Baked Cod Lemon Butter (Printable)

Tender cod baked in lemon butter sauce with capers for a light Mediterranean main dish.

# What You'll Need:

→ Fish

01 - 4 skinless, boneless cod fillets (6 ounces each)
02 - Salt, to taste
03 - Freshly ground black pepper, to taste

→ Lemon Butter Sauce

04 - 4 tablespoons unsalted butter, melted
05 - 2 tablespoons extra-virgin olive oil
06 - 2 tablespoons fresh lemon juice (about 1 lemon)
07 - 1 teaspoon lemon zest
08 - 2 tablespoons capers, drained
09 - 2 tablespoons fresh parsley, chopped
10 - 2 garlic cloves, minced

→ Garnish

11 - Lemon slices, for serving
12 - Additional chopped parsley (optional)

# Directions:

01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to hold cod fillets in a single layer.
02 - Pat cod fillets dry with paper towels, season both sides with salt and freshly ground black pepper, then arrange them in the baking dish.
03 - In a small bowl, whisk together melted butter, olive oil, lemon juice, lemon zest, capers, chopped parsley, and minced garlic until fully incorporated.
04 - Pour the lemon butter mixture evenly over the cod fillets in the baking dish.
05 - Bake for 15 to 18 minutes, or until the cod is opaque and flakes easily with a fork.
06 - Top with lemon slices and additional parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • The fish stays impossibly tender while the lemon butter sauce adds brightness without any heaviness.
  • It feels fancy enough for guests but honest enough for a quiet Wednesday night dinner.
  • Clean up is minimal, and your kitchen smells like a Mediterranean coastal restaurant for hours afterward.
02 -
  • Wet fish steams instead of bakes, so those paper towels are non-negotiable—they're the difference between silky fish and sad, mushy fish.
  • Fresh lemon juice matters more here than anywhere else; bottled tastes sharp and one-dimensional, while fresh lemon tastes alive.
  • Don't walk away from the oven during the last few minutes; fish cooks faster than you think, and the difference between perfect and overdone is about 90 seconds.
03 -
  • Make the sauce while the oven preheats so everything moves quickly once you start; this whole meal should feel effortless.
  • If your fish fillets are thin, reduce the baking time to 12-14 minutes; thickness matters more than weight when it comes to cooking time.
  • Leftover sauce is liquid gold—toss it with pasta the next day or spoon it over roasted vegetables.

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