Growing up in a household where fish meant frozen sticks or tuna from a can, I never knew how simple it could be to cook fresh fish at home. My first attempt at cod was a disaster – I overcooked it until it was dry and rubbery. But after learning a few basic tricks, I discovered that baking cod with lemon is actually one of the easiest dishes to make. It’s the kind of recipe I wish I’d known about back in my college days, when I was trying to eat healthier but didn’t have much cooking experience. Now it’s my go-to dinner when I want something light and tasty without spending hours in the kitchen.
Suggestions for Ingredient Substitution
Cod fillets can be replaced with other white fish such as haddock, pollock, or tilapia. These alternatives offer similar textures and mild flavors, maintaining the dish’s overall profile. Adjust cooking time slightly based on fillet thickness. For a plant-based option, firm tofu or tempeh can be used, though the texture and flavor will differ significantly.
Unsalted butter can be substituted with olive oil or coconut oil for a dairy-free version. Use about 3 tablespoons of oil instead of 1/4 cup butter. These alternatives provide healthy fats and maintain moisture in the dish. For a lower-fat option, try using vegetable broth or white wine, though this will alter the richness of the final product.
Lemon juice and zest can be replaced with lime or orange for a different citrus flavor profile. Use the same amount of juice and zest as called for in the original recipe. For a non-citrus option, try white wine vinegar mixed with a small amount of honey to balance acidity and sweetness. Adjust quantities to taste, starting with about 2 tablespoons of vinegar and 1 teaspoon of honey.
| Preparation Time | 10-15 minutes |
| Cooking Time | 12-15 minutes |
| Total Time | 22-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 160-180 g
- Fat: 60-70 g
- Carbohydrates: 5-10 g
Ingredients
- 1 tbsp fresh parsley (finely chopped)
- 3/4 tsp sea salt (I prefer Maldon sea salt for its flaky texture)
- 1/4 tsp black pepper (freshly ground preferred for more flavor)
- 1/2 tsp garlic powder
- 8 (4 oz) cod fillets
- juice and zest from 1 lemon (about 2 tbsp juice and 1 tsp zest)
- 1/4 cup unsalted butter (I like Kerrygold unsalted butter for this)
Step 1: Prepare the Cod Fillets
Preheat your oven to 400 degrees F (204 degrees C).
Decide whether to bake the cod fillets from frozen or to thaw them first in a bowl of cold water.
If you have time, thawing is preferred as it makes it easier to brush on the butter without it solidifying.
Once thawing is complete, use paper towels to pat the cod fillets dry thoroughly.
Arrange these fillets in a single layer inside a 9×13-inch baking dish.
Step 2: Make the Lemon Butter Mixture
In a small bowl, melt the butter using the microwave or a saucepan on the stove.
Once melted, remove from heat and stir in the lemon juice and lemon zest until well combined.
This will be the flavorful base for seasoning your cod.
Step 3: Season the Cod Fillets
Using a brush, apply the prepared lemon butter mixture over the surface of each cod fillet.
Generously season with garlic powder, sea salt, and black pepper.
Flip the fillets over and repeat the lemon butter brushing and seasoning process on the other side to ensure thorough flavoring.
Step 4: Bake the Cod Fillets
Place the baking dish in the preheated oven and bake for 12-15 minutes.
The exact baking time will depend on the thickness of your fillets.
You’ll know they’re done when the cod is opaque and flakes easily when tested with a fork.
For perfectly cooked, moist, and tender flakes, aim for an internal temperature of 135-140 degrees F.
Step 5: Garnish and Serve
Once the cod fillets are baked to perfection, remove them from the oven and sprinkle with fresh parsley for added freshness and color.
Serve immediately, ensuring you enjoy the flaky, citrusy deliciousness of the baked lemon butter cod.
Bon appétit!
