Broiled Lemon Cod (5 Ingredients, Under 15 Minutes)
5 ingredients, one pan, dinner on the table before you finish sighing.
This is the recipe for nights when you're too tired to think but still want something that actually tastes like a real dinner. Broiled cod is one of the fastest proteins you can cook — it goes from fridge to table in about 12 minutes flat. The lemon and garlic do all the heavy lifting on flavor, and the broiler gives you that lightly golden top without any fussing. Expect tender, flaky fish with a little caramelized edge and a bright, buttery finish. Cleanup is basically one pan. You can do this.
Ingredients
- 2 unit cod fillets — about 6 oz each, patted dry
- 2 tbsp unsalted butter — melted; or olive oil for dairy-free
- 2 unit garlic cloves — minced
- 1 unit lemon — half juiced, half sliced into rounds
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 0.25 tsp paprika — sweet or smoked, your call
Method
- 1 Move your oven rack to about 6 inches from the broiler element and turn the broiler to high. Line a rimmed baking sheet with foil.
- 2 In a small bowl, stir together the melted butter, minced garlic, and lemon juice.
- 3 Pat the cod fillets completely dry with paper towels — this is the key to a golden top instead of steamed fish.
- 4 Place the fillets on the prepared baking sheet. Brush generously with the butter-garlic-lemon mixture, coating the tops and sides.
- 5 Season each fillet with salt, pepper, and a light dusting of paprika. Lay a lemon slice on top of each fillet.
- 6 Broil for 8–10 minutes. The fish is done when it flakes easily with a fork and the edges are lightly golden. No flipping needed.
- 7 Remove from the oven and let rest 1 minute. Squeeze any remaining lemon over the top and serve immediately.
Variations
- Vegetarian swap — Use the same butter-garlic-lemon mixture on thick slices of halloumi or extra-firm tofu. Broil halloumi 4–5 minutes per side; tofu 6–8 minutes per side until golden.
- Faster swap — Use tilapia or thin flounder fillets instead of cod — they'll be done in 5–6 minutes under the broiler and are usually thinner and more uniform in size.
- Add herbs — Stir 1 tsp dried oregano or a handful of chopped fresh parsley into the butter mixture before brushing — adds a little freshness with zero extra effort.
Notes
Cod thickness varies a lot — thinner fillets (under ¾ inch) may be done in 7 minutes, thicker ones can take up to 12. Start checking at 7 minutes. The fish should flake when pressed gently with a fork and look opaque all the way through. Don't walk away from the broiler — it moves fast.
Equipment that helps
- Rimmed baking sheet — The rim keeps the butter from dripping onto the broiler element and causing smoke.
- Pastry brush or spoon — Gets the garlic-butter mixture evenly onto the fish so every bite has flavor.
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