American
Lemon-Dill Baked Cod
Thick cod fillets bake beneath a lemon-dill butter with garlic and paprika, staying pearly and moist while their pan juices become a bright, spoonable finish.
4 servings · 12 minutes prep · 14 minutes cook
Ingredients
Cod
- 1 1/2 pounds thick center-cut cod fillets, cut into 4 equal pieces about 1 inch (2.5 cm) thick and patted very dry
- 1 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon black pepper
Lemon-Dill Butter
- 3 tablespoons unsalted butter, softened
- 1 teaspoon finely grated lemon zest
- 1 1/2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh dill, divided
- 1 small garlic clove, finely grated
- 1/2 teaspoon sweet paprika
- 4 lemon wedges, for serving
Directions
Season the Fish
- Heat the oven to 425°F (220°C). Arrange the dry cod in an ungreased shallow baking dish with space between pieces; season all over with the salt and black pepper.
- Mash the softened butter with the lemon zest, lemon juice, half the dill, garlic, and paprika. Spread a thin, even layer over the top of every fillet, keeping the delicate fish intact.
Bake and Finish
- Bake until the thickest center reaches 145°F (63°C) and separates into large moist flakes, 10 to 14 minutes; begin checking early if any piece is thinner than 1 inch (2.5 cm).
- Rest the cod in the dish for 2 minutes. Spoon the lemon-butter pan juices over the fillets, scatter with the remaining dill, and serve with lemon wedges.
Allergen and Product Check
- Allergen note: contains fish and milk. The dairy-free variation removes milk only and remains unsuitable for fish allergy.
