Summer Lemon Butter Baked Cod Seafood Recipe

There's something about the smell of lemon and butter mingling with fresh seafood that just screams summer. This Summer Lemon Butter Baked Cod is light, flaky, and bursting with zesty flavor—perfect for warm evenings when you want something easy, healthy, and utterly satisfying.

I discovered this dish during a beach vacation when I picked up some just-caught cod from a local fish market. Since then, it's become our go-to for quick weeknight dinners and last-minute summer get-togethers.

The best part? This recipe uses minimal ingredients, comes together in under 30 minutes, and always feels like a restaurant-quality meal.

Let’s dive into why you’re going to love this bright, buttery cod recipe.

Why You’ll Love This Summer Lemon Butter Baked Cod

This recipe isn’t just another baked fish dish—it’s a celebration of everything you love about summer cooking: fast, flavorful, and fresh.

First off, it's incredibly easy. With just a few basic ingredients and almost no prep time, this is one of those "set it and forget it" recipes. It’s perfect for busy nights when you want dinner on the table in under half an hour.

It’s also super healthy. Cod is naturally lean, high in protein, and low in calories. Paired with a light lemon butter sauce and baked instead of fried, this dish fits beautifully into a wholesome, balanced diet.

Budget-friendly? Absolutely. Cod is one of the more affordable types of white fish, and the rest of the ingredients are pantry staples. It’s a great option when you want something special without breaking the bank.

Versatility is another big win. You can serve it with roasted vegetables, over a fresh summer salad, or even flake it into tacos. Plus, it pairs well with rice, couscous, or crusty bread for soaking up all that lemony sauce.

Ready to hit the kitchen? Here’s what you’ll need to bring this bright and buttery dish to life.

Ingredients Notes

The beauty of this dish lies in its simplicity. Each ingredient is chosen to complement the delicate flavor of the cod, letting the freshness shine through.

Fresh cod fillets are the star of the show. Look for firm, white flesh that smells clean—not fishy. If you’re using frozen cod, just make sure it’s fully thawed and patted dry before baking to avoid a watery texture.

Lemons bring the brightness. You’ll use both the juice and zest, which gives the sauce a punchy citrus aroma and flavor that cuts through the richness of the butter beautifully.

Unsalted butter forms the base of the sauce. As it melts in the oven, it mingles with the lemon juice and garlic to coat the fish in a velvety glaze. If you only have salted butter on hand, reduce any added salt to taste.

Garlic cloves add savory depth. Just a couple of minced cloves are enough to infuse the butter sauce without overwhelming the fish. If you love garlic, feel free to add an extra clove.

Fresh herbs like parsley or dill are optional but highly recommended. A final sprinkle after baking adds color and a burst of fresh flavor that takes this dish to the next level.

You won’t need any special tools here—just a baking dish, a zester, and a good knife. If you have a citrus squeezer, that makes juicing the lemons even easier.

How To Make This Summer Lemon Butter Baked Cod

This dish is all about simple techniques that let the ingredients shine. You’ll be amazed at how much flavor you can coax out of a few fresh staples.

Start by preheating your oven to 400°F (200°C). While the oven heats, lightly grease a baking dish and pat your cod fillets dry with paper towels. This helps the fish roast instead of steam, giving it a better texture.

Arrange the fillets in the baking dish in a single layer. It’s okay if they’re close, but try not to overlap them. Even cooking is key to keeping the cod tender and flaky.

Next, make the lemon butter sauce. In a small saucepan or microwave-safe bowl, melt unsalted butter and stir in freshly squeezed lemon juice, lemon zest, minced garlic, and a pinch of salt and pepper. Pour this golden sauce evenly over the fish.

Once coated, pop the dish into the oven and bake for 15 to 18 minutes. The exact time will depend on the thickness of your fillets. You’ll know they’re done when the fish flakes easily with a fork and looks opaque all the way through.

If you want a slightly crispy top, switch the oven to broil for the last 2–3 minutes. Keep a close eye on it to prevent burning—the butter can brown quickly under direct heat.

Remove the fish from the oven and spoon a bit of the sauce over each fillet. Garnish with chopped fresh herbs and serve with lemon wedges for an extra hit of brightness.

From prep to plate, this recipe takes just 25 minutes. It's quick, satisfying, and guaranteed to impress.

Storage Options

Got leftovers? This cod keeps surprisingly well for a day or two, making it a great candidate for meal prep or lunch the next day.

Store any leftover fillets in an airtight container in the refrigerator for up to 2 days. Be sure to spoon in some of the sauce to keep the fish moist.

While you can freeze baked cod, the texture is best when enjoyed fresh. If you do freeze it, wrap each piece tightly in foil and then place them in a freezer bag. Use within 1 month for best flavor.

To reheat, gently warm the fish in a covered skillet over low heat with a splash of broth or lemon juice to prevent drying out. Avoid the microwave if possible, as it can make the cod rubbery.

Variations and Substitutions

One of the best parts about this lemon butter cod is how customizable it is. Whether you're dealing with dietary preferences or just want to switch things up, there are plenty of options.

If cod isn’t available, feel free to use another mild white fish like haddock, tilapia, or halibut. Just adjust the baking time slightly depending on thickness.

Want a dairy-free version? Use olive oil or a vegan butter alternative in place of the traditional butter. The olive oil will still give you a rich, flavorful sauce with a lighter feel.

For extra flavor, try adding a layer of thinly sliced onions or cherry tomatoes to the baking dish before placing the cod on top. These cook down beautifully and soak up all that lemony goodness.

Spice things up with a pinch of red pepper flakes or a dusting of paprika before baking. This gives the dish a gentle kick that balances nicely with the citrus.

And if you’re a fan of crispy textures, coat the fillets lightly with panko breadcrumbs before baking. They’ll toast up beautifully in the oven and add a satisfying crunch.

Don’t be afraid to experiment. This recipe is a fantastic canvas for whatever you’re craving—or whatever you have in the fridge.

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