Lemon Garlic Butter Baked Cod

This lemon garlic butter baked cod is my secret weapon for those nights when I need something that feels fancy but takes almost zero effort. The cod turns out perfectly tender and flaky, while the lemon brightens everything up and the garlic butter creates this amazing sauce that you'll want to soak up with every bite. I've served this to dinner guests who thought I'd spent hours in the kitchen, when really it took me about 5 minutes of prep time.

I made this for my mom last time she visited, and she immediately asked for the recipe - which is saying something because she's the one who taught me to cook in the first place. My husband, who usually reaches for the tartar sauce with fish, eats this straight up and always goes back for seconds.

Key Ingredients

• Fresh cod fillets: Look for thick, white fillets that feel firm to the touch. Fresh is best, but thawed frozen works fine too - just pat them really dry before cooking.
• Unsalted butter: Using unsalted lets you control the salt level. The butter creates that luxurious sauce that makes this dish special.
• Fresh garlic: Don't even think about substituting garlic powder here. The fresh stuff gives you those little caramelized bits that are absolutely worth the minute it takes to mince.
• Lemon: Both the zest and juice are essential. The zest has all those fragrant oils that give depth, while the juice adds brightness that cuts through the richness of the butter.
• Fresh parsley: Adds color and a fresh, herbal note. If you don't have parsley, chives or dill work beautifully too.

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Cooking Magic

Prep your fish right:

Pat those fillets completely dry with paper towels before they hit the baking sheet. Extra moisture is the enemy of a good sear. Season them well with salt and pepper - fish needs proper seasoning to shine.

Create flavor magic:

When you're cooking the garlic in butter, watch it carefully. You want it fragrant but not browned - about 90 seconds does the trick. That moment when the garlic hits the hot butter fills your kitchen with the most amazing smell.

Get the most from your lemon:

Zest the lemon before you juice it (much easier that way). And when you add the juice to the hot butter mixture, stand back a bit - it will sizzle and sputter in the most satisfying way.

Don't overcook:

The biggest mistake with cod is leaving it in too long. It cooks quickly - start checking at 10 minutes. You want it just barely flaking with a fork, still moist and tender. It will continue cooking slightly after you take it out of the oven.

Sauce it up:

Don't waste a drop of that amazing butter sauce left in the pan. Spoon it generously over the fillets when serving, or even better, serve the fish right from the baking dish so everyone can dip into that liquid gold.

Rest briefly:

Let the fish rest for just a minute before serving. This allows the juices to redistribute and the fish to finish cooking gently from residual heat.

I discovered this recipe during a beach vacation when we caught fresh cod on a charter fishing trip. We had limited ingredients in our rental kitchen, but I found butter, garlic, and a lemon. The result was so good that it's become our tradition to make this on the first night of every beach trip since. Last year, our rental had an herb garden, and adding fresh herbs elevated it even further.

Serving Ideas

This cod pairs beautifully with simple roasted asparagus or a handful of cherry tomatoes roasted alongside the fish for the last 5 minutes. For a heartier meal, serve it over buttered orzo pasta that can soak up all that wonderful sauce. A chilled glass of Sauvignon Blanc or Pinot Grigio makes this feel like a restaurant experience at home.

Tasty Twists

Add a tablespoon of capers to the butter sauce for a Mediterranean twist. Sprinkle some Parmesan cheese on top during the last 2 minutes of baking for a crispy, savory crust. For a bit of heat, add a pinch of red pepper flakes to the garlic butter or serve with sliced fresh chilis on the side.

Quick Tips

This fish is best served fresh from the oven, but if you do have leftovers, they'll keep in the refrigerator for up to 2 days. Reheat gently in a 275°F oven just until warmed through to avoid drying out the fish. You can prep the garlic butter mixture in advance and keep it refrigerated, just warm it slightly before using so it spreads easily over the fish.

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I've been making this lemon garlic butter cod for years, and it never fails to impress. There's something about the combination of flaky fish, rich butter, and bright lemon that just works so perfectly together. It's simple enough for a weeknight but special enough for company, which in my book makes it the ideal recipe to have in your back pocket. The fact that it comes together in about 20 minutes total is just a bonus.

Frequently Asked Questions

→ Can I use frozen cod fillets?

Yes, but thaw them completely and pat dry with paper towels first to remove excess moisture.

→ What other fish can I substitute for cod?

Haddock, pollock, tilapia, or any mild white fish works well with this recipe.

→ How do I know when the fish is done?

Cod is done when it flakes easily with a fork and is opaque throughout. For thicker fillets, you may need 2-3 extra minutes.

→ Can I make this dish ahead of time?

Fish is best served fresh, but you can prepare the garlic lemon butter ahead of time and reheat it gently before using.

→ What sides pair well with this cod?

Try roasted asparagus, steamed broccoli, a fresh green salad, or rice pilaf for a complete meal.