You can also substitute (or add) fresh dill if you like, as I did in my baked salmon recipe. Fresh Parsley – I used curly parsley, but flat leaf works great as well.Garlic Powder – I use garlic powder for convenience, but you can swap in a couple cloves of fresh minced or crushed garlic if you like.Lemon – You’ll need a fresh lemon (not bottled lemon juice), as we’re using the zest as well as the juice.But if you need a dairy-free version, you can substitute olive oil here instead. Butter – Imparts so much flavor! I prefer grass-fed, unsalted butter. Either will work, but cod loin is considered higher quality. You can use regular cod fillets (vertical cuts from the side of the fish) or cod loin (thicker fillet cut from larger fish). I recommend thicker fillets for most cod recipes, which dry out less. Look for fillets that are about 4 ounces each and similar in thickness, so that they cook at the same rate. Cod – I prefer wild-caught cod fish ( this is my favorite place to get it), but you can use any variety of cod.For measurements, see the recipe card below. This section explains how to choose the best ingredients for baked cod with lemon butter sauce, what each one does in the recipe, and substitution options. You can also make a separate lemon butter sauce for fish - or for just about anything. Lemon and butter work so well with fish, and if you love the flavors of this baked cod recipe with lemon butter, try the same combo in pan fried tilapia, pan seared halibut, or baked salmon. Not only does the simple lemon butter sauce impart major flavor, but this recipe for oven baked cod is ready in only 20 minutes (just as quick as Cajun grilled cod!). Let me show you how to bake cod that’s tender, flaky and super easy. One of my favorite things ever is showing you super simple staples for busy weeknight dinners… like this lemon baked cod fish recipe. Why You’ll Love This Oven Baked Cod Recipe.
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