Baked Cod Lemon Butter (Print version)

Flaky cod baked with lemon butter sauce and fresh herbs, perfect for a light main dish.

# What you need:

→ Fish

01 - 4 cod fillets, 6 ounces each, skinless and boneless
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 (about 1 lemon)
07 - 1 teaspoon lemon zest
08 - 2 garlic cloves, minced
09 - 1 tablespoon chopped fresh parsley
10 - 1 tablespoon chopped fresh dill (optional)

→ Garnish

11 - Fresh lemon slices
12 - Additional chopped fresh herbs

# Directions:

01 - Heat oven to 400 degrees Fahrenheit. Lightly grease a baking dish large enough to hold the fillets in a single layer.
02 - Pat the cod fillets dry with paper towels. Season both sides evenly with kosher salt and black pepper. Arrange the fillets in the prepared baking dish.
03 - In a small bowl, whisk together the melted butter, extra virgin olive oil, lemon juice, lemon zest, and minced garlic until well incorporated.
04 - Pour the lemon butter mixture evenly over the cod fillets. Sprinkle parsley and optional dill over the top.
05 - Bake for 15 to 20 minutes until the fish is opaque and flakes easily with a fork.
06 - Remove from oven. Spoon some of the pan sauce over each fillet. Garnish with fresh lemon slices and extra herbs. Serve immediately.

# Expert advice:

01 -
  • The fish cooks so gently that even skeptics suddenly understand why people rave about fresh cod.
  • You'll have this ready before your takeout order would arrive, yet it tastes like you spent the afternoon in the kitchen.
  • Lemon and butter is the kind of combination that works every single time, no fussing required.
02 -
  • Don't skip drying the fish fillets—wet fish releases steam instead of caramelizing, and you lose that delicate, flaky texture.
  • Lemon juice can make fish taste metallic if it sits too long before cooking, so assemble everything right before the dish goes in the oven.
  • The pan sauce is liquid gold; don't toss it or let it burn at the bottom of the dish—that's your finishing touch.
03 -
  • Bring the fish to room temperature for ten minutes before cooking—it bakes more evenly and stays moister throughout.
  • If your fillets are thin, reduce cooking time to 12 to 15 minutes; thick fillets might need the full 20 minutes—trust your fork, not the clock.

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