Lemon Butter Baked Cod
This lemon butter baked cod is easy to make and delicious. Perfect any night of the week, your entire family will love this recipe. Serve it over Lebanese Rice with Orzo Pasta for the perfect meal.
Is Pacific Cod Healthy?
Pacific cod is a low-fat protein source making it great option for anyone who may be watching their diet. It’s loaded with nutrients and minerals making it a heart healthy choice any night of the week. Plus, it’s jam packed with iodine which promotes healthy thyroid function. Click here for more facts about cod. (1)
Tips and Tricks for Perfectly Baked Cod Fillets
I used Kroger’s frozen pacific cod for this recipe. Be sure to thaw the cod and press out all moisture before breading. You can easily thaw it overnight in the refrigerator. Or, add the individually sealed packets to a bowl of cold water for 20-30 minutes. Remove the cod fillets from the packets and use paper towel or a clean kitchen towel to absorb any excess moisture from the cod.
For this recipe, I prefer using the thicker center cut pieces of cod versus the long thin tail pieces. The thicker cod holds together better for this dish. It’s also much easier to flip over. Be sure to use a proper fish spatula. As this tool helps prevent the fish from breaking.
When breading the cod, you only want a thin layer of breading. If the breading gets too thick it will become pasty and mushy vs. crispy in the pan.
Make sure to use a large oven safe, non-stick frying pan. You want all four cod fillets to have enough room in the pan. If your pan is smaller, DO NOT overcrowd the pan. Overcrowding the pan will make it hard to flip the fish, and it prevents the fish from getting a crispy brown sear.
Ingredients Needed for Lemon Butter Baked Cod
Cod – For this recipe, I used frozen pacific cod fillets. Please see above for more important information.
Lemon Butter Sauce – Combine melted (but not hot) butter, olive oil and fresh squeezed lemon juice in a mixing bowl. You will dip the cod filets into this mixture before breading.
Breading – Combine AP flour, paprika, dried parsley, salt, cracked black pepper, onion powder, garlic powder on a plate. Mix until well combined. Lightly bread the lemon butter dipped cod into this mixture making sure all sides have a light coating.
Garnishes – Garnish this dish with fresh lemon wedges and freshly chopped Italian parsley.
How to Make Lemon Butter Baked Cod
Preheat the oven to 400 degrees.
Press any excess moisture out from the thawed cod fillets using a paper towel or clean kitchen towel. See above for thawing information.
Combine, melted (but not hot) butter, olive oil and fresh squeezed lemon juice in a mixing bowl. Whisk together.
Next, combine AP flour, salt, cracked black pepper, onion powder, garlic powder, and paprika on a plate. Mix well.
Take one cod fillet at a time and run it through the lemon butter mixture. Then, through the breading mixture. Make sure to only add a light coating of the breading mixture. See above for more information. Also save the remaining lemon butter sauce.
Heat remaining olive oil in an oven safe, non-stick pan over medium high heat.
Add the breaded fillets. DO NOT overcrowd the pan.
Sear for 2-3 minutes or until the cod is golden brown on one side. Carefully flip the cod using the fish spatula. Immediately add the remaining lemon butter sauce to the pan.
Finish cooking in the oven for 8-10 minutes or until the fish is flaky and cooked through. The internal temperature should reach 145 degrees.
Storage
Store any leftovers in an airtight container in the refrigerator for two to three days. Reheat in the microwave.
Serve this dish alongside my Lebanese Rice and Orzo Pasta or my Creamy Mashed Potatoes.
Lemon Butter Baked Cod
Ingredients
- 1.5 lbs. thawed pacific cod, about 4 center cut fillets
- 3 tablespoons butter
- 3 tablespoons lemon juice, fresh squeezed
- 4 tablespoons olive oil, divided
- ¼ cup AP flour, all purpose
- 1.5 teaspoons dried parsley
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon onion powder
- Few turns cracked black pepper
- 2 tablespoons Italian parsley, freshly chopped
- 1 lemon, cut into wedges
Equipment
- 1 plate
- 1 large oven safe, non-stick pan
Instructions
- Preheat the oven to 400 degrees.
- Press any excess moisture out from the thawed cod fillets using a paper towel or clean kitchen towel. See above for thawing information.
- Combine, melted (but not hot) butter, olive oil and fresh squeezed lemon juice in a mixing bowl. Whisk together.
- Next, combine AP flour, salt, cracked black pepper, onion powder, garlic powder, and paprika on a plate. Mix well.
- Take one cod fillet at a time and run it through the lemon butter mixture. Then, through the breading mixture. Make sure to only add a light coating of the breading mixture. See above for more information. Also save the remaining lemon butter sauce.
- Heat remaining olive oil in an oven safe, non-stick pan over medium high heat.
- Add the breaded fillets. DO NOT overcrowd the pan.
- Sear for 2-3 minutes or until the cod is golden brown on one side. Carefully flip the cod using the fish spatula. Immediately add the remaining lemon butter sauce to the pan.
- Finish cooking in the oven for 8-10 minutes or until the fish is flaky and cooked through. The internal temperature should reach 145 degrees.
