°C (400°F) for 15-20 minutes until the fish flakes easily with a fork.

→ Can I add other seasonings to this dish?

Yes, optional paprika adds subtle warmth, and a splash of dry white wine before baking deepens the flavor.

→ What are good side dishes to pair with this fish preparation?

Steamed vegetables, roasted potatoes, or a fresh green salad complement the dish's light, bright flavors well.