Mom's Best Recipes
Recipe

Sweet & Simple Honey Lemon Baked Cod

Tender baked cod with a buttery honey lemon glaze, crisp edges, and a weeknight-friendly method that never feels fussy.

Author By Matt Campbell
4.8
Honey lemon glazed baked cod on a parchment-lined sheet pan with roasted lemon slices and chopped parsley
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Cod is one of those quiet overachievers. It cooks fast, stays mild, and somehow turns into a full-on dinner when you give it one really good sauce and a hot oven. This is my sweet and simple version: a honey lemon butter glaze that caramelizes just enough at the edges, plus a quick blast of heat to keep the top golden and the fish from turning pale and wet.

You don’t need a culinary degree or a fish guy at the dock. Grab fresh cod, a lemon, a little honey, and butter, then let the oven do the heavy lifting. The end result tastes like you planned ahead, even if you absolutely didn’t.

Raw cod fillets on a cutting board with lemon, honey, butter, garlic, and parsley

Why It Works

  • Sweet, bright glaze that behaves: Honey helps the top lightly caramelize while lemon keeps it fresh and not candy-sweet.
  • Flaky fish, not overcooked: A hot oven and a simple doneness check keep cod tender and moist.
  • Minimal cleanup: Parchment or foil turns the whole thing into a one-pan situation.
  • Flexible with what you have: Fresh cod is ideal, but this works with thawed frozen fillets too.

Pairs Well With

Storage Tips

Refrigerate: Cool leftovers, then store in an airtight container for up to 2 days. Cod is best early, so this is a next-day lunch kind of deal.

Reheat gently: Warm in a 300°F oven for 8 to 12 minutes, just until heated through. If you microwave, use 50 percent power in short bursts so the fish stays tender.

Use it cold: Flake leftover cod into a salad or wrap with mayo or Greek yogurt, a squeeze of lemon, and lots of herbs.

Freezing: You can freeze cooked cod, but it dries out easily. If you do, freeze tightly wrapped up to 1 month and reheat in the oven with a pat of butter on top.

Common Questions

How do I know when cod is done?

Cod is done when it turns opaque and flakes easily with a fork. If you use a thermometer, you’ve got options: 130 to 140°F will be softer and extra tender, while 145°F is the standard food-safety guideline. Either way, pull it as soon as it hits your target because cod can go from perfect to dry fast.

Can I use frozen cod?

Yes. Thaw it overnight in the fridge if possible, and don’t thaw it on the counter. Pat it very dry before seasoning. Extra moisture is the enemy of good texture.

Why is my baked cod watery?

Usually because the fish wasn’t dried well, the oven temp was too low, or the fillets were crowded. Use a hot oven, space fillets apart, and blot with paper towels before baking.

Can I swap the honey?

Maple syrup works great. Brown sugar also works, but start with a smaller amount and watch the glaze so it doesn’t scorch.

What if I only have cod loin or very thick pieces?

Thick cod loins just need more time. Bake and start checking at 14 minutes, then add time in 2-minute steps until it flakes and hits your preferred temperature.

Any tips for buying fresh cod?

Look for firm, glossy fillets that smell clean and mild (not “fishy”). If you can, choose well-labeled fish from a reputable counter and cook it the day you buy it.

I used to overthink fish. I’d buy it with big plans, then hover like a nervous extra in my own kitchen. Cod fixed that for me because it’s mild and pretty straightforward, as long as you don’t wander off and overcook it. The first time I tried a honey lemon glaze, I expected it to be too sweet. Instead, it hit that perfect sweet-salty-bright balance, and the edges turned lightly golden like they meant it. Now it’s my go-to when I want dinner to feel a little special without turning the night into a project.