Lemon Butter Baked Cod

Lemon Butter Baked Cod

Author: Stephanie Kay

This lemon butter baked cod calls for 1 pound of cod which can be divided into three 5oz portions, however, feel free to adjust the amount of cod to serve 2 or 4 people as needed and it won’t affect the recipe too much.

  • Author: Stephanie Kay
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Main
  • Method: Baked
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  1. Preheat the oven to 400°F.
  2. In a large oven-proof pan on medium heat, warm the olive oil, then add the shallot and garlic and cook for 2-3 minutes until tender.
  3. While the shallot and garlic are cooking, pat the cod fillets dry with paper towel and then season with salt and pepper on all sides. Set aside.
  4. Once shallot and garlic are done, add butter, broth and lemon juice, and cook for about 1-2 minutes until all of the butter is melted and give it a good stir.
  5. Arrange the cod fillets in the pan in the lemon butter sauce, then add the cherry tomatoes.
  6. Cover the saucepan, with a lid or aluminum foil, and transfer to the oven to bake for 15-20 minutes until the cod is tender and flaky, and cherry tomatoes have popped. The exact baking time may vary depending on the thickness of the cod.
  7. Once cooked, remove cod from the pan and set aside. If you find the lemon butter sauce to thin, simply heat it on the stove top on medium-high heat for 2-3 minutes to help it reduce a little.
  8. To serve, pour lemon butter sauce over cod and tomatoes, and sprinkle with fresh parsley.