Baked Cod with Lemon Butter

There's something about the smell of lemon and butter hitting hot fish that makes me pause mid-conversation every time. I discovered this particular combination on a weeknight when I was tired of overthinking dinner, and honestly, those fifteen minutes of hands-off baking became my favorite kind of cooking—the kind where you walk away and let the oven do the work while you pour a glass of something cold.

I made this for someone who claimed to not like fish, and watching their face change when they tasted how buttery and tender it was felt like a small victory in the kitchen. The lemon isn't sharp or aggressive—it just whispers in the background, letting the fish be the star.

Ingredients

• Cod fillets (4 skinless, boneless, 6-ounce each): Look for fillets that are roughly the same thickness so they cook evenly; if one seems noticeably thicker, give it a gentle tap with your hand to even it out.
• Unsalted butter (4 tablespoons, melted): Use real butter, not margarine—it's only four tablespoons, so this is where quality actually matters and you'll taste the difference.
• Extra-virgin olive oil (2 tablespoons): The oil carries the garlic flavor and keeps the sauce from being too heavy, so don't skip it or substitute.
• Fresh lemon juice (2 tablespoons from about 1 lemon): Bottled lemon juice tastes flat and tinny; freshly squeezed makes all the difference and honestly takes thirty seconds.
• Lemon zest (1 teaspoon): This is where the brightness lives, so don't skip it; use a microplane if you have one, or the smallest holes on a box grater.
• Capers (2 tablespoons, drained): These briny little pops of flavor are non-negotiable; pat them dry before adding so they don't water down your sauce.
• Fresh parsley (2 tablespoons, chopped): Fresh herbs matter here because the dish is so simple that everything shows; if you only have dried, cut it to half and accept that it won't be quite the same.
• Garlic cloves (2, minced): Mince them as fine as you can manage without making a paste; the smaller the pieces, the more evenly they distribute through the sauce.
• Salt and freshly ground black pepper: Season the fish generously before it goes in the oven because the seasoning won't penetrate much during the short cooking time.

Instructions

Get your oven ready and grease your dish:

Heat your oven to 400°F and lightly grease a baking dish that fits your four fillets in a single layer with no crowding. If they're packed too tight, they'll steam instead of bake, and that's not what we want.

Dry and season your fish:

Pat each cod fillet very dry with paper towels—this helps them get a gentle golden edge instead of steaming. Season both sides generously with salt and pepper, then lay them out in your prepared dish.

Make the lemon butter magic:

In a small bowl, whisk together the melted butter, olive oil, fresh lemon juice, lemon zest, drained capers, chopped parsley, and minced garlic until everything is combined. The mixture should smell bright and garlicky and feel velvety.

Pour the sauce over and let the oven take over:

Divide the butter sauce evenly over each fillet, making sure some capers land on each piece. Slide it into your preheated oven and set a timer for 15 minutes; start checking after that because every oven runs a little differently.

Check for doneness:

The fish is done when it's opaque all the way through and flakes easily when you press it gently with a fork. If it still looks translucent in the thickest part, give it another minute or two.

Finish and serve:

Pull it out, garnish with a few lemon slices and a scatter of fresh parsley if you want to get fancy, and serve immediately while the sauce is still warm and glossy.

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Someone once told me over a plate of this that good food doesn't have to be complicated, and that stuck with me. This dish proved it right.

Why This Recipe Works

The beauty of baking fish in a butter sauce is that you get moisture and flavor all at once, with zero risk of the fish drying out the way it can on a stovetop. The capers add just enough salt and brine that you don't need anything else; the garlic and lemon do what they always do—make everything taste better. Mediterranean cooking is really just this: good fish, good fat, and citrus, and everything else is optional.

What to Serve Alongside

This dish is light enough that it wants something substantial beside it but not heavy. I usually do steamed asparagus or green beans because their slight bitterness plays beautifully against the buttery sauce, or roasted new potatoes because you can dip them in any sauce left in the pan. Rice works if you want something more filling, but honestly, crusty bread for soaking up that sauce is never a bad call.

Tips for Success

The most important thing is not to overthink this—it's genuinely five minutes of prep and fifteen minutes of waiting. If you find your capers are very salty, a quick rinse under cold water helps them be pleasant instead of overpowering. And if you don't have fresh parsley on hand, you can skip it entirely or use fresh dill instead; the dish will be different but still delicious.

• Buy fillets that are roughly the same size and thickness so they cook at the same rate and no one ends up with overcooked edges while waiting for the thickest piece.
• If your lemon feels hard or waxy, microwave it for ten seconds before cutting and squeezing to release more juice.
• Taste the sauce before serving and add a pinch more salt if it needs it, since seasoning gets muted slightly once everything cools down a few degrees.

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This is the kind of recipe that became my default dinner because it never let me down and always felt a little special. Make it once and you'll understand why.

Recipes Q&A

→ What type of fish works best for this dish?

Skinless, boneless cod fillets are ideal due to their mild flavor and flaky texture, but haddock or halibut also work well as alternatives.

→ Can I prepare the lemon butter sauce ahead of time?

Yes, combining the butter, olive oil, lemon juice, zest, capers, parsley, and garlic ahead saves time and helps the flavors meld before baking.

→ How can I tell when the fish is fully cooked?

The cod should be opaque and flake easily with a fork—typically after 15 to 18 minutes at 400°F (200°C).

→ Are there recommended side dishes to serve with this entree?

Steamed vegetables, roasted potatoes, or a simple rice pilaf complement the bright, buttery flavors of the cod nicely.

→ Is it possible to add a bit of heat to this preparation?

Sprinkling a pinch of red pepper flakes over the fish before baking adds a subtle spicy kick without overpowering the lemon butter.