This recipe for Baked Cod with Lemon Beurre Blanc features tender, flaky fish topped with a velvety lemon-butter sauce. It’s a simple dish that looks and tastes special enough for guests, but comes together easily for weeknight dinners.

Jump to:

• ❤️ Why You'll Love This Baked Cod with Lemon Beurre Blanc
• 🛒 Ingredients for Cod with Beurre Blanc
• 🔪 How to Make Baked Cod with Beurre Blanc
• 💡 Tips
• ☑️ Storage Instructions
• 🍴 What to Serve with Baked Cod
• 🔄 Substitutions and Additions
• Can I Use Frozen Cod?
• What Should the Texture Be When It's Done?
• Can I Prep the Sauce Ahead of Time?
• Can I Double This Recipe?
• Should I Cover the Fish While Baking?
• Can I Make This Without a Rack?
• 🍽️ More Healthy Fish Recipes

❤️ Why You'll Love This Baked Cod with Lemon Beurre Blanc

• Tender buttery cod
• Perfectly seasoned and baked
• Topped with silky beurre blanc sauce
• Elegant enough for special occasions
• Quick and easy enough for a busy weeknight
• Low carb and family friendly

This easy recipe for Baked Cod with Lemon Beurre Blanc is light, fresh, and full of flavor thanks to the velvety lemon sauce and chopped dill. The cod filets are simply seasoned, then baked until perfectly flaky and tender.

A drizzle of rich, lemony beurre blanc and a quick veggie or salad is all you need to finish the meal. I love making this when I have company because it looks gorgeous on the plate and the flavor always gets compliments. But since it comes together fast, it’s just as good for a delicious weeknight dinner when I'm short on time.

If you love this easy cod recipe, you should also check out my Air Fryer Cod recipe. It has delicious flavor with an irresistible crunch.

🛒 Ingredients for Cod with Beurre Blanc

• Cod filets (about 6 ounces each): Mild, flaky, and perfect for baking.
• Olive oil: Helps keep the cod moist and gives the seasoning something to stick to.
• Lemon pepper seasoning: Adds a punch of citrusy flavor and a little zip.
• Salt: Just enough to bring out the natural flavor of the fish.
• Fresh dill, chopped: Adds a herby flavor that works really well with the lemon sauce.
• Beurre Blanc Sauce: Rich, silky, and bright with lemon. It ties the whole dish together.

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Mixing bowl
• Whisk
• Brush
• Meat thermometer
• Baking sheet with wire rack

🔪 How to Make Baked Cod with Beurre Blanc

Preheat oven to 400°F.

Brush the olive oil over all sides of the cod, then sprinkle the lemon pepper seasoning and salt over the tops.

Add the cod to a baking sheet lined with a wire rack.

Bake for 10-12 minutes or until it reaches an internal temperature of at least 145°F, when checked with a meat thermometer.

While the cod is baking, you can prepare the beurre blanc sauce.

Once the sauce has been prepared, strain the shallots and whisk the dill into the sauce.

Spoon over the cod and serve.

💡 Tips

• Use a wire rack on your baking sheet so the cod cooks evenly and doesn’t get soggy.
• Pat the fish dry before seasoning to help it brown a bit and hold the seasoning better.
• Add the dill at the end so it stays fresh and green in the beurre blanc.
• Line your sheet pan with foil under the rack for easy cleanup.
• Check for doneness around 10 minutes. When it flakes easily with a fork, it’s done. Use a thermometer if you're unsure, 145°F with a meat thermometer is your goal.

☑️ Storage Instructions

Fridge: Store leftovers in an airtight container for up to 2 days.

Freezer: I do not recommend freezing it because the texture of both fish and sauce will be altered once frozen and thawed.

🍴 What to Serve with Baked Cod

• Garlic Potatoes with Green Beans: A quick and easy side that complements the cod.

• Coconut Cauliflower Rice: A light and healthy low-carb option.

• Shredded Brussels Sprouts Salad: Fresh, crispy, and full of flavor.

• Air Fryer Sweet Potato: A fun, soft and fluffy side dish.

• Sauteed Asparagus:  A simple, fresh and delicious side. 

🔄 Substitutions and Additions

• Herbs: Swap the dill with chopped chives or parsley for a milder herb flavor.

• Spice: Add a pinch of crushed red pepper flakes to the sauce if you like a little heat.

• Capers: Stir a spoonful of capers into the beurre blanc for a briny twist.

• Garnish: Top the cod with a thin lemon slice before baking for extra citrus.

• Fish: Use halibut or haddock instead of cod if you have it on hand.

• Tomatoes: Toss a few cherry tomatoes onto the baking sheet for a sweet, roasted side.

Can I Use Frozen Cod?

Sure, just thaw it fully and pat it dry before baking to avoid excess moisture.

What Should the Texture Be When It's Done?

The cod should be tender and flake easily with a fork. It shouldn’t look glossy or feel rubbery.

Can I Prep the Sauce Ahead of Time?

Beurre blanc is best made fresh, but you can prep the ingredients have in advance to save time.

Can I Double This Recipe?

Yes, just make sure your baking sheet isn’t overcrowded. Use two pans if needed so the fish roasts evenly.

Should I Cover the Fish While Baking?

No, leave it uncovered. This helps the fish bake evenly and lets moisture escape so it doesn’t steam.

Can I Make This Without a Rack?

Yes, but place the fish on parchment or foil and make sure not to crowd the pan. The texture may be a little softer underneath.

🍽️ More Healthy Fish Recipes

• Baked Asian Salmon in Foil
• Easy Air Fryer Cod
• Broiled Red Snapper with Mango Salsa
• Orange Glazed Salmon
• Air Fryer Pesto Salmon