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!
2largelemons(juice and zest - divide zest into 2 equal portions)
4tablespoonbutter(+ more to grease your baking dish)
1½tablespoondill weed(fresh, chopped - 1 tablespoon and ½ tablespoon portions)
½teaspoonsalt
¼teaspoonground white pepper
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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.
Video
Notes
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.
Storing & Reheating:
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.
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Course Dinner Recipes, Entrees, Main Course, Main Dish, Seafood