Baked Cod Lemon Butter (Printable Version)
Tender cod fillets baked in lemon butter with herbs, perfect for easy, flavorful dining.
# What You'll Need:
→ Fish
01 - 4 cod fillets, skinless, boneless, 6 ounces each
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper
→ Lemon Butter Sauce
04 - 4 tablespoons unsalted butter, melted
05 - 2 tablespoons extra virgin olive oil
06 - 2 tablespoons fresh lemon juice (about 1 lemon)
07 - 1 teaspoon lemon zest
08 - 2 garlic cloves, minced
09 - 1 tablespoon chopped fresh parsley
10 - 1 tablespoon chopped fresh dill (optional)
→ Garnish
11 - Fresh lemon slices
12 - Additional chopped herbs
# How to Make It:
01 - Preheat oven to 400°F and lightly grease a baking dish large enough to hold the cod fillets in a single layer.
02 - Pat cod fillets dry with paper towels. Season both sides with kosher salt and freshly ground black pepper. Place fillets evenly in the baking dish.
03 - Combine melted butter, olive oil, fresh lemon juice, lemon zest, and minced garlic in a small bowl, whisking until blended.
04 - Pour the lemon butter sauce evenly over the cod fillets. Sprinkle with chopped parsley and dill, if using.
05 - Bake for 15 to 20 minutes, or until the cod flakes easily with a fork and is opaque throughout.
06 - Remove from oven. Spoon pan sauce over fillets. Garnish with fresh lemon slices and additional herbs. Serve immediately.
# Expert Insights:
01 -
- Ready in 30 minutes but tastes like you've been cooking all day.
- The lemon butter sauce does all the heavy lifting—your fish stays moist and the flavors are bright without being fussy.
- Works for casual weeknight dinners or when you want to impress without stress.
02 -
- Don't skip patting the cod dry—moisture is the enemy of tender, properly cooked fish, and it's the simplest step that makes the biggest difference.
- Watch the oven closely after 15 minutes; overcooked fish becomes dry and rubbery, and those last few seconds matter more than you'd think.
03 -
- Buy your cod from a fishmonger if you can, and cook it the same day—the fresher it is, the sweeter and more delicate it tastes.
- If your fillets are uneven in thickness, tuck the thin tail ends under to create an even thickness so everything cooks at the same pace.