Baked Cod with Lemon Butter (20 Minutes)

By Emma Carter

This baked cod is the 20-minute dinner I make when I want something light, healthy and actually satisfying. Flaky fillets, a lemon butter sauce, and one baking dish — that is the whole recipe. It is one of my favourite fish recipes for busy weeknights, and it works just as well with rice, roasted potatoes, or a simple salad. If you have never baked cod before, this is the one to start with: there is almost no prep, the sauce does the work, and the fish comes out tender every time — as long as you pull it the moment it flakes.

In this recipe:

• Why you’ll love this recipe
• Ingredients — and easy swaps
• Equipment you’ll need
• How to make baked cod
• Expert tips
• What temperature should cod be cooked to?
• What to serve with baked cod
• Storage and reheating
• FAQ
• Recipe card

Why you’ll love this recipe

• Ready in 20 minutes, start to finish
• Flaky, tender fish with a bright lemon butter sauce
• One baking dish, minimal cleanup
• Healthy, low carb, and naturally gluten-free
• Only 5 minutes of hands-on prep — the oven does the rest.

Ingredients — and easy swaps

• Cod — thick fillets about 1 inch are the sweet spot; Atlantic cod is mild and widely available; fresh or thawed frozen both work; if frozen, thaw overnight in the fridge first, then pat very dry.
• Butter — real butter makes the sauce; use unsalted so you control the salt; if all you have is salted butter, skip the extra 1/2 tsp salt and season to taste at the end.
• Lemon — use a fresh lemon, not bottled juice; the zest is what makes the sauce taste bright. One lemon gives about 1 tbsp juice and 1 tsp zest.
• Garlic — fresh garlic tastes best, but 1 tsp garlic powder can stand in for the 2 fresh cloves.
• Seasoning — garlic powder, paprika, salt and pepper, keep it simple.
• Parsley — fresh for serving; if you only have dried parsley, use 1 tsp instead of 1 tbsp.
• Swap the fish — any firm white fish fillet about 1 inch thick works; haddock or tilapia are the easiest swaps, same baking time.

Equipment you’ll need

• a 9×13-inch baking dish (fillets in a single layer with space between them — if crowded they steam instead of bake)
• paper towels for patting dry
• a small bowl for the lemon butter
• an instant-read thermometer if you have one

How to make baked cod

Prep the cod — preheat oven to 400°F (200°C); pat fillets very dry with paper towels; place in baking dish in a single layer.

Season — season fillets all over with salt, pepper, garlic powder and paprika.

Make the lemon butter — stir garlic, lemon juice and lemon zest into melted butter.

Pour and bake — pour lemon butter evenly over fillets; bake 12–15 minutes, until fish is opaque and flakes easily with a fork.

Baste — halfway through baking, spoon buttery pan juices over fillets once.

Serve — sprinkle parsley, serve right away with lemon wedges, spooning pan sauce over the top.

Expert tips

1. Pat the fish dry — the single most important step; wet fillets steam and never get flaky.
2. Thickness matters — 1-inch fillet needs 12–15 min at 400°F; thinner (3/4 inch) about 10–12 min; thicker (1 1/4 inch) 15–18 min; start checking early, cod overcooks fast.
3. Do not overcook — pull as soon as it flakes easily and the centre is opaque.
4. Baste once halfway through to keep the tops moist and glossy.
5. Thaw first — thaw frozen fillets overnight in the fridge, then pat very dry; baking from frozen gives a watery result.

What temperature should cod be cooked to?

Cod is done when flesh turns opaque and flakes easily with a fork, and the thickest part reaches 145°F (FoodSafety.gov / USDA). If it still looks translucent in the centre, give it another 2 minutes.

What to serve with baked cod

• steamed rice or roasted potatoes (soak up the sauce)
• roasted asparagus, green beans or broccoli (roast in the same oven)
• a simple salad with lemon dressing
• crusty bread for the sauce

If you like quick fish dinners, the Air Fryer Salmon is ready in 10 minutes.

Storage and reheating

Fridge up to 2 days in an airtight container. Reheat gently in a 300°F oven for 5–7 minutes, just until warm, with a little butter on top; do not microwave on high. Freezer not recommended once cooked; freeze raw fillets instead and thaw overnight before cooking.

FAQ

How long do you bake cod? — 12–15 minutes at 400°F for a 1-inch fillet; thinner 10–12 min, thicker 15–18 min.

What temperature should cod be cooked to? — 145°F in the thickest part, when flesh is opaque and flakes easily.

Can I use frozen cod? — Yes, but thaw first overnight in the fridge, then pat very dry.

Should I cover cod when baking? — No, bake uncovered so the top gets a little colour and the sauce reduces slightly.

What goes well with baked cod? — Rice, roasted potatoes, roasted vegetables, or a salad; spoon the lemon butter pan sauce over everything.

Is baked cod healthy? — Yes, cod is lean, high in protein, low in fat; this recipe uses just 3 tablespoons of butter for four servings.

Can I use a different white fish? — Yes, any firm white fish fillet about 1 inch thick works; haddock or tilapia are the easiest swaps, same baking time.

How do I scale this recipe? — Halve the ingredients for 2 fillets or double for 8; baking time stays the same as long as fillets are about 1 inch thick, just use a bigger dish so they sit in a single layer.

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More fish recipes

Browse all my fish recipes — and if you like quick fish dinners, the Air Fryer Salmon is ready in 10 minutes.