How about turning your love for seafood into a culinary adventure right in your kitchen? Our collection of 18 Delicious Baked Cod Recipes is here to inspire home cooks across North America with easy, flavorful, and comforting dishes. Whether you’re craving a quick weeknight dinner or a special meal to impress, these recipes promise to delight. Dive in and discover your next favorite cod creation!
Garlic Butter Baked Cod
Dusk settles softly outside, and in the quiet of the kitchen, the simple act of preparing a meal becomes a moment of peace. Garlic Butter Baked Cod is one such dish, where the gentle flavors of the sea meet the warmth of garlic and butter, creating a comforting meal that feels like a hug.
Ingredients
- 4 cod fillets (about 6 oz each, skinless)
- 1/2 cup unsalted butter, melted (or substitute with olive oil for a lighter version)
- 4 garlic cloves, minced (fresh is best for vibrant flavor)
- 1 tbsp lemon juice (adjust to brighten the dish to your liking)
- 1/4 tsp salt (fine sea salt recommended for even distribution)
- 1/4 tsp black pepper (freshly ground for the best aroma)
- 2 tbsp fresh parsley, chopped (for garnish, adds a fresh contrast)
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
- In a small bowl, combine the melted butter, minced garlic, lemon juice, salt, and pepper, whisking until fully blended. Tip: Let the mixture sit for 5 minutes to allow the flavors to meld.
- Place the cod fillets in a baking dish, ensuring they’re not overcrowded for even cooking.
- Pour the garlic butter mixture evenly over the cod, using a spoon to coat each piece thoroughly. Tip: Baste the fillets halfway through baking for extra flavor.
- Bake in the preheated oven for 12-15 minutes, or until the cod flakes easily with a fork. Visual cue: The edges should be slightly golden.
- Remove from the oven and sprinkle with chopped parsley before serving. Tip: For a crispy top, broil for the last 2 minutes of cooking.
Moist and flaky, the cod carries the rich, aromatic garlic butter beautifully, with a hint of lemon to lighten each bite. Serve it over a bed of steamed greens or alongside roasted potatoes for a meal that’s both elegant and effortlessly simple.
Lemon Herb Baked Cod
There’s something quietly magical about the way lemon and herbs can transform a simple piece of cod into a dish that feels both comforting and elegant. This Lemon Herb Baked Cod is a testament to the beauty of simplicity, where each ingredient plays its part to create a harmonious whole.
Ingredients
- 1 lb cod fillets (fresh or thawed if frozen)
- 2 tbsp olive oil (or any neutral oil)
- 1 lemon, thinly sliced (plus extra for serving)
- 2 tbsp fresh parsley, chopped (dried can be used in a pinch)
- 1 tsp garlic powder (adjust to taste)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper (adjust to taste)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
- Pat the cod fillets dry with paper towels to ensure even baking.
- Place the cod fillets in the prepared baking dish and drizzle with olive oil, turning to coat both sides.
- Season the fillets evenly with garlic powder, salt, and black pepper.
- Arrange the lemon slices on top of the fillets, then sprinkle with chopped parsley.
- Bake in the preheated oven for 15-20 minutes, or until the cod flakes easily with a fork.
- For a golden top, broil for the last 2-3 minutes, watching closely to prevent burning.
Light and flaky, the cod melts in your mouth, with the lemon and herbs offering a bright contrast to its mild sweetness. Serve it over a bed of quinoa or alongside roasted vegetables for a meal that feels both nourishing and indulgent.
Parmesan Crusted Baked Cod
How quietly the morning unfolds, with the gentle promise of a meal that comforts as much as it delights. Today, let’s embrace the simplicity and elegance of a dish that feels like a warm hug on a cool morning.
Ingredients
- 1 lb cod fillets (thaw if frozen, pat dry)
- 1/2 cup grated Parmesan cheese (freshly grated for best flavor)
- 1/4 cup mayonnaise (or Greek yogurt for a lighter version)
- 1 tbsp lemon juice (freshly squeezed, adjust to taste)
- 1/2 tsp garlic powder (or minced fresh garlic for more punch)
- 1/4 tsp paprika (smoked paprika adds depth)
- Salt and black pepper (to taste, but be generous with the pepper)
- 1 tbsp olive oil (or any neutral oil, for greasing the pan)
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a baking dish with olive oil.
- In a small bowl, mix together the Parmesan cheese, mayonnaise, lemon juice, garlic powder, paprika, salt, and black pepper until well combined.
- Place the cod fillets in the prepared baking dish, ensuring they are not touching for even cooking.
- Spread the Parmesan mixture evenly over the top of each fillet, covering them completely.
- Bake in the preheated oven for 12-15 minutes, or until the topping is golden and the fish flakes easily with a fork.
- For a more browned crust, broil for the last 2-3 minutes, watching closely to prevent burning.
Zesty and rich, the Parmesan crust gives way to tender, flaky cod beneath, a contrast that’s both satisfying and elegant. Serve it alongside a crisp salad or over a bed of quinoa for a meal that’s as nutritious as it is comforting.
Spicy Cajun Baked Cod
Dusk settles softly outside, and here in the kitchen, the warmth of the oven promises something special. Tonight, it’s about bringing the bold flavors of the bayou to our table with a dish that’s as comforting as it is vibrant.
Ingredients
- 1.5 lbs cod fillets (thaw if frozen, pat dry)
- 2 tbsp olive oil (or any neutral oil)
- 1 tbsp Cajun seasoning (adjust to taste)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika
- 1/4 tsp salt
- 1 lemon, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- In a small bowl, mix together the Cajun seasoning, garlic powder, onion powder, smoked paprika, and salt.
- Place the cod fillets on the prepared baking sheet and drizzle evenly with olive oil.
- Sprinkle the seasoning mix over the cod, ensuring each fillet is well coated on both sides.
- Bake in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
- Garnish with lemon slices and chopped parsley before serving.
As the cod comes out of the oven, its edges are just slightly crisp, giving way to tender, flaky flesh beneath. The spices meld into a warmth that’s inviting, not overwhelming, perfect alongside a simple salad or over a bed of creamy mashed potatoes. A squeeze of lemon brightens each bite, making it a dish that feels both hearty and refreshing.
Baked Cod with Tomato and Basil
Kindly imagine the gentle hum of the oven, the aroma of fresh basil mingling with ripe tomatoes, and the delicate flakiness of cod as it bakes to perfection. This dish is a quiet celebration of simplicity and flavor, a testament to the beauty of combining just a few quality ingredients.
Ingredients
- 1 lb cod fillets (fresh or thawed, patted dry)
- 2 cups cherry tomatoes, halved (or any small tomatoes)
- 1/4 cup fresh basil leaves, torn (plus extra for garnish)
- 2 tbsp olive oil (or any neutral oil)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper (freshly ground preferred)
- 1 lemon, sliced (for serving)
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large baking dish, arrange the cod fillets in a single layer, ensuring they’re not overcrowded.
- Scatter the halved cherry tomatoes and torn basil leaves around and over the cod fillets.
- Drizzle the olive oil evenly over the cod and tomatoes, then sprinkle with salt and black pepper.
- Bake in the preheated oven for 15-20 minutes, or until the cod is opaque and flakes easily with a fork.
- Remove from the oven and let it rest for 2 minutes before serving to allow the flavors to meld.
- Garnish with additional fresh basil leaves and serve with lemon slices on the side for a bright, acidic contrast.
Upon first bite, the cod’s tenderness pairs beautifully with the burst of juicy tomatoes, while the basil adds a fresh, aromatic lift. Consider serving this dish over a bed of quinoa or alongside a crisp green salad for a complete, nourishing meal.
Baked Cod in White Wine Sauce
Floating through the kitchen on a quiet morning, the thought of a light yet satisfying dish comes to mind. Baked cod in white wine sauce, with its delicate flavors and comforting aroma, seems like the perfect choice for a reflective meal.
Ingredients
- 1 lb cod fillets (fresh or thawed if frozen)
- 1/2 cup dry white wine (such as Sauvignon Blanc)
- 2 tbsp unsalted butter (or olive oil for a lighter version)
- 1 tbsp all-purpose flour (for thickening the sauce)
- 1/2 cup chicken or vegetable broth (low sodium recommended)
- 1 garlic clove, minced (adjust to taste)
- 1/4 tsp salt (adjust to taste)
- 1/8 tsp black pepper (freshly ground preferred)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Pat the cod fillets dry with paper towels to remove excess moisture, which helps in browning.
- In a small saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Sprinkle the flour over the garlic and butter, stirring constantly to form a roux. Cook for 1 minute to remove the raw flour taste.
- Gradually whisk in the white wine and broth, ensuring no lumps remain. Bring the mixture to a simmer and cook for 2-3 minutes until slightly thickened.
- Season the sauce with salt and pepper, then remove from heat.
- Place the cod fillets in a baking dish and pour the sauce over them, ensuring they’re evenly coated.
- Bake in the preheated oven for 12-15 minutes, or until the cod is opaque and flakes easily with a fork.
- Garnish with chopped parsley before serving.
When the dish emerges from the oven, the cod should be tender and moist, enveloped in a creamy, aromatic sauce that’s rich with the subtle acidity of white wine. Serve it over a bed of steamed greens or alongside roasted potatoes for a complete meal that feels both elegant and comforting.
Baked Cod with Lemon and Dill
Wandering through the quiet of the morning, I find myself drawn to the simplicity of the sea, its flavors a gentle whisper against the bustle of daily life. This baked cod, with its bright notes of lemon and the fresh whisper of dill, feels like a quiet conversation with the ocean.
Ingredients
- 1 lb cod fillets (fresh or thawed, skinless)
- 2 tbsp olive oil (or any neutral oil)
- 1 lemon (thinly sliced, seeds removed)
- 1 tbsp fresh dill (chopped, or 1 tsp dried)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper (freshly ground preferred)
- 1/4 cup water (for the baking dish)
Instructions
- Preheat your oven to 375°F (190°C), ensuring the rack is in the middle position for even cooking.
- Lightly coat the bottom of a baking dish with 1 tbsp of olive oil to prevent sticking.
- Place the cod fillets in the dish, arranging them so they do not overlap for uniform cooking.
- Drizzle the remaining 1 tbsp of olive oil over the fillets, then season evenly with salt and pepper.
- Layer the lemon slices over the cod, covering as much surface area as possible for flavor infusion.
- Sprinkle the chopped dill over the lemon slices and cod, ensuring an even distribution.
- Pour 1/4 cup of water around the edges of the dish to keep the fish moist during baking.
- Bake in the preheated oven for 15-20 minutes, or until the cod flakes easily with a fork and reaches an internal temperature of 145°F.
- Remove from the oven and let rest for 2 minutes before serving to allow the flavors to meld.
Now, the cod emerges tender and flaky, its delicate texture a canvas for the vibrant lemon and dill. Serve it alongside a crisp salad or over a bed of quinoa for a meal that feels both nourishing and light, a testament to the beauty of simplicity.
Baked Cod with Almond Crust
Today, as the morning light filters through the kitchen window, I find myself drawn to the simplicity and elegance of a dish that feels both comforting and refined. Baked cod with an almond crust is a testament to how a few thoughtful ingredients can transform into something truly special.
Ingredients
- 1 lb cod fillets (fresh or thawed if frozen)
- 1/2 cup almonds, finely chopped (for a finer crust, pulse in a food processor)
- 2 tbsp olive oil (or any neutral oil)
- 1 tbsp Dijon mustard (adjust to taste)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper (freshly ground preferred)
- 1 tbsp lemon juice (freshly squeezed for brightness)
- 1 tbsp parsley, chopped (for garnish, optional)
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Pat the cod fillets dry with paper towels to remove excess moisture, which helps the crust adhere better.
- In a small bowl, mix the chopped almonds, olive oil, Dijon mustard, salt, and black pepper until well combined.
- Place the cod fillets on a lightly greased baking sheet or a parchment-lined tray for easy cleanup.
- Evenly spread the almond mixture over the top of each cod fillet, pressing gently to adhere.
- Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the fish flakes easily with a fork.
- Drizzle with lemon juice and sprinkle with chopped parsley before serving for an extra layer of flavor.
Flaky and moist, the cod pairs beautifully with the crunchy almond crust, offering a delightful contrast in textures. Serve it alongside a crisp green salad or roasted vegetables for a meal that feels both nourishing and indulgent.
Baked Cod with Mango Salsa
Beneath the gentle hum of the kitchen, there’s a dish that whispers of summer’s embrace, a simple yet vibrant baked cod topped with a sweet and tangy mango salsa. It’s a melody of flavors that dances lightly on the palate, perfect for those evenings when the sun lingers just a little longer.
Ingredients
- 1 lb cod fillets (fresh or thawed if frozen)
- 1 tbsp olive oil (or any neutral oil)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper (freshly ground preferred)
- 1 ripe mango, diced (about 1 cup)
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced (adjust to taste for heat)
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lime juice (freshly squeezed for best flavor)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
- Place the cod fillets in the prepared dish, drizzle with olive oil, and season evenly with salt and black pepper.
- Bake in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork. Tip: Avoid overcooking to keep the cod moist.
- While the cod bakes, combine the diced mango, red onion, jalapeño, cilantro, and lime juice in a medium bowl. Stir gently to mix. Tip: Let the salsa sit for 10 minutes to allow the flavors to meld.
- Once the cod is done, remove it from the oven and let it rest for 2 minutes before serving.
- Top each fillet with a generous spoonful of mango salsa just before serving. Tip: Serve with a side of quinoa or a green salad for a complete meal.
Mmm, the cod emerges tender and flaky, a perfect canvas for the bright and chunky mango salsa. The contrast of the warm fish against the cool, fruity topping is a delight, especially when enjoyed al fresco as the day winds down.
Baked Cod with Creamy Mushroom Sauce
Yearning for a dish that feels like a warm embrace on a quiet evening? This baked cod with creamy mushroom sauce is a tender, flaky fish enveloped in a rich, earthy sauce, perfect for those moments when you crave comfort without the fuss.
Ingredients
- 1 lb cod fillets (thaw if frozen, pat dry)
- 1 cup heavy cream (for a lighter version, half-and-half works)
- 8 oz mushrooms, sliced (cremini or button for best flavor)
- 2 tbsp butter (or olive oil for dairy-free)
- 1 tbsp all-purpose flour (to thicken the sauce)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper (freshly ground preferred)
- 1/4 tsp garlic powder (or 1 minced garlic clove)
- 1 tbsp fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish large enough to fit the cod fillets in a single layer.
- Season the cod fillets evenly with salt, pepper, and garlic powder, then place them in the prepared baking dish.
- In a skillet over medium heat, melt the butter. Add the sliced mushrooms and sauté until they’re golden and have released their moisture, about 5 minutes.
- Sprinkle the flour over the mushrooms, stirring constantly for 1 minute to cook off the raw flour taste.
- Gradually whisk in the heavy cream, ensuring no lumps form. Bring the mixture to a gentle simmer, then reduce the heat and cook until the sauce thickens slightly, about 3 minutes.
- Pour the creamy mushroom sauce over the cod fillets, covering them evenly.
- Bake in the preheated oven for 15-20 minutes, or until the cod is opaque and flakes easily with a fork.
- Garnish with chopped parsley before serving, if desired.
Delight in the contrast of the cod’s delicate texture against the creamy, umami-rich mushroom sauce. Serve it over a bed of steamed greens or alongside roasted potatoes for a meal that feels both nourishing and indulgent.
Baked Cod with Roasted Vegetables
On a quiet morning like this, the simplicity of ‘Baked Cod with Roasted Vegetables’ feels like a gentle nod to the comfort of home cooking, where every ingredient is allowed to shine in its own right.
Ingredients
- 1 lb cod fillets (thaw if frozen, pat dry)
- 2 cups mixed vegetables (such as bell peppers, zucchini, and carrots, cut into 1-inch pieces)
- 2 tbsp olive oil (or any neutral oil)
- 1 tsp garlic powder (adjust to taste)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper (freshly ground preferred)
- 1 lemon (sliced, for garnish)
Instructions
- Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
- In a large bowl, toss the mixed vegetables with 1 tbsp olive oil, garlic powder, salt, and black pepper until evenly coated.
- Spread the vegetables in a single layer on a baking sheet, ensuring they’re not overcrowded for even roasting.
- Roast the vegetables in the preheated oven for 15 minutes, stirring halfway through to promote even browning.
- While the vegetables roast, prepare the cod by brushing both sides with the remaining 1 tbsp olive oil and seasoning lightly with salt and pepper.
- After the vegetables have roasted for 15 minutes, push them to the sides of the baking sheet and place the cod fillets in the center.
- Return the baking sheet to the oven and bake for another 10-12 minutes, or until the cod is opaque and flakes easily with a fork.
- Garnish with lemon slices before serving to add a bright, fresh flavor.
Vibrant and tender, the cod pairs beautifully with the caramelized sweetness of the roasted vegetables. Serve it over a bed of quinoa or with a side of crusty bread to soak up the juices for a meal that feels both nourishing and indulgent.
Baked Cod with Pesto Topping
Sometimes, the simplest dishes bring the most comfort, especially when they’re as effortlessly elegant as baked cod with a vibrant pesto topping. It’s a dish that whispers of summer evenings and the joy of uncomplicated, flavorful cooking.
Ingredients
- 1 lb cod fillets (fresh or thawed if frozen)
- 1/2 cup basil pesto (homemade or store-bought, for a quick option)
- 1 tbsp olive oil (or any neutral oil, to grease the baking dish)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper (freshly ground preferred)
- 1 lemon, sliced (for serving, optional)
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Lightly grease a baking dish with olive oil, ensuring the cod won’t stick.
- Place the cod fillets in the prepared dish, spacing them evenly for uniform cooking.
- Season both sides of the fillets with salt and black pepper, enhancing their natural flavors.
- Spread the basil pesto evenly over the top of each cod fillet, covering them completely for maximum flavor.
- Bake in the preheated oven for 15-20 minutes, or until the cod flakes easily with a fork and reaches an internal temperature of 145°F.
- Remove from the oven and let rest for 2 minutes before serving, allowing the juices to redistribute.
Out of the oven, the cod is tender and flaky, with the pesto forming a slightly crispy, aromatic crust. Serve it with lemon slices on the side for a bright contrast, or alongside a simple quinoa salad for a complete meal.
Baked Cod with Coconut Crust
Floating through the kitchen on a quiet morning, the thought of a light, yet satisfying dish comes to mind—something that carries the essence of the sea with a whisper of the tropics. This baked cod with a coconut crust is just that, a gentle nod to both.
Ingredients
- 1 lb cod fillets (fresh or thawed if frozen)
- 1/2 cup shredded coconut (unsweetened for a more savory profile)
- 1/4 cup panko breadcrumbs (for a crispy texture)
- 1 tbsp olive oil (or any neutral oil)
- 1/2 tsp garlic powder (adjust to taste)
- 1/2 tsp paprika (for a subtle smokiness)
- Salt (to taste)
- 1 egg (beaten, for binding)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with olive oil.
- In a shallow dish, mix the shredded coconut, panko breadcrumbs, garlic powder, paprika, and a pinch of salt.
- Dip each cod fillet into the beaten egg, ensuring it’s fully coated.
- Press the egg-coated fillets into the coconut mixture, covering both sides evenly.
- Place the coated fillets on the prepared baking sheet and drizzle lightly with olive oil.
- Bake for 15-20 minutes, or until the crust is golden and the fish flakes easily with a fork.
- Let the fillets rest for 2 minutes before serving to allow the flavors to meld.
Remembering the first bite, the coconut crust offers a delicate crunch, giving way to the tender, flaky cod beneath. Serve it alongside a bright mango salsa or a simple green salad to complement its tropical notes.
Baked Cod with Sweet Chili Glaze
Remembering the gentle sway of the ocean, this dish brings a piece of the sea to your table, offering a sweet and spicy embrace that’s both comforting and exciting.
Ingredients
- 1 lb cod fillets (fresh or thawed, patted dry)
- 1/4 cup sweet chili sauce (adjust to taste)
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp olive oil (or any neutral oil)
- 1 tsp garlic powder (fresh minced garlic works too)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper (freshly ground preferred)
- 1 tbsp fresh cilantro, chopped (for garnish, optional)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
- In a small bowl, whisk together sweet chili sauce, soy sauce, olive oil, garlic powder, salt, and black pepper until well combined.
- Place the cod fillets in the prepared baking dish and evenly coat them with the sweet chili glaze mixture.
- Bake in the preheated oven for 15-20 minutes, or until the cod is opaque and flakes easily with a fork. Tip: Avoid overcooking to keep the fish moist.
- Once done, remove from the oven and let it rest for 2 minutes before serving. Tip: This allows the flavors to meld together beautifully.
- Garnish with fresh cilantro if desired and serve immediately. Tip: Pair with steamed vegetables or a light salad for a complete meal.
Just as the glaze caramelizes slightly on the cod, creating a delightful contrast between the crispy edges and the tender, flaky fish inside, this dish promises a symphony of textures and flavors. Consider serving it over a bed of jasmine rice to soak up the extra glaze, turning a simple meal into a memorable feast.
Baked Cod with Herb Crust
Beneath the quiet hum of the kitchen, the simplicity of ‘Baked Cod with Herb Crust’ unfolds, a dish that whispers of the sea and the garden in equal measure. It’s a recipe that doesn’t rush, inviting you to savor each step as much as the final bite.
Ingredients
- 1 lb cod fillets (fresh or thawed, patted dry)
- 1/2 cup panko breadcrumbs (for a lighter crust)
- 2 tbsp melted butter (or olive oil for a dairy-free option)
- 1 tbsp fresh parsley, finely chopped (dried can substitute in a pinch)
- 1 tbsp fresh dill, finely chopped (adjust to taste)
- 1/2 tsp garlic powder (or fresh minced garlic for more punch)
- 1/4 tsp salt (sea salt preferred)
- 1/4 tsp black pepper (freshly ground for best flavor)
- 1 lemon, sliced (for serving)
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a baking dish.
- In a small bowl, mix together the panko breadcrumbs, melted butter, parsley, dill, garlic powder, salt, and pepper until well combined.
- Place the cod fillets in the prepared baking dish, ensuring they’re not crowded.
- Evenly spread the herb crust mixture over the top of each fillet, pressing gently to adhere.
- Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the fish flakes easily with a fork.
- Let the cod rest for 2 minutes before serving to allow the juices to redistribute.
Flaky and tender, the cod melts under the crisp herb crust, a contrast that’s both satisfying and delicate. Serve it with a squeeze of lemon to brighten the flavors, or alongside a simple salad for a meal that feels both nourishing and indulgent.
Baked Cod with Lemon Butter Sauce
Calmly, let’s embrace the simplicity of this dish, where the delicate flavors of the sea meet the bright zest of lemon, all brought together with a velvety butter sauce. It’s a recipe that speaks to quiet evenings and the joy of cooking something truly comforting.
Ingredients
- 1 lb cod fillets (fresh or thawed if frozen)
- 2 tbsp unsalted butter (for a richer sauce, use European-style butter)
- 1 tbsp olive oil (or any neutral oil)
- 1 lemon, juiced and zested (about 2 tbsp juice)
- 2 cloves garlic, minced (adjust to taste)
- Salt and freshly ground black pepper (to taste)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Pat the cod fillets dry with paper towels to remove excess moisture, which helps in browning.
- Season both sides of the fillets with salt and pepper, ensuring even coverage for flavor.
- Heat olive oil in an oven-safe skillet over medium heat until shimmering but not smoking.
- Place the cod fillets in the skillet, searing for 2-3 minutes on one side until golden brown.
- Flip the fillets carefully, then immediately transfer the skillet to the preheated oven.
- Bake for 8-10 minutes, or until the cod flakes easily with a fork but remains moist.
- While the cod bakes, melt butter in a small saucepan over low heat, stirring in minced garlic and lemon zest to infuse the flavors without burning.
- Remove the cod from the oven and drizzle with the lemon butter sauce, garnishing with fresh parsley.
The baked cod emerges tender and flaky, its mild sweetness perfectly complemented by the tangy lemon butter sauce. Serve it over a bed of steamed greens or alongside roasted potatoes for a meal that feels both nourishing and indulgent.
Baked Cod with Spinach and Feta
Amidst the quiet hum of the morning, there’s something deeply comforting about preparing a dish that feels both nourishing and indulgent. Baked cod with spinach and feta is one such meal, where the simplicity of ingredients belies the rich flavors that emerge from the oven.
Ingredients
- 1 lb cod fillets (thawed if frozen, pat dry)
- 2 cups fresh spinach (packed, roughly chopped)
- 1/2 cup feta cheese (crumbled, or more to taste)
- 2 tbsp olive oil (or any neutral oil)
- 1 lemon (juiced, about 2 tbsp)
- 1 tsp garlic powder (adjust to taste)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper (freshly ground)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
- Place the cod fillets in the prepared dish, ensuring they’re not overlapping for even cooking.
- Drizzle the fillets with half of the lemon juice and sprinkle with garlic powder, salt, and pepper.
- In a bowl, toss the spinach with the remaining lemon juice and a drizzle of olive oil until lightly coated.
- Spread the spinach mixture evenly over the cod fillets, then top with crumbled feta cheese.
- Bake in the preheated oven for 15-20 minutes, or until the cod flakes easily with a fork and the feta is slightly golden.
- Let the dish rest for 5 minutes before serving to allow the flavors to meld together beautifully.
Upon serving, the baked cod reveals a tender flakiness, perfectly complemented by the creamy feta and wilted spinach. For a vibrant twist, serve alongside a crisp salad or over a bed of quinoa to soak up the lemony juices.
Baked Cod with Crispy Breadcrumbs
As the morning light filters through the kitchen window, there’s something comforting about preparing a meal that feels both simple and special. Baked cod with crispy breadcrumbs is one such dish, offering a delicate balance of textures and flavors that seem to slow time itself.
Ingredients
- 1 lb cod fillets (fresh or thawed if frozen)
- 1/2 cup panko breadcrumbs (for extra crunch)
- 2 tbsp melted butter (or olive oil for a lighter version)
- 1 tbsp lemon juice (freshly squeezed for the best flavor)
- 1/2 tsp garlic powder (adjust to taste)
- 1/4 tsp salt (or to taste)
- 1/4 tsp black pepper (freshly ground preferred)
- 1 tbsp chopped parsley (for garnish, optional)
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a baking dish large enough to hold the cod fillets in a single layer.
- Pat the cod fillets dry with paper towels to ensure the breadcrumbs adhere well, then place them in the prepared baking dish.
- In a small bowl, mix together the panko breadcrumbs, melted butter, lemon juice, garlic powder, salt, and black pepper until the breadcrumbs are evenly coated.
- Spoon the breadcrumb mixture over the top of each cod fillet, pressing gently to help it stick.
- Bake in the preheated oven for 12-15 minutes, or until the cod is opaque and flakes easily with a fork, and the breadcrumbs are golden and crispy.
- Remove from the oven and let rest for 2 minutes before serving, garnished with chopped parsley if desired.
Perfectly baked cod emerges from the oven with a contrast of tender flesh beneath a golden, crispy topping. Serve it alongside a bright salad or over a bed of creamy mashed potatoes for a meal that feels both nourishing and indulgent.
Conclusion
You’ve just discovered 18 mouthwatering baked cod recipes that promise to delight any seafood enthusiast. Whether you’re craving something classic or adventurous, this roundup has it all. We’d love to hear which recipe becomes your kitchen favorite—drop us a comment below! And if you enjoyed this collection, don’t forget to share the love by pinning this article on Pinterest for fellow home cooks to explore. Happy baking!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.