Garlic Butter Baked Cod

A simple, forgiving technique — basically poaching the fish gently in butter and its own juices inside foil — that's nearly impossible to overcook.

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Pat the cod fillets dry and season both sides with salt and pepper. Place them in a single layer in a baking dish.

3. 3

   In a small bowl, whisk together the melted butter, garlic, lemon juice, lemon zest, parsley, and paprika.

4. 4

   Pour the garlic butter mixture evenly over the fillets, tilting the dish slightly to coat.

5. 5

   If using the panko topping, sprinkle it evenly over the fish, pressing gently so it adheres to the butter.

6. 6

   Bake for 15–18 minutes, until the fish flakes easily with a fork and reaches an internal temperature of 130–135°F (it will continue cooking slightly as it rests) — cod is a delicate fish and can go from perfect to dry quickly, so start checking at the 12-minute mark for thinner fillets.

7. 7

   If you used the panko topping and want extra browning, broil for the final 1–2 minutes, watching closely.

8. 8

   Spoon the buttery pan juices over the fish, garnish with more parsley, and serve immediately with lemon wedges.