Baked Cod with Garlic Butter

There's something almost meditative about watching a piece of cod transform in the oven, the butter pooling around it like liquid gold. I discovered this particular combination on a Tuesday when I had exactly four fillets, a head of garlic that needed using, and maybe fifteen minutes before hunger won. The simplicity of it caught me off guard—how something so minimal could taste like you'd been fussing over it for hours.

I made this for my sister on an evening when she mentioned being tired of takeout, and she actually asked for the recipe before the last bite was gone. That's when I knew it wasn't just another fish dish—it was the kind of simple thing people actually want to cook again.

Ingredients

• Cod fillets: Look for pieces that are roughly the same thickness so they cook evenly; thinner ends cook faster than thicker centers, and you want them all done at the same moment.
• Unsalted butter: This lets you control the salt level, which matters more than you'd think when the butter is the main flavor.
• Garlic cloves: Mince them small enough that they distribute through the butter but not so fine they disappear into it.
• Fresh lemon juice: The brightness is essential here; bottled works in a pinch, but fresh changes everything about how the dish tastes.
• Sea salt and black pepper: Season the butter mixture generously since the fish itself needs help developing flavor.
• Fresh parsley: Add it after baking so it stays vibrant and herbaceous rather than turning dull and cooked.
• Lemon wedges: Let people squeeze them over their own plate; the acidity at the end lifts everything.

Instructions

Get the oven ready and prepare your stage:

Heat your oven to 200°C and grease a baking dish large enough that the fillets don't touch. This part matters because crowded fish steams rather than bakes.

Dry your fish thoroughly:

Pat each fillet with paper towels until it actually feels dry to the touch. Moisture is the enemy of a nice surface; it keeps the butter from caramelizing properly.

Make your golden sauce:

Whisk together the melted butter, minced garlic, lemon juice, salt, and pepper in a small bowl until everything is evenly combined. Taste it on the tip of your knife if you're unsure about the seasoning.

Bring it all together:

Pour the garlic butter over the arranged fillets in a thin, even layer. Don't be shy; you want each piece to get its share of that aromatic butter.

Bake until just cooked through:

Slide everything into the oven for fifteen to eighteen minutes. The fish is done when it flakes easily with a fork and looks opaque throughout; overcooked cod becomes dry and disappointing.

Finish with freshness:

Remove from the oven and scatter fresh parsley over everything while the dish is still warm. The heat will gently wilt the herb just enough to release its fragrance.

Serve immediately:

Plate it up and set lemon wedges on the side so everyone can adjust the brightness to their liking.

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I think what makes this dish special is how it never feels like effort, even though it tastes considered and intentional. It's the kind of meal that reminds you that good food doesn't have to be complicated.

About White Fish in the Kitchen

White fish like cod has this remarkable quality of being delicate without being fragile, and it responds beautifully to simple treatment. The flesh wants to flake, which means it practically tells you when it's ready. Once you understand that signal, you can stop worrying and start actually enjoying the process.

The Power of Garlic Butter Sauce

There's a reason garlic and butter show up together so often in Mediterranean cooking—they're a quiet partnership that somehow manages to make everything taste richer without being heavy. The butter carries the garlic's flavor while the lemon keeps everything from tipping into richness. It's the kind of combination that teaches you something about balance every time you make it.

From Simple to Spectacular

The variations here are yours to explore once you've made this version a few times. Play with the base and discover what feels right to your palate and your kitchen.

• A pinch of crushed red pepper adds a subtle warmth that makes people ask what the secret ingredient is.
• Grated Parmesan scattered before baking creates a textured crust that catches the heat beautifully.
• This pairs naturally with steamed vegetables, rice pilaf, or a crisp green salad dressed simply with vinaigrette.

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This is the kind of recipe that becomes your quiet go-to because it asks so little and gives so much. Make it once and you'll understand why.

Frequently Asked Questions

→ What type of fish is best for this dish?

Cod is preferred for its mild flavor and flaky texture, but haddock or tilapia can be good alternatives.

→ How do I know when the fish is fully cooked?

The fish is done when it flakes easily with a fork and appears opaque throughout.

→ Can I prepare the garlic butter sauce ahead of time?

Yes, you can mix the garlic butter sauce in advance and pour it over the fish just before baking.

→ What sides complement this dish well?

Steamed vegetables, rice, or a crisp green salad pair nicely with the flavors of the garlic butter and parsley.

→ Can I add extra heat to this dish?

Adding crushed red pepper before baking adds a subtle spicy kick without overpowering the flavors.