Baked Cod with Garlic Butter (Printable Version)

Flaky cod fillets baked with garlic butter and fresh parsley, offering a light and flavorful dish.

# What You’ll Need:

→ Fish

01 - 4 skinless, boneless cod fillets (5.3 oz each)

→ Garlic Butter

02 - 4 tbsp unsalted butter, melted
03 - 3 garlic cloves, finely minced
04 - 1 tbsp fresh lemon juice
05 - 1/2 tsp sea salt
06 - 1/4 tsp freshly ground black pepper

→ Herbs & Garnish

07 - 3 tbsp fresh parsley, finely chopped
08 - 1 lemon, cut into wedges

# Directions:

01 - Preheat the oven to 400°F. Lightly grease a baking dish large enough to hold the cod fillets in a single layer.
02 - Pat cod fillets dry with paper towels and place them evenly in the prepared baking dish.
03 - Combine melted butter, minced garlic, lemon juice, sea salt, and freshly ground black pepper in a small bowl; whisk until blended.
04 - Pour the garlic butter mixture evenly over the cod fillets, ensuring full coverage.
05 - Bake in the preheated oven for 15 to 18 minutes, or until the fish flakes easily with a fork and appears opaque throughout.
06 - Remove from oven, sprinkle generously with chopped fresh parsley, and serve immediately with lemon wedges on the side.

# Top Tips:

01 -
  • The whole thing comes together in under thirty minutes, which means weeknight dinner without the stress.
  • There's something deeply satisfying about perfectly flaked fish that tastes anything but boring.
  • Your kitchen smells incredible the moment that garlic butter hits the oven.
02 -
  • Don't skip the step of drying the fish; I learned this the hard way when my first attempt came out steamed rather than baked.
  • The moment when the fish transitions from opaque to completely cooked is brief; check around the fourteen-minute mark and don't rely on time alone.
  • Cold butter can be whisked with the other ingredients if you don't have melted, though the texture of the final sauce changes slightly.
03 -
  • Fish at room temperature cooks more evenly than fish straight from the refrigerator; take it out while you preheat the oven.
  • If your baking dish is particularly shallow, cover loosely with foil for the first ten minutes to prevent the parsley from browning too much after you add it.

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