When you bite into these delicious lemon butter spiced fillets, your mouth will start to water. Any kind of fish will do!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ½ cup butter
- 1 lemon, juiced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon dried parsley
- 3 cloves garlic, minced
- 6 (4 ounce) fillets cod
- 2 tablespoons lemon pepper
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Melt the butter in a medium saucepan over medium heat. Mix in lemon juice, salt, pepper, parsley flakes, and garlic. Bring to a boil. Cook and stir about 10 minutes, until thickened.
- Arrange cod fillets in a single layer on a medium baking sheet. Cover with 1/2 the butter mixture, and sprinkle with lemon pepper. Cover with foil.
- Bake 15 to 20 minutes in the preheated oven, until fish is easily flaked with a fork. Pour the remaining butter mixture over the fish to serve.
Nutrition Facts
| Calories | 238 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 90 mg |
| Dietary Fiber | 1 g |
| Protein | 21 g |
| Saturated Fat | 10 g |
| Sodium | 1021 mg |
| Sugars | 0 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Very easy and tasty as well. I do not buy lemon pepper, so I used plain black pepper. Still very good.
i omitted the pure salt, added dillweed per my norm. The flavor is fine, it just made more mess, took longer & was an extra step (normally i melt the better in my baking pan, add the lemon, flip the filets in it & season, then drizzle more of the melted lemony butter, lock foil on it & give 20 minutes. i was hoping this would deepen the flavors of the spices, but it really doesn’t. Thank you, tho!
No changes..
This was a HUGE HIT! I purchased the largest wild caught Cod filet at the store, and the entire thing was devoured. My 2 year old lost his mind on the first bite and even ATE ALL THE BROCCOLI off his plate after I drizzled the lemon pepper butter from the cod onto it (Fresh steamed broccoli.) My husband came home and ate the entire other HALF in a single sitting. I have only one thought… Next time, I will likely add only half the salt to this recipe; maybe even no salt until after its finished cooking. The lemon pepper really does a great job adding flavor. This recipe is definitely a keeper. I’d add a photo, but by the time I got out of my seat, it was already gone. haha- **Hindsight after reading the comments before hitting submit on my review- I like the suggestions about less pepper and adding dill. Thanks, y’all 🙂
Followed advice on no lemon pepper, used fresh parsley, added lemon zest to 1/2 cup of Italian bread crumbs and grated fresh parmigiana cheese, which I sprinkled on top. Covered with foil to cook for 10 min, another 5 min uncovered and then broiled to brown top. Very good, lemony and fresh.
We had so much extra butter sauce left that we poached shrimp in it the next day. Since then I’ve baked shrimp in the sauce the same way. I accidentally left it in the oven longer than I planned, and the shrimp got a delightfully crispy edge that has become the new goal each time we make this!
This fish was off the hook! LOL! The only thing I did different was put all of the butter mixture on the fish before baking because there just wasn’t enough to save to do again after it was done. This turned out fine though because there was plenty left in the pan to spoon over the tops once it was done. I had a massive fillet that weighed almost 2# cut into 6 pieces, and it was perfectly done in 15 minutes. It’s foil wrapped fish, just all at once. I will absolutely make this again. Nothing fishy about this recipe, it’s a keeper!
this is a very tasty recipe. I’ve never cooked cod before but this will be a repeat. only thing I changed was fresh parsley.
I was looking fir a cod recipe that was different than just baking and I came across this. After reading reviews, I did make a few changes. I used fresh parsley, added fresh dill and Parmesan cheese. I didn’t have lemon pepper but several didn’t use it and still enjoyed so I wasn’t worried.
Easy and tasty! I used very thick pieces of cod and it took longer to cook but, I will use this recipe again!
I followed it almost to the letter; I left off the lemon peeper, and used dried thyme as I don’t use parsley. It was wonderful! Thanks
Omg best ever. I’m not a fish fan BUT this was great. Although I did tweak it I added capers because I love them. Melted butter w fresh garlic and capers lemon juice and zest added little bit of cream and parsley and lemon pepper and dash chili pepperthen brought to boil. put mayo on cod for panko to stick.Poured over cod then sprinkled w panko crumbs cooked at 350 for 15 minutes then broiled for 4 minutes we loved it.
Super easy to prepare, and the result was awesome. This recipe will definitely make it into our rotation. Our entre family loved it, event the picky eaters!
This was yummy! Due to husbands low sodium diet, I left out the salt & lemon pepper, added a little extra garlic to compensate. I will make again.
Easy to follow, BUT bland & had to add cooking time, approximately 5-6 minutes. Extremely average recipe.
Great baked cod recipe, thank you! I read the reviews and did add dill to the sauce, and reduced the lemon pepper by half. At the 20 minute mark, the cod was still not fully cooked (still translucent in some of the thicker parts), so I ended up cooking it for 30 minutes in total.
Excellent, the only way to make cod.
The kids both ate it without complaining but I thought it was too lemony. I did not add the lemon pepper seasoning at the end. I would uncover it next time b/c it was too watery and didn’t have any of that nice browning on the fish.
Delicious!
Amazing sauce… fast – easy.
Delicious!! Followed some suggestions below. Added spinach and lemon zest. Did not add 1/2 of the sauce after. I added it all before baking.