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.
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.
Nutrition
Serving: 1serving, Calories: 380kcal, Carbohydrates: 10g, Protein: 32g, Fat: 24g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 0.3g, Cholesterol: 96mg, Sodium: 453mg, Potassium: 783mg, Fiber: 1g, Sugar: 1g, Vitamin A: 545IU, Vitamin C: 25mg, Calcium: 43mg, Iron: 1mg