Baked Cod Lemon Butter (Printer-friendly)
Tender cod fillets topped with a bright lemon butter sauce for a light, satisfying meal.
# What You’ll Need:
→ Fish
01 - 4 skinless, boneless cod fillets (5.3 to 6.3 oz each)
02 - 1 tablespoon olive oil
03 - ½ teaspoon sea salt
04 - ¼ teaspoon freshly ground black pepper
→ Lemon Butter Sauce
05 - 4 tablespoons unsalted butter
06 - 2 cloves garlic, minced
07 - Juice of 1 lemon (about 3 tablespoons)
08 - Zest of 1 lemon
09 - 1 tablespoon fresh parsley, finely chopped
10 - 1 tablespoon capers, rinsed (optional)
→ Garnish
11 - Fresh lemon slices
12 - Extra chopped parsley
# How to Make It:
01 - Set the oven to 400°F. Line a baking dish with parchment paper or lightly grease with oil.
02 - Pat cod fillets dry with paper towels and arrange evenly in the prepared baking dish.
03 - Drizzle olive oil over the fillets, then season them evenly with sea salt and black pepper.
04 - Bake for 15 to 18 minutes, until the cod flakes easily and is opaque throughout.
05 - In a small saucepan over medium heat, melt butter. Add minced garlic and sauté for 1 minute until fragrant but not browned.
06 - Incorporate lemon juice, lemon zest, and capers if using. Simmer for 1 to 2 minutes, then remove from heat and stir in chopped parsley.
07 - Place baked cod on plates, spoon warm lemon butter sauce over each fillet, and garnish with lemon slices and extra parsley. Serve immediately.
# Expert Tips:
01 -
- The whole thing comes together in 30 minutes, leaving time for an actual evening instead of being chained to the stove.
- That lemon-butter sauce tastes like you've been cooking seafood your whole life, even if you haven't.
- It's naturally gluten-free and adaptable, which means it works for almost every crowd you might feed.
02 -
- Overcooking cod by even a few minutes makes it tough and dry—start checking at 15 minutes and remember that fish continues to cook slightly after you pull it from the oven.
- Don't brown the garlic in the butter sauce; medium heat and constant awareness keep it sweet and aromatic instead of harsh.
- Fresh lemon juice matters more than you'd think; it's what makes this dish taste refined instead of ordinary.
03 -
- Buy whole lemons and zest them before juicing; it's faster and ensures you capture all that fragrant oil in the zest.
- If your butter threatens to break (separate), remove the pan from heat and whisk in a splash of cold water to bring it back together.