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.
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.
- Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work, but freshly minced garlic tastes better.
- 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: Fresh or frozen, 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 Baked 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.
- 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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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!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.
- 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.
- 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.
- 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.
- Storage: You can keep the leftovers in an airtight container in the fridge for up to three days. Reheat them gently - you don't want them to dry out. It's best to reheat them in the microwave, covered, at 50% power.
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, sauteed 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.
Recipe Card
Lemon Butter Baked Cod
Video
Ingredients
- Nonstick spray - for the pan
- 2 tablespoons unsalted butter - melted
- 1 tablespoon lemon juice - freshly squeezed
- 1 tablespoon fresh garlic - minced
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ½ teaspoon red pepper flakes
- 2 tablespoons capers - drained
- 4 cod fillets - 6 ounces each, 1 inch thick, fresh or frozen
- ½ teaspoon paprika
Instructions
- Preheat the oven to 425°F. Lightly spray a baking dish with nonstick spray.
- In a small bowl, whisk 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 to evenly distribute the thick sauce over the fillets. Sprinkle them with paprika.
- Bake uncovered until the fish is fully cooked, opaque, and flakes easily with a fork. Depending on the thickness of your cod fillets and your oven, this should take about 15 minutes (25 minutes if using frozen fish). Serve immediately.
Notes
- This recipe works well with other firm-fleshed white fish, such as halibut, as long as the fillets are about 1 inch thick. Thinner fillets will require a shorter time in the oven.
- There's no need to cover the fish. You should bake it uncovered.
- If using frozen fillets, use olive oil instead of butter, as the butter quickly hardens on a frozen fillet.
- The best way to ensure the cod 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 use a fork to gently flake the top of one of the fillets. When the fish is done, the flesh is opaque, and you can easily separate it with a fork. As long as the fish is undercooked, its flesh will resist flaking.
- You can keep the leftovers in a sealed container in the fridge for up to three days. Reheat them gently - you don't want them to dry out. It's best to reheat them in the microwave, covered, at 50% power.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Gary Mack says
delicious, my girlfriend and I loved it. I was out of cappers so I subbed diced up green olives. soo tasty. thank for the recipe.
Vered DeLeeuw says
You're very welcome, Gary! Glad you liked it.
Janmmartin says
Such a tasty recipe. Both my husband and I loved it. Saving the recipe.
Vered DeLeeuw says
Wonderful! I'm so glad you liked it. Thank you very much for the review.
Alma Tallaksen says
Can I add sun dried tomatoes?
Vered DeLeeuw says
Yes, Alma! Yum!
Love lemon says
So delicious! I was looking for a new way to use capers. This recipe is perfect! Thank you!
Vered DeLeeuw says
You're very welcome! Glad you liked it.
Dusti says
Oh! Oh! Oh! We loved this recipe! I had all the seasoning in my pantry...and thanks for the trade up from butter to olive oil as I was working with frozen cod.
Vered DeLeeuw says
I'm so glad you enjoyed this recipe,, Dusti! Thanks for the review.
Pconnor says
Very good
Carol says
My husband who was never a fan of Cod loved this recipe. It was super easy to prepare and so good. Thanks for sharing it.
Vered DeLeeuw says
You're very welcome, Carol! I'm so glad this was a success.