Baked Cod with Lemon Butter

My neighbor stopped by on a Tuesday evening with fresh cod from the market, and I realized I had butter, lemons, and garlic in my kitchen. Twenty minutes later, we were sitting at the table with the kind of meal that needs nothing fancy—just clean flavors and fish so tender it fell apart at the touch of a fork. That's when I understood: sometimes the simplest dishes are the ones that stick with you.

I made this for my family on a Friday when everyone was tired and hungry, and watching their faces light up at the first bite reminded me why I cook. Nobody asked for seconds because there were no leftovers—the fish had already disappeared.

Ingredients

• 4 cod fillets (about 150 g each), skinless and boneless: Look for fillets that are thick and pale, a sign they're fresh. Pat them completely dry before cooking—moisture is the enemy of that beautiful, flaky texture.
• 3 tablespoons unsalted butter, melted: Butter carries flavor in ways oil never can. Use good butter if you can; it makes a difference you'll taste.
• 2 tablespoons extra-virgin olive oil: This keeps the sauce silky and prevents the butter from browning too fast.
• 2 cloves garlic, finely minced: Mince it small so it releases its flavor into the butter without overpowering the delicate fish.
• 1 lemon, thinly sliced: These slices do double duty—they flavor the fish and look beautiful on the plate.
• Zest of ½ lemon: Zest before you slice; it's easier and brings brightness straight into the sauce.
• 2 tablespoons fresh parsley, chopped: The parsley isn't just green dust; it adds a fresh note that makes you taste the lemon more vividly.
• ½ teaspoon sea salt and ¼ teaspoon freshly ground black pepper: Season the fish itself, not just the sauce, so flavor reaches every bite.
• ¼ teaspoon paprika (optional): A whisper of paprika adds warmth without changing the dish's character.
• Additional lemon wedges for serving: Let people squeeze their own lemon; some will want more brightness than others.

Instructions

Heat the oven and prepare your dish:

Set your oven to 200°C and lightly grease a baking dish—you want the fish to slide around just slightly as it cooks. A cold dish and a cold oven mean the fish will steam instead of gently bake.

Dry your fish:

Paper towels and patience are your secret here. Wet fish won't brown and won't cook evenly; dry fish becomes tender and takes on the sauce beautifully.

Make the butter mixture:

Whisk melted butter, olive oil, minced garlic, lemon zest, salt, pepper, and paprika together in a small bowl. The mixture should smell like a bright Mediterranean afternoon.

Layer and pour:

Arrange your cod fillets in the baking dish and pour the butter mixture over them. Lay the lemon slices on top—they'll look gorgeous and flavor the fish as they cook.

Bake until flaky:

Slide into the oven for 15 to 20 minutes. The fish is done when you can flake it easily with a fork and the flesh is completely opaque, not translucent. Overbaking by just a minute or two dries it out, so stay close and check early.

Finish and serve:

A scatter of fresh parsley and an extra squeeze of lemon wedge right at the table—that's how you turn simple into memorable.

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I once served this to someone who said they didn't really like fish, and they ate three bites in silence before asking for more. That's when I realized it wasn't about the fish at all—it was about respecting it enough to cook it simply.

Sides That Make This Complete

The sauce cries out for something to soak it up. Roasted potatoes are my go-to, their soft insides perfect for catching every drop of that buttery lemon. A green salad adds contrast without stealing the spotlight, and steamed vegetables—broccoli, green beans, asparagus—let the fish remain the star while adding color and nutrition to the plate.

How to Know When It's Perfect

Perfectly baked cod should flake apart when you press it gently with a fork, leaving behind moist, tender flesh. If you see any translucent areas, it needs another minute or two; if it looks too opaque and pale, you've gone slightly too far. The edges might curl slightly, and that's fine—it means the heat reached the fillets evenly.

Variations and Swaps

This technique works beautifully with any mild white fish. Haddock tastes sweeter than cod, pollock a touch firmer. You can add a splash of dry white wine to the baking dish before cooking for more complexity, or scatter capers and sliced green olives over the fish for a Mediterranean twist. Some people love a pinch of dill instead of parsley, and that works too.

• A glug of white wine added to the butter mixture brings sophistication without overwhelming delicate fish.
• Try capers and Kalamata olives scattered over the fish for a Greek island feeling.
• Dill, tarragon, or fennel fronds all harmonize with lemon and butter better than you might expect.

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This dish taught me that good cooking doesn't require complexity or time—just attention and respect for what you're cooking. Come back to it whenever you need a quiet dinner that tastes like care.

Recipe FAQs

→ What type of fish is best for this dish?

Skinless, boneless cod fillets work best due to their tender, flaky texture and mild flavor that pairs well with lemon and butter.

→ Can I use other fish instead of cod?

Yes, mild white fish like haddock or pollock are excellent substitutes and will provide similar texture and taste.

→ How do I prevent the fish from drying out while baking?

Pouring the butter and olive oil mixture over the fillets and baking them with lemon slices helps keep the fish moist and flavorful.

→ Is it necessary to use fresh lemon?

Fresh lemon zest and slices add brightness and aromatic oils that enhance the dish, making fresh lemons preferable to bottled juice.

→ What side dishes complement this preparation?

Steamed vegetables, roasted potatoes, or a fresh green salad balance the lightness and flavors beautifully.

→ Can I add other seasonings for extra flavor?

Yes, a sprinkle of paprika or a splash of dry white wine before baking can add depth without overpowering the delicate fish.