Description
Baked Lemon Butter Cod features tender cod fillets coated in a fragrant, garlicky lemon butter sauce with a hint of spice. This quick and easy 20-minute recipe is perfect for a healthy weeknight dinner, delivering a light and flavorful dish with minimal prep and fuss.
Ingredients
Fish
- 4 cod fillets or other white fish, 6 ounces each
Lemon Butter Sauce
- ¼ cup unsalted butter, melted
- 2 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Zest from one lemon
- 2 tablespoons freshly squeezed lemon juice
- ¼ teaspoon red pepper flakes
Garnish
- 1 tablespoon fresh parsley, chopped
- 1 lemon, cut in slices
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to ensure it’s ready when your fish is prepared for baking.
- Make Lemon Butter Sauce: In a medium bowl, combine melted butter, minced garlic, garlic powder, onion powder, lemon zest, lemon juice, and red pepper flakes. Stir well to blend all the flavors.
- Coat the Fish: Add the cod fillets to the bowl and gently toss them in the lemon butter sauce until fully coated, allowing the flavors to infuse.
- Arrange in Baking Dish: Place the coated cod fillets into a 9×13 inch baking dish. Pour any remaining lemon butter sauce over the fish, then arrange lemon slices around and on top of the fillets for added aroma and presentation.
- Bake the Cod: Transfer the baking dish to the oven and bake the fish for 10-15 minutes, until the fish is opaque and flakes easily with a fork.
- Garnish and Serve: Once baked, garnish the cod with freshly chopped parsley and serve immediately for best flavor and texture.
Notes
- Pat the fish dry with paper towels before coating to remove excess moisture and encourage a flaky texture.
- Allow melted butter to cool slightly before tossing with fish to prevent cooking the outer layer prematurely.
- If using frozen fish, thaw overnight in the fridge or defrost under cool running water; avoid warm water to maintain quality and safety.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently in the microwave on low or oven at 350°F for a few minutes.
