Baked Cod with Lemon Butter Sauce
- Cook
- 12 min
1 lb cod fillets (or other white fish), skinless, cut into 4 fillets
1 ½ teaspoons kosher salt
Flour for dusting
2 tablespoons olive oil, divided
1 clove garlic, minced
Zest from 2 medium lemons
2 ¾ tablespoons lemon juice
3 ½ tablespoons unsalted butter
2 anchovy fillets, minced
8 lemon slices
3 tablespoons panko breadcrumbs
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
Garnish
Chopped fresh parsley
Season fillets with salt and let rest for 15 minutes. Remove excess moisture with paper towels and dust both sides with flour. Preheat oven to 480ºF (250ºC).
Preheat the skillet over medium-high heat for about 90 seconds. Add in 1 tablespoon of olive oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the skillet, then turn off heat. When smoke clears, place fillets in the skillet and sear over low heat, about 90 seconds each side. Turn off heat and transfer to plate.
In the same skillet, add another tablespoon of oil and the garlic. Cook over low heat until fragrant, about 1 minute. Add lemon zest and juice, bring to a boil, then turn off heat. Add butter and a pinch of salt. Stir until dissolved.
Return fillets to the skillet and coat in butter. Sprinkle anchovies on top and distribute lemon slices evenly. Sprinkle panko and black pepper, and drizzle with extra-virgin olive oil. Transfer to oven and bake until lightly golden, about 7–9 minutes. Garnish with parsley and serve.
If the panko isn’t golden brown to your liking, broil for an additional 1–3 minutes, watching carefully to avoid burning.
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