Buttery Lemon Cod Bake (Printer-Friendly Version)

Soft cod fillets soak in bright lemon butter for a light, effortless dish with rich flavor and a delicate, flaky texture.

# What You'll Need:

→ For the Fish

01 - 1 1/2 pounds cod fillets, fresh or properly thawed, cut into even pieces
02 - 1/2 teaspoon kosher salt, or to taste
03 - 1/4 teaspoon freshly ground black pepper

→ For the Lemon Butter Sauce

04 - 4 tablespoons unsalted butter, melted
05 - 2 tablespoons extra-virgin olive oil
06 - 2 tablespoons freshly squeezed lemon juice
07 - 1 teaspoon finely grated lemon zest
08 - 2 garlic cloves, finely minced

→ To Garnish

09 - 2 tablespoons fresh parsley, finely chopped
10 - Lemon slices, for serving

# Steps to Follow:

01 - Preheat the oven to 400°F. Lightly grease a baking dish with olive oil or line with parchment paper.
02 - In a small bowl, whisk together melted butter, olive oil, lemon juice, lemon zest, and minced garlic until fully combined.
03 - Pat cod fillets dry with paper towels. Arrange cod in the prepared baking dish in a single layer. Season both sides evenly with salt and black pepper.
04 - Drizzle the lemon butter sauce over each cod fillet, using a spoon to distribute evenly so all pieces are coated.
05 - Place the dish in the preheated oven and bake for 12 to 15 minutes, depending on thickness. Cod is done when it flakes easily with a fork and is opaque throughout, with an internal temperature of 145°F.
06 - Remove cod from oven and let rest 3–5 minutes. Top with chopped parsley and lemon slices before serving.

# Additional Tips:

01 - Letting the fish rest just before serving ensures maximum juiciness and an appealing texture.
02 - For added flavor, incorporate fresh dill, thyme, capers, or a hint of crushed red pepper into the sauce before baking.
03 - To prevent overcooking, check cod for doneness a minute or two before the minimum baking time.
04 - If using frozen fish, ensure it is fully thawed and excess moisture is removed for best results.
05 - Serve with roasted vegetables or grains to absorb the flavorful pan juices.

Go Back