- Atlantic Cod
- Butter: I use unsalted butter so I can add as much salt as I want to this recipe.
- Garlic: Fresh is the way to go here, but you can use garlic powder in a pinch.
- Parsley: Go with Italian flat-leaf parsley in the garlic butter and as a garnish. Not a fan of parsley? Try chives, thyme or other herbs!
- Lemon: Fish and lemon are best friends!
- Paprika: Add just a touch to elevate the flavor profile.
Pan searing is one way to achieve that beautiful crust. But I find that baking it in the oven is hands down the most foolproof method. Here’s how to make it.
- Make the garlic herb butter. Stir the topping ingredients together.
- Coat the fish. Smear the garlic herb butter on the cod filets.
- Bake the fish. Once the fish is flaky, it’s ready to serve.
A white fish like cod is done when you can flake it with a fork. But it’s always best to cook fish to its proper temperature of 145°F/63°C.
Give this cod recipe a fun cod recipe a fun twist by tweaking the seasoning in the garlic butter. Here’s a few of my favorites.
- French: Use fresh or dried thyme in place of the parsley, and add a tablespoon of chopped capers.
- Cajun: Replace the paprika with your favorite Cajun seasoning blend and a pinch of cayenne pepper.
- Italian: Swap the parsley for fresh basil, and the paprika for Italian seasoning.
- Spanish: Use smoked paprika instead of sweet.
- Mexican: Substitute chopped cilantro for the parsley, ground cumin for the paprika, and lime for the lemon.