This garlic butter baked cod is the kind of weeknight dinner that tastes like it came from a cozy bistro. Tender, flaky fish, a silky lemon-garlic butter sauce, and a quick bake time make it a go-to meal. It’s simple enough for busy evenings but special enough for guests.
Pair it with roasted veggies, rice, or a crisp salad and you’re set. Best of all, it uses basic ingredients you probably already have.
What Makes This Recipe So Good
- Quick and foolproof: The fish bakes in about 12–15 minutes. No special techniques required.
- Big flavor, simple ingredients: Butter, garlic, lemon, and fresh herbs do the heavy lifting.
- Light but satisfying: Cod is lean and mild, and the butter sauce brings richness without feeling heavy.
- Versatile: Use fresh or frozen cod, and swap herbs or spices to suit your taste.
- Great for meal prep: Leftovers reheat well and can be flaked into salads, tacos, or bowls.
Ingredients
- 1.5 to 2 pounds cod fillets (about 4 portions), skinless
- 3 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 4 cloves garlic, finely minced
- 1 lemon, zested and juiced (about 2–3 tablespoons juice)
- 1 teaspoon Dijon mustard (optional, for extra tang)
- 1/2 teaspoon smoked paprika (or sweet paprika)
- 1/2 teaspoon onion powder
- 1/4 to 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper
- 2 tablespoons fresh parsley, finely chopped (plus more for garnish)
- Lemon wedges, for serving
How to Make It
- Prep the oven and pan: Preheat your oven to 400°F (200°C).
Lightly grease a baking dish or line a sheet pan with parchment for easy cleanup.
- Pat the cod dry: Use paper towels to remove surface moisture. Dry fish browns better and releases less water while baking.
- Season the fish: Sprinkle both sides with salt and pepper. Place the fillets in the prepared dish, leaving a little space between each piece.
- Make the garlic butter: In a small bowl, whisk together melted butter, olive oil, minced garlic, lemon zest, lemon juice, Dijon (if using), paprika, onion powder, and red pepper flakes. Stir in the parsley.
- Spoon and spread: Pour the garlic butter evenly over the cod.
Use the back of a spoon to coat the tops well.
- Bake: Place the dish on the middle rack and bake for 12–15 minutes, depending on thickness. Cod is done when it flakes easily and reaches an internal temperature of 145°F (63°C).
- Broil for color (optional): If you want a lightly browned top, switch to broil on high for 1–2 minutes. Keep a close eye on it.
- Rest and serve: Let the fish rest for 3 minutes so the juices settle.
Spoon some pan sauce over the top, shower with extra parsley, and serve with lemon wedges.
Storage Instructions
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently in a 300°F (150°C) oven for 8–10 minutes, or in a covered skillet on low with a splash of water or butter. Avoid high heat to prevent drying out.
- Freezer: Cooked cod can be frozen for 1–2 months, but texture is best when fresh. Thaw overnight in the fridge and reheat gently.
- Use-ups: Flake leftovers into fish tacos, grain bowls, or a lemony pasta for an easy second meal.
Benefits of This Recipe
- Nutritious and light: Cod is high in protein and low in fat.
The sauce uses a moderate amount of butter for flavor without excess heaviness.
- Family-friendly: The mild fish and bright lemon-garlic profile wins over picky eaters.
- Budget-conscious: Cod is often more affordable than other seafood, especially when buying frozen fillets.
- Fast cleanup: One pan, minimal dishes, and no splatter from pan-frying.
- Flexible: Works with different herbs, spices, and sides, so you can adapt based on what you have.
Pitfalls to Watch Out For
- Overbaking: Cod goes from flaky to dry quickly. Start checking at 10–12 minutes, especially if your fillets are thin.
- Skipping the pat-dry step: Excess moisture dilutes the sauce and prevents light browning.
- Under-seasoning: Cod is mild. Be generous with salt, pepper, and lemon for balanced flavor.
- Uneven fillets: Different thicknesses cook at different speeds.
If needed, fold thin ends under so the fillet bakes more evenly.
- Using old garlic or herbs: Tired aromatics can taste bitter or flat. Fresh ingredients make a big difference.
Variations You Can Try
- Lemony caper twist: Add 1–2 tablespoons capers and a splash of brine to the butter mixture. Finish with extra lemon zest.
- Herb-forward: Swap parsley for dill, chives, or basil.
A mix of dill and parsley is especially good with cod.
- Parmesan crunch: Sprinkle 2–3 tablespoons grated Parmesan over the fillets before baking for a lightly cheesy crust.
- Spice it up: Add 1 teaspoon Cajun seasoning or a pinch of cayenne to the butter.
- Tomato-garlic pan sauce: Scatter halved cherry tomatoes around the fish before baking. They burst into a juicy side-sauce.
- Sheet-pan meal: Add quick-cooking veggies like asparagus, thin green beans, or zucchini coins to the pan. Toss them with olive oil, salt, and pepper first.
- Butter substitute: Use 2–3 tablespoons ghee for a slightly nutty flavor, or a vegan butter if you’re dairy-free.
FAQ
Can I use frozen cod?
Yes.
Thaw overnight in the fridge or under cold running water, then pat very dry before seasoning. Frozen cod can release more moisture, so drying is key.
What if I don’t have cod?
Try haddock, pollock, halibut, tilapia, or mahi-mahi. Adjust bake time based on thickness.
Firmer fish like halibut may need a couple extra minutes.
How do I know when the cod is done?
It should flake easily with a fork and be opaque throughout. An instant-read thermometer should read about 145°F (63°C) in the thickest part.
Can I make this without butter?
You can use all olive oil, but you’ll lose some richness. Another option is ghee or a dairy-free butter for similar texture and flavor.
What should I serve with it?
Roasted potatoes, steamed rice, lemony couscous, or a simple salad are great.
Asparagus, broccoli, or sautéed spinach pair nicely with the garlic-lemon sauce.
Is this recipe gluten-free?
Yes, as written it’s naturally gluten-free. Just check that your Dijon and spices are certified if needed.
Can I meal prep this?
Absolutely. Bake the fish, cool, and store with the sauce.
Reheat gently and use it in bowls, tacos, or alongside prepped grains and veggies.
Wrapping Up
Garlic butter baked cod is the kind of recipe that makes dinner feel easy and impressive at the same time. With simple pantry ingredients and a short bake, you get tender, flaky fish and a bright, buttery sauce that tastes restaurant-worthy. Keep this one in your rotation for busy nights, and don’t hesitate to tweak the herbs and spices to fit your mood.
A squeeze of fresh lemon at the table brings it all together. Enjoy it with your favorite sides and a sprinkle of parsley for a clean, fresh finish.