Baked Cod with Lemon Butter

The first time I made this baked cod, I was staring at a handful of fresh lemons my neighbor had just dropped off from her tree. The kitchen filled with the bright scent of citrus as I zested the sunny yellow skin, and I knew immediately what would grace our dinner table that evening. Sometimes the simplest combinations—butter, lemon, and fresh fish—create the most memorable meals.

Last winter when my sister visited during a particularly cold snap, I made this cod for dinner and watched her expression soften with that first bite. We sat at the kitchen table, steam rising from our plates, the buttery aroma mixing with lemon in the air, and barely spoke until every last morsel was gone. Sometimes food creates its own conversation.

Ingredients

• Cod fillets: Look for pieces that are uniformly thick so they cook evenly, and dont worry if you see a little frost on frozen cod, just pat it dry thoroughly before baking.
• Fresh lemon: Both the juice and zest are essential here, with the oils in the zest providing an intensity you cant get from bottled juice alone.
• Unsalted butter: This gives you control over the saltiness of the final dish, and I find it browns more beautifully in the oven.
• Minced garlic: Fresh is non negotiable here, as it perfumes the butter and creates little pockets of flavor that mellow beautifully during baking.

Instructions

Prep your canvas:

Preheat your oven to 200°C and grease that baking dish with a light touch. The dish should be just large enough to hold your fillets without crowding them, giving each piece its own space to bathe in the upcoming butter bath.

Prepare the fish:

Pat those cod fillets dry like youre blotting a precious watercolor. Moisture is the enemy of browning, so take your time here.

Create liquid gold:

Whisk together that melted butter, olive oil, lemon juice and zest until it looks like liquid sunshine. The fragrance that rises up will make your kitchen smell like heaven itself.

Bathe the fish:

Pour your lemon butter mixture over the cod, making sure each fillet gets its fair share of the garlic and herbs. This is where the magic starts happening.

Add brightness:

Top each piece with a thin lemon slice, which not only adds flavor but makes the presentation picture worthy. The lemon will slightly caramelize in the oven, adding another dimension of flavor.

Bake to perfection:

Slide the dish into your preheated oven and set your timer for 15 minutes. Youll know the cod is done when it flakes easily with the gentlest pressure from a fork.

Garnish and serve:

Sprinkle with fresh parsley for a pop of color and fresh flavor. Serve immediately while the butter sauce is still warm and fragrant.

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A few summers ago, I served this cod for an impromptu dinner with friends on the patio. The evening air was still warm, glasses of chilled wine perspired on the table, and conversation flowed as easily as the lemon butter sauce we were all mopping up with crusty bread. One friend asked for the recipe three times that night, afraid shed forget by morning.

Simple Side Pairings

This baked cod practically begs for simple sides that wont compete with its delicate flavor. Steamed asparagus or green beans take on new life when dragged through the remaining sauce on your plate. A scoop of fluffy rice or roasted baby potatoes makes the meal complete without any fuss.

Make It Ahead

While the fish itself is best baked right before serving, you can prep the lemon butter mixture up to a day in advance and keep it refrigerated. Let it come to room temperature and give it a good whisk before pouring over the fish. This small prep step makes weeknight cooking even faster when youre pressed for time.

Variations to Try

The beauty of this recipe lies in its adaptability to whatever you have on hand. Ive made it with different white fish, adjusting cooking times accordingly, and even tried a Mediterranean version with olives and capers mixed into the butter sauce.

• Add a sprinkle of panko breadcrumbs mixed with parmesan on top for a crispy contrast to the tender fish.
• Try fresh dill instead of parsley for a Scandinavian twist that works beautifully with the lemon.
• For a touch of heat, red pepper flakes or a few thin slices of jalapeño baked alongside the lemon can transform the entire dish.

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This baked cod has saved countless weeknight dinners at my house, appearing whenever I need something that feels special without requiring culinary gymnastics. Its proof that sometimes the most memorable meals come from the simplest ingredients, treated with care.

Recipe FAQs

→ How do I know when the cod is fully cooked?

The cod is done when it flakes easily with a fork and appears opaque throughout. It typically takes 15-20 minutes at 400°F depending on fillet thickness.

→ Can I substitute cod with another fish?

Yes, haddock, pollock, or halibut work wonderfully as substitutes. Adjust cooking time slightly if using thicker or thinner fillets.

→ What are good side dishes to serve with this?

Steamed vegetables, rice, roasted potatoes, or a fresh garden salad complement this dish perfectly. The lemon butter sauce pairs well with most vegetable sides.

→ How can I add more flavor to the lemon butter sauce?

Add a sprinkle of paprika, a pinch of chili flakes, fresh thyme, or dill to the butter mixture. Capers or sun-dried tomatoes also enhance the sauce beautifully.

→ Is this dish suitable for dietary restrictions?

Yes, it's naturally gluten-free and pescatarian-friendly. Verify that your butter is from a gluten-free source if needed for strict dietary requirements.

→ Can I prepare this ahead of time?

You can assemble the dish up to 4 hours ahead. Keep it covered in the refrigerator and bake when ready to serve. Add a few extra minutes to baking time if starting from cold.