Baked cod is a simple, flaky fish dinner that comes together quickly and tastes lighter than fried versions. What makes this recipe special is the bright lemon-butter finish and a short, high-heat roast that keeps the fish moist and tender. If you want a warm, cozy side, try pairing it with baked apple oatmeal for an easy dinner-for-breakfast twist.
Why Make This Recipe
- Fast: ready in about 25 minutes total with minimal hands-on time.
- Healthy: lean protein and a good source of omega-3s with low calories.
- Versatile: works with simple herbs, bold spices, or a crunchy crust.
- Convenient: uses pantry staples and bakes on one sheet for easy cleanup.
- Personal insight: I love it because it’s forgiving—small timing tweaks let you dial in texture depending on fillet thickness.
Recipe Overview
Prep time: 10 minutes.
Cook time: 10–15 minutes (depending on thickness).
Total time: 20–25 minutes.
Servings: 4 (about 4–6 oz fillets).
Difficulty: Easy.
Method: Oven-baked on a sheet pan at 400°F–425°F for a quick, even roast.
My Experience Making This Recipe
I tested this method with cod fillets 1–1.5 inches thick and found 12 minutes at 425°F gave a nicely browned edge and a moist center. The main discovery was that patting the fillets dry and preheating the baking sheet prevents sticking and speeds browning. After a few runs I settled on a lemon-butter drizzle at the end for the best bright finish.
How to Make Baked Cod
Start by preheating the oven to 425°F and lining a rimmed baking sheet with parchment. Pat 1.5 lb of cod fillets dry, season with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp smoked paprika, then brush with 1–2 tbsp olive oil. Roast the fillets 10–15 minutes (about 12 minutes for 1-inch-thick pieces) until opaque and flaky; an instant-read thermometer should read 145°F at the thickest point. Finish with 2 tbsp melted butter, the juice and zest of one lemon, and 2 tbsp chopped parsley, spooning the sauce over the fish before serving.
Expert Tips for Success
- Pat fillets dry: removing surface moisture helps the exterior brown instead of steam.
- Use an instant-read thermometer: 145°F is the safe, reliable internal temperature for cod.
- Preheat the baking sheet: a hot sheet gives immediate contact heat for a light crust.
- Adjust heat by thickness: thinner fillets (¾" or less) do well at 400°F for 8–10 minutes; thicker pieces benefit from 425°F for 10–15 minutes.
- Try bold seasonings sparingly: if you want a spicy crust, borrow the berbere spice approach I experimented with in baked berbere chicken wings with zesty lime dip and balance it with citrus.
How to Serve Baked Cod
Serve fillets over fluffy rice, herbed couscous, or a bed of sautéed greens for contrast. Start the meal with a warm appetizer like baked brie with cranberry sauce for a holiday or special-occasion menu. Garnish with lemon wedges and a scattering of chopped parsley or dill for a fresh look and bright flavor.
Storage and Reheating Guide
Refrigerate leftover baked cod in an airtight container for up to 3 days; store sauce separately if possible to keep the fish from getting soggy. To freeze, wrap individual fillets tightly in plastic wrap then place in a freezer-safe bag for up to 2 months; thaw overnight in the fridge before reheating. Reheat gently in a 300°F oven for 8–12 minutes, or warm in a skillet with a splash of broth over medium-low heat until just warmed through—this preserves moisture far better than the microwave. If you’re prepping a full appetizer-and-main make-ahead spread, the guide on baked brie with cranberry sauce has useful timing tips for staging dishes.
Recipe Variations
- Lemon-herb: swap paprika for 1 tbsp chopped fresh dill and 1 tsp lemon zest; finish with extra lemon slices.
- Crunchy crust (gluten-free): press a mix of almond flour and crushed gluten-free crackers with 1 tbsp melted butter on top before baking.
- Dairy-free: replace butter with a garlic-infused olive oil drizzle at the end.
- Pan-Asian: use soy sauce, grated ginger, and sesame oil, then top with scallions; finish with a squeeze of lime and serve with steamed rice and baked apple fritters for dessert if you like sweet contrasts.
Nutritional Highlights
- High-quality lean protein: roughly 20–25 g protein per 4–6 oz serving.
- Heart-healthy omega-3 fatty acids: supports cardiovascular health.
- Low in calories when cooked with olive oil rather than heavy sauces.
Allergen note: this recipe contains fish; check for cross-contact if serving someone with seafood allergies. For portioning, plan 4–6 oz of cooked fish per adult.
Troubleshooting Common Issues
- Fish turned out dry: lower oven temperature by 25°F or shorten cook time; remove at 140°F and rest to reach 145°F.
- Fish stuck to the pan: preheat the baking sheet, use parchment, and brush the fish lightly with oil.
- Uneven cooking: make sure fillets are uniform thickness or fold thinner ends under to equalize thickness before cooking.
Frequently Asked Questions
Q: How long should I bake cod fillets?
A: Bake at 425°F for 10–15 minutes for fillets about 1–1.5 inches thick. Thinner fillets (¾" or less) need 8–10 minutes; always verify doneness with an instant-read thermometer at 145°F or by checking that the flesh flakes easily with a fork.
Q: Can I bake cod from frozen?
A: Yes—add about 5–7 minutes to the cooking time when starting from frozen and cook at 425°F, but thawing overnight in the fridge gives more even seasoning penetration and better texture. If baking from frozen, separate pieces on the pan and spoon any juices off so the exterior can firm up.
Q: What are the best accompaniments for baked cod?
A: Light starches (rice, quinoa), sautéed greens, or a crisp salad pair well. For a special meal, start with a warm cheese appetizer and finish with a light citrus dessert; balanced textures and acidity brighten the fish.
Q: How can I get a crispier top without overcooking the interior?
A: Pat the fillets very dry, use a hot baking sheet, and roast at 425°F. You can broil for the final 1–2 minutes while watching closely—keep the pan several inches below the broiler to avoid burning and check internal temperature frequently.
Baked Cod
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Lower Calorie
Description
Baked cod is a simple, flaky fish dinner finished with a bright lemon-butter sauce and baked for a quick, light meal.
Ingredients
- 1.5 lbs cod fillets
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1–2 tbsp olive oil
- 2 tbsp melted butter
- Juice and zest of 1 lemon
- 2 tbsp chopped parsley
Instructions
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment.
- Pat the cod fillets dry, then season with kosher salt, black pepper, and smoked paprika.
- Brush the fillets with olive oil.
- Roast for 10–15 minutes until opaque and flaky (about 12 minutes for 1-inch thick pieces), ensuring the internal temperature reaches 145°F.
- Finish with melted butter, lemon juice, lemon zest, and chopped parsley before serving.
Notes
Patting the fillets dry and preheating the baking sheet helps to prevent sticking and promotes browning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 70mg