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.
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.
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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!
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.