Baked Cod Recipe

Preheat and prepare fish

Preheat oven to 400°F (200°C). Pat the cod fillets dry on both sides with paper towel. Place fillets on a lightly oiled baking dish or rimmed sheet lined with parchment, spaced so they do not touch.

Season fillets

Combine the seasoned salt, black pepper, paprika, and garlic powder in a small bowl. Sprinkle the seasoning evenly over both sides of the cod (about 1/2 tsp of the mixture per side for each fillet). Zest the lemon over the fillets, then cut the zested lemon in half and reserve for finishing.

Bake

Drizzle about 1/2 teaspoon olive oil or melted butter over the top of the fillets to help browning. Bake in the preheated oven until opaque and just flaky in the thickest part, 10–14 minutes depending on thickness (approx. 10 minutes for 3/4-inch fillets, up to 14 minutes for 1–1.25 inch). Internal temperature should reach 145°F (63°C).

Rest

Remove cod from oven and let rest 2 minutes. Squeeze the reserved lemon half over the fillets right before serving.

Make drawn butter

While the fish bakes, melt the unsalted butter in a small saucepan over low heat. Once melted, increase heat just to a gentle simmer for 30–45 seconds then remove from heat. Let the melted butter sit for 30 seconds to allow milk solids to settle slightly. Skim any foam if desired for a clearer butter, or leave it for flavor.

Finish butter

Stir in the lemon juice and a pinch of kosher salt. Chop the parsley finely and stir in if using. Taste and adjust salt or lemon to preference. Keep the drawn butter warm; if it cools and begins to solidify, warm gently over very low heat (do not boil).

Place a baked cod fillet on each plate. Drizzle 1–2 tablespoons of the drawn butter over the fish (or serve the drawn butter in a small warmed sauce dish on the side). Serve with lemon wedges and an extra sprinkle of seasoned salt if desired. Serve immediately.