Lemon Garlic Butter Baked Cod

Lemon Garlic Butter Baked Cod

Cod bakes directly in a shallow dish at 400°F (205°C), surrounded by lemon-garlic butter and topped with thin lemon rounds. The finished fish should be pale, moist, and flaky, with enough warm sauce to spoon over each portion. Because thin fillets and thick loins cook at different rates, start checking early and let the thickest part of the fish—not the timer—tell you when it is done.

Ingredients for Lemon Garlic Butter Baked Cod

• 1½ lb cod fillets or loins, about four 6-ounce portions of similar thickness (680g)
• 1 teaspoon olive oil, for greasing the dish
• ¾ teaspoon kosher salt, or to taste
• ¼ teaspoon ground black pepper
• 4 tablespoons unsalted butter, melted (55g)
• 2 tablespoons fresh lemon juice
• 3 garlic cloves, finely minced
• 1 medium lemon, thinly sliced
• 2 tablespoons finely chopped fresh parsley

How to Bake Lemon Garlic Butter Cod

1. Prepare the oven and dish: Preheat the oven to 400°F. Lightly grease a shallow baking dish with the olive oil. The cod should fit in one layer with a little space between portions.
2. Dry and season the cod: Pat the fish dry with paper towels, then arrange it in the dish. Season both sides with salt and pepper shortly before baking.
3. Add the butter sauce: Stir together the melted butter, lemon juice, and garlic. Spoon the mixture over the cod, giving each portion some sauce.
4. Arrange the lemon: Lay the thin lemon slices on and between the portions.
5. Bake: Bake uncovered without flipping or stirring. Start checking at 12 minutes, especially if the fillets are thin. Portions around 1 inch thick generally take 14 to 18 minutes; thinner pieces may take about 10 to 14 minutes, while thick loins may need longer. The thickest part should be opaque, separate into moist flakes when gently tested, and reach 145°F (65°C) on an instant-read thermometer.
6. Finish: Let the cod stand for about 2 minutes. Scatter parsley over the fish and spoon the warm butter sauce from the dish over each portion.

How to Tell When Cod Is Done

Check portions individually if they vary in thickness, and remove thinner pieces as they finish. Stop baking once the center is opaque and flakes easily; leaving cod in the oven to develop more color can make it dry or tough.

An 8- to 10-minute oven finish is for fish that has been seared first. This cod goes into the oven raw, so use the direct-bake timing and doneness cues above.

Using Frozen Cod

Thaw frozen cod completely in the refrigerator, then pat it thoroughly dry before seasoning. Excess surface moisture can dilute the butter sauce and leave extra liquid in the dish.

Why Use Lemon Juice and Slices?

Lemon juice flavors the butter sauce, while the thin rounds soften as they bake on and around the fish. Cooked lemon pith can taste bitter to some people; move the slices aside or remove them before eating if preferred.

Serving, Storage, and Reheating

Serve the cod with rice or rice pilaf to catch the sauce, alongside asparagus, broccoli, or green beans.

Transfer leftovers to a covered container and refrigerate promptly; use within 2 days. Reheat gently in a covered skillet with a small splash of water, just until heated through. The butter, lemon juice, and garlic can be mixed ahead, but season the fish and add the lemon slices shortly before baking.

Nutrition

Approximate nutrition per serving, based on 1 of 4 portions with sauce: 265 calories, 31g protein, 14g fat, and 4g carbohydrates. Per 100g: about 120 calories, 14g protein, 6g fat, and 2g carbohydrates. Values vary with the fish and the amount of sauce served.