Begin by preparing the lemon butter sauce. In a small saucepan over low heat, melt the butter. Add the minced garlic and whole cloves, cooking for a minute until fragrant.
Squeeze the juice of 1 lemon into the saucepan and stir well. Season with salt and pepper to taste.
Pat the cod fillets dry with a paper towel and generously season them with salt and pepper.
Place the seasoned cod fillets into a baking dish. Pour the lemon butter sauce, including the cloves, evenly over the top of the fillets.
Slice the second lemon into thin rounds and place them on top of the cod fillets.
Bake the cod in the preheated oven for 12-15 minutes, or until the fish is cooked through and flakes easily.
Once the fish is cooked, remove it from the oven and sprinkle it with fresh chopped parsley.
Serve the baked cod hot, with extra lemon wedges on the side for squeezing over the top.
Baked Cod with Lemon and Butter, a timeless seafood classic, finds its roots in European and Mediterranean cuisines. Variations of this dish have been enjoyed for generations in coastal regions like France, Italy, Greece, and Spain, where cod is a culinary staple. Its appeal lies in its simplicity, using fresh ingredients to enhance the delicate flavor of cod. The combination of zesty lemon and rich butter adds a touch of brightness and indulgence to this dish, making it a beloved preparation method that transcends borders and continues to delight palates worldwide.
