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 is dripping in flavor!
2largelemons(juice and zest - divide zest into 2 equal portions)
1 ½tablespoondill weed(fresh, chopped - 1 tablespoon and ½ tablespoon portions)
½teaspoonground white pepper
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.
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).
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.