My lemon butter baked cod fish bakes tender, flaky cod to perfection in a tangy, creamy lemon butter sauce! The light flakiness of a superb cod fillet is complimented perfectly with such a rich sauce. This easy-baked white fish recipe is dripping in flavor!
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Delicious Baked Cod Dinner
Like my cod en papillote, this is a super easy seafood dish to make, and you can use any white fish you have on hand or available to you. I start this easy seafood dinner by making my sauce and seasoning the cod fillets, then putting it together in a baking dish.
See my post on What Is Cod Fish?
🥘 Ingredients
- Cod Fillets - 2 pounds cod (fillets, loins, cheeks, or steaks all work). The fresher your cod fish, the better! You can substitute the cod for any white fish.
- 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 better-quality butter for the best results. Your preferred cooking oil or non-stick spray will also work for greasing the pan.
- Heavy Cream - 1 cup heavy cream or a heavy cream substitute. Milk or half & half can work, but your sauce will be thinner.
- White Wine - For any dry white wine, we used Pinot Grigio; this is optional and can be skipped.
- Lemon - Juice and zest of 2 large lemons. Be sure to 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 flavor boost).
- Dill Weed - fresh, chopped - divided into 1 tablespoon and ½ tablespoon portions.
- Salt - Sea salt is perfect for fish, but I'm really enjoying Redmond salt right now!
- White Pepper - Ground black pepper works just as well.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Lemon Butter Baked Cod
This super easy cod recipe comes together almost effortlessly! Gather your ingredients and have everything handy, as your baked cod will be ready in no time at all!
This tasty fish entree yields 4 servings of ½ pound each.
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 into) 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, then season with a pinch of the ½ teaspoon salt and ¼ teaspoon ground white pepper.
Lemon Butter Sauce
Step 3: Heat the cream sauce. Heat the 1 cup (236.59 milliliters) heavy cream, ½ cup (118.29 milliliters) dry white wine, and lemon juice from 2 large (216 grams) lemons with the 4 tablespoons (56 grams) of butter in a small to medium-sized saucepan until the butter melts.
Step 4: Add seasoning. Add the first 1 tablespoon portion of 1½ tablespoons of dill weed and the first ½ portion of lemon zest from 2 large lemons. Also, add the remaining salt and pepper after seasoning the cod fillets, loins, steaks, or cheeks.
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. Pour enough of the lemon butter sauce to cover the bottom of your baking dish, then arrange your seasoned cod fillets into the baking dish on top of the sauce.
Step 7: Finish with sauce and seasoning. Pour another portion of the creamy lemon butter sauce over your fish (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).
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.
💭 Tips & 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 creamy sauce with lemon helps to tenderize 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.
>>>>See all of my recipes here<<<<
🥗 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 storage 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.
❓ Recipe FAQs
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.
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.
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).
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📖 Recipe Card
Lemon Butter Baked Cod Recipe
Ingredients
- 2 lbs cod fillet (fresh, cut into portion sizes)
Lemon Butter Cream Sauce
- 1 cup heavy cream
- ½ cup dry white wine (I used Pinot Grigio)
- 2 large lemons (juice and zest - divide zest into 2 equal portions)
- 4 tablespoon butter (+ more to grease your baking dish)
- 1½ tablespoon dill weed (fresh, chopped - 1 tablespoon and ½ tablespoon portions)
- ½ teaspoon salt
- ¼ teaspoon ground white pepper
Instructions
- Preheat your oven to 425°F (218°C/Gas Mark 7). Grease a small baking dish (big enough to fit your cod fillet portions into) with butter, your preferred neutral-flavored cooking oil, or non-stick cooking spray.
- Rinse and pat your 2 lbs cod fillet dry with paper towels then season with a pinch of the ½ teaspoon salt and ¼ teaspoon ground white pepper.
Lemon Butter Sauce
- Heat the 1 cup heavy cream, ½ cup dry white wine, and lemon juice from 2 large lemons with the 4 tablespoon butter in a small to medium-sized saucepan until the butter melts.
- Add the first 1 tablespoon portion of 1½ tablespoon dill weed and the first ½ portion of lemon zest from 2 large lemons. Also, add the remaining salt and pepper after seasoning the cod fillets, loins, steaks, or cheeks.
- Stir to combine, then heat until the lemon butter sauce comes to a low simmer. Remove from heat.
Lemon Butter Baked Cod
- Pour enough of the lemon butter sauce to cover the bottom of your baking dish, then arrange your seasoned cod fillets into the baking dish on top of the sauce.
- Pour another portion of the creamy lemon butter sauce over your fish (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).
- 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.
- The cod should be white and flaky when done. Serve immediately with the remaining lemon butter sauce.
Notes
- Drying the cod before seasoning with salt and pepper helps the seasoning adhere to the fish best. You can season the fish after pouring some sauce over it if desired.
- The creamy sauce with lemon helps to tenderize 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.
- Refrigerate leftovers in an airtight storage container for up to 3-4 days.
- Freeze cooked cod without the sauce in an airtight freezer storage container for up to 3 months. Thaw overnight in the fridge before 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.
Jan says
Not a big fan of dill - is there another herb you would suggest?
Angela @ BakeItWithLove.com says
Definitely! Rosemary, oregano, thyme, parsley, or an Italian herb blend are all wonderful too. Thanks for asking!
Diane says
Tasted delicious but the sauce never thickened.
Suggestions?
Angela @ BakeItWithLove.com says
As-is, the lemon butter sauce is not a thick sauce. If you'd like to thicken the sauce make a slurry of 1 tablespoon cornstarch with an equal tablespoon cold water. Mix and add it to the sauce, bring to a low boil, then remove from heat. Enjoy!