Lemon Butter Baked Cod
Baked cod is one of the easiest fish dinners you can make: the fillets go into a hot oven under a spoonful of lemon, garlic and melted butter, and come out tender and flaky about 15 minutes later. The butter bastes the lean fish as it bakes and mixes with the cooking juices into a light sauce for spooning over rice, potatoes or greens.
Published
- Prep Time
- 10 mins
- Cook Time
- 15 mins
- Total Time
- 25 mins
- Servings
- 4 servings
How do you make Lemon Butter Baked Cod?
Heat the oven to 200°C (400°F). Pat 4 cod fillets (about 150 g each) dry, season with salt and pepper and place in a baking dish. Spoon over 3 tbsp melted butter mixed with garlic, lemon zest, lemon juice and paprika. Bake for 12-15 minutes, until the fish is opaque, flakes easily and reads 70°C (158°F) in the thickest part.
- Total time
- 25 mins
- Calories
- 215 per serving
- Protein
- 29 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Baking
Ingredients
Equipment
Baking dish or rimmed baking sheet · Small bowl · Instant-read thermometer
Quick Directions
Heat the oven
Heat the oven to 200°C (400°F) with a rack in the centre.
Season the cod
Pat the cod fillets dry with paper towels, which keeps the sauce from turning watery.
Add the lemon butter
Stir the melted butter, garlic, lemon zest, lemon juice and paprika together in a small bowl.
Bake
Bake for 12-15 minutes for fillets about 2.5 cm thick, or 8-10 minutes for thinner pieces.
Serve
Spoon the buttery pan juices over the fish, sprinkle with parsley and serve straight away with lemon wedges.
Step-by-Step Instructions
Follow these detailed steps to make the perfect lemon butter baked cod.
Heat the oven
Heat the oven to 200°C (400°F) with a rack in the centre. Lightly grease a baking dish just large enough to hold the fillets in a single layer, or line a rimmed baking sheet with foil.
Season the cod
Pat the cod fillets dry with paper towels, which keeps the sauce from turning watery. Arrange them in the dish with a little space between each one and season both sides with the salt and pepper.
Add the lemon butter
Stir the melted butter, garlic, lemon zest, lemon juice and paprika together in a small bowl. Spoon it evenly over the fillets, letting some run into the dish.
Bake
Bake for 12-15 minutes for fillets about 2.5 cm thick, or 8-10 minutes for thinner pieces. The cod is done when it is opaque all the way through, flakes easily with a fork and reads 70°C (158°F) in the thickest part.
Serve
Spoon the buttery pan juices over the fish, sprinkle with parsley and serve straight away with lemon wedges.
Recipe Tips
- Time the fish by thickness, not weight. A good rule is about 10 minutes per 2.5 cm (1 inch) of thickness at 200°C (400°F).
- If your fillets have a thin tail end, tuck it underneath so the whole piece is an even thickness and cooks at the same rate.
- To make it a full sheet pan dinner, roast small broccoli florets tossed in oil on the same tray for 10 minutes before you add the fish.
Variations
- Crumb topping: mix 1/2 cup panko breadcrumbs with 1 tbsp melted butter and sprinkle over the fish before baking. Panko contains gluten, so use gluten-free crumbs if needed.
- Swap the cod for haddock, pollock, hake or halibut and bake for the same time, checking the temperature at the low end.
- Add 1 tbsp drained capers and a handful of halved cherry tomatoes to the dish for a Mediterranean version.
Nutrition (per serving)
| Calories | 215 |
|---|---|
| Protein | 29 g |
| Carbs | 2 g |
| Fat | 10 g |
| Saturated fat | 5.5 g |
| Fibre | 0.3 g |
| Sugar | 0.4 g |
| Sodium | 390 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate leftovers within 2 hours in an airtight container for up to 2 days.
- Reheat
- Reheat covered in a 160°C (325°F) oven for 10-12 minutes, until hot to 74°C (165°F). Flake cold leftovers into salads or fish tacos.
Lemon Butter Baked Cod FAQs
How long do you bake cod at 200°C (400°F)?
Bake cod fillets about 2.5 cm (1 inch) thick for 12-15 minutes at 200°C (400°F). Thinner fillets take 8-10 minutes. The fish is ready when it flakes easily and reads 70°C (158°F) in the thickest part.
How do you know when baked cod is done?
Cooked cod turns from glossy and translucent to opaque white all the way through and separates into flakes when pressed with a fork. An instant-read thermometer should read 70°C (158°F) in the thickest part.
Can I bake cod from frozen?
Yes. Rinse off any ice glaze, pat the fillets dry and bake at 200°C (400°F) for 20-25 minutes, adding the lemon butter halfway through. Check that the centre reaches 70°C (158°F). Thawed fish gives a better texture.
Why is baked cod sometimes watery?
Frozen and thawed cod releases a lot of liquid as it bakes. Thaw it completely, press it gently between paper towels before seasoning, and use a dish that fits the fillets snugly so the juices reduce instead of pooling.
What can I use instead of cod?
Any firm, mild white fish works, such as haddock, pollock, hake, halibut or tilapia. Thin fillets like tilapia cook faster, so start checking after 8 minutes.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
