Baked Cod Lemon Butter

There's something about cooking fish on a weeknight that changes the whole mood of dinner. My sister called one Thursday evening in a panic—she'd promised to bring something elegant to a potluck but had zero time. I threw together cod fillets with lemon butter in twenty minutes, and she took it as her own. The secret turned out to be letting the oven do the work while you pour a glass of wine and actually enjoy the quiet.

I learned this approach on a rainy Sunday when my neighbor brought over fresh cod from the farmers market. We stood in my kitchen dripping wet, laughing about the weather, and I realized that the simplest preparations let really good fish shine. That afternoon taught me that fancy doesn't always mean complicated.

Ingredients

• Cod fillets (4 pieces, 6 oz each): Look for fillets that smell clean and fresh, almost oceanic—that's your sign they're good. Pat them dry before seasoning; moisture is the enemy of browning and tenderness.
• Kosher salt and black pepper: These aren't just seasonings; they're your foundation. Freshly ground pepper makes a real difference in this simple sauce.
• Unsalted butter (4 tablespoons): Melted butter carries the lemon flavor directly into the fish. Unsalted lets you control the final seasoning.
• Extra virgin olive oil (2 tablespoons): This prevents the butter from browning too quickly and adds richness that feels indulgent.
• Fresh lemon juice and zest (about 1 lemon): The zest brings brightness that bottled juice can't match. Zest before juicing—it's easier that way.
• Garlic (2 cloves, minced): Minced garlic melts into the sauce rather than sitting as chunks. Twenty minutes in the oven is just enough time to soften it without bitterness.
• Fresh parsley and dill (1 tablespoon each): Dill is optional, but it's the herb that tastes like the ocean. Parsley is your green insurance policy.

Instructions

Set your stage with heat:

Preheat the oven to 400°F and grease your baking dish. A hot oven means the fish starts cooking the moment it goes in, which helps seal in moisture.

Dry and season the cod:

Pat each fillet with paper towels until they're completely dry—this small step stops them from steaming instead of baking. Season both sides generously with salt and pepper, then arrange them in a single layer.

Build your lemon butter emulsion:

In a small bowl, whisk together melted butter, olive oil, lemon juice, zest, and minced garlic. You're creating a sauce that will baste the fish as it cooks, keeping every fillet moist and bright.

Pour and scatter:

Spoon the lemon butter sauce evenly over the cod, making sure each fillet gets its share. Sprinkle parsley and dill across the top—this distributes the flavor and adds color.

Bake until just done:

Slide the dish into the oven for 15 to 20 minutes, watching for the moment when the fish flakes easily with a fork and turns opaque. Overdone cod becomes rubbery; just-right cod is heaven.

Finish with a flourish:

Pull it from the oven and spoon some of that pan sauce over each fillet. Scatter lemon slices and extra herbs on top, then bring it straight to the table while it's hot.

Save

I'll never forget when my ten-year-old took one bite and asked if we could have this every week. That moment reminded me that cooking isn't about impressing people—it's about feeding them something that makes them feel cared for.

Why This Works for Weeknights

The entire recipe fits into the time it takes to change clothes and set the table. You're not juggling multiple pans or watching for the exact moment to flip anything. The oven handles the hard work while you focus on sides and company.

Playing with Variations

Once you've made this basic version, the door opens. Add halved cherry tomatoes to the baking dish if you want sweetness and color. Swap dill for fresh tarragon if you're feeling fancy. Even haddock or pollock work beautifully—any mild white fish will thank you for this gentle treatment.

What to Serve Alongside

The acid and richness of this dish pairs naturally with something light and clean. Steamed green beans, roasted asparagus, or boiled new potatoes with butter all work beautifully. The lemon butter sauce is delicious enough that your sides just need to stay out of the way.

• A crisp Sauvignon Blanc or Pinot Grigio will echo the lemon notes and refresh your palate between bites.
• If you don't have wine, serve with sparkling water and lemon—your guests will feel like they're at a proper dinner.
• Steamed rice catches the pan sauce and turns it into something even more luxurious.

Save

This is the kind of recipe that becomes part of your regular rotation without you planning it. Make it once, and you'll find yourself coming back to it whenever you want to feel like you've given the table something truly special.

Recipe FAQs

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

Coat the cod fillets evenly with the lemon butter sauce before baking and avoid overcooking, checking for flaky, opaque flesh.

→ Can I substitute dill if I don't have it?

Yes, fresh parsley alone provides bright herbal notes; chives or tarragon can be good alternatives.

→ What sides complement this baked cod dish?

Steamed vegetables, rice, or roasted potatoes pair well to balance the lemony richness of the fish.

→ Is it necessary to remove the skin and bones before cooking?

Skinless, boneless fillets are preferred for a tender texture and ease of serving, but skin can be kept for extra flavor if desired.

→ Can other fish be used instead of cod?

Mild white fish like haddock or pollock work well with the lemon butter sauce and baking method.