Lemon & Garlic Butter Baked Cod

Tuesday 18 August 2020

I had so much on to do today that I wanted to make us something really quick and easy for our supper. You can't get much quicker than fish! 

Cooked properly without too much trouble you can easily be enjoying a lovely piece of fish in less than half an hour!  Lemon & Garlic Butter Baked Cod is one of my favourite ways of preparing Cod.

I know I say that all the time when I am cooking fish, but the plain fact is I LOVE FISH, in pretty much any way shape or form and I love eating and cooking it.  

And fish is so very good for you.  My mother always said that fish was brain food.  I always believed her.  As a child when we were eating fish for supper, I always imagined that my brain was expanding and becoming exponentially smarter with every mouthfull.

Kids can be so very impressionable.  I don't think that it was a bad thing that our mother made us think that fish made us smarter.  It created a great love for fish and helped it to become a favourite!  I love cooking and eating it.

Every way is my favourite way!  I especially love LOVE Cod. It is so sweet and succulent, very mild flavoured. It lends itself beautifully to all sorts of treatment.  I would rather have a good piece of Cod rather than a piece of lobster any day of the week!

We get our Cod from Seafresh.  They are online purveyors of quality fish. They have beautiful North Atlantic Cod Loins  which are thick, firm and delicately flavoured. I just love them. In all truth I have never had a bad piece of fish from them. 

Everything has been beautiful.  I think I have tried just about everything in their line of products and nothing has disappointed me yet.

Seafresh has access to some of the best quality products from Britain and around the world, largely due to the good relationships they have fostered with their suppliers since 1996.

It was in 1996 that they began with the very simple concept of selling high quality frozen foods to their customers right in the comfort of their own homes.  I've been enjoying their fabulous products for over a year now and I have to say I have never been disappointed.

I can't say the same thing about shop bought fish. I really can't.  Most of the time I have been hugely disappointed.

And when you are talking about something which has as hefty a price tag as fish has, you really can't afford to and don't want to be disappointed!

This is a really quick and simple way of preparing fish. It works well with Cod and would probably work with most varieties of fish. 

I think milder flavoured fish such as Cod or Sole really work well with these flavours, but I can see it also working well with Sea Bass or Haddock.

It involves seasoning the fish and popping it into a baking dish. You can butter the baking dish if you wish, but I never do.

Spooning  a simple lemon, olive oil and garlic sauce over top, dotting it with cold buter nd a few lemon slices and then baking it to perfection.

It doesn't take long . . . 15 to 20 minutes if you are using  thawed fish.  This timing will give you cooked perfection. 

My fish is not refrigerator cold either. I usually let it sit at room temperature for about 15 minutes or so before I begin.

The lemon, garlic and butter  flavour the fish beautifully and mingle with the juices of the fish to make a fabulously tasty sauce to spoon over top. 

I never eat the lemon, but it does look really pretty sitting there, and of course it imparts a lovely flavour to the fish as well.

Oh my but this is some gorgeous.  Quantities are given to serve two people, but it can very easily be doubled to serve more.  Its that easy with simple things . . .  and this is simple. 

To serve more, just double up on everything.  More butter, more lemon, more garlic. Oh my, just saying that gets my tastebuds tingling.  Butter, lemon and garlic, a trinity of good taste!

I served them with twice baked stuffed potato halves that I had made yesterday and some tenderstem broccoli. This was a fabulously delicious meal, quick and easy and a real husband pleaser. 

Todd never minds when we have fish for supper.  He knows that it is going to be delicious and perfectly cooked.  I have had lots of practice at getting everything just right!

 I just realised I have never given you my recipe for Stuffed Twice Baked Potatoes. I'll have to remedy that!  Its very simple. For four, just bake two large baking potatoes until they are tender and yield slightly to the touch.  About 1 hour at 225*C/425*F. I put them right onto the oven rack, pricking them first with a fork.

Once they are soft I let them cool until I can handle them and then I cut them in half lengthwise.  I scoop out the flesh and mash it together with salt, pepper, butter, sour cream, sometimes some cheese, chives or spring onion and then I restuff the potatoes, sprinkling the tops with some paprika. 

Back into the oven for about 10 to 15 minutes and Bob's Your Uncle!  Stuffed Twice Baked Potato perfection that will go with just about anything!

Lemon & Garlic Butter Baked Cod

Lemon & Garlic Butter Baked Cod
Yield: 2
Author: Marie Rayner
prep time: 5 Mcook time: 15 Mtotal time: 20 M
This is incredibly easy and so very delicious.


  • 2 cod loin fillets
  • 1 TBS extra virgin olive oil
  • the juice of one lemon
  • 2 cloves of garlic, peeled and minced
  • fine sea salt and fresh ground black pepper to taste
  • 2 TBS cold butter, diced
  • 4 slices of lemon
  • chopped parsley to garnish


  1. Preheat the oven to 200*C/400*F/ gas mark 6.  Butter a baking dish large enough to hold the cod fillet in one layer with some space between them for the air to circulate. 
  2. Pat the fish dry with some paper towel.  Season all over with salt and black pepper. Place into the dish, top side up.
  3. Whisk together the lemon juice, olive oil and garlic. Spoon over the fish evenly.  Dot the fish with the cold butter.  Lay two slices of lemon on top of each fillet.
  4. Bake in the preheated oven for 15 to 20 minutes, or until the fish flakes easily and is opague.  Serve hot, sprinkled with parsley and with some of the pan juices spooned over top.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen
Created using The Recipes Generator

Just look at how nicely cooked that is.  Tender, moist and flaky. This was one very beautiful piece of fish, thanks to Seafresh.

A few things about Seafresh:
  • Same Day dispatch on orders received before 1 PM.
  • All packages are carefully hand packed.
  • Free delivery on orders above £50, £8 on orders below that amount. 
  • Responsibly and sustainably sourced.
  • Air Blast Frozen at source within 4 hours of being caught.
  • Wide variety to choose from. 
Do check them out on their website to find out more.
Follow them on Facebook, Twitter and Instagram.

This content (written and photography) is the sole property of  The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: theenglishkitchen@mail.com 


Follow my blog with Bloglovin 


  1. This looks really delicious. I love fish and rarely make it because I often spoil it. This recipe looks pretty sure fire.

    1. Overcooking fish is what spoils it Jeanie, if you follow my guidelines I don't think you can go far wrong! xoxo

  2. This was dinner tonight and it was lovely. I got some beautiful, fresh cod so I wanted it cooked simply but with flavour and this combination worked really well.

    As a bonus, I did the potatoes as well - I've never done potatoes like this before and thought they would both make a change plus add interest to the meal. I stirred a little dijon mustard into the potatoes as well - really tasty.

    1. So pleased you enjoyed both Marie. I think this is one of my favourite ways to cook fish so far. I also love it simply pan fried with butter and thyme. A jacket potato any which way or loose is one of my favourite potatoes, especially stuffed. Love your addition of the Dijon! xoxo


Thanks for stopping by. I love to hear from you so do not be shy!

Did you make the recipe as directed? Recipe results are not guaranteed when changes have been made.

Is this comment helpful to other readers? Rude or hateful comments will not be approved. Remember that this website is run by a real person.

Are you here to complain about ads? Please keep in mind that I develop these recipes and provide them to you for free. Advertising helps to defray my cost of doing so, and allows me to continue to post regular fresh content.

Thanks so much for your understanding! I appreciate you!