There’s just something magical about the way Lemon Butter Baked Cod transforms from a simple fish fillet into a tender, citrusy delight with just a few ingredients. I still remember the first time I pulled it out of the oven—the aroma alone was enough to stop everyone in their tracks. The buttery glaze combined with bright lemon zest creates an irresistible flavor that’s both refreshing and indulgent. Whether you’re a seafood lover or just dipping your toes into cooking fish at home, this recipe will win you over. And wait until you see how easy it is to make!
Why You’ll Love This Lemon Butter Baked Cod
If you’ve ever hesitated to cook fish at home because it seemed fussy or prone to overcooking, this recipe is here to change that. Lemon Butter Baked Cod is wonderfully forgiving, with a juicy, flaky texture that’s hard to mess up.
I once served this to a friend who “didn’t like fish”—and she asked for seconds. The secret? That luscious lemon butter sauce soaks into the cod, infusing it with moisture and flavor. You can easily switch up the seasonings, add fresh herbs from your garden, or even toss in seasonal veggies.
This dish is versatile enough to pair with anything—creamy mashed potatoes, roasted asparagus, or a fresh couscous salad. Whether you’re cooking for a weekday dinner or a small gathering, it’s always a crowd-pleaser.
Ingredients You’ll Need
Here’s what you’ll need to make your own unforgettable Lemon Butter Baked Cod. I’ll also share some smart swaps and tips to help tailor this recipe to your taste and dietary needs.
For the Cod
- Cod Fillets (4 pieces, 5–6 oz each)
The star of the show! Choose fresh or frozen cod that’s been fully thawed. Look for firm, white flesh with minimal odor. You can also use haddock or halibut as alternatives. - Salt & Pepper (to taste)
Simple seasoning brings out the natural sweetness of the cod. Don’t skip it! - Paprika (1 tsp)
Adds a hint of warmth and enhances the golden color when baked. Smoked paprika works great too for an extra layer of flavor.
For the Lemon Butter Sauce
- Unsalted Butter (4 tbsp, melted)
This forms the rich, silky base of the sauce. I recommend using high-quality European butter for that velvety finish. - Fresh Lemon Juice (3 tbsp)
Bright, zesty, and essential. Don’t use bottled juice—fresh is key here. - Garlic (3 cloves, minced)
Adds depth and a savory balance to the citrus. If you’re garlic-sensitive, try roasted garlic for a milder touch. - Lemon Zest (1 tsp)
Intensifies the citrus aroma and flavor. This is where the magic starts. - Chopped Fresh Parsley (2 tbsp)
A vibrant finishing touch that adds freshness and color. You can substitute with dill or chives if preferred.
How to Make Lemon Butter Baked Cod
Let’s walk through the steps—it’s easier than you might think, and I’ll share tips to make it foolproof every time.
1. Prep Your Oven and Pan
Preheat your oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper to prevent sticking and make cleanup easier.
2. Season the Cod
Pat the cod fillets dry with a paper towel. This helps the seasonings and sauce cling better. Sprinkle each fillet with salt, pepper, and paprika on both sides.
Tip: Drying the fish also helps achieve that light, golden edge during baking.
3. Make the Lemon Butter Sauce
In a small bowl, combine the melted butter, lemon juice, minced garlic, and lemon zest. Stir until everything is blended and fragrant—your kitchen will already smell amazing.
4. Arrange and Pour
Place the fillets in the prepared baking dish. Pour the lemon butter sauce evenly over the fish, making sure each piece is coated. Use a spoon to drizzle extra sauce on top.
5. Bake to Perfection
Bake for 12–15 minutes, or until the cod flakes easily with a fork and turns opaque. Thicker fillets may take closer to 15 minutes.
Visual Cue: You’ll notice the cod puff slightly and start separating into large flakes—that’s your signal it’s ready.
6. Finish and Serve
Garnish with fresh parsley and a few lemon slices. Serve immediately while the sauce is warm and buttery.
Creative Variations
Looking to shake things up? Here are some fun ways to adapt Lemon Butter Baked Cod to suit your mood or pantry.
- Mediterranean Style
Add sliced cherry tomatoes, kalamata olives, and crumbled feta before baking. - Spicy Cajun Cod
Swap paprika for Cajun seasoning and add a pinch of cayenne for a southern kick. - Lemon Herb Crusted Cod
Mix breadcrumbs with lemon zest and herbs, then sprinkle over the top before baking for a light crunch. - Dairy-Free Version
Use olive oil or vegan butter and skip the cheese-based sides for a lactose-free dinner. - Asian-Inspired Cod
Replace lemon with yuzu juice, and add a splash of soy sauce and sesame oil to the butter mix. - Winter Comfort Cod
Bake on a bed of thinly sliced potatoes and fennel for a hearty, cozy meal.
Lemon Butter Baked Cod
Ingredients
For the Cod:
- 4 cod fillets 5–6 oz each, fresh or thawed
- Salt & pepper to taste
- 1 tsp paprika or smoked paprika for extra depth
For the Lemon Butter Sauce:
- 4 tbsp unsalted butter melted
- 3 tbsp fresh lemon juice
- 3 garlic cloves minced
- 1 tsp lemon zest
- 2 tbsp chopped fresh parsley or dill/chives as alternative
Instructions
Preheat Oven:
- Preheat to 400°F (200°C). Lightly grease a baking dish or line it with parchment for easy cleanup.
Season Cod:
- Pat cod dry with paper towels. Season both sides with salt, pepper, and paprika.
- Pro Tip: Drying ensures better browning and flavor absorption.
- Make Lemon Butter Sauce:
- Combine melted butter, lemon juice, garlic, and lemon zest in a bowl. Stir until well mixed and fragrant.
Assemble in Dish:
- Lay seasoned cod fillets in baking dish. Pour sauce evenly over each piece. Spoon any extra on top.
Bake:
- Bake for 12–15 minutes, until cod is opaque and flakes easily with a fork.
- Visual Tip: Fish should puff slightly and separate into large flakes.
Garnish & Serve:
- Top with chopped parsley and optional lemon slices. Serve hot with your favorite sides.
Notes
Make It Your Own:
- Mediterranean Style: Add cherry tomatoes, olives, and feta before baking.
- Spicy Cajun Cod: Use Cajun seasoning + cayenne instead of paprika.
- Lemon Herb Crusted: Add herbed breadcrumbs with lemon zest for a crispy top.
- Dairy-Free: Use olive oil or vegan butter instead of butter.
- Asian Twist: Sub lemon with yuzu juice; add soy sauce and sesame oil.
Pairing Suggestions:
Serve with:- Garlic mashed potatoes
- Roasted asparagus or broccoli
- Couscous or herbed rice
- Fresh garden salad with vinaigrette
Storage:
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Gently reheat in the oven or microwave with extra butter or a splash of broth.
Nutrition
Frequently Asked Questions
Can I make Lemon Butter Baked Cod ahead of time?
Yes! You can prepare the sauce and season the fish ahead. Store them separately in the fridge and bake just before serving for best results.
How do I store leftovers?
Keep any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave with a splash of lemon water to keep it moist.
What’s the best way to reheat it?
Cover with foil and reheat in a 300°F oven for about 10 minutes, or until warmed through. Microwaving works too but can slightly alter the texture.
Can I use frozen cod?
Absolutely! Just thaw it completely and pat it dry before baking to prevent excess water from thinning the sauce.
How can I make this low-sodium?
Skip the added salt and use unsalted butter. You can also add a dash of vinegar to brighten the flavor without extra sodium.
Why is my cod rubbery?
Overcooking is usually the culprit. Stick to the 12–15 minute window and test for doneness by gently flaking the fish with a fork.
The Heart Behind This Recipe
I first made this Lemon Butter Baked Cod on a chilly weeknight when I needed something fast but soul-warming. The lemony scent drifted down the hall, and my kids came running to the table before I even called them. It’s one of those recipes that feels like a gift every time you serve it—fresh, satisfying, and a little bit fancy without the fuss.
There’s something beautifully nostalgic about the flavors—reminds me of seaside vacations and my grandmother’s Sunday fish dinners, yet this version feels modern and easy enough for any busy day. My advice? Make it your own. Try it with your favorite herbs, or pair it with a wine you love. Once you taste it, I promise it’ll become a regular in your kitchen, too.