Simple Garlic Butter Cod Recipe – Healthy and Delicious
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Garlic butter cod is an easy, yet impressive, dinner option for busy nights. Mild cod pairs beautifully with a zesty lemon garlic butter sauce, giving it a fresh and flavorful finish.
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Recipe Fast Facts
Below is a summary of the ingredients needed to make this recipe and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.
Ingredients List
How to make garlic butter cod
This recipe couldn’t be any easier to make. Follow these quick steps to get a flavorful dinner on the table fast.
Prepare the ingredients: Pat the fish filets dry with paper towels. Squeeze the lemon juice, cut a half lemon into wedges and drain the artichokes if you are using canned.
STEP 1: Melt the butter in a heavy oven-proof skillet over medium heat. Once melted, add the garlic and lemon juice.
STEP 2: Add the fish filets to the butter-lemon sauce and flip them around to ensure they are evenly coated.
STEP 3: Scatter the artichokes and lemon wedges in and around the fish in the pan, and place in a preheated (350 degrees f) oven.
STEP 4: Bake until the fish reaches an internal temperature of 145 degrees f – about 20 minutes.
Cooking Tips
- Use room temperature fish– Let the fillets sit out at room temperature about 10 to 15 minutes before cooking to ensure even cooking.
- Use a meat thermometer -To avoid overcooking the cod, insert it into the thickest part of the fish. Remove the fish from the oven once it reaches 145 degrees.
- If you are using frozen cod, thaw it in the refrigerator before cooking it.
Serving suggestions
Garlic butter cod is so versatile! It pairs beautifully with a wide range of side dishes. Its delicate, flaky texture and flavorful butter sauce make it a perfect centerpiece for a wholesome meal. I like to serve it with a fresh seasonal salad, sauteed spinach or roasted vegetables with a side of twice baked potato, roasted potatoes, rice or pasta.
How to store leftovers
Leftover room-temperature garlic butter cod can be stored in the refrigerator in an airtight container for up to 2 days to retain freshness and minimize odors.
Reheat leftovers over medium-low heat on a stovetop or place it in a covered oven-proof skillet to gently reheat it in the oven at 350 degrees.
Freezing leftover garlic butter cod is not recommended.
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You can make this simple recipe unique every time with a few tweaks and additions. Try customizing the flavors with herbs, and ingredients, or explore alternative cooking methods to change things up.
Flavor
Switch one or two ingredients, and you can totally change a dish’s flavor. Here are a few examples so you can experiment and make this dish your own.
Herbs – Enhance the flavor with herbs such as parsley, basil, dill, cilantro, thyme or chives. Fresh or dried herbs will work and can completely transform any recipe. Start with a pinch or two and taste as you go. One of my favorite herbs to add to seafood is dill and parsley.
Orange – Replace lemon with orange with a splash of soy or tamari sauce to the orange and butter mixture to cut the sweetness for a umami flavor.
Spicy – A sprinkle of red pepper flakes can give this dish a spicy edge.
Capers – These bring a briny acidity that cuts through the rich butter sauce.
Bread crumbs – Sprinkle them over the fish and bake for a crispy top layer.
Grated Parmesan – I love this addition when I top the fish with breadcrumbs.
Seafood—Swap cod for salmon, any mild white fish, shrimp, or scallops. A shrimp and scallop combo tastes amazing with this sauce on pasta.
Meat – Instead of seafood, use boneless chicken breasts or pork chops.
Alternate cooking methods
Your choice of cooking method can also alter the flavor and texture of any dish. Here are a few to try with this recipe:
- Skillet searing – Add the fish to a hot pan coated with olive oil and sear it until it’s golden brown. Reduce the heat to low, mix the butter and lemon juice together and add the skillet; simmer for a few minutes with artichokes until the fish is cooked through.
- Grill – Brush the fish with half of the garlic butter and grill while basting. Heat the artichoke hearts on a grill pan. Plate the cooked fish, scatter the artichokes around the fish; add the lemon juice to the garlic butter and pour over the cooked fish.
- Broil – Reserve half of the garlic butter, place the fish in a baking pan; brush with garlic butter. Broil for a few minutes and baste again. Plate the fish; add lemon juice to the remaining garlic butter and pour over the cooked fish.
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Recipe FAQs
You can use either fresh or frozen cod filets for this recipe. Fresh cod is best for its fresh flavor and texture. Look for filets that are firm, opaque and have a mild scent. If you use frozen cod, be sure to thaw it thoroughly and pat it dry before cooking it to remove any excess moisture.
If you prefer a dairy-free option, substitute the butter with an equal amount of olive oil. Keep in mind that the olive oil sauce will have a slightly different flavor.
You can cook the codfish at a higher temperature, but it’s important to monitor it as overcooked cod can become tough. Cod is cooked when it becomes flaky becomes opaque – white in color.
When selecting fish from the market, it should smell like the ocean, and not fishy. A strong odor means, it’s not fresh or hasn’t been stored properly. The texture should be firm to the touch.
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Garlic Butter Cod
Equipment
Ingredients
- 1 pound cod fish filets
- 1 tablespoon butter unsalted
- 1 clove garlic crushed
- 1 tablespoon lemon juice freshly squeezed
- 1 can artichoke hearts drained or 1 cup frozen and thawed
Instructions
- Prepare the ingredients: Pat the fish filets dry with paper towels. Squeeze the lemon juice, cut a half a lemon into wedges and drain the artichokes if you are using canned. Preheat the oven to 350 degrees f.
- Melt the butter in a heavy skillet (cast iron works best) over medium heat. Once melted, add the garlic and lemon juice; add the fish filets and flip them around in the garlic butter mixture to coat them with the sauce.
- Scatter the artichokes and lemon wedges around the fish in the pan. Bake until the fish reaches an internal temperature of 145 degrees – about 20 minutes.
Notes
- Use room temperature fish– Let the fillets sit out at room temperature about 10 to 15 minutes before cooking to ensure even cooking.
- Use a meat thermometer -To avoid overcooking the cod, insert it into the thickest part of the fish. Remove the fish from the oven once it reaches 145 degrees.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Looks very good & easy
Thank you
Thank you Eileen! Enjoy!