Lemon Butter Baked Cod

You know those meals that hit the table and suddenly everything feels calm and happy again? This lemon butter baked cod is one of those.

It’s simple. It’s fast. And it brings together everything I love about cooking: bright citrus, melt-in-your-mouth texture, and that buttery finish that makes you want to lick the plate (no judgment here).

Growing up, I spent summers at my grandma’s house near the coast. She’d wrap fresh fish in foil with lemon slices and bake it while I ran barefoot through the garden. Her version was rustic and delicious, but this one right here? It’s my weeknight-friendly riff—with just a touch more garlic and a whole lot of buttery love.

If you’re a busy parent, a student trying to make something “real” for dinner, or you just want a healthy-ish meal that doesn’t require a culinary degree, this one’s for you. Trust me, you’re not going to mess this up—even if you’ve never cooked fish before.

Why You’ll Love Lemon Butter Baked Cod

This dish is a home run for so many reasons, I had to make a list. Here’s why it’s about to become your go-to fish dinner:

• Quick & Effortless: 25 minutes from fridge to fork. We’re talking quick fish dinners that don’t ask much from you.
• Flaky & Buttery: The cod turns out so tender and flaky, thanks to the gentle baking and all that lemony melted butter. A buttery fish recipe that doesn’t feel greasy.
• Low-Fat & Heart-Healthy: Cod is a lean protein and fits beautifully into a low-fat fish meal or keto fish recipe.
• No Culinary Degree Needed: Seriously, if you’ve ever Googled “how to bake cod,” this is a great starting point. It’s an easy lemon fish recipe for beginners.
• Super Versatile: You can pair it with almost anything—veggies, rice, potatoes, or a simple salad.

Ingredients You’ll Need

Okay, let’s talk about what’s actually going into this dish. Nothing fancy, just fresh, pantry-friendly ingredients that come together with a little kitchen magic.

Fresh Cod Fillets

Look for thick, white fresh cod fillet—boneless and skinless. If you’re using frozen, that’s totally fine. Just make sure to thaw and pat it dry.

Cod tip: The thicker the fillet, the juicier the result. This is the secret to a truly flaky white fish.

Unsalted Butter

You want control over your salt levels, and unsalted butter in fish helps keep things balanced. It also melts into the lemon juice for that rich, velvety sauce.

Lemon Juice + Zest

This is where the brightness kicks in. We’re using both the juice and the zest for double citrus action. If you’ve never zested a lemon before—just run it over a microplane or fine grater. No need to overthink it.

Garlic Powder

You could use fresh garlic, but garlic powder blends better with the butter and gives a nice mellow warmth. Trust me, this tiny shake makes a big difference.

Fresh Parsley

The perfect finish—adds color and a bit of freshness. A classic parsley fish garnish move. Totally optional but recommended.

How to Make Lemon Butter Baked Cod

All right, aprons on. We’re diving in. This recipe makes 2–4 servings, depending on how generous you’re feeling.

1: Preheat & Prep

Set your oven to 400°F. You want it fully heated before the fish goes in.

Take your cod fillets and pat them dry with paper towels. This helps them bake up nicely instead of steaming in their own moisture.

2: Make the Lemon Butter Sauce

In a small saucepan (or the microwave), melt 4 tablespoons of unsalted butter over low heat. Stir in the juice of one lemon, 1 teaspoon of lemon zest, and ½ teaspoon of garlic powder.

Season it with salt and pepper. Give it a taste. Yes, it’s okay to taste the sauce—you’re not drinking it, just checking that citrusy balance.

3: Season the Cod

Place the fillets in a lightly greased baking dish or on a parchment-lined tray.

Brush each piece generously with the lemon butter sauce. Use it all. This isn’t the time to be shy.

Feeling fancy? Sprinkle on a little paprika or cayenne for color and kick.

4: Bake It

Slide the dish into the oven and bake for 12–15 minutes, depending on the thickness of your fillets.

How do you know it’s done? The fish should flake easily with a fork and look opaque all the way through. Or use a thermometer—145°F is the magic number.

Pro tip: Wondering how to make cod tender and flaky? Don’t overbake it. Seriously. Set a timer.

5: Garnish & Serve

Sprinkle chopped parsley over the top. Give it another quick squeeze of lemon if you’re feeling zesty.

And that’s it. You just made the best baked cod with lemon butter and now you get to eat it.

What to Serve With It

This dish is basically a blank canvas for your favorite sides. Here are a few combos that work beautifully:

• Garlic mashed potatoes or roasted baby potatoes
• Steamed broccoli, asparagus, or green beans
• A cucumber-dill salad for something crisp and cold
• Herbed rice or quinoa if you’re grain-loving
• Crusty bread if you’re here for the sauce (no judgment)

Craving more seafood goodness?
Try these honey garlic salmon bites for another easy seafood dinner.
Want something creamy to go with your lemony vibe? Creamy garlic herb chicken is calling your name.
Or go big on garlic with garlic shrimp with broccoli.

Storage & Reheating Tips

Got leftovers? Lucky you. Here’s how to store them without sacrificing texture or flavor.

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Wrap tightly in foil or plastic and freeze for up to 1 month.
• Reheating: The oven is best—300°F for 10 minutes. Or microwave it with a damp paper towel on top to keep it moist.

Tip: Want to know how to keep fish moist? Reheat gently and don’t nuke it on high. Go low and slow.

Variations & Substitutions

Not into lemon? No problem. Here’s how to riff on this recipe depending on your mood, pantry, or dietary needs.

• Citrus Remix: Sub in lime or orange for a lemon lime cod or citrus baked fish twist.
• Vegan Version: Use vegan butter or olive oil for a dairy-free fish recipe.
• Add Herbs: Dill, tarragon, thyme, or even rosemary give it a fresh new flavor.
• Make It Spicy: Paprika, cayenne, chili flakes, or even a splash of hot sauce.
• Switch the Fish: No cod? Try halibut in lemon butter, haddock, or even tilapia.

FAQs & Troubleshooting

Let’s tackle the top questions that come up when making baked cod.

this recipe

Final Thoughts

If you made it this far, I’m guessing you’re about to grab some cod and a lemon—or at least thinking about it.

And honestly? You should. This lemon butter baked cod is quick, it’s comforting, and it’s one of those dishes that makes you feel like you did something good—for yourself, your family, your tastebuds.

Serve it with a cold drink, light a candle if you’re feeling fancy, and just enjoy your dinner. No stress. No fishy smell and No fuss.

And hey, if you try it out—drop a comment below and let me know how it went. Bonus points if you zested with style.

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