Baked Cod with Butter Sauce

I just love the easy of this quick oven baked cod recipe, especially on those days when you’re short on time and need to get dinner on the table fast. Feel free to substitute any mild white fish for the cod. If time allows, pour the pan juices that collect after baking into a skillet and reduce them down to make a nice sauce to pour over the cod and whichever vegetables you serve alongside.

Start by combining melted butter, freshly squeezed lemon juice, minced garlic, granulated onion, and salt.

Place the fillets in a single layer in a baking dish that’s been sprayed with nonstick spray. I like to toss the squeezed lemons in there for a little added color.

Pour the butter mixture evenly over the fillets.

I decided to toss in a few tiny tomatoes just for the heck of it. They add yet more color and taste great after roasting.

Cook the fish until reaches an internal temperature of 145F or is completely opaque and flakes easily with a fork (about 10 minutes per inch of thickness).

If time allows, pour the pan juices into a skillet and reduce for a minute or two on the stove top - pour over fish and vegetables.

Items used to make this recipe:

(affiliate links)

• square ceramic baker https://amzn.to/3LCLNoX

• stainless skillet https://amzn.to/31jReSl

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Oven Baked Cod with Butter Sauce

makes 6 servings

Printable Recipe

Ingredients

• 1 1/2 pounds boneless, skinless cod fillets (or other mild white fish)

• 3 tablespoons unsalted butter, melted

• 3 tablespoons freshly squeezed lemon juice (reserve the lemon wedges)

• 3 cloves garlic, minced

• 1/4 teaspoon granulated onion powder

• 1/8 teaspoon fine salt

• optional: cherry tomatoes and fresh Italian flat leaf parsley for garnish

Directions

• Preheat oven to 400F, place rack in center position, and spray a ceramic baking dish with nonstick spray.

• Place fish fillets in the baking dish in a single layer.

• In a small bowl, combine the melted butter, lemon juice, garlic, granulated onion, and salt; mix well and pour over fish.

• If you like, toss the leftover squeezed lemon rinds and a handful of small cherry tomatoes into the dish.

• Bake for 15-20 minutes until fish reaches 145F or is completely opaque and flakes easily with a fork (about 10 minutes per inch of thickness).

• Remove fish from oven and sprinkle with freshly chopped parsley just before serving.