# Lemon Garlic Butter Baked Cod Fillets 4 portions · US measures · unverified · 5 min publisher preparation · 20 min Lemon Garlic Butter Baked Cod Fillets, adapted from Christina Cherrier. Follow the cooking flow and check each component at the stated endpoint. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Preheat oven to 400°F; use an oven-safe skillet.
Check fish reaches 145°F at its thickest point.
4 count Cod filletsSource quantity range 4–6; lower value selected for scaling.	Brush and season cod; sear over medium 1 min per side; deglaze with broth	Bake in oven-safe skillet at 400°F about 10 min until readily flaking; garnish
1 tsp Dried garlic
½ tsp Red chili powder
½ tsp Red chili pepper flakes
½ tsp Cumin powder
¼ tsp Salt and black pepperSource combines salt and pepper under one amount; their separate amounts are unspecified.
¼ cup Vegetable broth
½ tbsp Lemon juice
1 ½ tbsp Buttermelted
2 tbsp Olive oilfor searing · Ingredient recovered from the source method; listed ingredient array omits it.
½ tbsp Lemon juice
1 ½ tbsp Buttermelted
1 count Lemonsliced
2 tbsp Fresh parsleychopped

## Ingredients - 4 count Cod fillets. Source quantity range 4–6; lower value selected for scaling. - 1 tbsp Lemon juice - 3 tbsp Butter — melted - 1 tsp Dried garlic - ½ tsp Red chili powder - ½ tsp Red chili pepper flakes - ½ tsp Cumin powder - ¼ tsp Salt and black pepper. Source combines salt and pepper under one amount; their separate amounts are unspecified. - ¼ cup Vegetable broth - 1 count Lemon — sliced - 2 tbsp Fresh parsley — chopped - 2 tbsp Olive oil — for searing. Ingredient recovered from the source method; listed ingredient array omits it. ## Equipment - Stovetop - Pans - Oven ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Step 1.** Preheat oven to 400°F. Mix lemon juice with melted butter. Separately mix dried garlic, chili powder, chili flakes, cumin, salt and pepper. 2. **Step 2.** Dry cod; brush with half the lemon butter and coat with seasoning. Keep the remaining butter mixture separate for finishing. 3. **Step 3.** Heat the olive oil over medium in an oven-safe skillet. Sear cod 1 minute per side, then loosen pan juices with vegetable broth and pour the remaining lemon butter over fish. 4. **Step 4.** Bake about 10 minutes, checking earlier, until fish flakes readily. Use oven mitts to remove skillet; finish with parsley and lemon slices. ## Attention timeline Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity ## Nutrition per serving Calories: Not provided; protein: Not provided; total carbs: Not provided; fiber: Not provided; net carbs: Not provided Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated. Known allergens for these plates: milk, fish. Check product labels and cross-contact. ## First-cook checks and limits - Cod range 4–6 uses four fillets; no sizes supplied. - Source method includes two tablespoons olive oil omitted from its ingredient list. This adaptation recovers this stated quantity as an additional ingredient, attributed to the source method. - Source gives no split for brushing versus finishing lemon butter; half allocated to each as an explicit editorial split. - The publisher gives a 4–6 range for Cod fillets; this adaptation uses the lower value when scaling. - Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks. - Adapted from Christina Cherrier. This adaptation has not been kitchen-tested. - The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total. - Safe doneness checks are added to the publisher method; timers alone do not establish doneness. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [Christina Cherrier: Lemon Garlic Butter Baked Cod Fillets](https://www.eatwell101.com/lemon-garlic-butter-baked-cod-fillets-recipe) - [FoodSafety.gov: safe minimum internal temperatures](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/source-lemon-garlic-butter-baked-cod-fillets/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.