Roasted Cod with Garlic Lemon Butter

Home ยป Roasted Cod with Garlic Lemon Butter

The cod was pan seared to perfection and topped with a homemade garlic lemon butter. You will love this dish!

There’s nothing like grilled fish on a summer night. Cod is a tasty, thick white fish with a firm bite. We love cod so much that when we came across cod the other day, we had to give it a try! The topping on top is amazing and full of flavor. It’s perfect.

You’ll notice that I have a few different thicknesses on the filet mignon, and yes I did delay cooking them so everything was the same. The zest of the lemon juice lends a lemony flavor to a wonderful piece of cod. Side note: Does anyone else think of Captain Hook when cooking cod?

  • Cod Substitutes:

    If you can’t find cod, or just want to add a wider variety of fish to your diet, you can always try:

    • haddock
    • Pollock
    • Peeling Sea Bass
    • work work
    • Grouper
  • Fresh vs. Dried Basil:

    There are certain times of the year when it can be difficult to find good quality fresh basil. If necessary, you can substitute 2 teaspoons of dried basil for fresh basil.

  • lemon juice:

    We highly recommend fresh-squeezed lemon juice over store-bought bottled lemon juice. There’s nothing quite like a fresh lemon juice on grilled cod. Trust us, you’ll want to keep an extra lemon on hand for a little extra squeeze on top when serving.

If you liked this recipe, you might be interested in these other delicious fish recipes:

raw material

  • 1/4 cup butter soften
  • 2 tablespoon fresh basil Chopped
  • 1 clove garlic minced
  • 1/4 small white onions minced
  • 1/2 teaspoon Dijon mustard
  • 2 tablespoon parmesan cheese grated
  • 1 tablespoon flour
  • 1 lemon Juiced
  • salt and pepper
  • 2 tablespoon olive oil
  • 1 pound cod fillets Divide into 3 or 4 portions
  • extra lemon slices or wedges for serving


  • In a small bowl, whisk together the butter, basil, garlic, onion, Dijon, Parmesan, flour, and lemon juice. It will be like a weird buttery paste.

  • In a large skillet, heat oil over medium-high heat. Season the fish with a little salt and pepper, then place it in the hot oil. Cook for about 4 minutes.

  • Turn the fish over and cook the other side. Top each fillet with a tablespoon of the butter mixture. Cook for another 4 minutes. Actual cooking time depends on the thickness of the fish. The fish is done when it flakes easily with a fork.