• Preheat the oven to 425°F, and lightly grease a baking dish.
• Pat the cod dry and place it in the dish (if the fillets are thick on one end, tuck the thin tail under so they bake evenly). Sprinkle it with salt, garlic powder, and pepper.
  1 ½ to 2 pounds cod fillets, ½ teaspoon salt, ½ teaspoon garlic powder, ¼ teaspoon black pepper
• In a small bowl, whisk together the melted butter, olive oil, garlic, lemon zest, lemon juice, salt, and pepper.
  6 tablespoons unsalted butter, 2 tablespoons olive oil, 3 to 4 garlic cloves, 1 lemon (zest + 2 tablespoons juice), ½ teaspoon salt, ¼ teaspoon black pepper
• Spoon the lemon garlic butter over the cod. If there’s extra sauce, pour it around the fish (not all on top).
• Bake 10–14 minutes, depending on thickness, until the cod flakes easily with a fork and hits 145°F in the thickest part.
• Spoon the pan sauce over the fish, sprinkle with parsley, and serve with lemon wedges.

How to Store Leftovers

• If you happen to have leftovers, store them in an airtight container in the fridge for up to 3 days.