Baked Cod Lemon Butter (Printable Version)
Tender cod baked with a bright lemon butter sauce offering a light, flavorful main dish.
# What You'll Need:
→ Fish
01 - 4 skinless, boneless cod fillets (6 oz each)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper
→ Lemon Butter Sauce
05 - 4 tablespoons unsalted butter
06 - 2 garlic cloves, minced
07 - 2 tablespoons fresh lemon juice (from about 1/2 a large lemon)
08 - 1 tablespoon fresh parsley, chopped
09 - 1 teaspoon lemon zest
10 - 1/4 teaspoon salt
11 - 1/8 teaspoon black pepper
→ Garnish
12 - Lemon wedges, for serving
13 - Additional chopped parsley (optional)
# Directions:
01 - Preheat the oven to 400°F. Lightly grease a baking dish large enough to hold cod fillets in a single layer.
02 - Pat the cod fillets dry with paper towels. Brush both sides with olive oil and season evenly with salt and black pepper.
03 - Arrange fillets in the prepared dish and bake for 12 to 15 minutes until opaque and flaky.
04 - While baking, melt butter in a small saucepan over medium-low heat. Sauté minced garlic for 1 to 2 minutes until fragrant, avoiding browning.
05 - Stir in lemon juice, lemon zest, salt, and black pepper. Remove from heat, then fold in chopped parsley.
06 - Transfer cooked cod to plates and spoon warm lemon butter sauce over each fillet. Garnish with lemon wedges and optional parsley. Serve immediately.
# Expert Advice:
01 -
- This sauce feels like a warm hug on a plate, a little touch of sunshine that transforms tender cod into something unforgettable
- The ease of baking the fish while preparing the zesty lemon butter creates a chance to breathe and enjoy cooking without rush
02 -
- Don't overbake the cod; it can turn dry quickly but watching for that perfect flake texture makes all the difference
- Adding the parsley off the heat in the sauce preserves its fresh color and bright flavor, which truly elevates the dish
03 -
- Patting the fish dry before seasoning ensures a better sear and prevents sogginess
- Be gentle when folding parsley into the sauce; it preserves that fresh green color and boost of flavor