Baked Lemon Cod
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Flaky cod fillets baked in a bright lemon-garlic butter until tender and just opaque. A light, elegant, 20-minute dinner that proves simple fish can be impressive.
By Mia HartwellUpdated October 7, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Flaky lemon-garlic cod in 20 minutes
- 32g of protein and only 3g of carbs per serving
- Light, elegant, and gluten-free
- Impressive enough for guests, easy for weeknights
Baked Lemon Cod
25 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 240kcal
- Protein
- 32g
- Carbs
- 3g
- Fat
- 11g
- Fiber
- 0g
- Sugar
- 1g
Step-by-Step Instructions
- 1
Preheat the oven to 400°F (205°C). Pat the cod dry and place in a baking dish.
- 2
Whisk together the melted butter, olive oil, lemon juice and zest, garlic, oregano, salt, and pepper.
- 3
Pour the lemon-garlic butter over the cod and top with a few lemon slices.
- 4
Bake 12-16 minutes until the fish is opaque and flakes easily, reaching 145°F (63°C).
- 5
Spoon the pan juices over the top and garnish with parsley.
- 6
Serve with vegetables or rice.
Pro Tips for the Best Results
- Pat the cod dry so it roasts rather than steams.
- Bake just until the fish flakes and reaches 145°F (63°C) — overcooked cod turns rubbery and dry.
- Thicker fillets need a couple extra minutes; thin ones cook faster, so check early.
- Lemon zest adds brighter flavor than juice alone.
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How to Cook Baked Lemon Cod
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Make the lemon-garlic butter
Whisk melted butter and olive oil with lemon juice, zest, and garlic. This simple sauce both flavors the mild cod and keeps it moist as it bakes, with the zest delivering the brightest citrus notes.
Bake gently
Pat the cod dry, pour over the butter, and bake just until the fish turns opaque and flakes at 145°F (63°C). Cod is lean and overcooks quickly, so check early and pull it right at temperature for tender, flaky results.
Finish with the pan juices
Spoon the lemony pan juices over the fish and add fresh parsley. Those buttery, garlicky juices are full of flavor — serve over rice or alongside vegetables to soak them up.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 2 days; fish is best fresh. Reheat gently at a low temperature to avoid overcooking.
Serving Suggestions
This baked lemon cod pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I use frozen cod?+
Yes — thaw it fully and pat dry first so it bakes evenly and isn't watery.
How do I know it's done?+
Cod turns opaque and flakes easily with a fork at 145°F (63°C).
What other fish works?+
Haddock, halibut, tilapia, or pollock all work with the same method; adjust time for thickness.
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