Creamy Lemon Butter Baked Cod

Like my cod en papillote, this is a super easy baked cod recipe to make, and you can use any white fish you have on hand or available to you. There's no flour or breading, so it counts as a healthy meal in my book.

I start by making my lemon butter sauce and seasoning the cod fillets, then I toss it all together in a baking dish and pop it in the oven.

🥘 Ingredients

• Cod Fillets - Cod fish fillets, loins, cheeks, or steaks all work. The fresher your cod fish, the better. You can substitute the cod for any white fish in this recipe. Haddock, pollock, hallibut, flounder, and tilapia all taste amazing in butter cream sauce.
• Butter - This greases the baking dish and is the base of your fish sauce. You'll need 4 tablespoons for the sauce, plus what you use for your dish. Use European-style butter for the best results (The USDA requires butter to be at least 80% fat, while the EU calls for between 82 and 90% butterfat, so it is richer). Your preferred cooking oil or non-stick spray will also work for greasing the pan.
• Heavy Cream - Heavy cream is the base of the decadent lemon sauce. Milk or half & half can work, but your sauce will be thinner.
• White Wine (optional) - Use your favorite dry white wine, we used Pinot Grigio. The wine adds a nice tang and depth of flavor, but can be left out if you prefer or need to keep the recipe non-alcoholic.
• Lemon - Juice and zest of 2 large lemons. Divide the zest into two equal portions. Bottled lemon juice can be used in a pinch, but the flavor isn't quite as good as fresh lemon juice (and the zest will be missing, which is a big flavor boost). I use extra lemons on top of the fish too.
• Dill Weed - fresh, chopped dill weed divided into 1 tablespoon and ½ tablespoon portions. If using dried dill, reduce the amounts used by half.
• Salt - Sea salt is perfect for fish, but I'm really enjoying Redmond salt and Diamond salt right now.
• White Pepper - Ground black pepper works too, but the white pepper has an earthy flavor that pairs exceptionally well with cod.
• Parmesan Cheese (optional) - Finely grated Parmesan pairs beautifully with the creamy base and tangy lemon, though the recipe is still delicious without it. I recommend using freshly grated Parmesan for the flavor - and it melts better too!
• Parlsey (optional) - Use fresh chopped parsley or dried parsley as garnish that tastes great too.

🔪 How To Make Creamy Lemon Butter Baked Cod

Grab a juice squeezer or citrus juicer, zester, a chef's knife and cutting board, plus a 9x13 baking dish and a saucepan to get started.

This tasty fish entree yields 4 servings of ½ pound each. Add more as desired, but do use a larger pan so that the fish is not crowded.

Prep & Preheat

Step 1: Preheat the oven and grease your dish. Preheat your oven to 425°F (218°C/Gas Mark 7). Grease a small baking dish (big enough to fit your cod fillet portions in a single layer) with butter, your preferred neutral-flavored cooking oil, or non-stick cooking spray.

Step 2: Rinse, dry, and season the cod. Rinse and pat your 2 pounds (907.18 grams) of cod fillet (or steaks, cheeks, or loins) dry with paper towels (photo 1), then season with a pinch of the ½ teaspoon salt and ¼ teaspoon ground white pepper (photo 2).

Lemon Butter Sauce

Step 3: Zest and juice the lemons. Zest (photo 3) and juice 2 large lemons (photo 4).

Step 4: Heat 1 cup (236.59 milliliters) of heavy cream, ½ cup (118.29 milliliters) of dry white wine, and 4 tablespoons (56 grams) of butter (photo 5) in a small to medium-sized saucepan until the butter melts.

Add seasoning. Add the first 1 tablespoon portion of 1½ tablespoons of dill weed to the butter mixture. Then, add the remaining salt and pepper, lemon juice, and lemon zest (photo 6) plus a bit of the optional Parmesan cheese.

Step 5: Bring to a simmer. Stir to combine, then heat until the lemon butter sauce comes to a low simmer. Remove from heat.

Lemon Butter Baked Cod

Step 6: Begin assembling the dish. Arrange your seasoned cod fillets into the baking dish then pour in the creamy sauce. Top fish with extra (optional) sliced lemon, the remaining lemon zest, and then grate some more Parmesan cheese if desired.

Step 7: Finish with sauce and seasoning. Pour another portion of the creamy lemon butter sauce over your fish(photo 7 - use about half the sauce total, and set the remaining half aside for serving). Sprinkle with the remaining portions of chopped dill and lemon zest, then season with salt and pepper (to taste) and garnish with thin lemon slices if desired (photo 8).

Step 8: Bake until flaky. Leave uncovered and bake at 425°F (218°C/Gas Mark 7). Depending on the thickness of your cod fillets, my thickest cod fillet cooked in 20 minutes. If you use thin cod portions, cook for 12-15 minutes and check the center of your largest portion.

Step 9: Remove from oven and serve. The cod should be white and flaky when done. Serve immediately with the remaining lemon butter sauce.

⏲️ How Long To Bake Cod

Oven Temperature (°F)	Oven Temperature (°C)	Estimated Cooking Time
350°F	175°C	15-20 minutes
375°F	190°C	13-18 minutes
400°F	200°C	10-15 minutes
425°F	220°C	10-12 minutes
450°F	230°C	8-10 minutes

Notes:

• These times are for cod fillets of average thickness (about 1 inch). Thicker fillets may require additional time.
• It's always good to check the fish a bit earlier than the estimated time to prevent overcooking.
• Cooking times can vary slightly based on the specific oven and the size of the fillets, so use these times as a general guideline.

💭 Angela's Pro Tips & Recipe Notes

• Drying the cod with salt and pepper before seasoning helps the seasoning adhere to the fish best. You can season the fish after pouring some sauce over it if desired.
• The rich butter and cream sauce helps to tenderize and add moisture to this already wonderfully tender white fish.
• Fish cooks quickly. I suggest checking early if your cod portions are thin or small. Start checking for doneness at about 12 minutes.
• Cook the fish to 145°F (63°C) internal temperature at the thickest section of the cod portions. The fish should be opaque and flake easily when fully cooked.
• The fish will continue to cook in the dish, so transfer to your serving plates quickly.
• Don't overcook. Bake your cod for 10 minutes for every inch of thickness. Then, check and adjust the cooking time based on thickness.
• If you'd prefer a slightly crispy top on your cod, feel free to broil for the last 1-2 minutes of the cooking time. Keep a close eye on it so that you don't burn it.

🥗 Sides

See my post on What To Serve With Cod Fish. Here are a few of my favorite sides for cod!

• Sauteed Asparagus & Cherry Tomatoes
• Fondant Potatoes
• Southern Coleslaw
• Lemon Butter Sauce For Fish
• German Potato Salad

I hope you enjoy all of my satisfying fresh seafood dishes! Recipes include my wildly popular Gordon Ramsay Lobster Risotto Copycat, Lobster Jalapeno Poppers, Lobster Mac N Cheese, Cod En Papillote, and Steamed Clams.

🥡 Storing & Reheating

Refrigerate leftovers in an airtight container for up to 3-4 days.

Freezing

Freeze cooked cod without the sauce in an airtight freezer storage container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Place leftover cod in a baking dish with sauce (or a splash of water) and cover with aluminum foil. Reheat at 300°F (150°C/Gas Mark 2) for 10-15 minutes.

❓ Can I Use Frozen Cod Fillets For This Recipe?

Yes! Although fresh cod will give you the best taste and texture results, you can use frozen if you have it. Thaw them out entirely in the refrigerator and pat dry with paper towels before baking.

❓ Why Is My Baked Cod Rubbery?

One of the most common reasons for rubbery baked cod is overcooking it. Since cod is a delicate fish, it tends to cook quickly. It can be dry and tough if cooked for too long.

❓How Do I Know When My Baked Cod Is Done Cooking?

Your baked cod is finished cooking when it becomes white and flaky. To check your fish, insert a fork into the thickest part of the filet and gently twist. If it flakes easily, then it should be done. I always recommend using a digital meat thermometer to check that the fillet's internal temperature has reached 145°F (63°C).

📖 Recipe Card