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Lunch Dinner 30 Minutes or Less Seafood
4.6 from 11 votes

Lemon Butter Baked Cod

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By: Joanna Cismaru •9/19/22 13 Comments

This post may contain affiliate links. Please read my disclosure policy.

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!

Lemon Butter Baked Cod in a white baking dish

Baked Cod

I love cooking with cod because while cod on its own is pretty boring, if using the right ingredients you can have amazing results. This recipe is foolproof and incredibly simple. It’s also a great recipe to use for any white fish. While I used cod, feel free to replace it with halibut, tilapia, or whatever fish you like.

I used cherry tomatoes and olives in this dish. I love baked cherry tomatoes, and they add so much freshness to a dish like this. However, you could use so many other great ingredients like asparagus, peppers, maybe even some baby spinach.

Ingredients You’ll Need

Lemon Butter Baked Cod ingredients

My favorite thing about this dish is the sauce. It’s so full of flavor and so fresh. Here are the ingredients you’ll need:

  • butter
  • garlic
  • chili flakes
  • white wine
  • lemon juice
  • salt & pepper
  • cherry tomatoes
  • olives
  • parsley
  • thyme
  • cod fillets

How to Make Lemon Butter Baked Cod

Lemon Butter Baked Cod process shots

There are mainly 2 steps to making this cod. Start by seasoning the cod with salt and pepper on both sides. Drizzle about a tablespoon of olive oil in a 9×13 inch baking dish then place the cod in the dish.

Bake the fish, covered with foil for about 12 minutes at 425 degrees F.

While the fish is baking, prepare the sauce. Start with melting the butter in a skillet. Add the garlic, red pepper flakes and cook for 30 seconds. Season with salt and pepper. Add the wine and let it come to a boil. Add the cherry tomatoes, olives and lemon juice. Let the sauce simmer for about 5 minutes or until the tomatoes begin to pop. Finally add the herbs and stir.

Remove the foil from the fish and pour the sauce over the fish. Return the dish to the oven and bake for another 10 minutes.

What to Serve With Lemon Butter Baked Cod

We served this cod over rice. However, you could serve it over pasta, quinoa or orzo as well. There’s plenty of sauce that would go great over pasta such as penne.

Other dishes to consider serving this with:

  • Asparagus and tomatoes
  • Lemon asparagus and orzo
  • Kale and Quinoa Salad
  • Mashed potatoes

Lemon Butter Baked Cod with tomatoes and olives in a white baking dish

Tips for Making the Best Baked Cod

Do not over bake the cod. It takes about 15 to 20 minutes for the cod to cook completely at 400 F degrees. Of course the time depends on the thickness of the fillets. When it’s done baking, the cod should be flaky and opaque in color.

Use simple ingredients. Cod will shine with just a few delicious ingredients, such as butter, garlic, lemon juice or even capers. Keep it simple!

Make the lemon butter sauce separately so it keeps its creaminess and won’t break down.

Lemon Butter Baked Cod over rice in a white plate

How to Store Leftover Cod

Properly store leftover cod in an airtight container in the fridge. It can last 3 to 4 days.

You can also freeze it, in an airtight container for up to 2 months.

Lemon Butter Baked Cod over rice

Other Delicious Recipes To Try

  • Fresh Sole Fish with Pea Salad
  • Vietnamese Fish Tacos
  • Fish and Chips
  • Firecracker Salmon
  • Baked Lemon Garlic Halibut
  • Halibut Soup
  • Shrimp Ceviche

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

side view shot of baked lemon butter cod
Print
4.55 from 11 votes

Lemon Butter Baked Cod

Prep 5 minutes
Cook 25 minutes
Total 30 minutes
Rate Recipe
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!
3

Ingredients

  • 1 pound cod fillets ((about 3 fillets))
  • ¼ teaspoon salt (or to taste)
  • ¼ teaspoon pepper ( or to taste)
  • 1 tablespoon olive oil

Lemon Butter Sauce

  • 4 tablespoon butter (unsalted)
  • 3 cloves garlic (minced)
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon salt (or to taste)
  • ¼ teaspoon pepper (or to taste)
  • ¼ cup dry white wine
  • 2 cups cherry tomatoes
  • ½ cup kalamata olives
  • ¼ cup lemon juice
  • 2 tablespoon fresh parsley (chopped)
  • 2 sprigs thyme

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Preheat the oven to 400 degrees F.
  • Prepare and bake cod: Season the cod filets on both sides with salt and pepper. Drizzle the olive oil in a baking dish and lay the filets in the dish. Cover with aluminum foil and bake for 12 minutes.
  • Make the sauce: While the fish cooks, melt the butter in a skillet over medium-high heat. Add the garlic and red pepper flakes, and cook for 30 seconds. Season with salt and pepper, then pour in the white wine. Allow the sauce to come to a boil and cook for 1-2 minutes. 
  • Add the cherry tomatoes, kalamata olives and lemon juice. Let the sauce simmer for 5-10 minutes, or until the tomatoes begin to pop. After the sauce has simmered, add the parsley and thyme, and mix well.
  • Add sauce to cod and bake: Remove the foil from the fish, and pour the sauce into the baking dish over the fish. Spread the tomatoes and olives evenly around the filets. Return the dish to the oven and cook for another 5 minutes.

Video

Notes

  1. This recipe will work with other mild flavored white fish such as tilapia, bass, halibut, sole, etc.
  2. Dry white wines work best for this recipe. This includes Chardonnay, pinot Grigio, and Sauvignon blanc.
  3. If you don’t want to use wine, you can use 1/4 cup chicken broth with 1 tsp vinegar as a substitute.
  4. You can use more or less garlic depending on your preference.
  5. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Serving: 1filletCalories: 379kcal (19%)Carbohydrates: 8g (3%)Protein: 28g (56%)Fat: 24g (37%)Saturated Fat: 11g (69%)Cholesterol: 105mg (35%)Sodium: 838mg (36%)Potassium: 902mg (26%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 1400IU (28%)Vitamin C: 37.4mg (45%)Calcium: 60mg (6%)Iron: 1.6mg (9%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

side view shot of baked lemon butter cod

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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13 Comments
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mom of teens
mom of teens
Posted: 1 year ago

5 stars
Made this for Christmas Dinner today minus olives. It was very flavorful and delicious. Will make this again.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  mom of teens
Posted: 1 year ago

Glad you guys liked it!

0
Reply
Ann Baker
Ann Baker
Posted: 2 years ago

5 stars
Oh how I love this recipe! Cod never had it so good! I like to serve this with some linguine and topped with slivered fresh basil. Major awesome!

0
Reply
Jeanne C
Jeanne C
Posted: 3 years ago

5 stars
Wow Jo, yet another winner of a recipe – thank you. My husband said he felt like he was dining in a 5 star restaurant!! I used sole instead of cod and omitted the olives. So easy and so delicious! Served with savory rice (rice with onion, peas and corn stirred through), salad and squash.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jeanne C
Posted: 3 years ago

So happy to hear this! 🙂

0
Reply
Ann Baker
Ann Baker
Posted: 3 years ago

5 stars
Made this Friday night and wow! Absolutely fabulous! Love the brightness of the lemon and briny olives and the tomatoes were so sweet. Will for sure be making this again.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Ann Baker
Posted: 3 years ago

I’m so glad you liked this! 🙂

0
Reply
Linda
Linda
Posted: 3 years ago

Excellent recipe!
Great display of instructions, photos and video.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Linda
Posted: 3 years ago

Thank you!

0
Reply
Louise
Louise
Posted: 3 years ago

5 stars
Hi Jo,
Let me begin by telling you that I rarely give a 5-star review for a recipe since that would imply there is no room for improvement. In this case, however, your cod recipe is superb. I am a very experienced cook and dabble in many styles of cuisines. So, I am a big believer in using what I have on hand.
For this recipe, I followed it almost exactly, staying true to your vision. I used Aleppo pepper instead of the Italian flakes since it’s a bit milder and I love the aroma. I used 1/2 tsp. of dried thyme since I couldn’t find fresh in my local market. Luckily, I scored a beautiful cod filet which was wild-caught and fresh as all get out. Also, I topped the sauce on the cod with about 1/4 cup crushed whole-wheat saltines which I had handy.
So, WOW! I served this with a sourdough baguette for dipping. And more of the white wine used in cooking the sauce.
Kudos!
Louise

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Louise
Posted: 3 years ago

Louise! You’ve made my day! Thank you so much for letting me know and for the 5 star review, I really am happy you enjoyed the cod!

0
Reply
Scott
Scott
Posted: 3 years ago

This Lemon Cod looks delicious! Then again, one could probably cook most anything (including an old tennis shoe) with this same combination of ingredients and it would taste wonderful! 😀

I’m definitely going to try this dish soon. It calls to me like summer, at a time of year when I’m in need of a change of seasons. Thanx, Jo.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Scott
Posted: 3 years ago

Let me know how you like it!

0
Reply

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