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–+ servings
Baked Cod with Lemon Butter served on a plate

Baked Cod with Lemon Butter

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Baked cod with lemon butter delivers tender, flaky fish in under 25 minutes. Baking at 400°F crisps the edges while butter keeps the flesh moist and flavorful. Patting the fillets dry ensures the butter glaze sticks, avoiding a steamed texture.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 fillets cod 6 oz each, pat dry before baking
  • 4 tablespoons butter melted
  • 1 tablespoon olive oil to grease baking dish
  • 2 tablespoons lemon juice freshly squeezed
  • 3 cloves garlic minced finely
  • 2 tablespoons fresh parsley chopped, added after baking
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon paprika

Method
 

  1. Preheat oven to 400°F (205°C) and grease a baking dish with 1 tablespoon olive oil, spreading evenly to prevent fillets from sticking.
    1 tablespoon olive oil
  2. Pat cod fillets dry with paper towels for 1-2 minutes, removing all surface moisture so butter and seasonings adhere well during baking.
    4 fillets cod
  3. In a small bowl, mix melted butter, lemon juice, minced garlic, salt, black pepper, and paprika until garlic is evenly distributed.
    4 tablespoons butter, 2 tablespoons lemon juice, 3 cloves garlic, 1 teaspoon salt, 0.5 teaspoon black pepper, 0.5 teaspoon paprika
  4. Brush the butter mixture over both sides of each cod fillet thoroughly, then place the fillets in the greased dish spaced 1 inch apart for even cooking.
    4 tablespoons butter, 2 tablespoons lemon juice, 3 cloves garlic, 1 teaspoon salt, 0.5 teaspoon black pepper, 0.5 teaspoon paprika
  5. Bake the cod for 12-15 minutes until the flesh turns opaque white and flakes easily at the thickest point when tested with a fork. Check at 12 minutes to avoid overbaking.
    4 fillets cod
  6. Let the fish rest for 3 minutes after baking, then sprinkle fresh chopped parsley on top before serving.
    2 tablespoons fresh parsley

Notes

  • Pat fish dry before baking for better butter adhesion and texture.
  • Check fish at 12 minutes to prevent overcooking, which causes dryness.
  • Add fresh parsley after baking to keep herbs bright and green.

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