Fragrant lemon butter cod recipe

Fragrant lemon butter cod recipe

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  • Recipes
  • Ingredients
  • Seafood
  • Fish

A lovely, fragant sauce of lemon, butter, garlic and parsley is drizzled over cod fillets and baked. You can use any type of fish fillets with this recipe, it will be just as gorgeous! Serve with asparagus and rice for a healthy, elegant dinner.

384 people made this

IngredientsServes: 6

  • 110g butter
  • 1 lemon, juiced
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon dried parsley
  • 3 cloves garlic, minced
  • 6 (110g) cod fillets
  • 2 tablespoons lemon pepper

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Preheat oven to 180 C / Gas 4.
  2. Melt the butter in a medium saucepan over medium heat. Mix in lemon juice, salt, pepper, parsley and garlic. Bring to the boil. Cook and stir about 10 minutes, until thickened.
  3. Arrange cod fillets in a single layer on a medium baking tray. Cover with 1/2 the butter mixture, and sprinkle with lemon pepper. Cover with aluminium foil.
  4. Bake 15 to 20 minutes in the preheated oven, until fish is easily flaked with a fork. Remove foil and pour the remaining butter mixture over the fish to serve.

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Reviews & ratingsAverage global rating:(380)

Reviews in English (280)


Very good flavor! I used pollock filets, which were fairly thin. But so many reviewers recommended a longer cooking time, that I cooked them for 30 minutes just to be sure. I served this with a flavored rice mix and french-cut green beans. It's easy enough for a weeknight dinner, but looks special. Thank you, Matthew!A word to the wise: Because of the lemon juice, DO NOT use a Teflon-coated (i.e. non-stick) baking sheet or it will absorb the fish smell and flavor. Use glass if you can.-04 Jan 2004

by Goldilocks19

Prior to cooking, I read the reviews and followed some of the suggestions. I also "tasted" the sauce as I went. I used less salt and pepper (1/4 the amount listed). I also added 1/4 tsp dill weed and a heaping tbsp of Mayo (to help it "stick". The results were fantastic. Since we also had shrimp skewers, I wanted something similar but different (so the flavors would compliment each other), so I cut back on the lemon juice by 1/2, omitted the dill this time, and added a scant 1/4 cup grated parmesan. The shrimp were heavenly. This recipe is definitely a keeper, as my husband has recently developed a love of fish. Next time I'm trying it with a butter substitute, as my hubby has digestive problems with that much butter. But recipe definitely earns 5 stars!Update: I tried another variation using the mayo, parmesan, dill, and chives added to the basic recipe (like I've done in the past), and baked it over tilapia fillets. MMMMMMMMM! It was wonderful. My son, who doesn't really like fish, really enjoyed this! This is now my standard recipe for fish! If I could rate it 10 stars, I would! Next time, I'm going to try it with a splash of wine... Ohhhh, I can hardly wait!-04 Jun 2008


I also think that adding lemon pepper seasoning to the lemon butter cod will have a overpowering taste. Instead, I grated the lemon zest and mixed it with 1/2 cup of plain bread crumbs. I also layered fresh baby spinach underneath the fish, covered it with lemon butter and bread crumb mixture, and finished it with some grated parmesan cheese on top. I baked it at 375F for 15 minutes, and removed the foil to bake for another 15 minutes. Absolutely love that creamy lemon taste!-14 Jun 2005

Lemon Butter Baked Cod

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This Lemon Butter Baked Cod is the perfect healthy and easy weeknight dinner! Baked Cod in a lemon butter sauce with cherry tomatoes and olives, all ready in just 30 minutes!

Recipe Summary

  • ½ cup butter
  • 1 lemon, juiced
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon dried parsley
  • 3 cloves garlic, minced
  • 6 (4 ounce) fillets cod
  • 2 tablespoons lemon pepper

Preheat oven to 350 degrees F (175 degrees C).

Melt the butter in a medium saucepan over medium heat. Mix in lemon juice, salt, pepper, parsley flakes, and garlic. Bring to a boil. Cook and stir about 10 minutes, until thickened.

Arrange cod fillets in a single layer on a medium baking sheet. Cover with 1/2 the butter mixture, and sprinkle with lemon pepper. Cover with foil.

Bake 15 to 20 minutes in the preheated oven, until fish is easily flaked with a fork. Pour the remaining butter mixture over the fish to serve.

Cooking the Tautog

As you can see, this is just a simple white fish. What is so special about this fish though is that Ryan caught it the day before - fresh as can be!

I chose to use smoked paprika to help give the fish an extra kick of flavor, while still pairing nicely with the lemon herb sauce without overpowering anything.

It took only 8 minutes for it to cook, from start to finish - how easy is that?! You can read the step-by-step detailed recipe and instructions by scrolling below .

A side of rice is always a great choice to serve with cod. Try some sprouted brown rice for a change from the ordinary. Or you could serve it with some wild rice like we did with our spicy tilapia.

Toss in some roasted asparagus or Brussels sprouts with balsamic for a complete meal. Another idea for a great side dish is this Colcannon recipe. It is an Irish recipe that combines potatoes, cabbage, and green onions.

If you want a quick dessert, whip up some chocolate chip oatmeal cookies. For a more elaborate and decadent dessert, try a triple chocolate brownie cheesecake.

Lemon Butter Baked Cod

Last night’s dinner was a huge success ! Plates were literally licked clean after these tender, lemony, buttery filets of cod were served! An easy, yet delicious recipe…great for Summer dining.

Pat filets with a paper towel to dry.

Cut a lemon in half and squeeze one half over each filet. Slice the other half into thin slices to put on top while baking.

Melt 1 stick of butter and pour over top of filets.

Sprinkle with sea salt, Old Bay seasoning, and top with lemon slices. Bake in a preheated oven to 375 for 20-25 mins until done. Fish will be white, tender and flakey.

Okay, so do those of you who have kids ever try to attempt a &ldquodate night&rdquo meal on a non-date night in hopes your kids will eat it? Cause this is exactly what I did with this creamy lemon cod piccata. Surprise of all surprises though, they ate it!

Turns out this recipe was a win with my family and minus the double-date dinner guests who constantly got up from the table and did gymnastics in their chairs (aka my toddlers) it was kind of sort of like a date if you like going on dates at the circus.

Life lately, has seemed a bit crammed. Crammed with school, play dates, church activities, holidays, etc. which are all great and wonderful things, and well kind of life, but that also means dinner needs to be anything but crammed. Unless of course, you&rsquore cramming it with all kinds of creamy goodness like this cod piccata dish.

What is a piccata you ask? Well, it&rsquos where you lightly flour the fish (or meat) and then saute it in a butter and oil mixture. Then you make this dreamy, creamy, sauce all in one pan. Easy enough! What you get is a restaurant ready meal that took minimal effort and tastes like something you&rsquod get, well, in a restaurant.

I don&rsquot know about you, but I often find myself leaning toward the seafood dishes when Jonathan and I dine out. Part of that is me wanting to save calories for my adult beverages (priorities, right?), but also I&rsquom curious to see exactly how it was prepared and put together.

It took some time for me to get used to making seafood at home and I often find I learn amazing new ideas and recipes while dining out.

While this creamy lemon cod piccata isn&rsquot exactly low calorie, it&rsquos also not all that bad either.

And if you love cod then try this blackened fish sandwich.

To make a jar of preserved lemons

130g sea salt
100g caster sugar
A sprig of thyme leaves, sprigs removed
5 large unwaxed, organic lemons, washed, sliced finely, pips discarded
1 tbsp olive oil

1 Mix the salt, sugar and thyme, then scatter a pinch of it into the preserving jar. Dip one side of the lemon slices in the salt and sugar mixture. Layer, salty-side down, in the jar. Occasionally scatter some more of the mixture on top. Press the layers down to squeeze in the remaining lemon slices, until you’ve reached the top of the jar. By the end, the juice and self-made brine should completely cover the layers. Top with the oil, ensuring none of the lemon is in contact with the air. Seal the jar. Refrigerate for up to 2-3 months.

Tieghan Gerard – Lemon Butter Cod With Orzo and Asparagus

1. In a large cast-iron skillet, heat the olive oil over medium-high heat. Season the cod all over with salt and pepper, then sprinkle it evenly on both sides with flour. When the oil shimmers, add the cod and sear until golden, 3 to 4 minutes per side. Transfer the cod to a plate.

2. Using the same skillet, sear the butter and lemon slices until the lemon is golden, about 1 minute per side. Add the lemon to the cod on the plate.

3. Again using the same skillet, cook the garlic, asparagus, and orzo until the garlic is fragrant and the orzo is toasted, 2 to 3 minutes. Add the chicken broth and lemon juice. Increase the heat to high and bring to a boil. Cook, stirring occasionally, until the orzo is al dente, about 10 minutes. Slide the cod, lemon slices, and any collected juices back into the skillet and cook until everything is warmed through, about 1 minute.

Nutritional Information

  • Calories 249
  • Fat 13 g
  • Saturated fat 1 g
  • Mono Fat 8 g
  • Cholesterol 46 mg
  • Carbohydrates 8 g
  • Dietary fiber 4 g
  • Protein 28 g
  • Sodium 496 mg
  • Sugars 1 g
  • Potassium 1025 mg

Coating fish with nuts and baking it is an easy, foolproof way to cook it elegantly. And it is especially nice with a mild white fish like cod or halibut. The spinach turns a little yellowy because it’s cooked with the acidic lemon juice, but what you lose in green color is more than made up for in great flavor.