This tangy Lemon Butter Baked Cod fish is baked in a creamy lemon butter sauce that is a purely sinful delight! The light flakiness of a superb cod fillet is complimented perfectly with such a rich sauce. This easy-baked cod is literally dripping in flavor!
Lemon Butter Baked Cod Recipe
Like my cod en papillote, this is a super easy seafood dish to make, and you can use any white fish that you have on hand or available to you. I start this easy seafood dinner out by making my sauce and seasoning the cod fillets, then putting it all together in a baking dish.
This cod fillet was the second portion of cod that we used from our super seafood splurge this summer, and my family and I loved every bit of it! 🙂
See my post on What Is Cod Fish?
- Cod Fillets - The fresher the better! You can substitute the cod for any white fish.
- Olive Oil - This is for greasing the baking dish, butter or non-stick spray will also work.
- Heavy Cream - Milk or half & half can work but your sauce will be thinner.
- Butter - Good butter is important in this fish dish, I will use European butter due to the higher fat content.
- White Wine - For any dry white wine, we used Pinot Grigio, this is optional and can be skipped.
- Lemon - Juice, and zest be sure to divide zest into 2 equal portions.
- Dill Weed - fresh, chopped - divided into 1 tablespoon and ½ tablespoon portions.
- Salt - Sea salt is perfect for fish.
- White Pepper - Black pepper is fine as well.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 Step-By-Step Instructions
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!
Making the Lemon Butter Sauce
- In a small to medium size saucepan, melt the butter fully over medium heat.
- Add heavy cream, dry white wine, lemon juice, the first 1 tablespoon portion of chopped dill, and the first ½ portion of lemon zest.
- Stir to combine, add seasoning (salt & ground white pepper) then allow lemon butter sauce to come to a low simmer for 2 minutes.
- Remove from heat and set aside.
Baking The Cod & Assembly
- Rinse and pat dry your cod fillets.
- Preheat your oven to 425°F (218°C).
- Grease a small baking dish (big enough to fit your cod fillet portions into) with olive oil, butter, or non-stick cooking spray.
- Pour enough of the lemon butter sauce to cover the bottom of your baking dish, then arrange your cod fillets into the baking dish on top of the sauce.
- 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). Depending on the thickness of your cod fillets, My thickest cod fillet was cooked in 20 minutes. If you are using thin cod portions, cook for 12-15 minutes and check the center of your largest piece. The cod should be white and flaky when done.
- Serve immediately with the remaining lemon butter sauce.
💭 Angela's Tips & Recipe Notes
- Don't overcook, bake your cod for 10 minutes for every inch of thickness. Then check and adjust the cooking time based on thickness.
- Cod is at the right temperature when it reaches an internal temperature of 145°F (63°C).
- 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.
- It's always best to use freshly squeezed lemon juice for a vibrant and tangy flavor. If you don't have any on hand, you can use bottled lemon juice, but it may result in a different flavor.
- While cod is best eaten fresh out of the oven, you can store any leftovers in an airtight container. Refrigerate for up to 2-3 days. Alternatively, you can freeze for up to 3 months in a freezer-safe container or storage bag.
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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 our wonderful dishes from that order of fresh seafood. Recipes include our wildly popular Gordon Ramsay Lobster Risotto Copycat, Lobster Jalapeno Poppers, Lobster Mac N Cheese, Cod En Papillote, and Steamed Clams.
Yes! Although fresh cod will give you the best taste and texture results, you can use frozen if you have it. Make sure to thaw them out completely 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. If it is cooked for too long, it can be dry and tough.
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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Lemon Butter Baked Cod
- 2 lbs cod fillet (fresh, cut into portion sizes)
- 1 tablespoon olive oil (to grease your baking dish)
Lemon Butter Sauce
- In a small to medium size saucepan, melt the butter over medium heat. Add heavy cream, dry white wine, lemon juice, the first 1 tablespoon portion of chopped dill and the first ½ portion of lemon zest. Stir to combine, add seasoning (salt & ground white pepper) then allow lemon butter sauce to come to a low simmer. Remove from heat.1 cup heavy cream, 4 tablespoon butter, ½ cup white wine, 2 large lemons, 1 ½ tablespoon dill weed, ½ teaspoon salt, ½ teaspoon ground white pepper
Lemon Butter Baked Cod
- Rinse and pat dry your cod fillets. Grease a small baking dish (big enough to fit your cod fillet portions into) with olive oil, butter, or non-stick cooking spray. Preheat your oven to 425°F (218°C).1 tablespoon olive oil, 2 lbs cod fillet
- Pour enough of the lemon butter sauce to cover the bottom of your baking dish, then arrange your cod fillets into the baking dish on top of the sauce. 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). Depending on the thickness of your cod fillets, my thickest cod fillet cooked in 20 minutes. If you are using 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 remaining lemon butter sauce.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!