Perfect Baked Cod with Lemon Butter (Easy Kosher Recipe)

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There’s nothing quite like the smell of cod baking in the oven with butter and lemon. It’s one of those dishes that seems fancy but couldn’t be easier to make. I discovered this technique a few years ago when I was trying to figure out what to do with a beautiful piece of cod I’d picked up at the market.

Cod is perfect for kosher cooking because it’s naturally mild and takes on whatever flavors you pair with it. The key to this recipe is getting the temperature just right. Too hot and you’ll end up with dry, flaky fish that falls apart. Too cool and it won’t cook through properly. I bake mine at 400°F, which gives you that perfect balance of a slightly golden top and tender, moist fish inside.

Why Cod Works So Well for This Dish

The lemon butter sauce is what really makes this dish shine. I use a good amount of fresh lemon juice mixed with butter, garlic, and a touch of white wine. The wine isn’t essential, but it adds a nice depth of flavor. You can substitute it with a little extra lemon juice and a splash of vegetable broth if you prefer. Fresh dill or parsley work beautifully here too.

The Secret to Perfect Lemon Butter Sauce

This cod pairs wonderfully with roasted vegetables like asparagus or Brussels sprouts, or keep it simple with some steamed broccoli and rice. It’s elegant enough for Shabbat dinner but easy enough for a weeknight meal. The whole thing takes about 20 minutes from start to finish, which makes it perfect when you want something that feels special without spending hours in the kitchen.

Perfect Baked Cod with Lemon Butter (Easy Kosher Recipe) - American recipe
There's nothing quite like the smell of cod baking in the oven with butter and lemon. It's one of those dishes that seems fancy but couldn't be easier to make. I discovered this technique a few years ago when I was trying to figure out what to do with a beautiful piece of cod I'd picked up at the market. Cod is perfect for kosher cooking because it's naturally mild and takes on whatever flavors you pair with it. The key to this recipe is getting the temperature just right. Too hot and you'll end up with dry, flaky fish that falls apart. Too cool and it won't cook through properly. I bake mine at 400°F, which gives you that perfect balance of a slightly golden top and tender, moist fish inside. The lemon butter sauce is what really makes this dish shine. I use a good amount of fresh lemon juice mixed with butter, garlic, and a touch of white wine. The wine isn't essential, but it adds a nice depth of flavor. You can substitute it with a little extra lemon juice and a splash of vegetable broth if you prefer. Fresh dill or parsley work beautifully here too. This cod pairs wonderfully with roasted vegetables like asparagus or Brussels sprouts, or keep it simple with some steamed broccoli and rice. It's elegant enough for Shabbat dinner but easy enough for a weeknight meal. The whole thing takes about 20 minutes from start to finish, which makes it perfect when you want something that feels special without spending hours in the kitchen.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1½ pounds cod fillets about 4 pieces, skin removed
  • 4 tablespoons unsalted butter softened
  • 3 tablespoons fresh lemon juice about 1 large lemon
  • 1 tablespoon lemon zest
  • 3 cloves garlic minced
  • 2 tablespoons dry white wine optional
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper freshly ground
  • 2 tablespoons fresh dill chopped, or parsley
  • 1 tablespoon olive oil for greasing pan

Method
 

  1. Preheat your oven to 400°F. Lightly grease a 9x13 inch baking dish with olive oil.
  2. Pat the cod fillets completely dry with paper towels. Season both sides with salt and pepper, then arrange in the prepared baking dish with space between each piece.
  3. In a small bowl, mix together the softened butter, lemon juice, lemon zest, minced garlic, and white wine (if using). Stir until well combined.
  4. Spoon the lemon butter mixture evenly over each cod fillet, making sure to get some of the mixture around the fish in the pan.
  5. Bake for 12-15 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F. The exact time will depend on the thickness of your fillets.
  6. Remove from oven and immediately sprinkle with fresh dill. Spoon any pan juices over the fish before serving.

Notes

The cod is done when it flakes easily and is opaque throughout. Don't overcook or it will become dry. If your fillets are very thick (over 1 inch), they may need an extra 2-3 minutes. This recipe works well with other white fish like halibut or haddock. Leftover fish keeps in the refrigerator for up to 2 days and can be gently reheated or flaked into salads.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 18g 23%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 420mg 18%
Dietary Fiber 0g
Total Sugars 1g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.
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