I’m sharing my Baked Cod With Lemon Butter Sauce and the simple 20-minute method I use to get garlic lemon butter coated fillets on the table fast.

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I sometimes doubt quick dinners can feel special but this one proved me wrong. Coated in a garlic lemon butter sauce, the cod pulls together fast and still tastes like something you’d order out, not just throw on a plate.

I kept thinking about Baked Cod With Lemon Butter Sauce and even that Baked Cod Recipe With Lemon And Garlic title because it nails both bright citrus and buttery comfort. I used garlic and unsalted butter and yeah I messed up the timing once, but the flaky bites and the zing kept me coming back for another forkful, curious what I’ll try next.

Ingredients

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Cod is lean, high in protein and B12, low fat, great for muscle repair.
Butter adds richness and mouthfeel, mostly saturated fat, so use sparingly if you’re worried.
Extra virgin olive oil gives healthy monounsaturated fats and a subtle fruity note
Garlic brings savory punch has antioxidants and may help immunity, strong but lovely.
Lemon juice and zest brighten the fish, adds vitamin C and tangy acidity.
Paprika gives color and smoky warmth if smoked type, small heat, mild spice.
Parsley adds fresh herbiness, vitamin K and a clean finish, not overpowering.

Ingredient Quantities

1 1/2 to 2 pounds cod fillets (about 4 fillets, 6 oz each)

4 tablespoons unsalted butter, melted (about 1/4 cup)

1 tablespoon extra virgin olive oil

3 garlic cloves, minced

2 tablespoons fresh lemon juice (about 1 lemon)

1 teaspoon lemon zest

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon paprika or smoked paprika (optional)

1/4 teaspoon red pepper flakes (optional if you want a little heat)

2 tablespoons chopped fresh parsley, for garnish

lemon slices for serving (optional)

How to Make this

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1. Preheat the oven to 400°F. Pat 1 1/2 to 2 pounds cod fillets dry with paper towels, let them sit at room temp for about 10 minutes, then season both sides with 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

2. In a small bowl whisk together 4 tablespoons melted unsalted butter, 1 tablespoon extra virgin olive oil, 3 minced garlic cloves, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon paprika if using, and 1/4 teaspoon red pepper flakes if you want heat.

3. Line a baking dish with parchment or lightly oil it so the fish doesn’t stick, arrange the fillets in a single layer with some space between them and brush or spoon about half the garlic lemon butter over the tops, save the rest for later.

4. Bake in the center of the oven for about 10 to 14 minutes for average thickness fillets, thicker pieces may need a little longer; the fish is done when it turns opaque and flakes easily with a fork or reaches an internal temp of about 145 F.

5. If you want a bit of color, pop it under the broiler for 1 to 2 minutes but watch it closely so the garlic doesn’t burn.

6. Take the dish out, spoon the reserved butter sauce over the fillets and sprinkle 2 tablespoons chopped fresh parsley on top, don’t overcook it, fish keeps cooking after you take it out.

7. Let the cod rest 1 to 2 minutes, squeeze extra lemon juice over everything if you like and serve with lemon slices.

Equipment Needed

1. Oven set to 400 F
2. Baking dish big enough for 4 fillets (line with parchment or lightly oil it)
3. Small bowl for mixing the butter lemon sauce
4. Whisk or fork to combine the sauce — you can use either, works fine
5. Measuring spoons and a tablespoon measure for the lemon juice and butter
6. Sharp knife and cutting board for zesting the lemon and chopping parsley
7. Paper towels for patting the cod dry and a kitchen towel for spills
8. Spoon or pastry brush to baste the fillets and an oven mitt for taking the dish out

FAQ

Q: What oven temp and baking time should I use?
A: Bake at 400 F (200 C). For average 1 inch thick fillets plan 12 to 15 minutes, thicker pieces might take 18 to 22 minutes. Fish is done when it flakes easily and looks opaque.

Q: How do I know the cod is fully cooked?
A: Stick a fork in the thickest part and twist, it should flake apart easily and not look translucent. If you use a thermometer aim for 145 F in the center. If it still looks glassy cook a few minutes more.

Q: Can I use frozen cod or do I have to thaw it first?
A: You can bake from frozen but it works better if you thaw overnight in the fridge or quick thaw in cold water, pat dry then bake. From frozen expect a longer bake time, about 20 to 25 minutes, and the sauce might not soak in as well.

Q: What are good substitutes if I can't find cod?
A: Try haddock, pollock, halibut or even tilapia. Denser fish like halibut need a bit more time, thin fish like tilapia need less. Adjust timing to thickness.

Q: Can I make this ahead or freeze leftovers?
A: You can assemble and refrigerate for up to 24 hours before baking. Cooked leftovers keep 2 to 3 days in the fridge. Freezing cooked fish is okay but texture changes, wrap tight and freeze up to 2 months. Reheat gently in a low oven 275 F for 10 to 15 minutes so it doesn't dry out.

Q: How do I keep the fish from sticking and get a nice surface?
A: Pat fillets dry, brush with the butter olive oil mix and use parchment, a nonstick sheet or a well oiled pan. Preheat the oven and avoid flipping the fish while baking. For a little extra color you can broil 1 to 2 minutes at the end but watch it so it doesn't burn.

Baked Lemon Butter Cod Recipe Substitutions and Variations

Cod fillets: swap with haddock, halibut or pollock. Theyre all firm white fish and bake the same way, just watch thicker pieces for a couple extra minutes.
Unsalted butter: use ghee or clarified butter, or a neutral oil like avocado or light olive oil. Ghee keeps the buttery taste and wont burn as fast, vegan margarine works if you need dairy free.
Fresh lemon juice and zest: use lime juice for a similar bright tang, or 1 tablespoon white wine vinegar plus a teaspoon of lemon or lime zest if you dont have fresh lemons.
Fresh parsley: swap with chopped dill, chives or cilantro. Dill is great with fish, chives give a mild onion lift, cilantro adds a fresh citrusy note.

Pro Tips

– Pat the fillets really dry and let them warm up a bit at room temp before cooking, it helps them cook evenly and keeps them from sticking. Dont skip drying though, wet fish will steam not brown.

– Make extra of the garlic‑lemon butter and reserve half, warm it and spoon it over right before serving. The sauce keeps the fish juicy and reheating it briefly concentrates the flavors without overcooking the fish.

– If you want a little color, give it a super quick blast under the broiler but stand there and watch it so the garlic doesnt burn. Another trick is to move the rack one level lower so the surface gets toasty slower, that way you get color without char.

– Use an instant read thermometer and pull the cod at about 130 to 135 F, then let it rest 1 to 2 minutes. Fish keeps cooking after you take it out, so this prevents dry, chalky cod.

Baked Lemon Butter Cod Recipe

Recipe by Sarah level

0.0 from 0 votes

I’m sharing my Baked Cod With Lemon Butter Sauce and the simple 20-minute method I use to get garlic lemon butter coated fillets on the table fast.

Servings

servings

Calories

277

kcal

Equipment: 1. Oven set to 400 F
2. Baking dish big enough for 4 fillets (line with parchment or lightly oil it)
3. Small bowl for mixing the butter lemon sauce
4. Whisk or fork to combine the sauce — you can use either, works fine
5. Measuring spoons and a tablespoon measure for the lemon juice and butter
6. Sharp knife and cutting board for zesting the lemon and chopping parsley
7. Paper towels for patting the cod dry and a kitchen towel for spills
8. Spoon or pastry brush to baste the fillets and an oven mitt for taking the dish out

Ingredients

1 1/2 to 2 pounds cod fillets (about 4 fillets, 6 oz each)
4 tablespoons unsalted butter, melted (about 1/4 cup)
1 tablespoon extra virgin olive oil
3 garlic cloves, minced
2 tablespoons fresh lemon juice (about 1 lemon)
1 teaspoon lemon zest
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon paprika or smoked paprika (optional)
1/4 teaspoon red pepper flakes (optional if you want a little heat)
2 tablespoons chopped fresh parsley, for garnish
lemon slices for serving (optional)

Directions

Preheat the oven to 400°F. Pat 1 1/2 to 2 pounds cod fillets dry with paper towels, let them sit at room temp for about 10 minutes, then season both sides with 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
In a small bowl whisk together 4 tablespoons melted unsalted butter, 1 tablespoon extra virgin olive oil, 3 minced garlic cloves, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon paprika if using, and 1/4 teaspoon red pepper flakes if you want heat.
Line a baking dish with parchment or lightly oil it so the fish doesn't stick, arrange the fillets in a single layer with some space between them and brush or spoon about half the garlic lemon butter over the tops, save the rest for later.
Bake in the center of the oven for about 10 to 14 minutes for average thickness fillets, thicker pieces may need a little longer; the fish is done when it turns opaque and flakes easily with a fork or reaches an internal temp of about 145 F.
If you want a bit of color, pop it under the broiler for 1 to 2 minutes but watch it closely so the garlic doesn't burn.
Take the dish out, spoon the reserved butter sauce over the fillets and sprinkle 2 tablespoons chopped fresh parsley on top, don't overcook it, fish keeps cooking after you take it out.
Let the cod rest 1 to 2 minutes, squeeze extra lemon juice over everything if you like and serve with lemon slices.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.