Baked Cod Lemon Butter

My neighbor knocked on the door one evening with a fresh catch from her fishing trip, and I had maybe twenty minutes before dinner guests arrived. I'd never worked with whole cod before, but she talked me through filleting it, and something about the briny smell and the way the flesh separated so cleanly made me want to master this dish immediately. That night, I threw together butter, lemon, and garlic while the fillets baked, and the result was so luminous and simple that I realized I'd been overcomplicating fish all along.

I made this for a friend who'd just moved into her first apartment with basically no kitchen experience, and watching her face light up when she pulled that gorgeous golden fish from the oven was worth more than any fancy recipe. She called me the next day to say she'd made it again and finally felt like she could cook.

Ingredients

• Cod fillets (4, about 6 oz each): Look for fillets that are uniform in thickness so they cook evenly; if some are thicker than others, gently pound them with the side of a knife to even them out.
• Kosher salt and black pepper: Season generously enough that you taste the salt on the raw fish, then the sauce will bind everything together beautifully.
• Unsalted butter (4 tablespoons): Cold butter melted into a sauce gives it a silky texture that hot butter alone can't achieve.
• Extra virgin olive oil (2 tablespoons): This keeps the sauce from being too heavy and adds a fruity depth that complements the fish.
• Fresh lemon juice and zest: Zest before you juice the lemon, and use the juice immediately so you don't lose the brightness to oxidation.
• Garlic (2 cloves, minced): Mincing releases the oils and lets the garlic distribute evenly, so you get flavor in every bite instead of harsh chunks.
• Fresh parsley and dill: These herbs are stirred in at the end so they stay vibrant green and don't turn dark and bitter from the heat.

Instructions

Get your oven ready:

Preheat to 400°F and lightly grease your baking dish—this temperature is hot enough to cook the fish through without drying it out. A ceramic or glass dish conducts heat more gently than metal, so it's a good choice here.

Prepare the cod:

Pat the fillets completely dry with paper towels because moisture on the surface prevents browning and makes the fish steam instead of bake. Season both sides generously with salt and pepper, then arrange them in a single layer in your baking dish.

Make the golden sauce:

Whisk melted butter, olive oil, lemon juice, lemon zest, and minced garlic together in a small bowl until everything is combined and glossy. The sauce should smell bright and fragrant, and if it doesn't, taste a tiny bit to make sure the lemon juice is fresh.

Bring it together:

Pour the sauce evenly over each fillet so every piece gets some of that buttery richness, then scatter the parsley and dill on top. The herbs will lightly toast during baking and release their oils into the sauce.

Bake until perfect:

Slide into the oven for 15 to 20 minutes, watching for the moment the fish turns opaque and flakes easily with a fork. If you poke it and it's still translucent inside, give it another two minutes and check again.

Finish and serve:

Remove from the oven, spoon some of the gorgeous pan sauce over each fillet, and garnish with lemon slices and a final sprinkle of fresh herbs. Serve immediately while everything is hot and the sauce is still glossy.

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There's something magical about serving a dish that looks like you spent hours in the kitchen when you really just arranged three ingredients and trusted the oven to do the work. My family started requesting this every Friday night, and I stopped feeling like I was faking it as a cook.

Why This Fish Tastes So Good

Cod is a mild, flaky white fish that doesn't have a strong fishy taste, which makes it perfect if you're nervous about seafood or cooking for people who aren't sure they like fish. The delicate flavor means the lemon and butter really shine through instead of fighting with the fish for attention. Baking in a sauce also means the fish never touches dry heat, so it stays moist and tender inside while the edges just barely start to turn golden.

What to Serve Alongside

I usually make this with something simple that lets the fish be the star: steamed green beans, roasted asparagus, or just a pile of fluffy white rice to catch every drop of that pan sauce. A crisp white wine like Sauvignon Blanc is a natural pairing, but honestly, even cold water tastes refreshing next to the richness of the butter and lemon.

How to Adapt This Recipe

This method works beautifully with any mild white fish, so if your market has fresh haddock, halibut, or pollock, grab that instead and follow the same timing and technique. You can also throw cherry tomatoes or thinly sliced shallots into the baking dish to add texture and sweetness, and I sometimes add a pinch of red pepper flakes to the sauce if I'm in the mood for a little heat.

• Make it dairy-free by swapping the butter for good quality vegan butter or using more olive oil and a splash of white wine for richness.
• Add an extra lemon and increase the zest if you like a punchy, bright sauce that cuts through the richness of the butter.
• Experiment with fresh herbs you have on hand: tarragon, chives, and cilantro all work wonderfully here.

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This is the kind of recipe that quietly becomes part of your regular rotation because it actually works, tastes elegant, and never feels like work. Once you master it, you'll find yourself making it on nights when you want something special but don't have time for fuss.

Recipe FAQs

→ How do I ensure the cod stays moist during baking?

Coating the fillets with lemon butter sauce and baking them in a single layer helps retain moisture, yielding tender and flaky fish.

→ Can I use other types of fish in this dish?

Yes, mild white fish like haddock or pollock work well and absorb the lemon butter flavors beautifully.

→ What herbs complement the lemon butter sauce best?

Fresh parsley and dill add a bright, aromatic touch that pairs well with the citrus and butter sauce.

→ Is it possible to make this dish dairy-free?

Substitute butter with vegan butter or increase olive oil for a dairy-free version without compromising flavor.

→ What sides pair nicely with baked cod in lemon butter?

Steamed vegetables, rice, or roasted potatoes complement the delicate flavors and create a balanced meal.