Delicious, moist and tender baked cod is topped with a wonderful lemony, buttery topping. The topping is mild enough so that it doesn’t overpower the delicate cod.
This baked cod is amazing. I’m saying that as someone who’s not generally a fan of white, delicate fish – I prefer bold tasting fish such as salmon and tuna.
But this baked cod recipe is different. I think it’s a combination of the lemony, buttery topping – it’s delicious – and the short baking time, ensuring that the fish remains juicy. Basting with a tasty sauce and baking just until done ensures a tender, succulent, flavorful fish.
This tasty recipe for baked cod works really well with any other firm, white fish such as halibut. Just remember that white, mild, low-fat fish can easily become dry, so take care not to overbake.
- 2 tablespoons unsalted butter, melted
- 1 tablespoon fresh lemon juice
- 1 tablespoon minced garlic
- 1 teaspoon kosher salt
- ½ teaspoon red pepper flakes
- 2 tablespoons capers, drained
- 4 (6 oz each) cod or halibut fillets, skin on
- ½ teaspoon paprika
- Preheat oven to 425 degrees F. Lightly spray a baking dish with nonstick spray.
- In a small bowl, whisk together the butter, lemon juice, garlic, salt, and red pepper flakes. Stir in the capers.
- Place the cod fillets in the baking dish. Pour the butter mixture on top. Use a brush if needed to evenly distribute the thick sauce on top of the fillets. Sprinkle with the paprika. Bake, uncovered, 15 minutes (25 minutes if frozen), or until fish is white and flakes easily with a fork.
2. If you have frozen cod fillets in your freezer, don't bother defrosting them prior to baking - you can absolutely bake fish fillets frozen and it's actually easier not to over-dry them when you bake them from frozen. Simply add 5-10 minutes to the cooking time.