Baked Cod Lemon Butter

My neighbor knocked on my kitchen window one Tuesday evening with a bag of impossibly fresh cod from the morning's catch, and I had maybe thirty minutes before dinner. I'd never cooked fish at home before, but there was something about the way she described how simple it could be that made me think I should try. That lemon butter sauce came together in moments, and when I pulled the pan from the oven twenty minutes later, the kitchen smelled like a seaside restaurant I'd always wanted to visit.

Years later, I made this for my sister who'd just moved to the city and was convinced she didn't like fish. She came home late from work, exhausted, and I had this ready in the time it took her to change clothes. She sat at the kitchen counter and didn't say much, just kept eating until her plate was clean and the sauce was gone. Sometimes the best meals are the quiet ones.

Ingredients

• Cod fillets (4, about 6 oz each): Look for fillets that are bright white and smell like the ocean, not fishy—that's your sign they're fresh. Thicker pieces stay more forgiving in the oven.
• Unsalted butter (4 tablespoons): The foundation of the sauce; unsalted lets you control the salt and tastes pure and bright.
• Extra virgin olive oil (2 tablespoons): Adds richness without heaviness, balancing the butter's richness.
• Fresh lemon juice (2 tablespoons): Fresh is the entire point here—bottled juice tastes flat by comparison.
• Lemon zest (1 teaspoon): The flecks of flavor that make people ask what's in this.
• Minced garlic (2 cloves): Raw garlic in the sauce stays bright and sharp; cooked would soften it too much.
• Fresh parsley and dill (1 tablespoon each): These herbs are your finishing touch, tender and alive.
• Kosher salt and black pepper: The seasoning that lets the fish taste like itself.

Instructions

Heat your oven and prep your dish:

Set the oven to 400°F and lightly grease your baking dish with butter or oil. This step matters more than it sounds—it keeps the fish from sticking and lets it cook evenly from underneath.

Dry and season your fillets:

Pat the cod completely dry with paper towels; moisture is the enemy of a good crust. Season both sides generously with salt and pepper, then arrange the fillets so they're not touching.

Make the golden sauce:

Whisk the melted butter, olive oil, lemon juice, zest, and minced garlic together in a small bowl until combined. Taste it if you like—it should taste bright and buttery and make your mouth water.

Pour and bake:

Drizzle the sauce over the fillets evenly, then sprinkle with parsley and dill. Bake for 15 to 20 minutes, checking around the 15-minute mark by gently pressing the thickest part with a fork; it should flake apart easily and look opaque, not translucent.

Finish and serve:

Remove from the oven and spoon some of the pan sauce over each fillet. Add fresh lemon slices and a tiny pinch more herbs, then serve immediately while everything is still warm.

Save

I think about that evening with my sister often. Food that takes thirty minutes to cook and tastes like you tried so hard has a way of saying things you might not know how to say out loud.

Why This Works as a Weeknight Meal

This dish lives in that perfect space between fast and impressive. By the time you've set the table, poured a drink, and lit a candle, the oven is doing all the work. There's no standing over a stove, no complicated timing, just a gentle rest in the heat that transforms simple ingredients into something elegant.

Making It Your Own

The beauty of this recipe is how willing it is to bend. I've added thinly sliced shallots underneath the fillets, scattered cherry tomatoes around them, even swapped the dill for tarragon when that's what I had on hand. None of these changes broke anything; they only made the dish taste like my kitchen instead of someone else's.

What to Serve Alongside

Steamed green beans, roasted potatoes, or a simple rice pilaf all let the fish stay the star. A cold glass of white wine—crisp Sauvignon Blanc or Pinot Grigio—echoes the lemon in the sauce. The sauce itself is so good you might want bread to soak it up, and I wouldn't judge you for doing exactly that.

• A squeeze of fresh lemon at the table never hurts, even though the sauce is already bright.
• If you're cooking for someone who's hesitant about fish, this is the recipe that might change their mind.
• Leftover sauce keeps in the fridge for three days and is incredible on roasted vegetables or chicken.

Save

This meal has taught me that simple food done well is often more impressive than something complicated. I hope it does the same for you.

Recipe FAQs

→ What type of fish is best for this dish?

Skinless, boneless cod fillets are ideal for their flaky texture and mild flavor, but mild white fish such as haddock or pollock can also be used.

→ How do you ensure the fish stays moist when baking?

Coating the fillets evenly with the lemon butter sauce helps lock in moisture and adds rich flavor while baking.

→ Can I substitute the butter in the lemon sauce?

Yes, for a dairy-free option, vegan butter or additional olive oil can be used without compromising flavor.

→ What herbs complement the lemon butter sauce?

Fresh parsley and dill are recommended to brighten the sauce and complement the fish's delicate taste.

→ What side dishes pair well with this baked cod?

Steamed vegetables, rice, or potatoes make excellent accompaniments. A crisp white wine like Sauvignon Blanc enhances the meal.