Lemon Baked Cod Recipe

If you’re looking for a simple yet absolutely mouthwatering way to enjoy fish tonight, this Lemon Baked Cod Recipe is going to be your new best friend. It’s one of those dishes that feels fancy enough for guests but is actually super easy to whip up on any weeknight—no fuss, just pure, bright, buttery flavor. Trust me, once you try this, you’ll be surprised how quickly it becomes a regular in your dinner rotation!

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Ingredients & Why They Work

Each ingredient in this Lemon Baked Cod Recipe plays a big role in creating that fresh, flavorful dish you’ll love. I’m always a fan of keeping things straightforward, and the ingredients here are easy to find and come together in harmony. Here’s why each one makes a difference:

• Cod fillets: A mild, flaky white fish that bakes evenly and pairs perfectly with citrus.
• Butter: Adds richness and helps lock in moisture, making the cod tender and luscious.
• Lemon juice: Brings acidity and brightness, balancing the richness of butter and enhancing the fish’s natural flavor.
• Minced parsley: Freshness and color—parsley adds a nice herbaceous note without overwhelming.
• Minced garlic: Provides subtle depth and a little savory kick, elevating the dish.
• Salt and pepper: Essential seasonings that bring out all the flavors without being harsh.
• Lemon slices: For garnish and an extra lemony touch as it bakes on top of the fish.

Make It Your Way

I love how versatile this Lemon Baked Cod Recipe is. You can tweak the garlic and herbs to match your mood—sometimes I add a little thyme or dill when I’m feeling adventurous. Feel free to swap out cod for other firm white fish like tilapia or haddock if cod isn’t on hand. Plus, I sometimes add red pepper flakes for a mild heat that contrasts beautifully with the lemony butter.

• Variation: Adding capers to the butter mix gives a salty, briny touch that’s fantastic if you want a Mediterranean spin.
• Dietary mod: For dairy-free, swap butter with olive oil—still delicious and perfectly light.
• Seasonal twist: Fresh herbs from the garden, like basil or chives, can make the dish feel extra fresh and bright.

Step-by-Step: How I Make Lemon Baked Cod Recipe

Step 1: Prep Your Oven and Baking Sheet

Start by preheating your oven to 400°F (200°C). While it warms up, spray a large rimmed baking sheet with non-stick spray—this prevents the delicate fish from sticking and makes clean-up a breeze. I like to line the sheet with parchment paper for extra insurance.

Step 2: Mix the Lemon Butter Sauce

In a small bowl, combine the softened butter, fresh lemon juice, minced parsley, garlic, salt, and pepper. Using a fork, mix it all until smooth and well blended. This mix is the magic—it will melt over the cod and infuse it with tons of flavor while baking.

Step 3: Coat the Cod and Add Lemon Slices

Lay your cod fillets on the prepared baking sheet. Evenly spread the lemon butter mixture over each piece, making sure every bite has some of that delicious topping. Then, place a thin slice of lemon on top of each fillet—this not only looks beautiful but also adds another layer of citrus aroma as it bakes.

Step 4: Bake Until Perfectly Flaky

Bake the fish at 400°F for about 15 minutes, or until the cod is opaque and flakes easily with a fork. Be careful not to overcook—you want it tender and moist, not dry. If you have a food thermometer, 140°F internal temp is just right. Keep an eye during the last few minutes to avoid drying out.

How to Serve Lemon Baked Cod Recipe

Garnishes

When serving, I sprinkle a little extra fresh parsley over the top for color and a pop of freshness. Occasionally, I add a twist of lemon zest to brighten things further. A light drizzle of good-quality olive oil right before serving can also add a lovely silky finish.

Side Dishes

This Lemon Baked Cod pairs beautifully with simple sides like roasted asparagus, garlicky green beans, or a light quinoa salad. On busy nights, steamed broccoli and a handful of baby potatoes work wonders too. For my favorite indulgence, I like creamy mashed cauliflower alongside to keep it low-carb.

Creative Ways to Present

For special occasions, I like to serve the cod on a bed of wilted spinach or arugula dressed lightly with lemon vinaigrette. You can also plate the fish on individual wooden boards with a side of lemon wedges and fresh herbs for an elevated look. It’s always a crowd-pleaser and feels so thoughtful without extra effort.

Make Ahead and Storage

Storing Leftovers

If you end up with leftovers (which rarely happens in my house!), store them in an airtight container in the fridge for up to two days. The lemon butter sauce keeps the fish moist even after chilling, so it tastes great reheated.

Freezing

I haven’t personally frozen this exact baked cod dish, as fresh fish tastes best, but if you want to freeze beforehand, use frozen cod fillets and thaw properly before baking. Once cooked, leftover portions can be frozen but may lose a bit of their fresh texture.

Reheating

To keep the cod moist, I reheat leftovers gently in the oven at 300°F for about 10 minutes, covered loosely with foil. Microwaving works in a pinch but can dry out the fish, so I save that for quick snacks.

FAQs

Final Thoughts

This Lemon Baked Cod Recipe has been a staple in my kitchen because it’s just so easy, flavorful, and adaptable. Whether you’re a fish lover or just looking to add some healthy meals to your week, this one hits all the right notes—bright, buttery, and perfectly flaky. I hope you enjoy making it as much as I do; it’s the kind of dish that brings a little sunshine to your plate and makes dinner feel special without any stress. Give it a try and let me know how you like to customize it!

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