This moist and tender baked cod is topped with a lemony, buttery topping that doesn't overpower the delicate fish.
Ready in less than 30 minutes, it's one of the fish recipes most often requested by my family. Since it's so easy, I am happy to oblige!
While I usually prefer bold-tasting fish such as teriyaki salmon or seared tuna to white fish, this baked cod is the exception. It's one of my favorite fish recipes and an excellent way to cook firm-fleshed white fish.
What makes it so good is the butter-lemon topping - it's delicious - and the short baking time, which ensures the fish remains juicy.
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Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Unsalted butter: I love using creamy European butter, but any butter will work.
- Fresh lemon juice: Freshly squeezed lemon juice tastes better than bottled.
- Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work, although I tried both and can tell you that freshly minced garlic tastes better.
- Kosher salt: I use Diamond Crystal Kosher Salt.
- Red pepper flakes: They don't make the dish very spicy - they merely add a layer of flavor.
- Capers: You can find them in the pickles aisle. 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.
Variations
- Sometimes, I use olive oil instead of butter. Melted ghee is another delicious option. Overall, after trying the other options, I still prefer the flavor of butter.
- You can use a teaspoon of garlic powder instead of minced garlic. However, after trying both, I have determined that freshly minced garlic tastes better.
- Other spices that go well with cod include onion powder and dried oregano. I sometimes add ½ teaspoon of each. I especially like the flavor added by onion powder.
- You can replace the paprika with smoked paprika. I enjoy the smoky flavor it adds.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making baked cod:
Mix butter, lemon juice, garlic, salt, and red pepper flakes in a bowl. Stir in the capers.
Pour the mixture on top of the fish. Sprinkle them with paprika.
Bake until the fish is cooked through, about 15 minutes, in a 425°F oven.
Expert Tip
Lean white fish such as cod (or mahi mahi) can dry easily. Basting the cod with a buttery sauce and baking it just until done ensures a tender, succulent, flavorful fish.
This recipe works well with any firm, white-fleshed fish, such as halibut, as long as it is thick (about 1 inch thick). Remember that white, mild, low-fat fish can quickly become dry and overcooked, so don't overbake them.
Recipe FAQs
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. I've learned the hard way that butter quickly hardens on a frozen fillet.
The best way 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. 
There's no need to cover the cod when baking it. You should leave it uncovered.
Serving Suggestions
This recipe makes a lovely buttery sauce, so make sure you serve it with the sauce, spooning it on top of 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, 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.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, 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.
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Recipe Card
Baked Cod Recipe
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
- 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 your 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 on top of 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.
Video
Notes
- This recipe works well with other firm-fleshed white fish, such as halibut, as long as the fillets are thick - 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.Â
- 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 the fridge, in a sealed container, 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
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Marlene
Absolutely delicious recipe!! I will make it this way again and again.
Vered DeLeeuw
I'm glad you enjoyed this recipe, Marlene! It's one of my favorites. 🙂 Thanks for the review!
Judy
This is the best cod recipe I have ever made, and I've made a lot. The sauce is delicious. This will be my go to from this point on. Try it, you won't regret it.
Vered DeLeeuw
Thank you for the review, Judy! I'm so glad you like this recipe.
Mary Jackson
This was so helpful! I’ve always been hesitant to buy and cook a whole fish but you walked me right through it to a successful dinner!
Vered DeLeeuw
I'm so glad you enjoyed your dinner, Mary! Thanks for the review.
connie
Great recipe. Put sliced onions, tomatoes and green peppers on top to bake with fish. Delicious
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Connie! Thank you for the review and for sharing your delicious tweaks.
Lorraine
tried this tonight as we found a jar of capers in the pantry. DELICIOUS. This recipe will go into our rotation. We served it with broccoli and farro and poured the sauce over the fish and Farro
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Lorraine! Thank you for the review and for sharing how you served the cod - sounds amazing.
James Scharfenberger
A delicious way to prepare fresh Alaska cod I purchased today.
I enjoyed this with cauliflower mash and home grown green beans with bacon and mushrooms. Thanks for a perfect and easy recipe!
Vered DeLeeuw
I'm so glad you enjoyed this recipe, James! Thank you for the review. Your entire meal sounds delicious!
jim saul
This is our go-to.! Pretty generous with Old Bay instead of paprika.Easy peasy!
Vered DeLeeuw
Old Bay Seasoning sounds amazing, Jim! Thanks for the review and for sharing your delicious tweak.
Miri
Can I use olive oil instead of butter?
Vered DeLeeuw
Hi Miri,
Yes, you can!
Christine
Please help me. My family doesn't like capers. Is there anything I can substitute the capers with?
Vered DeLeeuw
Hi Christine,
You can simply omit the capers! You can also replace them with the same amount of finely chopped olives.
Marla
Great recipe! I added a splash of white wine to the butter and cooked it down a bit, then added the rest of the ingredients and poured over cod. Delicious!
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Marla! Thank you for the review and for sharing your delicious tweak.
Debra
I am making this for my family tonight for dinner. I was looking for something new and had all the ingredients. I did what the previous commenter said about heating up cooking white wine with the butter as I had that as well in my cupboard. I am using (now dethawed) frozen Kirkland cod.
can't wait to try it !! Thank you for the recipe, I saved it for future use.
Vered DeLeeuw
Hi Debra,
I hope it turns out well! Please come back and let us know.