Lemon Butter Baked Cod

November 6, 2023

A delightful dish that showcases the bright and zesty flavors of lemon and the rich, buttery goodness. For this recipe, you'll need 5 to 6 oz cod fillets, or any white fish of your choice. These fillets should be thawed if frozen to ensure even cooking.

Begin by using two lemons. Thinly slice one lemon to create beautiful lemon rounds for garnish, and use the other lemon for its juice, extracting the zesty and tart liquid that will brighten up the dish.

In a saucepan, melt 4 tablespoons of grass-fed butter or use olive oil as a heart-healthy alternative. Add either 1 teaspoon of garlic powder or one minced fresh clove to infuse a subtle hint of garlic flavor into the butter or oil. Season this mixture with a pinch of salt and a dash of pepper, ensuring a well-balanced and seasoned base for your cod.

For a finishing touch, sprinkle 1 tablespoon of fresh parsley, chopped, to provide a burst of fresh herbiness and color. Place your cod fillets in a baking dish, and pour the lemon juice and the garlic butter or oil mixture over the fish. Lay the lemon slices on top of the fillets, and bake the dish until the cod is cooked to perfection.

The result is a Lemon Butter Baked Cod that's bursting with citrusy and buttery flavors, making it a delightful and elegant meal for any occasion. Enjoy the zing of lemon, the richness of butter, and the tenderness of perfectly baked cod in every bite!

INGREDIENTS

5 5 - 6 oz cod filets (any white fish works), thawed if frozen
2 lemons, 1 thinly sliced, 1 for juice
4 T grass-fed butter or olive oil
1 tsp garlic powder or 1 minced fresh clove
salt & pepper, to taste
1 T fresh parsley, chopped

STEPS

Preheat the oven to 400°. Rinse fish and blot dry with a paper towel.
Place fish in a glass 9x13. Season with salt, pepper, garlic, & juice of 1 lemon.
Top each fillet with 1 T pad of butter, lemon slices, and parsley.
Bake for 15 minutes or until flakey. Option to swap over to broil a few minutes more at the end to brown the top.

Notes: This recipe works for salmon too but skip the olive oil/butter. Salmon is a fatty fish and doesn’t need more fat added for that meal balance.

Flavor Swaps:

Cajun - swap parsley for Cajun seasoning and maybe a dash of cayenne pepper

Italian - swap parsley for basil and season with Italian seasoning.

Mexican - swap parsley for cilantro and use some taco seasoning.

French - swap parsley for fresh thyme and top with capers