Baked Cod Lemon Butter (Printable version)

Tender cod fillets baked with lemon and butter for a fresh, flavorful meal.

# Ingredient List:

→ Fish

01 - 4 skinless, boneless cod fillets (approximately 5.3 oz each)

→ Sauce & Flavorings

02 - 3 tablespoons unsalted butter, melted
03 - 2 tablespoons extra-virgin olive oil
04 - 2 cloves garlic, finely minced
05 - 1 lemon, thinly sliced
06 - Zest of half a lemon
07 - 2 tablespoons fresh parsley, chopped
08 - ½ teaspoon sea salt
09 - ¼ teaspoon freshly ground black pepper
10 - ¼ teaspoon paprika (optional)

→ Garnish

11 - Additional lemon wedges for serving
12 - Fresh parsley, finely chopped

# How to Make It:

01 - Preheat the oven to 400°F. Lightly grease a baking dish large enough to accommodate cod fillets in a single layer.
02 - Pat the cod fillets dry with paper towels and arrange them evenly in the prepared baking dish.
03 - In a small bowl, whisk together melted butter, olive oil, minced garlic, lemon zest, sea salt, black pepper, and paprika if using.
04 - Pour the butter mixture evenly over the cod fillets. Place lemon slices over and around the fish.
05 - Bake in the preheated oven for 15 to 20 minutes until the cod is opaque and flakes easily with a fork.
06 - Remove from oven, sprinkle with chopped fresh parsley, and serve immediately with additional lemon wedges.

# Expert Suggestions:

01 -
  • It tastes like something from a seaside bistro but uses ingredients you already have.
  • The fish stays tender and never dries out thanks to the buttery basting.
  • Cleanup is minimal, just one dish and a small bowl.
  • Its naturally gluten-free and light enough that you dont feel heavy afterward.
02 -
  • Do not skip drying the fish, wet fillets will not brown and the sauce will get watery.
  • Check the fish at 15 minutes especially if your fillets are on the thinner side, overcooked cod turns chalky.
  • If the garlic starts to brown too quickly, tent the dish loosely with foil halfway through baking.
03 -
  • Let the butter cool for a minute after melting so the garlic doesnt cook and turn bitter when you whisk it in.
  • Use a shallow baking dish instead of a deep casserole, it helps the fish cook evenly and the edges get a little golden.
  • Save any leftover sauce in the pan and toss it with pasta the next day, it makes an incredible quick lunch.

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