Ready in less than 30 minutes, it’s one of the fish recipes most often requested by my family. Since it’s so easy, I am happy to oblige! While I usually prefer bold-tasting fish such as teriyaki salmon or seared tuna to white fish, this baked cod is the exception. It’s one of my favorite fish recipes and an excellent way to cook firm-fleshed white fish. What makes it so good is the butter-lemon topping - it’s delicious - and the short baking time, which ensures the fish remains juicy.
Ingredients
Instructions
Recipe Card
Unsalted butter: I love using creamy European butter, but any butter will work. Fresh lemon juice: Freshly squeezed lemon juice tastes better than bottled. Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work, although I tried both and can tell you that freshly minced garlic tastes better. Kosher salt: I use Diamond Crystal Kosher Salt. Red pepper flakes: They don’t make the dish very spicy - they merely add a layer of flavor. Capers: You can find them in the pickles aisle. They are not optional! They greatly enhance the flavor of the sauce. Cod fillets: Fresh or frozen, about 1 inch thick. Paprika: Adds flavor as well as color.
Mix butter, lemon juice, garlic, salt, and red pepper flakes in a bowl. Stir in the capers. Bake until the fish is cooked through, about 15 minutes, in a 425°F oven. Serve immediately. I often serve baked cod on top of something that would absorb the sauce, such as cauliflower rice, mashed cauliflower, sauteed spinach, or zucchini noodles. As you can see in the photos, I also like to serve it with roasted asparagus, baking both in the same oven. Other sides that go well with cod and can be cooked in a 425°F oven are roasted cauliflower, roasted fennel, and baked spaghetti squash. The easiest side dishes to serve with this dish are salads, including cherry tomato salad (as shown in the photo below), broccoli salad, and asparagus salad.
