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Perfect Baked Cod with Lemon Butter (Easy Kosher Recipe)

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Dairy (Milchig)Fish

Baked cod with lemon butter is simple and elegant. Cod fillets are topped with softened butter mixed with lemon juice and zest, garlic and a splash of white wine, then baked until tender and finished with fresh dill or parsley.

Getting the Temperature Right

Bake at 400°F: hot enough to lightly brown the top while keeping the fish moist. The cod is done when it’s opaque and flakes easily. Fillets thicker than an inch need 2 to 3 extra minutes. Halibut and haddock work too.

Kosher Notes

With butter, this is a dairy dish; fish with dairy is fine according to most customs. For a pareve version that can precede a meat meal, use olive oil or pareve margarine. Cod is kosher. Use a kosher wine or leave it out.

Leftovers

Leftovers keep for 2 days and can be flaked into salads.

Perfect Baked Cod with Lemon Butter (Easy Kosher Recipe)
Tender, flaky cod baked with aromatic lemon butter creates an elegant yet simple kosher dinner that's ready in just 20 minutes.
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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

What I use for this recipe

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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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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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