Baked Cod with Garlic Butter

One evening, my partner came home craving something that wouldn't keep us in the kitchen past seven, and I remembered a dinner at a small taverna in coastal Portugal where the fish was so delicate it barely needed more than butter and garlic to shine. That memory stuck with me, and now whenever I have good cod on hand, I recreate that simplicity—it's become the kind of meal I make when I want to feel like I've cooked something restaurant-worthy in under half an hour.

I made this for my mother-in-law last spring when she was visiting, and she sat at the kitchen counter while the kitchen filled with that incredible aroma of toasted butter and garlic. She kept saying she could eat that butter with a spoon, and by the end of the meal, there were barely any leftovers—the parsley had caught the light as we plated it, and somehow the whole dinner felt like it mattered more than it probably should have.

Ingredients

• Cod fillets (4, about 150g each): Look for fillets that are thick and uniformly colored—they'll cook more evenly and stay moist. If your fishmonger has them, ask them to pat them dry before you take them home, which saves you a step.
• Unsalted butter (4 tbsp, melted): Don't skip the unsalted part; salted butter can make the sauce too aggressive. Room-temperature butter also whisks into the garlic more smoothly than cold butter.
• Garlic cloves (3, finely minced): Fresh garlic makes all the difference here—use a microplane or mince it by hand, but avoid a food processor which can turn it into a paste and release too much sharpness.
• Fresh lemon juice (1 tbsp): Squeeze it fresh the moment you need it; bottled lemon juice tastes flat and metallic by comparison, and the brightness is what keeps this dish from feeling heavy.
• Sea salt (1/2 tsp) and black pepper (1/4 tsp): Taste the garlic butter before pouring it over the fish so you can adjust the seasoning to your preference.
• Fresh parsley (3 tbsp, finely chopped): Chop it just before serving—it oxidizes and loses its vibrant color if it sits around, and the chlorophyll is what makes this dish look as good as it tastes.
• Lemon wedges (from 1 lemon): These aren't just garnish; they're insurance against bland fish, a way for your guests to adjust the brightness exactly how they like it.

Instructions

Heat your oven and prepare the vessel:

Set your oven to 400°F (200°C) and grease a baking dish large enough that the cod fillets won't be crowded—they need a little space to cook evenly. A crowded dish traps steam and steams the fish instead of baking it, which is the difference between tender and rubbery.

Dry the fish thoroughly:

This is the step that changes everything. Pat each fillet dry with paper towels, being gentle but thorough, because any surface moisture will create steam that prevents browning and can make the fish watery.

Build the garlic butter:

In a small bowl, whisk together the melted butter, minced garlic, lemon juice, salt, and pepper. If you're not pouring it over immediately, set it aside, but remember that the garlic will continue to meld into the butter as it sits, which is actually welcome here.

Marry fish and butter:

Pour the garlic butter evenly over each fillet, making sure every piece gets some of the fragrant oil and a few garlic pieces. Some of the butter will pool at the bottom of the dish, which is exactly right—the fish will braise gently in it.

Bake until just opaque:

Place in the oven for 15 to 18 minutes, checking around the 14-minute mark by gently pressing the thickest part of a fillet with your finger—it should flake easily and feel just set, not rubbery. The residual heat will continue cooking it for a moment after it comes out of the oven, so don't wait for it to feel completely done at the table.

Finish with parsley and serve:

Remove the baking dish from the oven, sprinkle the chopped parsley over everything while it's still hot, and bring it straight to the table with lemon wedges on the side. The heat wilts the parsley slightly, releasing its oils and making the aroma even more inviting.

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There's a quiet magic in this dish—nothing flashy, but it brings people together around the table in a way that more complicated food sometimes doesn't. My seven-year-old nephew tried it for the first time last month and asked for more butter, which felt like a small victory.

Why This Fish Works So Well

Cod is forgiving in a way that more delicate fish aren't; it holds up to the heat without falling apart, and its mild flavor is a canvas for the garlic and lemon rather than something that gets overwhelmed by them. I've used haddock and tilapia in a pinch, and they're equally lovely, but cod has a slightly firmer texture that keeps the dish from feeling too soft and delicate. The butter also becomes a protective layer, keeping the fish moist even if your oven runs hot or you're a few minutes off on timing.

The Garlic Butter Sauce as a Building Block

Once you've mastered this sauce, you'll start using it on everything—steamed broccoli, roasted potatoes, even crusty bread for soaking up the last precious drops. The balance of butter to garlic to acid is what makes it work; too much garlic and it becomes sharp, too much lemon and it tastes medicinal, but when it's balanced, it's the kind of sauce you dream about. I sometimes add a tiny pinch of crushed red pepper or a whisper of Parmesan if I want a different mood, but the classic version is almost perfect as is.

Serving and Pairing Ideas

This fish wants something fresh and clean alongside it—a bright green salad with a light vinaigrette, steamed green beans, or even just crusty bread to soak up every drop of that butter. The lemon wedges are essential; they're not optional, and they transform each bite by adding brightness and bringing out the minerality in the fish. I've paired this with both rice and roasted vegetables, and both work, but honestly, the simplest accompaniment is often the best.

• Prepare your sides first so the fish can go straight from oven to table while it's at its most tender.
• If you're serving this to guests, plate the fish on warm dishes so the butter doesn't cool too quickly.
• The leftover butter can be refrigerated and reused on vegetables or eggs the next day—never waste it.

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This is the kind of recipe that reminds you why simple cooking is sometimes the best cooking. It asks for just a few good ingredients and a little attention, and in return, it gives you something that tastes like you spent hours on it.

Recipe Questions & Answers

→ How do I know when the cod is cooked?

The cod is fully cooked when it flakes easily with a fork and the flesh turns opaque throughout.

→ Can I use a different type of fish?

Yes, haddock, tilapia, or other white fish fillets work well as substitutes for cod in this preparation.

→ What sides pair best with this dish?

It pairs beautifully with steamed vegetables, rice, or a crisp green salad for a complete meal.

→ Can I add extra spices or heat?

Absolutely, try adding a pinch of crushed red pepper flakes or grated Parmesan before baking.

→ Is this preparation suitable for meal prep?

Yes, the cooked fillets store well in the refrigerator for a few days and can be gently reheated.