Prep time: 15 minutes
Cook time: 15–20 minutes
Total time: 30–35 minutes
Servings: 4
Cuisine: Seafood / American-inspired
Cooking method: Pan-seared and oven-baked
Difficulty: Easy
Recipe Description
This garlic butter cod features tender, flaky white fish coated in a rich, buttery lemon-garlic sauce with paprika, fresh parsley, and a hint of chili. The golden-brown surface and flavorful sauce make it perfect for serving with rice, mashed potatoes, roasted vegetables, or crusty bread.
Ingredients
For the cod
4 cod fillets, approximately 150–200 g (5–7 oz) each
1 tablespoon olive oil
½ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
1 teaspoon paprika
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon chili flakes, optional
1 tablespoon fresh lemon juice
For the garlic butter sauce
4 tablespoons unsalted butter (56 g)
5–6 garlic cloves, finely minced
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
¼ cup chicken broth or fish stock (60 ml), preferably low-sodium
2 tablespoons heavy cream, optional, for a creamier sauce
1 teaspoon Dijon mustard, optional
½ teaspoon paprika
¼ teaspoon chili flakes, optional
2 tablespoons fresh parsley, finely chopped
1 tablespoon chopped chives, optional
Salt and black pepper, to taste
For garnish
Lemon wedges or slices
Fresh parsley
A light sprinkle of paprika
Extra melted butter, optional
Instructions
Step 1: Prepare the cod
Preheat the oven to 200°C (400°F).
Pat the cod fillets dry with paper towels. Removing excess moisture helps the fish develop a golden surface.
Rub the fillets with olive oil.
Season both sides with salt, black pepper, paprika, garlic powder, onion powder, and optional chili flakes.
Drizzle with 1 tablespoon lemon juice and set aside for 5 minutes.
Step 2: Make the garlic butter sauce
Melt the butter in a skillet over medium-low heat.
Add the minced garlic and cook for 30–60 seconds, stirring frequently. Do not let the garlic turn dark brown.
Add the lemon juice, lemon zest, and chicken broth or fish stock.
Stir in the paprika, optional Dijon mustard, and chili flakes.
Simmer gently for 2–3 minutes.
If you prefer a creamy sauce, add the heavy cream and stir until combined.
Add half of the chopped parsley and season with salt and black pepper to taste.
Step 3: Sear the fish
Heat an oven-safe skillet over medium-high heat.
Add a small amount of olive oil if needed.
Place the seasoned cod fillets in the hot skillet.
Sear for approximately 2 minutes on the first side, then carefully turn and sear for another 1–2 minutes.
The fish does not need to cook completely at this stage. The goal is to develop a lightly golden surface.
If you do not have an oven-safe skillet, transfer the fish to a lightly greased baking dish.
Step 4: Add the sauce
Reduce the heat to low.
Pour the garlic butter sauce over and around the cod fillets.
Spoon some sauce over the tops so the seasoning and garlic are distributed evenly.
Transfer the skillet or baking dish to the preheated oven.
Step 5: Bake the cod
Bake for approximately 8–12 minutes, depending on the thickness of the fillets.
Check the thickest part with a food thermometer. Fish should reach an internal temperature of 63°C (145°F).
The cod should be opaque and separate easily into flakes when gently pressed with a fork.
Avoid overcooking, as cod is lean and can become dry.
Step 6: Finish and serve
Remove the skillet from the oven and let the fish rest for 2 minutes.
Spoon the buttery sauce over the fillets.
Sprinkle with the remaining parsley and chives.
Garnish with fresh lemon slices and a light dusting of paprika.
Serve immediately while the sauce is warm.
Tips for the Best Results
Dry the fish first: This helps the seasoning stick and improves browning.
Use fresh garlic: Freshly minced garlic gives the sauce a stronger, more aromatic flavor.
Choose similarly sized fillets: They will cook more evenly.
Do not overheat the butter: Gentle heat prevents the garlic from burning.
Adjust the sauce consistency: Simmer it briefly for a thicker sauce, or add a tablespoon of broth if it becomes too thick.
For extra richness: Finish with a small pat of butter and a squeeze of lemon just before serving.
For frozen cod: Thaw it completely in the refrigerator and pat it very dry before seasoning.
Serving Suggestions
Steamed basmati rice or lemon rice
Creamy mashed potatoes
Roasted potatoes with garlic and herbs
Steamed broccoli, green beans, or asparagus
Sautéed spinach
A fresh cucumber and tomato salad
Crusty bread to soak up the garlic butter sauce
Nutritional Information
Estimated values per serving, assuming four servings and the optional cream is included. Actual nutrition varies with the fish size and ingredients used.
Nutrient
Approximate amount
Calories
300–360 kcal
Protein
32–38 g
Total fat
17–22 g
Saturated fat
8–11 g
Carbohydrates
3–5 g
Fiber
Less than 1 g
Sugars
1–2 g
Sodium
400–650 mg
These estimates do not include rice, potatoes, bread, or other side dishes.
Nut Information and Allergens
Does this recipe contain nuts?
No. The recipe as written contains no peanuts or tree nuts.
Peanuts: Not included.
Tree nuts: Not included.
Almonds, cashews, walnuts, pistachios: Not included.
Nut oils: Not required; use olive oil.
Dairy: Contains butter and, if used, heavy cream.
Fish: Contains cod.
Mustard: May be present if you use Dijon mustard.
Gluten: The listed ingredients are naturally gluten-free, but check broth, mustard, and seasoning labels for additives or cross-contact.
For a dairy-free version, replace the butter with a suitable plant-based butter alternative and omit the cream. Check its allergen label carefully if cooking for someone with a nut allergy.
If you are preparing this for someone with a severe allergy, verify all ingredient labels and prevent cross-contact with utensils, cookware, and preparation surfaces.
Questions and Answers (Q&A)
Q1. Can I make this recipe without an oven?
Yes. Cook the cod in a covered skillet over medium-low heat with the garlic butter sauce for approximately 6–10 minutes, depending on thickness. Check that the thickest portion reaches 63°C (145°F).
Q2. Can I use another type of fish?
Yes. Haddock, pollock, hake, halibut, and tilapia can work well. Cooking times will vary depending on thickness and the type of fish.
Q3. Can I use frozen cod?
Yes. Thaw it in the refrigerator overnight, drain away excess liquid, and pat it dry before cooking.
Q4. How can I make the sauce thicker?
Let it simmer gently for a few extra minutes before adding the fish. Alternatively, stir in a little more butter at the end. Avoid vigorous boiling once the cream has been added.
Q5. How can I make it spicy?
Increase the chili flakes or add a small pinch of cayenne pepper. Start with a little and adjust to taste.
Q6. Can I make this recipe without cream?
Absolutely. The butter, garlic, lemon juice, and broth create a delicious sauce without cream. It will be lighter and less creamy but still flavorful.
Q7. How do I prevent cod from falling apart?
Pat it dry, handle it gently with a wide spatula, and avoid flipping it repeatedly. Slightly thicker fillets are generally easier to handle.
Q8. How should I store leftovers?
Refrigerate leftovers in an airtight container within 2 hours of cooking. Store for up to 3–4 days at 4°C (40°F) or below. Reheat gently until the fish reaches 74°C (165°F), taking care not to dry it out.
Q9. Can I prepare the sauce ahead of time?
Yes. Prepare the sauce up to one day ahead and refrigerate it in a covered container. Reheat it gently before pouring it over the fish.
Q10. Is this recipe suitable for a low-carbohydrate diet?
Yes. The cod and garlic butter sauce are relatively low in carbohydrates. Choose low-carbohydrate side dishes, such as roasted broccoli, asparagus, or sautéed spinach.
Q11. Can I make this recipe nut-free for guests?
The listed ingredients are naturally nut-free, but check product labels for potential cross-contact. If a guest has a severe nut allergy, use clean cookware and utensils and follow their specific allergy precautions.
Q12. How do I know when the cod is done?
The fish should be opaque, flake easily with a fork, and reach an internal temperature of 63°C (145°F) at its thickest point.
Final Recipe Notes
For the closest result to the pictured dish, use thick cod fillets, a generous amount of garlic butter sauce, paprika, fresh parsley, and lemon slices. Keep the sauce slightly loose so it pools around the fish, and serve immediately for the best texture and flavor.