Do you love garlic bread as much I as do? Like, do you keep it on hand in your freezer at all times? Then you’re going to love this Garlic Butter Baked Cod. In my search for a more filling vehicle for that buttery garlic goodness (something that I wouldn’t be tempted to eat 16 pieces of in one sitting), I found some leftover cod fillets in my freezer that had “garlic butter” written all over them!

The mild, slightly rich flavor of a cod filet is the perfect base for the zesty fresh garlic and sweet, 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!

For this recipe, I literally took my basic Garlic Bread recipe and duplicated the topping, adding a pinch of paprika for color (baked cod is notoriously pale), and used that as the topping for my cod. I also happened to have a couple lemons, so I sliced one up and added it to the baking dish, which added a nice bright flavor to balance the rich butter. It’s absolute flavor perfection and my mouth is watering just typing this!

Should I Use Frozen or Fresh Cod?

Use whichever is available to you. If using frozen, make sure it is fully thawed first (transfer to the refrigerator the day before). 

Is Fresh Parsley a Must?

I don’t expect you to buy an entire bunch of parsley just for 1 Tbsp of chopped parsley for this recipe. If you don’t already have some on hand, you can either skip the fresh parsley, or use one teaspoon dried parsley in its place.

Is the Lemon Necessary?

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!

What Should I Serve with Garlic Butter Baked Cod?

I served my Garlic Butter Baked Cod with roasted asparagus and tomatoes (recipe coming tomorrow), but I think it would also be awesome with roasted broccoli, maybe some Lemony Artichoke and Quinoa Salad, or Roasted Vegetable Couscous. 

P.S. I wrote the recipe below for just two servings because that’s all the cod I had left after testing, but you can easily increase it to four by changing the number of servings in the box below. It will automatically adjust the ingredients below to match.

Scroll down for the step by step photos!

Step by Step Photos:

Preheat the oven to 400ºF. In a small bowl, combine 2 Tbsp room temperature butter, 1 Tbsp olive oil, 2 cloves garlic (minced), 1/8 tsp paprika, 1/8 tsp salt, and about 1 Tbsp finely chopped fresh parsley. 

Mix the ingredients together until they form a fairly smooth paste.

Take a small dollop of the garlic butter and smear it over the surface of a small baking dish (to prevent the fish from sticking). Place the cod filets in the dish, then coat them on all sides with the remaining garlic butter mixture. Slice half a lemon and add the 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 20 minutes, or until it flakes easily with a fork and reaches an internal temperature of 145ºF.

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. 

And I’ll show you how to make this super simple side of roasted asparagus and tomatoes tomorrow! It’s a great easy no-brainer side dish that you can serve with anything from fish to steak! Stay tuned!

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