Baked Cod with Lemon Butter

The first time I made this lemon butter cod, I was scrambling for a quick dinner after a long day at work. The kitchen smelled amazing as the garlic and lemon mingled in the warm butter, cutting through the winter chill coming through my drafty apartment windows. Something about the bright citrus scent lifted my mood instantly, and I knew this simple dish would become a regular in my weeknight rotation.

Last spring, I made this for my parents when they visited my new place for the first time. Dad had just caught a beautiful cod on his fishing trip, and I wanted to do the fish justice. As we sat around my tiny table with the windows open, the evening breeze carrying in the scent of my neighbors lilacs, my mother actually asked for the recipe which, if you knew her impeccable cooking standards, youd understand was the highest compliment.

Ingredients

• Cod fillets: Look for thick, center-cut pieces that have a slight translucence and smell like the ocean, not fishy a lesson I learned after one unfortunate dinner party experience.
• Unsalted butter: I always use unsalted so I can control the seasoning, and European-style butter with higher fat content makes the sauce extraordinarily silky.
• Fresh lemon: The oils in the zest contain most of the aromatic compounds, so dont skip this step even when youre in a rush.
• Garlic: Freshly minced releases so much more flavor than the pre-chopped stuff in jars I discovered the difference was night and day when I finally started using fresh.

Instructions

Prep your baking dish:

Preheat your oven to 200°C and lightly grease a baking dish that gives your cod some breathing room. The fillets shouldnt be crowded or theyll steam instead of bake properly.

Prepare the cod:

Pat those beautiful fillets dry with paper towels this is crucial for helping the sauce cling to the fish instead of sliding off. I arrange them with the prettier side up, because presentation matters even on weeknights.

Make that glorious sauce:

Whisk together melted butter, lemon juice, zest, garlic and parsley until it looks like liquid gold. The kitchen will start smelling like heaven about now.

Bathe the fish:

Pour that buttery goodness over each fillet, making sure to spoon some extra over any thicker parts. The way it pools around the edges of the fish creates these incredible caramelized bits that youll find yourself scraping from the pan later.

Bake to perfection:

Slide the dish into your preheated oven and bake for about 16-18 minutes. Youll know its done when the fish flakes easily and has turned from translucent to opaque white throughout.

Garnish before serving:

Add lemon slices and a fresh sprinkle of parsley for that restaurant-quality finish. The heat from the fish will release more of the lemons essential oils, creating an aromatic experience when you bring it to the table.

Save

My friend Sarah claims this cod recipe salvaged her third date with now-husband Mark. She texted me in a panic needing a foolproof dinner that looked impressive, and I talked her through this dish step by step. When she called the next morning, she was laughing about how he practically proposed over dessert, convinced hed found someone who could cook like a professional.

Perfect Pairings

I discovered through happy accident that this cod shines brightest alongside simple sides that let its delicate flavor take center stage. A bright arugula salad with just olive oil and lemon, or steamed asparagus with flaky sea salt have become my go-to companions. For heartier appetites, a small portion of roasted fingerling potatoes with herbs completes the meal without overwhelming the star of the show.

Make-Ahead Options

One Tuesday when I knew Id be working late, I prepared the lemon butter sauce in the morning and refrigerated it, then just rewarmed it before pouring over the fish and baking. The flavors had melded together beautifully during the day, creating an even more aromatic sauce. Now I sometimes make the sauce a day ahead intentionally, letting those ingredients get better acquainted before their fish date.

Storing and Leftovers

Though its rarely left over in my house, any remaining cod makes an incredible next-day lunch flaked over salad greens or tucked into a warm pita with cucumber and yogurt sauce. The texture changes slightly when reheated, so I prefer enjoying leftovers cold or at room temperature rather than risking overcooking.

• Store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Leftover lemon butter sauce can be strained and refrigerated separately to drizzle over vegetables later in the week.
• For food safety, always reheat fish to an internal temperature of 63°C if serving hot again.

Save

This baked cod has seen me through first dates and family gatherings, quick weeknight dinners and elegant holiday meals. Its the kind of recipe that reminds me why simple cooking with quality ingredients never goes out of style.

Recipe FAQs

→ Can I substitute other fish for cod?

Yes, you can substitute the cod with other white fish like haddock, halibut, or tilapia. Adjust cooking time slightly based on the thickness of your fillets - thinner fillets will cook faster.

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

The fish is done when it flakes easily with a fork and has turned opaque throughout. For cod, this typically takes 16-18 minutes at 200°C (400°F), but may vary depending on the thickness of your fillets.

→ Can I make this dish ahead of time?

Fish is best enjoyed fresh, but you can prepare the lemon butter sauce up to a day ahead and refrigerate it. Bring to room temperature before pouring over the fish and baking.

→ What sides pair well with this dish?

This cod pairs beautifully with steamed vegetables, roasted potatoes, rice pilaf, or a fresh green salad. For a complete meal, consider adding asparagus or broccoli and a light starch.

→ Is this dish healthy?

Yes, this dish is relatively healthy. Cod is a lean protein source rich in vitamins and minerals. While the butter adds some fat, it's used in moderation, and the overall dish is low in carbohydrates at just 2g per serving.

→ Can I make this dairy-free?

You can substitute the butter with olive oil or a plant-based butter alternative to make this dish dairy-free. The flavor profile will change slightly, but it will still be delicious.