Lemon Butter Baked Cod
Flaky cod fillets baked with zesty lemon butter sauce, cherry tomatoes, and kalamata olives create a flavorful Mediterranean main dish perfect for quick dinners or entertaining.
Equipment
- 1 oven preheated to 400°F
- 1 baking dish for cod
- 1 skillet for sauce
Ingredients
- 1 pound cod fillets
- 4 tablespoons unsalted butter
- 3 cloves garlic minced
- 1/4 cup dry white grape juice
- 2 cups cherry tomatoes
- 1/2 cup kalamata olives
- 1/4 cup lemon juice
- Fresh parsley chopped
- Thyme fresh
- Salt and pepper to season
- Olive oil for drizzling
- Red pepper flakes to taste
Instructions
- Preheat oven to 400°F.
- Season cod fillets with salt and pepper, drizzle olive oil on a baking dish, and place fillets inside.
- Cover the baking dish with foil and bake the cod for 12 minutes.
- While cod bakes, melt butter in a skillet over medium-high heat.
- Add minced garlic and red pepper flakes to the butter and cook until fragrant.
- Pour in the grape juice and bring to a boil.
- Add cherry tomatoes, kalamata olives, and lemon juice, then simmer until tomatoes pop.
- Remove foil from cod, pour the sauce and vegetables over the fish, and bake uncovered for another 5 minutes.
- Garnish with fresh parsley and thyme before serving.
Notes
- Use fresh herbs for best flavor.
- Serve with rice or salad.
- Store leftovers refrigerated up to 2 days.
- Adjust red pepper flakes for spice preference.