Easy Baked Cod Recipe with Lemon Butter Sauce

Name: Lemon Butter Baked Cod
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: Nonstick spray (for the pan); 2 tablespoons unsalted butter (melted); 1 tablespoon lemon juice (freshly squeezed); 1 tablespoon fresh garlic (minced); 1/2 teaspoon sea salt (see notes below); 1/2 teaspoon red pepper flakes; 2 tablespoons capers (drained); 4 cod fillets (6 ounces each, 1 inch thick, fresh or frozen); 1/2 teaspoon paprika

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This moist and tender baked cod is topped with a lemony, buttery sauce that complements the delicate fish without overpowering it. Ready in less than 30 minutes, it's one of the fish recipes most often requested by my family.

Baked cod is served on a white plate on top of asparagus.

This simple baked cod recipe is one of my favorite fish recipes and a great way to cook white-fleshed fish. What makes it so good is the butter lemon topping - it's delicious - and the short baking time, which keeps the fish juicy. It's a restaurant-level dish that your family will love and your guests will admire.

Ingredients

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

Lemon juice: Freshly squeezed is best.
Red pepper flakes: They don't make the dish very spicy - they merely add a layer of flavor.
Capers: They are not optional! They greatly enhance the flavor of the sauce.
Cod fillets: About 1 inch thick.
Paprika: Adds flavor as well as color. You can replace it with smoked paprika. I enjoy the smoky flavor it adds.

Variation: Spicy Cod

To make a spicy version of this recipe, shown in the photo below, mix two tablespoons of butter, a teaspoon of Diamond Crystal Kosher Salt, a teaspoon of garlic powder, and two teaspoons of chili powder. Spread the mixture on top of the cod fillets and bake as instructed in the recipe.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Mix butter, lemon juice, garlic, salt, and red pepper flakes in a bowl. Stir in the capers.

Pour the mixture over the fish fillets and sprinkle them with paprika.

The cod fillets are coated with the sauce.

Bake uncovered until the fish is cooked through, about 15 minutes, in a 425°F oven. Serve immediately.

The absolute best recipe for Cod (I used fresh Icelandic). I substituted olive oil for butter. The touch of red pepper flakes, capers, and paprika was the crowning touch to a 5-star gourmet entree!
Rheta
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Recipe Tips

This recipe works well with any firm, white-fleshed fish, including mahi mahi and halibut, as long as it is about 1 inch thick. Thinner fillets will require a shorter time in the oven. Remember that white, mild, low-fat fish can quickly become dry and overcooked, so don't overbake them.
The butter tends to harden on frozen (or even refrigerator-cold) fillets. One way to combat that is to use olive oil instead of butter. I do this when using frozen fish, but when using fresh fish, even cold, I find that I can spread the sauce on the fish before it hardens, so I stick with butter, which is tastier.
Scaling this recipe is easy, and I often do it. If using two fillets, you can halve the remaining ingredients (although using the entire amount is fine). If using three fillets, keep the remaining ingredients the same.

Recipe FAQs

How do I know when the fish is done?

The best way to know when the fish is done is to use an instant-read thermometer, aiming for an internal temperature of 145°F. Another way to check for doneness is to gently flake the top of one of the fillets with a fork. When the cod is done, the flesh is opaque, as shown in the photo below, and you can easily separate it with a fork. As long as the cod is undercooked, its flesh will resist flaking.

Baked cod flaked with a fork to show its flesh is white and opaque.

Can I use frozen fish?

Yes, you can use frozen cod in this recipe. In fact, it's easier to avoid overcooking fish when you bake it frozen. Simply add about ten minutes to the cooking time. If using frozen cod, use olive oil instead of butter. Butter hardens on a frozen fillet.

Can I substitute garlic powder for fresh garlic?

Yes. You can use one teaspoon of garlic powder. But freshly minced garlic tastes better.

How long can I keep the leftovers?

You can keep the leftovers in an airtight container in the fridge for up to three days. I keep them in a glass food storage container, as shown in the photo below. Reheat them gently - you don't want them to dry out. It's best to reheat them in the microwave, covered, at 50% power.

The leftovers are stored in a glass dish.

Serving Suggestions

This recipe makes a delicious, buttery sauce, so be sure to serve the fish with the sauce, spooning it over the fish. I often serve baked cod on top of something that would absorb the sauce, such as cauliflower rice, mashed cauliflower, sautéed spinach, or zucchini noodles.

As you can see in the photos on this page, I also like to serve it with roasted asparagus, baking both in the same oven. Other sides that go well with cod and can be cooked in a 425°F oven are roasted cauliflower, roasted fennel, and baked spaghetti squash.

The easiest side dishes to serve with this dish are salads, including cherry tomato salad (as shown in the photo below), broccoli salad, and asparagus salad.