Baked Cod Lemon Butter (Printable)

Flaky cod cooked with a bright lemon butter sauce, perfect for a light and flavorful main dish.

# What You'll Need:

→ Fish

01 - 4 skinless, boneless cod fillets, approximately 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
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 - Set the oven to 400°F and lightly grease a baking dish large enough to hold the cod fillets in one layer.
02 - Pat the cod fillets dry using paper towels. Brush both sides evenly with olive oil, then season with salt and black pepper.
03 - Arrange the fillets in the prepared dish and bake for 12 to 15 minutes, until the fish appears opaque and flakes easily with a fork.
04 - While the fish bakes, melt butter in a small saucepan over medium-low heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant without browning.
05 - Stir in lemon juice, lemon zest, salt, and black pepper. Remove from heat and fold in chopped parsley.
06 - Transfer cod fillets onto plates, spoon the warm lemon butter sauce on top. Garnish with lemon wedges and extra parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • It feels like a little secret that makes a simple fish feel fancy enough for guests.
  • The bright lemon butter sauce turns a humble fillet into a dish that keeps everyone asking for seconds.
02 -
  • Patting the fish dry is key to getting that perfect bake without soggy edges.
  • Melting the butter slowly and watching the garlic carefully prevents bitterness and keeps the sauce smooth.
03 -
  • Always season the fish just before baking to allow the salt to enhance without drawing out too much moisture.
  • The secret is low and slow melting of butter to keep the sauce silky without breaking.

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