Baked Cod Lemon Butter (Printable)
Flaky cod fillets baked in lemon butter sauce, garnished with fresh herbs for a light main course.
# What You Need:
→ Fish
01 - 4 skinless, boneless cod fillets, 6 oz 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 (approximately 1 lemon)
07 - 1 teaspoon lemon zest
08 - 2 garlic cloves, minced
09 - 1 tablespoon fresh parsley, chopped
10 - 1 tablespoon fresh dill, chopped (optional)
→ Garnish
11 - Fresh lemon slices
12 - Additional chopped fresh herbs
# How To Make It:
01 - Preheat the oven to 400°F. 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. Arrange fillets evenly in the prepared baking dish.
03 - In a small bowl, whisk together melted unsalted butter, extra virgin olive oil, fresh lemon juice, lemon zest, and minced garlic until well combined.
04 - Pour the lemon butter sauce evenly over the cod fillets. Sprinkle with chopped parsley and optional dill.
05 - Bake for 15 to 20 minutes, or until the fish is opaque and flakes easily with a fork.
06 - Remove from oven and spoon pan sauce over the fillets. Garnish with fresh lemon slices and additional herbs. Serve immediately.
# Expert Suggestions:
01 -
- It tastes restaurant-quality but takes less time than ordering delivery.
- The lemon butter sauce is foolproof and makes even nervous cooks feel confident.
- One pan means one thing to clean up after dinner.
02 -
- Overcooked fish becomes dry and sad—check it at 15 minutes, not 20, especially if your fillets are thin.
- The pan sauce is the entire reason this dish works; don't skip whisking the butter and lemon together or let it separate.
03 -
- Bring your cod fillets to room temperature for 10 minutes before cooking; they'll cook more evenly and stay more tender.
- If you can find Meyer lemons, use those—they're sweeter and more forgiving than regular ones.