Baked Cod Lemon Butter (Printable Version)

Tender cod fillets baked and coated in a bright lemon butter sauce for a light, flavorful main course.

# 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 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)

# How to Make It:

01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to hold cod fillets in a single layer.
02 - Pat cod fillets dry with paper towels. Brush both sides with olive oil, then season evenly with salt and black pepper.
03 - Arrange fillets in prepared dish. Bake for 12–15 minutes until fish is opaque and flakes easily with a fork.
04 - Melt butter in a small saucepan over medium-low heat. Add minced garlic and sauté 1–2 minutes until fragrant without browning.
05 - Stir in lemon juice, lemon zest, salt, and pepper. Remove from heat and incorporate chopped parsley.
06 - Transfer baked cod to plates, spoon warm lemon butter sauce over fillets. Garnish with lemon wedges and additional parsley if desired. Serve immediately.

# Expert Insights:

01 -
  • The fish stays impossibly tender while the sauce turns silky and bright, making weeknight dinners feel like something special.
  • It comes together in 30 minutes flat, leaving you more time to set a nice table or actually sit down.
  • The lemon butter works on almost anything in your kitchen, so this lesson sticks with you forever.
02 -
  • Overcooked cod becomes dry and sad—pull it from the oven when it's just opaque and still has a whisper of moisture inside.
  • The sauce breaks if the heat is too high when you add the lemon juice, so keep everything at a gentle simmer and you'll end up with something silky instead of separated.
03 -
  • Buy your fish the same day you plan to cook it—the difference between same-day and day-old is noticeable and worth the small extra effort.
  • If you want to play with the sauce, a whisper of white wine or a tiny pinch of paprika adds complexity without changing the soul of the dish.

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