Do you love garlic bread as much I as do? Then you’re going to LOVE this Easy Garlic Butter Baked Cod recipe. I used the same buttery garlic spread that I use for my garlic bread to top these tender and mild cod fillets. I added a little lemon for brightness and the end result is a super simple weeknight main dish that I can make on a moment’s notice.
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The mild, slightly rich flavor of cod is the perfect base for the zesty fresh garlic and creamy butter. And as if this Garlic Butter Baked Cod wasn’t already perfect, it also happens to be incredibly fast and easy to make. Weeknight dinner perfection!
What’s In Garlic Butter Baked Cod
For this recipe, I took my basic Garlic Bread recipe and changed it up ever so slightly to make it more fish-friendly. Here’s what you’ll need to make this easy baked cod:
- Cod: Frozen cod is usually the most economical option, and it thaws quickly so you can make this dinner without any forethought! Try to get fillets that are about 4oz. each.
- Butter: This is the vehicle for all that good garlicky flavor! The richness of the butter pairs wonderfully with the light and flakey texture of the cod.
- Olive Oil: A little oil helps make the butter mixture more spreadable, and slows the browning just a bit.
- Fresh Garlic: The star of the show! Fresh garlic brings big punchy flavor to the fish.
- Paprika & Salt: A little seasoning is all you need here because we want to keep the flavors light, fresh, and simple. Paprika also helps add color to an otherwise pale palate.
- Fresh Parsley: Parsley adds a little freshness and color to this dish, which is always welcome, but it won’t be a deal breaker if you don’t have any. You can also use one teaspoon of dried parsley in place of the fresh.
How to Thaw Frozen Cod
Frozen cod is not only convenient, but you can usually get a better price than buying fresh. Frozen cod is usually sold in bags that have individually vacuum-sealed pieces, which makes thawing super fast and easy. Here is how to thaw frozen cod:
- Place vacuum-sealed fish in a bowl of cold water. If your fish is not vacuum sealed, place it in a tightly-closed zip top bag with as much as squeezed out as possible.
- Leave the fish in the cold water for 10-15 minutes, or until thawed. The total time will depend on the thickness of the fillet. Once thawed, transfer to the refrigerator until ready to use.
How to Know When Cod is Done Baking
The time needed to bake your cod will depend on the thickness of the filet and the type of baking dish you use, but cod should be baked until it reaches an internal temperature of 145ºF. At this temperature, the flesh will be opaque and will flake easily with a fork. If you continue baking too long past this point the cod can get tough or rubbery.
My filets were a little on the thick side and I used a thick ceramic baking dish that takes a little longer to heat, so I baked them for about 20 minutes at 400ºF to reach an internal temperature of 145ºF. If you have thin filets or are using a thinner metal baking dish, it may only take 15 minutes of baking. A simple electronic instant-read meat thermometer is really helpful for determining when the fish is finished baking.
What to Serve with Garlic Butter Baked Cod
I served my Garlic Butter Baked Cod with Roasted Asparagus and Tomatoes, but it would also go great with:
Garlic Butter Baked Cod
Servings 4Ingredients
- 4 Tbsp butter (room temperature) ($0.50)
- 2 Tbsp olive oil ($0.32)
- 4 cloves garlic, minced ($0.32)
- 1/4 tsp paprika ($0.02)
- 1/4 tsp salt ($0.02)
- 2 Tbsp finely chopped parsley ($0.22)
- 1 lb. cod (4 4 oz. filets) ($5.99)
- 1 fresh lemon ($0.69)
Instructions
- Preheat the oven to 400ºF. In a small bowl, combine the butter, olive oil, garlic, paprika, salt, and chopped parsley. Stir until it forms a fairly smooth paste.
- Add the cod filets to a baking dish, add the garlic butter mixture on top of the fish, the spread it until the fish is evenly coated.
- Cut half of the lemon into slices and add the lemon slices on top of the fish. Cut the remaining 1/2 lemon into wedges for serving.
- Bake the cod for 15-20 minutes, or until it flakes easily with a fork and the internal temperature reaches 145ºF (total baking time will depend on the thickness of the filets and the material of your baking dish). Spoon any juices from the bottom of the pan over the fish. Serve the cod immediately with the remaining fresh lemon wedges for squeezing juice over top.
See how we calculate recipe costs here.
Equipment
- Garlic Press
- Meat Thermometer
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Video
Pictured with Roasted Asparagus and Tomatoes.
How to Make Easy Baked Cod – Step by Step Photos:
Preheat the oven to 400ºF. In a small bowl, combine 4 Tbsp room temperature butter, 2 Tbsp olive oil, 4 minced cloves of garlic, ¼ tsp paprika, ¼ tsp salt, and about 2 Tbsp of finely chopped fresh parsley. Mix the ingredients together until they are fairly smooth (a few small lumps of butter are okay).
Place the cod fillets in the dish, then spread the garlic butter mixture over each piece.
Slice half of a lemon and add the lemon slices to the baking dish. Cut the rest of the lemon into wedges to serve with the finished fish.
Bake the Garlic Butter Cod for 15-20 minutes, or until it flakes easily with a fork and reaches an internal temperature of 145ºF. If you’re using a thin metal baking dish or have thin filets, the fish will cook faster. If you are using a thick glass or ceramic baking dish or have thicker filets (as I did here), the fish will take slightly longer to bake. Spoon any of the juices in the pan over the fish (that will spread the lemony flavor).
Serve immediately with some of the baked lemon slices, and a couple of the fresh lemon wedges to squeeze over top.
I paired my Garlic Butter Baked Cod with Roasted Asparagus and Tomatoes. It’s a great easy no-brainer side dish that you can serve with anything from fish to steak!
Really yummy, easy, and quick! Winco sells individual frozen cod portions for $5-6 a piece so I’ll definitely repeat this. Another way to get fish into our diet during the week! We paired ours with roasted potatoes and green beans.
You wanna see just how pathetic our economy is with respect to inflation?…take a look at her purported $/lb. for cod at $6. I just paid $10/lb …..
Otherwise, great recipe’
I paid $6.49 a lb. It’s almost as if different parts of the country have different prices due to how close they are to the ocean or a more metropolitan area 🤔
This was so delicious and the cod was cooked to perfection. I used wild garlic leaves that I foraged here in London for the garlic herb butter.
I served the cod with a side salad and potatoes, that were first par-boiled, then sliced and roasted for a few minutes alongside the fish for the final ten minutes.
As I had leftover dill in the fridge,I made a dill, lemon, Dijon mustard and olive oil dressing.
I will definitely make this again.
I live on Cape Cod so our fish is FRESH! This recipe ruined great fish, the garlic was overwhelming and I love garlic. The fish was cooked beautifully but next time I’ll omit the garlic, maybe a sprinkle of garlic powder and other seasonings. I do not recommend this recipe.
Absolutely delicious! I used tilapia and it stood up in the oven. Will put on my weekly rotation!
This was absolutely delicious. I did make a few changes. Instead of plain olive oil I used black truffle olive oil, I added more garlic (me and my family love garlic), I used a food processor to combine everything, and finally, I substituted the parsley for Dill.
I was worried about cooking this @ 400° but it came out perfect. My wife and mother in law absolutely loved it as the main dish for our mother’s day meal.
Very good. Thank you.
This is a great and versatile recipe! I realized tonight when I had already started making it that I had no parsley. I subbed fresh cilantro for the parsley and added 1/4 tsp of cumin and 1/4 tsp of ground chipotle pepper to the butter mixture, then topped with lime slices instead of lemon. It was fabulous!
We served it as Mexican fish bowls, with turmeric rice, black beans, spring mix, and all the usual taco toppings, along with balsamic vinaigrette. It will definitely be going into regular rotation.
So delicious! My whole family loved it. I will definitely be making this again. Thank you!
Today is my husband,Bruce’s Birthday! I asked him this morning which restraunt he’d like to go to. Lunch? Or dinner? I had a special place in mind, but he surprised me. He said he’d like to celebrate his birthday here, at home, just the two of us. Delighted and flattered, I asked if he had something in mind that sounded really good to him. He said, if we could find it, he’d love some really fresh fish, preferably…Ling Cod. One of our favorites! I called our local fish market, “Fishermans Direct”, fingers crossed. They had three lbs of “right out of the water,” blue Ling Cod!!! I just walked in the front door with it!!! We are using this recipe for “butter baked fish” tonight for the first time!! Can hardly wait!! We’ll share our results tomorrow…It sounds wonderful! I’m batting a thousand that we have an amazing “Birthday dinner”, right ahead of us!!!
Happy to add another easy fish dish to the rotation! Serving it with a lemon wedge to squeeze on fresh lemon juice really makes this. I also made oven-roasted baby potatoes and broccolini which was easy to do simultaneously in the oven with the fish.
Absolutely delish! Crusty bread to soak up all that buttery, garlic goodness!!
This tasted wonderful!! My garlic paste was a bit liquidy, but I think I just used a little too much olive oil. Ate it with a spoon to get all the flavor, and it was delicious! I’ve never cooked cod before, but I will definitely be making this again.
Better cooking the garlic a bit with the olive oil before combining. Garlic didn’t cook as fast as the fish did and wound up with a few pieces of raw garlic.
Really appreciate all the details, like changing cook times. I topped mine with Crab Imperial and I used Old Bay instead of paprika, but otherwise followed the menu. I even had them with asparagus! Really nice.
I’m baking this cod for the first time. I wanted to have a recipe for Id that was not costed with breading. I live mild fish. This will be flavorful. I didn’t have any parsley on hand so I used the Italian seasoning blend. That and chopped garlic from a jar is used in my preparation. I’ll have a serving of brown rice with it. I made 3 servings so will have some for tomorrow.
This was so good! I made it last night because my parents came to dinner and everyone loved it.
Excellent! This is just simply a great recipe. Instead of using paprika, I used Savory Spice’s Southland Smokey Herb Rub. This will be a “go to” recipe in the future!
I was very excited to try this recipe. Followed it exactly EXCEPT I doubled the garlic because we love garlic. Sad to say the flavors really fell flat. It was quite bland. 😢
Wonderful recipe! Thank you for your step by step approach!
Outstanding! No changes. Moist. Delicious. Easy. Served with rice and big spring salad. This recipe is a keeper!
This is a great easy recipe that will work for cooks without lots of time or experience. Will also impress guests because of the simplicity.
I did use cod (great way to cook it, doesen’t need to be flipped, no breaking apart). I can see doing other fish, perhaps salmon and tuna instead.
I used 6 cloves of garlic that I roasted, plus more butter and parsley.
I baked mine in a steel skillet, next time I’ll do a light broil before serving just to give it some extra texture.
Allowing the fish to warm a bit before cooking helps.
I served mine with salad topped with toasted almonds along with a simple lemon vinigrette dressing that I made.
Wondering if I should not have placed the sliced lemon on the fish as they seemed to have a bitter note – maybe from the skin. Love fish but this was a miss for us but the cook time was spot on.
I appreciate the scaling feature on your recipes. But note that on the garlic butter baked cod recipe, it always says (two 4 oz. filets) for any number of servings. Small quibble but some folks are “just not good at math (whimper)”.
I am one of those people, so I totally get it. We check out the back end and it was an issue with using a word vs a number to quantify the amount of filets. Should be fixed now! Thanks so much for pointing it out! XOXO -Monti
Am planning to cook this tonight however I noticed that there is 301.85 mg of sodium. Why is the sodium level so high?
301 mg of sodium per day equals about 13% DV (% daily value) based on a diet of less than 2,400 mg of sodium per day. To give you some perspective, as a general guideline, 10% DV (230 mg) or less of sodium per serving is considered low, and 40% DV (920 mg) or more of sodium per serving is considered high. XOXO -Monti
So it am not big on cooking and cooking fish on the smoker is just not that great, so I tried this recipe followed the directions (you know us guys never follow the directions). The cod came out perfect. Thank you
This was excellent! I used parchment paper on my baking pan but still spread a little of the garlic butter before placing the cod on it. We both loved it!!
Beth, I have been reading your site DAILY for years but have never commented before. This recipe was sublime. I used less butter because old eating disorders die hard, and I did add a splash of white wine. I served with your couscous and roasted vegetables. Yum.
Made this tonight with steamed broccoli. We loved it. Easy to prepare and tasted great. This is now one of my favorite ways to prepare cod.Put some of the sauce over the broccoli.
So so so good!!!! I made baked yams and green beans & corn with the cod. Dribbled the garlic butter, from the baking dish, over the yams and veggies.
Delicious 😋
Prepared the baked cod last night. Wasn’t sure my son would like fish that wasn’t fried but he went back for seconds!. I followed the recipe exactly and it was perfect. My favorite fish recipe now. Thanks
Have you tried this on chicken? Buttery garlic spread sounds delicious but we’re not seafood people!
As a matter of fact, I have! 😄 Garlic Butter Baked Chicken
Can i use chopped fresh basil instead of parsley. i dont like parsley.
Sure, I bet that would be tasty. :)
Good recipe. I sauteed onions for about 3 minutes and then added zucchini slices and sauteed for 5 more. Then I added the fish and put it in the oven for 20 minutes. I added the juice of half a lemon with 3 minutes remaining and returned to the oven. Served with Turkish Rice Pilaf with Orzo. It all came out great for a quick and easy after work meal.
Absolutely DELICIOUS!!! Perfect fish, perfect recipe! Couldn’t have been easier and looked pretty elegant. Thank you!!!
This is a regular go-to for us. I pick up frozen cod fillets when they’re on sale and when I want something easy on a weeknight this is a great, flavorful, easy option. Tonight I halved some cherry tomatoes and sliced some green onion and tossed them in the baking dish as well, and gave it a dash of white wine, too. Serving it with some rice cooked in chicken broth and spooning the lemony, buttery pan juices over the rice.
And I say yes, DO buy a whole bunch of parsley! The fresh flavor is great in this dish, and you can use the rest to make chimichurri, which is my new condiment obsession.
This might be a great recipe, but I’ll never know because I could not print it out.
What happens when you try to print? If I have more information about what isn’t working, I can help fix this for you.
This was SO good! My mom is Finnish, so she’s very picky about Cod recipes. This one hit it out of the park! Very tender and tasty and easy to prep. For what it’s worth, I used smoked paprika and a touch of Adobo instead of salt. I cooked it for about 15 minutes since the filet was unevenly distributed, then tented it with some foil while I made veggies and that did the trick!
Thanks for sharing it!
This was SO good! My mom is Finnish, so she’s very picky about Cod recipes. This one hit it out of the park! Very tender and tasty and ready to prep. For what it’s worth, I used smoked paprika and a touch of Adobo instead of salt. I cooked it for about 15 minutes since the filet was unevenly distributed, then tented it with some foil while I made veggies and that did the trick!
Thanks for sharing it!
This one is on rotation in my kitchen. Have had it multiple times, most recently a few days ago. So, so good!
I have this in the oven right now. To save a step, I used the garlic butter from Land o Lakes and just added paprika and parsley to it.
I am a little worried about the cooking time. Normally I can cook chicken in 20 minutes at 400…fish should probably be closer to half that I wound think.
Looks delicious! Love your other recipes and thought I might give this one a go! Quick question: Is it possible to substitute the cod with pollock? I have some frozen pollock fillets in my freezer that are begging to be cooked.
Yes, you can do this with any white fish, just make sure to adjust the baking time based on the thickness of the fillet. :)
This sounds wonderful! I like to cook once and eat twice whenever possible. Could this be frozen and reheated? How best to reheat? I look forward to making this dish soon.
Fish is kind of delicate and can overcook easily, so I feel like it probably wouldn’t hold up well to freezing, thawing, and then reheating.
Makes sense. We never ate much fish growing up as my dad hated it. I don’t have a lot of experience cooking fresh fish. We did have crab cakes on Fridays during Lent when my dad was at work (he was a policeman and worked shifts). So if I
double the recipe we’ll have the chance to enjoy it twice. Thanks for your response.
This has become my go-to preparation for cod loins, as well as other white fish fillets; I just adjust cooking time for thickness. The garlic lemon butter sauce is amazingly good; I drizzle any remaining sauce on my veg. (I was sure I had praised this recipe a while ago, but I can’t find it in the comments.) Five stars all the way ⭐️ ⭐️⭐️⭐️⭐️
Easy peasy! And delicious!
I made this tonight for my son and I and It was AMAZing! the Cod was a little thin so stopped at 15 min to check and was done perfectly. Will do this again. Thanks for the recipe.
Awesome! Trying new recipes for fish and I came across this one. It was great 👍
I didn’t have fresh garlic so I use Jared garlic, and no fresh parsley so I used crushed parsley. If it taste this good I can only imagine how it would taste with the fresh ingredients. Thanks for posting your recipe.
Delicious! My family loved it and so did I! My oven set off the fire alarm from the smoke but that’s my oven’s issue. I used dried parsley and added some fresh Basil from my plant and it was fantastic! Yummy, Yummy, Yummy!
Delicious and easy! My husband-who often asks why I don’t cut recipes to feed just the two of us—was disappointed that there weren’t leftovers. I usually am not a fan of cod because it’s hard to cook it without drying it out. This delicious recipes keeps it moist and adds a ton of flavor.
Made this tonight for dinner and it was not only quick and easy, but absolutely delicious as well! Adding this recipe to my collection as I’ll definitely make it again.
Great ever! I did it for my wife weekend and she is so surprise! Thank you much for sharing!
Contrary to some of the negative comments posted by others, I loved it. Hence, chacun à son goût! It was excellent! I previously used a Southwestern recipe for cod and didn’t care for it. I was delighted to find this one and that too, the paste was ready in minutes as it was 8:30 before I got home to cook. I look forward to trying it on Salmon as others have done, and will consider chicken … even though others discouraged it. Thank you!
Made exactly per directions and it was soooo bland! My fish was also fully cooked after about 11 minutes; 20 would have been wayyy too long. I think this is the first recipe from this site that hasn’t been good.
I LOVE this recipe. I make it once a week. The cod comes out moist and flavorful. It does work with salmon too :)
I made this recipe with salmon and added a little crushed red pepper and Cajun seasoning to spice it up a bit. It was amazing and is a regular meal in my household.
Hi, I’m sorry to say this but it was horrible. I was apprehensive about cooking this very mild fish with garlic at a high heat- 400 degrees. But I did it anyway. Burnt garlic fish never tasted good. I’m sorry but 400 is the best temp for Cod but not for garlic. I’m wondering what the palate is for the 50 positive reviews? Again, sorry, but not going to even do it again. I should have known better- and I do. Very dissatisfied but my is my fault for not employing what I know of cooking great fish. TOO BITTER! Lol, not my attitude, however, just the fish flavor. Once more, apologies but this does not do justice to fish, garlic, butter, or paprika. Apologies food. I didn’t mean to make you bad.
Garlic is very commonly roasted at 400F. Problem is with the oven or with the chef.
Check your garlic also. If it is older and sprouted and you don’t take out the yellow/ green sprout in it (a bit of a pain), your garlic will taste bitter no matter how you cook it.
Interesting… I made it today and baked it for 24 minutes and then broiled for 2 minutes. Fish was perfect – moist and flavorful. Garlic wasn’t burnt either. Maybe you’re not putting enough butter or oil in it? Or something is wrong with your oven.
I will never make Cod any other way.
This is so good, hubby and I went crazy for it.
Instead of garlic, we had Toum at home (Lebanese garlic sauce) and I used it for the paste. If you’re a garlic lover, I highly recommend that.
Delicious.
I’m a bachelor and survive by randomly pulling recipes off the cell phone
This was great- easy, moist and really tasted like garlic bread
Thank you
This has rapidly become my husband’s favorite cod recipe. He’s from New England and is very particular about cod. Excellent recipe and easy to double or triple as needed.
We absolutely loved this recipe, I used cod loins as they are a bit meatier. I also used this recipe on chicken breasts, delicious. I urge you to try it, it’s a keeper.
Easy recipe but not a keeper ): The chicken — I didn’t have cod — was bland and not anything special. It was moist though. I was looking forward to trying this with fish but now I doubt I will tbh.
It’s a recipe for FISH.
As you can see by the comments, people have tried it with chicken or other non-fish options with success. That’s why I mentioned my — sadly unsuccessful — attempt.
Two– I used the leftover chicken for grilled sandwiches since I didn’t want to waste it and it was a huge hit! I don’t even like grilled sandwiches lol. Very delicious. Try it sometime!
Easy but not my favorite. Think I would like it better on salmon.
I found the recipe simple and delicious! I added a little bit more garlic and used smoked paprika l, and me and my hubby loved it! Thx so much!
For a novice this was delicious and easy to do! I love cod being from the cape cod area did it justice!
Delish! I have tried several cod recipes, and this is the only one I will be repeating – regularly! And I will definitely be using the garlic butter topping on my garlic bread in the future. Thank you for sharing this!
Fantastic ! I wanted to make fried fish but the pieces were wrong. I saw this recipe, tried it and am now putting it in my cookbook . So yummy. It’s in my experimental successes list! I had leftover roast butternut squash which I baked at the same time. Normally I, too, would have gone with something like asparagus.
My new favorite baked cod dish. so delish!
This was very simple to make, yet very flavorful. I put a couple of slices of ginger on top of the fish. This recipe is now one of my go to recipes to add more fish to our diet and change things up. Thank you!
Had fresh lemons and salmon in the fridge, so decided to give it a go. Worked great with the salmon! Very fresh and flavourful. Served with mashed potatoes and steamed broccoli, and spooned the extra garlic butter over the sides.
LOVED THIS!
I’ve made this twice now; once with cod and once with chicken. Absolutely fantastic! The only change I made was adding some feta to the asparagus and tomatoes.
Delicious, going to make this again and again. Cod was moist and flakey.
I made this tonight and increased the recipe to 4 servings. Made exactly as recipe and it was absolutely delicious! Restaurant quality! Definite keeper!
This looks really delicious. I love fish and rarely make it because I often spoil it. This recipe looks pretty sure fire.
Gonna make this tonight! Looks delish! Do you think it will still turn out if I use lemon juice in the mix instead of lemon? I have no lemons on hand.
While you can make this recipe without the lemon, the lemon does take the flavor to the next level, so get a lemon if you can. Single lemons can be expensive, so remember, you can freeze your whole lemons if you buy them by the bag!
I agree with Max. The cod was overdone at 20 minutes. Next time- 15 minutes or how about broiling to get a crunchy top? Loved the recipe and the look of the dish. Worth experimenting with.
There are comments about the cod coming out rubbery, that’s because it’s overcooked. Try 400 degrees for 10-12 minutes instead of the full 20 minutes. When the fish flakes and is opaque on the inside, it is cooked.
This was so good! I actually had about 1/4 C of olive oil in a measuring cup before I looked up the recipe. I went with that much olive oil and the rest of the recipe. When the timer rang, I thought I had turned down the oven while I waited for my family to get to the table but it cooked at 400 for another 7 minutes or so. It was perfect! Happy accidents!
Everything goes so well together I am definitely making this again. My son doesn’t even like fish too much and he scarfed it down. So easy to make, and also affordable.
It was very bland and rubbery with cod, but decided to give it another shot with barramundi and it was SO much better. Moist, flavorful… do yourself a favor and try it with barramundi instead!
It came out not really well, but anyway, the taste is acceptable! I will try it one more time.
For about 30 years I’ve done tilapia salmon in the oven and cod slightly different ….what good is garlic bread without some Parmesan cheese !!……so I use dry grated Parmesan along with the minced garlic and the melted butter.
once in a while I’ll throw a touch of Italian seasoning in there also
I always have absolutely rave reviews………. I don’t cook the stuffing out of it ~~~~~I always cook it about 3:50 for a half an hour to 40 minutes when it turns white and Flaky.
That seasoning is so good!! I use it with so many recipes!!
oh nice…thanks for sharing this with us…i will try to make this wonderful Recipe…
This was fabulous!
Oh my goodness–this is now my favorite recipe for cod! It turned out delicious and I can’t wait to bake it again! Thank you for sharing.
i was excited to try out recipe after reading the comments. It turned out tasteless. what a disappointment. i will never do this recipe again.
Excellent! Made for 4, and my family loved it. Simple, quick and tasty.
I make it tonight and it was very deliciou. Anyone my family like it. Thanks you!
wow… It look so good.I think it’s a great idea for my picnic tomorrow.
This was fabulous! Used basa loins and added a few cherry tomato branches alongside. Because of my fish choice I reduced baking time to 10 minutes. Four thumbs up here.
I started the meal prep at 5pm with a solid block of frozen cod (frozen from a previous meal). Thawed the fish in a bowl (something I NEVER do). Started preparing the garlic, butter, olive oil, paprika and ran into another snag – no parsley! No problem; I used fresh cilantro instead. By the time I was ready to put my cod into the oven – about 15 mins. later – I was also fixing wild rice and sauteed asparagus; the cod had thawed. I dried each piece of cod carefully with paper towels and then followed the recipe. Only other change I made was after 5 minutes of baking, I raised oven temp to 425f – to get the fish to be baked yet not “rubbery”. After 15 minutes I pulled the fish out and voila’ – perfect. Great recipe! Thanks!
My fish came out rubbery and tasted blah. I’m disappointed as cod is expensive and I love all of your other recipes.
i am going to give a try and send the results tonite, usually love salmon, but want to see if this it good… we’ll see!!!
What can you use instead of parsley?
I made this last night and just omitted the parsley all together. Or you could swap with cilantro that would be good too!
I made this tonight and it was absolutely delicious! So easy, too. Thank you!
This dish was simple and delicious! I’ve never been a “fish eater” but I’ve been trying to expand my horizons and mature my taste buds!! It was excellent!! Thank you!!
Hello, planning to make this tomorrow. Is it ok to make the butter in advance? I’d like to make it tonight so it’s all ready to cook tomorrow. Thanks.
I think that’s a great idea!
Unfortunately mine chews like rubber and lacks flavor. Followed directions carefully. On to the next recipe…
My husband was impressed. Recipe is a keeper. But costs need to be revised upward — I don’t know how long it’s been since cod cost $2.48 for 8 oz. Wish it were stil!
This is delicious! And easy. My husband loved it!!
Very nice recipe. Enjoyed the dish greatly
This is outstanding as posted; didn’t change a thing other than to slightly increase the cooking time due to the thickness of the cod. Easy to make and everyone in the house went nuts for it. Thank you so much for this wonderful recipe.
I’ve been doing a lot of covid-lockdown cooking and this was the best of the bunch so far. I doubled the fish (bought fish first and then found the recipe so it was larger than called for) and I’m really glad because everyone in the family went back for seconds. Butter/garlic was so, so tasty, perfect to give a pretty bland fish some oomph.
Had my cod filet for one. Terrific recipe.
Had couscous with wild mushrooms from Aldi.
And Sauvignon Blanc from Trader Joe.
Feelin’ good,
Charlie
Had thawed some cod fillets and the first recipe I looked up, “cod fillet recipes” was this one. I had all the ingredients so it was a very simple few minutes preparing the dish and popping into the oven. The smell when I took it out was amazing – I love garlic, parsley and butter, what a combo! Love this and will definitely cook it again. Served with white asparagus and zucchini with an olive oil and balsamic dressing. Thumbs up!
I need to be honest, I’m a really food cook. I usually make salmon but I thought I trie this. One time previously I made a miso cod and it was excellent. This was an epic FAIL. It was too Mich garlic and butter competing with the buttery fish. I actually thought it was gross. Sorry
So easy and delicious. The family loved it!
what temperature do you bake it on?
Preheat the oven to 400ºF.
anyone know if roasting a couple of cloves of garlic and mixing that in with the butter would work nicely?
Oh that sounds lovely!
California quarantine 2020. Served with almond glazed green beans, smashed potatoes and some beautiful Paso Robles (central coast) Chardonnay !!! Simple and great!!! Definitely doing this again !!!
Is the cod frozen or thawed?
As mentioned in the post, use whichever is available to you. If using frozen, make sure it is fully thawed first (transfer to the refrigerator the day before).
Fast, easy delish. You will probably all u need on hand (other then fish).
DELISH!!!
Absolutely amazing, my husband and I have been so tired of the same meals. This was a delicious switch, and will definitely make this again. Thank you so much!
Made this today Maryland Quarantine 2020 , served with Rice ! Excellent !
Hawaii Quarantine 2020. Kenny Rogers playing-RIP. And this new recipe. Thanks Budget Bytes!
This was AWESOME!! I used fresh thyme because I had no parsley. My wife could not stop saying how much she loved the fish. Thanks for the recipe.
Made this for the first time. We are trying to eat more fish and want baked and not fried.
It was delish…thank you!!!
Delicious! The perfect amount of ingredients for the perfect flavor.
I made this tonight. Instead of asparigus I used snap peas an mixed the parsely into the peas in a seperate bowl. But I mixed everything else as posted. Smeared my thawed fish with the butter mixture then threw my snap peas and parsely over the top. Stirred it up a little then baked for 20 min. It was Delicious!! I love asperigus too but I had snap peas on hand.
Awesome!!! The taste was delightful. A quick and easy meal to make. I paired it with Cooked Spinach, yellow squash and garbanzo beans. The perfect quick meal prep/cook time and color pallet/food for a breastfeeding mom.
Made it for dinner tonight. Loved it! Added a smidge more paprika for the 2 cod filets, but my husband and I enjoyed it. Thanks for the recipe!
Made tonight with 3lbs of cod for a big family. Used a whole stick of butter, and tripled the rest too. It turned out beautiful! Served with rice pilaf, and broccoli rabe. One of my favorite meals ever. Thank you sooo much <3
Wonderful recipe
I will be making it tonight!! Cod in the freezer ( Nb
British husband and my fish ‘n chips are the rave when I make it!)Soooo… an alternative night.
Have a great garlic-y rice recipe and will do the broccoli. About that comment from the garlic “freak”!!!!!
Great recipe, thanks! I’ve made it twice and my husband loved it both times. Super easy to throw together on a week night. The first time I made this, I didn’t have lemon and it was still delicious. I added the lemon this time and, as you said, it takes the flavor to the next level. Thank you for the incredible recipe!
SO I can use this recipe for garlic toast also?
You can or you can find a great recipe for garlic bread here
Can you use mincef garlic in jar
Yes you surely can use already minced.
This was so amazing! I’d probably add extra garlic but I’m a garlic freak.
Always room for more garlic.
Garlic Butter Baked COD is great! To be honest, I’m not good at cooking but I like them, they give me joy and excitement every time I finish the dishes, which is a great thing. With your recipe, I just need to follow the instructions and the rest is simple. Thanks for your recipe.
Thank you!
Quick and simple to make, tasted great on its own but went very well with the roasted asparagus. Felt healthy eating it which is a plus too I guess.
Great pairing!
Made this last night and it’s a keeper! This would be good on other fleshy fish like salmon. And it does need another clove of garlic for us garlic lovers!❤
I was afraid to bake the Cod in the freezer ’till seeing this recipe. Best white fish I’ve ever made. It’s a repeat for sure! Paired with balsamic/oil roasted brussel sprouts and grape tomatoes. Thank you!
So good right?!
This was absolutely delicious! A home run. Thank you! By the way, I don’t eat dairy so I used Earth balance instead of regular butter. It was wonderful. And my husband who does eat dairy didn’t know the difference.
Wahoo!!
The knowledge gives by you is not only helpful for me but also for all humans. thank you very much.
Beth Aussie Pete here mate that was absolutely magnificent is now my favourite , thanks and looking forward to more
This looks very delicous . I will try this at home.
Thanks Beth for sharing this recipe.
Thanks, Beth! I’ll pin this. Looks yummy.
I love the look of this. Do you think the flavors would work on something like Salmon? I am allergic to a lot of white fish and I usually just avoid it.
Do you think this would be a good cooking method for other types of fish, like salmon?
Yes that could be delicious.