Summer Lemon Butter Baked Cod Seafood Recipe

There’s nothing quite like the light, flaky texture of cod drenched in a velvety lemon butter sauce to make a summer dinner feel special. This baked cod dish is refreshing, full of flavor, and comes together in under 30 minutes—perfect for warm evenings when you want something satisfying but not heavy.

I first created this recipe during a beach vacation, inspired by the catch-of-the-day at a local seafood shack. Since then, it’s become a staple in our house every summer, always bringing back memories of salty breezes and golden sunsets.

Whether you're cooking for two or feeding a crowd, this dish is effortlessly elegant and sure to impress. Let’s dive into why this Summer Lemon Butter Baked Cod deserves a spot in your dinner rotation.

Why You'll Love This Summer Lemon Butter Baked Cod

Get ready to meet your new favorite summer seafood recipe. This Lemon Butter Baked Cod is the perfect balance of bright citrus, tender fish, and buttery richness.

First off, it’s incredibly quick and easy. You can go from prep to plate in under half an hour, making it ideal for weeknights or lazy summer weekends when you want maximum flavor with minimal effort.

It’s also light yet satisfying. Cod is a lean, mild fish that pairs beautifully with the zing of lemon and the richness of butter. The result is a dish that feels indulgent without weighing you down.

Budget-conscious cooks will appreciate how affordable cod can be, especially compared to other seafood options. You can even use frozen fillets without sacrificing flavor or texture.

And finally, this recipe is endlessly adaptable. Serve it over rice, pair it with a crisp salad, or add a side of roasted veggies. It fits seamlessly into whatever meal plan you're working with.

Now that you know why this recipe is a must-try, let’s talk about what you’ll need to make it.

Ingredients Notes

The beauty of this Summer Lemon Butter Baked Cod is that it uses simple, fresh ingredients that work together to create a beautifully balanced dish.

Cod fillets are the star here, offering a delicate, slightly sweet flavor with a flaky texture that melts in your mouth. Fresh cod is ideal if you can find it, but high-quality frozen fillets work just as well—just be sure to thaw them completely and pat them dry before baking.

Fresh lemon juice and zest provide the signature brightness in this dish. The juice adds tang, while the zest brings in those fragrant oils that elevate the entire flavor profile. Don’t skip the zest—it makes a big difference!

Butter, melted and infused with garlic, forms the base of the sauce. It adds a rich, velvety finish to the cod while keeping the texture moist and tender throughout baking. For a deeper flavor, you can use a touch of browned butter.

Garlic and shallots bring in a subtle savory note that balances the lemony freshness. Sautéing them briefly before adding to the baking dish intensifies their flavor and mellows any sharpness.

You’ll also want to have a shallow baking dish or rimmed baking sheet handy. A ceramic or glass dish works beautifully for even heat distribution and easy cleanup.

How To Make This Summer Lemon Butter Baked Cod

Creating this dish is as simple as it is satisfying. Here’s how to bring it all together in just a few easy steps.

Start by preheating your oven to 400°F (200°C). While it heats, pat your cod fillets dry with paper towels. This helps the fish cook evenly and allows the buttery sauce to cling better.

In a small saucepan over medium heat, melt the butter and add minced garlic and finely chopped shallots. Let them cook for about 2 minutes until fragrant but not browned. Stir in the lemon juice, zest, and a pinch of salt and pepper.

Place the cod fillets in a lightly greased baking dish. Pour the lemon butter mixture evenly over the fish, using a spoon to coat each piece. If you like a little heat, sprinkle on a pinch of red pepper flakes.

Bake the cod uncovered for 12-15 minutes, depending on thickness. You’ll know it’s done when it flakes easily with a fork and looks opaque all the way through. Be careful not to overcook—cod can dry out quickly.

Once out of the oven, spoon a bit of the pan sauce over each fillet and garnish with fresh parsley or dill. Serve immediately with your favorite summer sides.

From start to finish, you’re looking at about 25 minutes total time. It’s a dish that delivers restaurant-quality results with home-cooked simplicity.

Storage Options

Leftovers (if you have any!) can be stored in an airtight container in the refrigerator for up to 2 days. Because fish is delicate, it’s best enjoyed as fresh as possible.

To reheat, place the cod in a covered baking dish and warm in a 300°F oven for about 10 minutes, or until heated through. Avoid microwaving, as it can make the fish rubbery and dry.

If you used frozen cod to start with, we don’t recommend refreezing leftovers. However, if you began with fresh cod, you can freeze extra portions for up to 2 months. Wrap tightly in plastic wrap and store in a freezer-safe bag or container.

Consider freezing any leftover lemon butter sauce separately—it makes a fantastic drizzle over veggies or rice.

Variations and Substitutions

One of the best things about this recipe is how easy it is to tweak based on your preferences or what you have in the pantry.

Not a fan of cod? Try substituting halibut, haddock, or tilapia. Any mild, flaky white fish will work beautifully in this recipe.

If you want a dairy-free version, swap the butter for a good-quality olive oil or vegan butter. You’ll still get a lovely richness with the added bonus of being lactose-free.

To give the dish a Mediterranean flair, toss in capers, olives, or cherry tomatoes before baking. These add bursts of briny, juicy flavor that complement the lemon butter perfectly.

For a crunchy topping, sprinkle the cod with a mix of panko breadcrumbs and Parmesan cheese in the last 5 minutes of baking. It creates a delicious golden crust.

Don’t be afraid to experiment with fresh herbs—basil, thyme, or tarragon can all bring a unique twist to the flavor profile.

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