Fragrant lemon butter cod

    (369)
    45 min

    A lovely, fragant sauce of lemon, butter, garlic and parsley is drizzled over cod fillets and baked. You can use any type of fish fillets with this recipe, it will be just as gorgeous! Serve with asparagus and rice for a healthy, elegant dinner.


    341 people made this

    Ingredients
    Serves: 6 

    • 110g butter
    • 1 lemon, juiced
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 1/2 teaspoon dried parsley
    • 3 cloves garlic, minced
    • 6 (110g) cod fillets
    • 2 tablespoons lemon pepper

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas 4.
    2. Melt the butter in a medium saucepan over medium heat. Mix in lemon juice, salt, pepper, parsley and garlic. Bring to the boil. Cook and stir about 10 minutes, until thickened.
    3. Arrange cod fillets in a single layer on a medium baking tray. Cover with 1/2 the butter mixture, and sprinkle with lemon pepper. Cover with aluminium foil.
    4. Bake 15 to 20 minutes in the preheated oven, until fish is easily flaked with a fork. Remove foil and pour the remaining butter mixture over the fish to serve.

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    Reviews & ratings
    Average global rating:
    (369)

    Reviews in English (272)

    by
    247

    Very good flavor! I used pollock filets, which were fairly thin. But so many reviewers recommended a longer cooking time, that I cooked them for 30 minutes just to be sure. I served this with a flavored rice mix and french-cut green beans. It's easy enough for a weeknight dinner, but looks special. Thank you, Matthew! A word to the wise: Because of the lemon juice, DO NOT use a Teflon-coated (i.e. non-stick) baking sheet or it will absorb the fish smell and flavor. Use glass if you can.  -  04 Jan 2004  (Review from Allrecipes US | Canada)

    by
    225

    Prior to cooking, I read the reviews and followed some of the suggestions. I also "tasted" the sauce as I went. I used less salt and pepper (1/4 the amount listed). I also added 1/4 tsp dill weed and a heaping tbsp of Mayo (to help it "stick". The results were fantastic. Since we also had shrimp skewers, I wanted something similar but different (so the flavors would compliment each other), so I cut back on the lemon juice by 1/2, omitted the dill this time, and added a scant 1/4 cup grated parmesan. The shrimp were heavenly. This recipe is definitely a keeper, as my husband has recently developed a love of fish. Next time I'm trying it with a butter substitute, as my hubby has digestive problems with that much butter. But recipe definitely earns 5 stars! Update: I tried another variation using the mayo, parmesan, dill, and chives added to the basic recipe (like I've done in the past), and baked it over tilapia fillets. MMMMMMMMM! It was wonderful. My son, who doesn't really like fish, really enjoyed this! This is now my standard recipe for fish! If I could rate it 10 stars, I would! Next time, I'm going to try it with a splash of wine... Ohhhh, I can hardly wait!  -  04 Jun 2008  (Review from Allrecipes US | Canada)

    by
    188

    I also think that adding lemon pepper seasoning to the lemon butter cod will have a overpowering taste. Instead, I grated the lemon zest and mixed it with 1/2 cup of plain bread crumbs. I also layered fresh baby spinach underneath the fish, covered it with lemon butter and bread crumb mixture, and finished it with some grated parmesan cheese on top. I baked it at 375F for 15 minutes, and removed the foil to bake for another 15 minutes. Absolutely love that creamy lemon taste!  -  14 Jun 2005  (Review from Allrecipes US | Canada)

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