Baked Cod Lemon Butter (Print View)

Tender cod baked with lemon and butter sauce offers a simple, elegant light dinner option.

# What You'll Need:

→ Fish

01 - 4 skinless, boneless cod fillets (approximately 5.3 oz each)

→ Sauce & Flavorings

02 - 3 tablespoons unsalted butter, melted
03 - 2 tablespoons extra-virgin olive oil
04 - 2 cloves garlic, finely minced
05 - 1 lemon, thinly sliced
06 - Zest of ½ lemon
07 - 2 tablespoons fresh parsley, chopped
08 - ½ teaspoon sea salt
09 - ¼ teaspoon freshly ground black pepper
10 - ¼ teaspoon paprika (optional)

→ Garnish

11 - Additional lemon wedges for serving
12 - Fresh parsley, finely chopped

# Step-by-Step Directions:

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 and place evenly in the prepared baking dish.
03 - In a small bowl, whisk together melted butter, olive oil, minced garlic, lemon zest, sea salt, black pepper, and optional paprika.
04 - Pour the butter mixture evenly over the cod fillets and arrange lemon slices over and around the fish.
05 - Bake for 15 to 20 minutes, until cod flakes easily with a fork and is opaque throughout.
06 - Remove from oven, sprinkle with chopped parsley, and serve immediately with additional lemon wedges.

# Expert Suggestions:

01 -
  • It's done in 30 minutes flat, which means weeknight dinner without the stress.
  • The butter and lemon do all the heavy lifting—no complicated techniques, just pure flavor.
  • It feels elegant enough to serve guests but honest enough to make for yourself on a Tuesday.
02 -
  • Don't skip drying the fish—I learned this the hard way when I rushed and ended up with steamed cod instead of baked, and it taught me that one extra minute of prep makes all the difference.
  • Watch the time closely after 15 minutes; overcooked cod turns chalky and sad, so start checking early and trust your fork.
03 -
  • Buy the best lemon you can find—thin-skinned, fragrant lemons make a noticeable difference in both flavor and juice yield.
  • Don't let the fish come straight from the fridge to the oven; let it sit on the counter for five minutes so it cooks more evenly and gently.

Go Back