Garlic Butter Baked Cod — Easy Tender Fillets

The first bite is pure comfort: warm garlic, bright lemon, and flaky cod that melts on your tongue. Garlic Butter Baked Cod delivers a restaurant-style result with a home cook’s ease. After testing this version a dozen times and refining pan temperature and butter ratios, I landed on a method that keeps the fish moist and the sauce silky. I developed many of these techniques while running a seafood station at a waterfront bistro, and they translate easily to a weeknight dinner. Read on for clear steps, pro tips, and simple variations so you get perfect fillets every time.

Why This Recipe Works

Gentle high-heat roasting (200°C / 400°F) sears the butter sauce and sets the exterior without drying the interior.
A butter-olive oil mix raises the smoke point and gives a glossy sauce that coats the fish.
Lemon and a small splash of white wine brighten the rich butter and prevent the flavor from feeling heavy.
Baking on a parchment-lined sheet ensures even cooking and easy cleanup while allowing hot air to circulate.
Timing and an internal temperature target prevent overcooking; you remove the fish at 63°C (145°F) for juicy flakes.

Ingredients Breakdown

Cod fillets (680 g / 1.5 lb total; about 4 × 170 g / 6 oz each): Mild, flaky white fish that holds together in the oven. Use fresh or fully thawed frozen fillets. If fillets are thinner or thicker than 2 cm (3/4 in), adjust cook time accordingly.
Unsalted butter (60 g / 4 tbsp): The flavor base. Unsalted lets you control salt precisely. You can substitute with 50 g / 3 tbsp ghee for a nuttier taste and higher smoke point.
Olive oil (15 ml / 1 tbsp): Raises the smoke point so butter won’t burn. Do not omit; it improves texture.
Garlic (4 cloves, minced): Fresh garlic gives brightness. Avoid pre-minced garlic in oil, which can taste muted.
Lemon juice (30 ml / 2 tbsp) and zest (1 tsp): Acid brightens the butter and balances richness.
Dry white wine (optional, 30 ml / 2 tbsp): Adds depth. For a non-alcoholic swap, use low-sodium chicken or vegetable broth.
Fresh parsley (15 g / 1/4 cup chopped): Herbaceous finish. Dill or chives also work.
Kosher salt (1 tsp Diamond Crystal or 1/2 tsp Morton) and black pepper (to taste): Seasoning note — Diamond Crystal is lighter. If using Morton, halve the salt amount.
Smoked paprika (1/4 tsp, optional): Adds a subtle warm note without smoke.

Essential Equipment

Rimmed baking sheet (30 × 20 cm / 12 × 8 in): Keeps juices contained and allows air flow. Do not use a crowded pan or non-rimmed sheet.
Parchment paper or silicone baking mat: Prevents sticking and helps lift fillets easily.
Instant-read thermometer: Critical for precise doneness. Fish can go from perfect to dry in a minute.
Small saucepan or skillet (20 cm / 8 in): To melt butter and bloom garlic. A skillet-safe pan can go from stove to oven; if yours can, use it to save a transfer step.
Microplane zester and sharp knife: For zesting lemon and trimming fillets.
If you don’t have an instant-read thermometer, use a fork to test flake—see timing cues below.

Time: Prep 10 minutes; Cook 12 minutes; Inactive time None; Total 22 minutes. Serves 4 (1 fillet per person).

Step 1: Preheat and season

Preheat oven to 200°C (400°F). Pat 680 g (1.5 lb) cod fillets dry with paper towels and place them skin-side down on a parchment-lined rimmed baking sheet. Sprinkle with 1 tsp kosher salt and a few grinds of black pepper. Let sit while you make the butter.

Step 2: Make the garlic butter

In a small skillet over medium heat, melt 60 g (4 tbsp) unsalted butter with 15 ml (1 tbsp) olive oil. Add 4 cloves minced garlic and sauté for 30–45 seconds until fragrant but not browned. Stir in 30 ml (2 tbsp) lemon juice, 30 ml (2 tbsp) dry white wine (optional), 1 tsp lemon zest, and 15 g (1/4 cup) chopped parsley. Remove from heat.

Step 3: Spoon sauce and season

Spoon about 2 tbsp (30 ml) of the garlic butter over each fillet, reserving a couple of tablespoons to drizzle after baking. If using smoked paprika, sprinkle a light dusting now. Be generous with the sauce on thinner fillets; it keeps them moist.

Step 4: Bake until just done

Place the baking sheet in the preheated oven and bake for 10–12 minutes. Thicker fillets (over 2.5 cm / 1 in) may need 14 minutes. Cook until internal temperature reads 63°C (145°F) and the flesh flakes easily with a fork. You should see opaque, glossy white flesh with a light butter glaze.

Step 5: Finish and rest

Remove the fillets and immediately spoon the reserved garlic butter over the hot fish. Let rest 2 minutes — the carryover heat finishes cooking. Serve with a sprinkle of fresh parsley and a lemon wedge.

Expert Tips & Pro Techniques

Avoid over-salting: If using salted butter, reduce added salt by half. Taste the sauce before final seasoning.
Common mistake — overcooking: Use an instant-read thermometer. Fish continues to cook after you remove it. Pull at 63°C (145°F) to end up moist.
Make-ahead: Prepare the garlic butter up to 24 hours ahead. Store in an airtight container in the fridge and bring to room temperature before spooning over fillets.
Home pro tip: If fillets vary in thickness, fold a piece of foil into a small tent over thinner pieces for the first 6 minutes, then remove to finish. This protects them from direct heat.
Pan-to-oven technique: If your skillet is oven-safe, sear the fillets skin-side down for 1 minute to crisp, then transfer to oven with the butter. This adds texture without extra cleanup.
Flavor boost: For richer flavor, brown the butter briefly in step 2 until it smells nutty, then add the other ingredients. Watch closely; brown butter can burn fast.

Storage & Reheating

Refrigerator: Store cooled fillets in an airtight container for up to 3 days. Place a piece of parchment between fillets to prevent sticking.
Freezer: You can freeze cooked fillets for up to 2 months. Wrap each fillet tightly in plastic wrap and place in a freezer bag with air removed. Thaw overnight in the fridge before reheating.
Reheating: Best in an oven at 175°C (350°F) for 8–10 minutes. Spoon a little extra butter or olive oil over each fillet to prevent drying. Avoid microwaving — it makes the texture rubbery.

Variations & Substitutions

Keto / Low-Carb: No changes necessary; this recipe is naturally low in carbs. Keep lemon and parsley as written.
Dairy-free: Replace butter with 50 g (3 tbsp) refined coconut oil plus 1 tbsp olive oil. Flavor will be slightly different; add a pinch of smoked paprika to round it out.
Herby Lemon Cod: Swap parsley for 15 g (1/4 cup) chopped dill and 15 g (1/4 cup) chopped chives. No change to cooking time.
Spicy Garlic Butter: Add 1/4 tsp crushed red pepper flakes to the garlic butter. Keep sauce quantities the same.
Pan-fried version: If you prefer a crisp exterior, heat a 20 cm (8 in) skillet over medium-high, sear fillets skin-side up for 1–2 minutes, then flip and finish in the oven 8–10 minutes.

Serving Suggestions & Pairings

Serve with roasted vegetables and a squeeze of fresh lemon for a bright plate.
Pair with creamy mashed potatoes or herbed rice to soak up the garlic butter sauce.
A crisp, dry white wine like Sauvignon Blanc complements the lemon and butter notes. You might also enjoy a light, citrus-forward lager.
For a garlic-forward dinner, serve alongside garlic butter beef bites and potatoes or garlic butter crab toasts for a shared-style meal.

Nutrition Information (per serving — 1 fillet)
Servings: 4. Serving size: 1 fillet (about 170 g / 6 oz)

Calories: 360 kcal
Total Fat: 20 g
Saturated Fat: 10 g
Cholesterol: 115 mg
Sodium: 380 mg
Total Carbohydrates: 2 g
Dietary Fiber: 0 g
Sugars: 0 g
Protein: 38 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions
Q: Why did my baked cod turn out dry?
A: Overcooking is the most common cause. Use an instant-read thermometer and remove the fish at 63°C (145°F). Also pat fillets dry before seasoning so they sear rather than steam.

Q: Can I make this without butter?
A: Yes. Replace butter with 50 g (3 tbsp) refined coconut oil plus 15 ml (1 tbsp) olive oil. The texture and flavor will change, so add lemon zest and smoked paprika to boost flavor.

Q: Can I double this recipe?
A: Yes. Use two rimmed baking sheets and rotate them halfway through baking for even heat. Do not crowd the pans; crowded sheets steam the fish and change cooking time.

Q: Can I prepare this the night before?
A: You can make the garlic butter and season the fillets the night before, covered in the fridge. Bring to room temperature for 15–20 minutes before baking to ensure even cooking.

Q: How long does this keep in the fridge?
A: Cooked cod keeps up to 3 days in an airtight container in the refrigerator. Reheat gently in a 175°C (350°F) oven to avoid drying.

Q: Is it okay to use frozen cod?
A: Yes. Thaw fully in the fridge overnight and pat dry before seasoning. If still slightly icy, increase baking time by 2–4 minutes and check internal temperature.

Q: Can I use other fish with this method?
A: Absolutely. Halibut or sea bass work well. Thicker fish may need more time; aim for the same internal temperature target.

Conclusion

If you want more quick garlic-butter seafood ideas, try the Garlic Butter Baked Cod recipe on Cooking with Mamma C for a different butter twist, or compare techniques with the White On Rice Couple’s baked cod with garlic butter.