Go Back

Oven-Baked Lemon Butter Cod - Bright, Tender, and Ready in Minutes

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 to 2 pounds cod fillets (fresh or thawed, skinless)
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons extra-virgin olive oil
  • Zest of 1 lemon
  • Juice of 1 large lemon (about 3 tablespoons)
  • 2 garlic cloves, finely minced
  • 1 teaspoon Dijon mustard (optional but recommended)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon paprika or smoked paprika
  • 1 tablespoon fresh parsley, finely chopped (plus extra for garnish)
  • Lemon slices, for topping (optional)

Method
 

  1. Heat the oven: Preheat to 400°F (200°C). Lightly grease a baking dish just large enough to hold the fish in a single layer.
  2. Pat the cod dry: Use paper towels to remove moisture. Dry fish browns better and won’t turn watery.
  3. Make the sauce: In a small bowl, whisk melted butter, olive oil, lemon zest, lemon juice, garlic, Dijon, salt, pepper, paprika, and parsley.
  4. Season and arrange: Place cod in the baking dish. Spoon most of the sauce over the fillets, coating evenly. Tuck in a few lemon slices on top if you like.
  5. Bake: Cook for 10–14 minutes, depending on thickness. Thin fillets finish closer to 10 minutes; thicker ones may need up to 14. The fish is done when it flakes easily and reaches an internal temperature of 145°F (63°C).
  6. Finish: Spoon the remaining sauce from the bowl (or pan juices) over the hot fish. Sprinkle with extra parsley. Taste and add a pinch more salt or lemon if needed.
  7. Serve: Pair with steamed rice, roasted asparagus, garlicky green beans, or a crisp salad.