Looking for a quick yet flavor-packed seafood dish? These Golden Butter-Broiled Cod Loins are the perfect answer. With a simple seasoning, the cod cooks up tender, flaky, and full of savory flavor. Ready in just 25 minutes, this recipe is ideal for busy weeknights or a laid-back weekend dinner. Plus, the buttery dipping sauce adds an extra layer of indulgence that seafood lovers will adore.
I use a Ninja Foodi all-in-one toaster oven to make this recipe because it’s more efficient than using my oven, but you can use any oven with a broiler. I place the cod directly on the air fryer rack and slide it into the upper slot. If you use a conventional oven, position the top rack about six inches from the heating element and preheat it by setting it to broil on high.
Lining a baking sheet with aluminum foil helps make clean up a breeze, but is not critical to the recipe.
These individually wrapped frozen cod loins from Sam’s Club are great for this recipe. You can make only as many as you need, and they don’t get freezer burn after opening the package.
Pat the frozen cod loins dry with paper towels as needed and place on the baking rack. Generously season both sides of each cod loin with Pollo Asado seasoning. This is what I had on hand, and it was great, but feel free to experiment with any other seasonings you like.
By seasoning the loins over the baking sheet, the extra seasoning will collect in the baking sheet and combine with the butter once it melts, creating that wonderful dipping sauce.
Top each piece with 1 tablespoon of butter.
Place the backing sheet with the baking rack on the top rack of your oven and broil for 10 minutes.
Carefully flip each cod loin over, add another tablespoon of butter on top of each piece, and broil for another 10 minutes, or until the fish is cooked through and flakes easily with a fork. (Internal temperature should reach 145°F.) The cod loins I used were not all the same size, so I had to broil one a little longer.
Carefully remove the foil-lined baking sheet from the oven and plate the cod loins. Pour the melted seasoned butter into a small serving bowl. Serve immediately with the warm seasoned butter for dipping.
Optional Add-Ons for Extra Flavor and Presentation:
- Lemon Wedges: Serve with fresh lemon wedges on the side. A squeeze of lemon over the cod brightens the richness of the butter and enhances the seasoning.
- Fresh Herbs: Garnish with freshly chopped parsley, dill, or chives just before serving for a pop of color and a hint of freshness.
- Garlic Butter Upgrade: For an even more flavorful dipping sauce, stir 1 minced garlic clove into the melted butter after broiling.
- Spicy Twist: Add a pinch of crushed red pepper flakes to the seasoning for a subtle kick.
- Parmesan Finish: Sprinkle a light dusting of grated Parmesan cheese over the cod loins in the last 2 minutes of broiling for a savory, golden crust.
- Side Dish Pairings: Serve alongside a simple green salad or with roasted vegetables.
Golden Butter-Broiled Cod Loins with Dipping Sauce Recipe
Difficulty Level: 2/5 Meatball
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Servings: 4
- 4 frozen cod loins
- 2 tablespoons Pollo Asado seasoning
- 8 tablespoons (1 stick) butter, divided
Position the top rack of your oven about 6 inches from the heating element and preheat your oven by setting it to broil on high.
Line a baking sheet with aluminum foil and place a baking rack on top.
Pat the frozen cod loins dry with paper towels as needed and place on the baking rack.
Generously season both sides of each cod loin with Pollo Asado seasoning. Top each piece with 1 tablespoon of butter.
Broil the cod for 10 minutes.
Carefully flip each cod loin over, add another tablespoon of butter on top of each piece, and broil for another 10 minutes, or until the fish is cooked through and flakes easily with a fork. (Internal temperature should reach 145°F.)
Carefully remove the foil-lined baking sheet from the oven and plate the cod loins. Pour the melted seasoned butter into a small serving bowl.
Serve immediately with the warm seasoned butter for dipping.