Lemon Garlic Butter Baked Cod
User Reviews
5
Lemon Garlic Butter Baked Cod
Description
This recipe highlights cod filets or loins baked at 400°F on a bed of fresh lemon slices. The fish is seasoned with lemon pepper and dried dill, then coated with a mixture of melted butter, minced garlic, and fresh lemon juice. Baking gently cooks the cod until opaque and flaking easily, maintaining moistness.
The lemon slices underneath diffuse citrus aroma and juice, complementing the richness of the butter and garlic. The seasoning brings a citrus-herb character while the butter adds smoothness without overpowering the delicate cod. The topping of fresh parsley adds a bright finishing touch.
Cod can be served immediately topped with additional spoonfuls of the buttery sauce. The recipe notes that cooking times vary depending on the thickness of the fish, recommending checks for opacity and flaking to avoid overcooking. Store-bought lemon pepper typically contains salt, so additional salt should be added cautiously. Leftover butter can be saved for drizzling on sides like rice or vegetables.
Ingredients
- 1 lemon
- ¼ cup butter melted, unsalted
- 1 clove garlic minced, or ¼ teaspoon garlic powder
- 1 teaspoon lemon pepper seasoning
- ½ teaspoon dill dried
- 4 cod or filets, 4-5 oz each, loins
- 1 tablespoon parsley chopped, chopped, fresh
Instructions
- Preheat oven to 400°F.
- Slice half of the lemon. Juice the other half, you will need 1 tablespoon of lemon juice. Lay lemon slices in a casserole dish.
- Whisk together butter, garlic, and 1 tablespoon of lemon juice.
- Pat cod filets or loins dry with a paper towel. Sprinkle cod with lemon pepper & dill weed and place over lemon slices.
- Pour garlic butter mixture over the cod. Bake 15-20 minutes or just until opaque and the fish flakes easily. Do not overcook.
- Sprinkle parsley over top and spoon butter over to serve.
Notes
- Adjust salt carefully because store-bought lemon pepper seasoning can be quite salty.
- Check cod early for doneness; thick filets need 15-20 minutes, thinner pieces less.
- If desired, increase butter amount for an extra drizzle served with the cod or sides.
- Remove cod promptly once cooked to prevent overcooking as residual heat continues to cook the fish.
- Cooked cod should reach an internal temperature of 145°F, appearing opaque and flaking easily.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252 | 13% |
| Carbohydrates | 3g | 1% |
| Protein | 31g | 62% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 104mg | 35% |
| Sodium | 95mg | 4% |
| Potassium | 762mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 523IU | 10% |
| Vitamin C | 18mg | 20% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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