Lemon Herb Butter Baked Cod
This Lemon Herb Butter Baked Cod is SO EASY! Tender cod fillets baked in a luscious lemon herb butter for a quick, flavorful dinner.
Servings: 4 servings
Ingredients
- 4 cod fillets (about 6 ounces each)
- 1/4 cup unsalted butter (melted)
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest fresh
- 2 teaspoons fresh parsley chopped
- 1 teaspoon fresh dill chopped
- 1 teaspoon fresh thyme chopped
- to taste salt
- to taste pepper
- lemon slices for garnish, optional
Instructions
Method: Lemon Herb Butter Baked Cod
- Preheat your oven to 400°F (200°C). Lightly grease your baking dish or line it with parchment paper for easy cleanup.
- In a small mixing bowl, combine the melted butter, fresh lemon juice, lemon zest, chopped parsley, dill, and thyme. Season with salt and pepper to taste. Stir well until all the ingredients are fully integrated.
- Place the cod fillets in the prepared baking dish, spacing them evenly. Using a pastry brush or spoon, generously coat each fillet with the lemon herb butter mixture, ensuring they are well covered on all sides.
- Bake the cod in the preheated oven for 12-15 minutes, depending on the thickness of your fillets. The fish should be opaque and flake easily with a fork. If using an instant-read thermometer, the internal temperature should reach 145°F (63°C).
- Remove the cod from the oven and garnish with fresh lemon slices for a visually stunning finish. Serve immediately with your favorite sides.
Equipment
- Baking dish or sheet pan
- Small mixing bowl
- Pastry brush or spoon
- Zester or microplane
- Sharp knife and cutting board
- Instant-read thermometer (optional)
Notes
- Use olive oil or ghee as a butter substitute for a dairy-free option.
- Swap herbs like thyme or dill for basil, chives, or tarragon for varied flavors.
- Store leftovers in an airtight container in the fridge for up to 2 days and reheat gently to avoid drying out.
- Always use fresh lemon juice and zest for the best citrus flavor.
- Do not overbake the cod to keep it moist and flaky.
