Rustic Chili-Garlic Butter Baked Cod with Lemon

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Quick Ingredients

• 4 cod fillets (about 6 oz / 170 g each), skinless
• 8 large garlic cloves, peeled
• 6 tbsp unsalted butter, softened
• 1 small fresh red chili, seeded and minced
• 1/2–1 tsp crushed red pepper flakes
• 1 tsp smoked paprika, plus 1/4 tsp for the fish
• 1 lemon (zest, 1 tbsp juice, plus wedges)
• 2 tbsp chopped fresh parsley
• 2 tbsp dry white wine or broth (optional)
• 2 tbsp olive oil (divided), kosher salt, black pepper

Do This

• 1. Heat oven to 400°F (200°C). Toss 8 garlic cloves with 1 tsp olive oil, wrap in foil, and roast 18–20 minutes until soft and golden.
• 2. Mash roasted garlic with 6 tbsp softened butter, minced fresh chili, red pepper flakes, 1 tsp smoked paprika, lemon zest, lemon juice, parsley, and 1/2 tsp salt.
• 3. Lightly oil a baking dish. Pat cod dry, then season with 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp smoked paprika. Pour 2 tbsp wine or broth into the dish if using.
• 4. Spread or dot the roasted garlic-chili butter evenly over the tops of the fillets. Add a few thin lemon slices on top if you like.
• 5. Bake 10–12 minutes, until the fish flakes easily and reaches about 135°F (57°C) in the thickest part.
• 6. Optional: Broil 1–2 minutes to lightly brown the butter on top, watching closely so it does not burn.
• 7. Spoon the buttery pan juices over the fish, sprinkle with more parsley, and serve hot with lemon wedges.

---

Why You’ll Love This Recipe

• Rustic, cozy flavors: sweet roasted garlic, smoky chili heat, and bright lemon all soaked into tender, flaky cod.
• Mostly hands-off: the oven does the work while you prep a salad, potatoes, or crusty bread.
• Easy but impressive: looks restaurant-worthy, yet uses simple, everyday ingredients and basic techniques.
• Flexible heat level: dial the spice up or down with fresh chili and crushed red pepper flakes.

Grocery List

• Produce: Garlic (8 large cloves), 1 lemon, 1 small fresh red chili (Fresno, red jalapeño, or serrano), fresh flat-leaf parsley
• Dairy: Unsalted butter
• Pantry: Cod fillets (fresh or frozen and thawed), olive oil, dry white wine or broth (optional), smoked paprika, crushed red pepper flakes, kosher salt, black pepper

Full Ingredients

For the Roasted Garlic

• 8 large garlic cloves, peeled
• 1 teaspoon olive oil

For the Roasted Garlic & Chili Butter

• 6 tablespoons unsalted butter (about 85 g), softened but still cool
• Roasted garlic cloves from above
• 1 small fresh red chili (such as Fresno, red jalapeño, or serrano), seeded and finely minced (about 1–2 tablespoons; adjust to taste)
• 1/2–1 teaspoon crushed red pepper flakes (start with 1/2 teaspoon for medium heat)
• 1 teaspoon smoked paprika (or sweet paprika if you prefer less smokiness)
• 1 teaspoon finely grated lemon zest (from 1 lemon)
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1/2 teaspoon kosher salt (or 1/4 teaspoon fine sea salt), plus more to taste

For the Cod

• 4 skinless cod fillets, about 6 ounces (170 g) each and 1–1.5 inches (2.5–4 cm) thick
• 1 tablespoon olive oil, for greasing the baking dish
• 2 tablespoons dry white wine, fish stock, vegetable broth, or water (optional, for extra moisture)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon smoked paprika
• Thin lemon slices, optional, for layering on top

To Serve (Optional but Recommended)

• Remaining lemon, cut into wedges
• Extra chopped fresh parsley
• Crusty bread, mashed potatoes, rice, or roasted vegetables for serving alongside

Step-by-Step Instructions

Step 1: Preheat the oven and roast the garlic

Preheat your oven to 400°F (200°C) with a rack in the middle position. Tear off a small sheet of aluminum foil. Place the 8 peeled garlic cloves in the center, drizzle with 1 teaspoon olive oil, and toss to coat. Fold the foil up into a tightly sealed packet so the garlic steams and roasts at the same time.

Place the foil packet directly on the oven rack or on a small tray and roast for 18–20 minutes, until the cloves are very soft, lightly golden, and smell sweet and nutty. Remove from the oven and let cool for a few minutes so they are safe to handle. Keep the oven at 400°F (200°C); you will use it to bake the cod.

Step 2: Make the roasted garlic and chili butter

While the garlic roasts, place the softened butter in a medium bowl. When the garlic is cool enough to handle, open the foil and add the cloves to the bowl. Use a fork to mash the roasted garlic completely into the butter until smooth and fragrant.

Stir in the minced fresh red chili, 1/2–1 teaspoon crushed red pepper flakes (start with less and add more to taste), 1 teaspoon smoked paprika, lemon zest, lemon juice, chopped parsley, and 1/2 teaspoon kosher salt. Mix until everything is evenly combined and you have a speckled, aromatic chili-garlic butter. Taste a small dab and adjust seasoning with more salt, chili flakes, or lemon juice if needed. Set aside at room temperature.

Step 3: Prep the baking dish and season the cod

Lightly grease a baking dish large enough to hold the fillets in a single layer with 1 tablespoon olive oil. A small roasting pan, stoneware, or even a well-seasoned cast iron skillet works well and adds to the rustic feel.

Pat the cod fillets very dry with paper towels; this helps them bake up flaky rather than watery. Arrange the fillets in the prepared dish, leaving a little space between them. Sprinkle evenly with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon smoked paprika. If using, pour 2 tablespoons of white wine, broth, or water into the bottom of the dish around the fish (this creates steam and a lovely pan sauce without diluting the flavor on top).

Step 4: Top the fish with the chili-garlic butter

Using a spoon or small spatula, divide the roasted garlic and chili butter evenly over the tops of the seasoned cod fillets. Spread it into a thick, even layer so each piece is generously coated; this butter will melt down over the fish and baste it as it cooks. If you like, lay a couple of thin lemon slices on top of each fillet for extra citrus fragrance and a rustic look.

Make sure any remaining butter from the bowl is scraped out and dotted around the fish in the baking dish; it will melt into the juices and become a delicious sauce to spoon over when serving.

Step 5: Bake until just cooked and flaky

Place the dish in the preheated 400°F (200°C) oven. Bake for 10–12 minutes, depending on the thickness of your fillets. Thinner pieces may be ready in closer to 9–10 minutes, while very thick pieces can take up to 13–14 minutes.

The cod is done when it turns opaque all the way through and flakes easily with a fork. If you have an instant-read thermometer, insert it into the thickest part of a fillet; you are aiming for about 135°F (57°C). The temperature will rise a bit as it rests, and this helps prevent overcooking and dryness.

Step 6: Optional broil for a rustic, golden top

If you would like a deeper color and a slightly caramelized top, switch the oven to broil for the last 1–2 minutes of cooking. Keep the dish on the middle rack and watch closely; the butter and garlic can go from beautifully browned to burnt very quickly under the broiler.

As soon as the tops are lightly blistered in spots and a bit more golden, remove the dish from the oven. Let the fish rest for 3–5 minutes. During this time, the juices will settle and the internal temperature will finish climbing to perfect doneness.

Step 7: Baste, garnish, and serve

After the brief rest, use a spoon to baste each fillet generously with the melted chili-garlic butter and pan juices from the bottom of the dish. This step layers even more flavor onto the fish and keeps it incredibly moist.

Sprinkle the tops with a little extra chopped parsley for a fresh green contrast. Serve immediately with lemon wedges on the side so everyone can squeeze a bit of brightness over their portion. This rustic spicy roasted garlic and chili butter baked cod is excellent with crusty bread to soak up the buttery juices, or alongside mashed potatoes, roasted vegetables, or a simple green salad.

Pro Tips

• Do not overcook the cod. Cod cooks quickly; start checking at 9–10 minutes. As soon as it flakes easily and looks opaque, it is ready.
• Soften butter properly. The butter should be soft enough to mash smoothly but not melted. Very cold butter will be hard to mix; fully melted butter will separate and not sit nicely on top of the fish.
• Control the heat level. Use a mild chili (like Fresno) and 1/2 teaspoon red pepper flakes for gentle warmth. For more fire, leave some seeds in the fresh chili and increase the flakes to 1 teaspoon.
• Use good-quality cod. Thicker fillets from the loin portion work best; they stay juicy and flake beautifully. If using frozen, thaw completely and pat very dry.
• Leverage the pan sauce. Do not discard the buttery juices in the dish. Spoon them over the fish and any sides, or serve in a small pitcher at the table.

Variations

• Herb-forward version: Reduce the chili flakes to 1/4 teaspoon and add 1 tablespoon extra parsley plus 1 tablespoon chopped fresh dill or chives to the butter for a more herbal, less spicy profile.
• Smoky paprika and lime: Swap the lemon zest and juice for lime, and increase the smoked paprika in the butter to 1 1/2 teaspoons for a deeper, smoky-citrus flavor.
• Parmesan crust: Mix 2 tablespoons grated Parmesan and 2 tablespoons panko breadcrumbs into half of the chili-garlic butter, then pat this mixture over the fish for a lightly crisp, cheesy top.

Storage & Make-Ahead

This dish is at its best freshly baked, but you can still plan ahead. The roasted garlic and chili butter can be made up to 3 days in advance: store it in an airtight container in the refrigerator, then bring it to room temperature until spreadable before using. You can also form it into a log in parchment or plastic wrap and slice coins to place on the fish.

Leftover cooked cod keeps in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered dish in a 275°F (135°C) oven for about 10 minutes, just until warmed through, or in short bursts in the microwave at 50% power to avoid drying it out. The butter sauce may separate slightly when reheated but will still be tasty. For food safety and best texture, freezing the cooked fish is not recommended, although you can certainly use frozen cod fillets to make the dish.

Nutrition (per serving)

Approximate values for one of four servings (will vary based on exact ingredients and sides): about 320–360 calories; 30 g protein; 20–24 g fat; 3–5 g saturated fat; 2–4 g carbohydrates; 0–1 g fiber; 1–2 g sugar; 420–520 mg sodium. Using wine and all the butter will be on the higher end of these ranges.