Baked Cod

Baked Cod done right with just a few pantry staples—crispy on top, flaky in the center, and ready in 30 minutes.

The Baked Cod I Can’t Stop Making!

Fish Sticks have always been one of my favorite meals. Every time I make them, my family immediately asks for them again. But they take a bit more time, so I usually save them for a day when I’m less rushed.

That’s why I took those same flavors and made them easier with this Baked Cod.

Instead of coating each piece, I spread on a quick layer and add the topping. I add the fish in a hot pan—just like I do with my Baked Chicken Breast recipe—to get a crispy bottom and cut down the bake time. Same great flavor, way less work.

Baked Cod Ingredients

• Fresh cod: Fresh code is quicker to cook thank frozen. Pick fish that’s solid, shiny, and has a mild smell—not a strong fishy one.
• Dijon mustard: Yellow mustard is too strong, so be sure to grab dijon.
• Mayo: Use a brand you like—Best Foods/Hellman’s is what I usually grab.
• Paprika: I use regular, but if you like a smoky flavor use smoked paprika.
• Panko breadcrumbs: Bigger and flakier than regular breadcrumbs, so they bake up crunchier and lighter.
• Parmesan cheese: Freshly grated melts the best.
• Olive oil: Helps cook the fish and crisp up the topping.

Prepping Cod

1. Selection: Use fresh cod with a mild smell and firm, clear meat.
2. Rinse and dry: Dry the fish with paper towels so it cooks evenly and the topping stays on.
3. Portioning: Cut into four equal pieces using straight, clean cuts so it doesn’t fall apart.
4. Seasoning: Lightly sprinkle all sides with salt and pepper—don’t use too much since there’s salt in the mayo and topping.

Best Baked Cod Recipe Tips

• Freshness matters: As with any seafood recipe, the freshness and quality of the fish make a big difference in the overall flavor.
• Use a preheated skillet: Starting with a hot skillet helps to sear the bottom of the fish and create a delicious texture. It also reduces the overall baking time.
• Broil carefully: Keep a close eye on the fish while broiling. It can quickly go from golden brown to burnt in a matter of seconds.
• Adjust cooking time for thickness: If your cod fillets are particularly thick or thin, you may need to adjust the baking time. Thinner fillets will cook faster, while thicker ones may need a few more minutes.
• Use quality mayonnaise and mustard: The quality of the mayo and mustard you use can significantly impact the taste of the sauce. Use good-quality brands for the best result.
• Do not overcook: Cod should be cooked until it is just opaque and flakes easily with a fork. Overcooked cod can be dry and tough.

Serving Suggestions

Baked cod is a versatile dish that pairs well with many sides. Here are some suggestions:

1. Roasted Vegetables: Seasonal vegetables such as asparagus, bell peppers, zucchini, or cherry tomatoes can be roasted in the oven along with the cod for an easy side.
2. Grains: Whole grains like quinoa, brown rice, or farro can provide a hearty complement to the light, flaky cod.
3. Potatoes: Mashed potatoes, roasted sweet potatoes, or a classic potato gratin would pair beautifully with baked cod.
4. Green salad: A fresh green garden salad with a simple vinaigrette can add a nice crunch and balance the richness of the cod.
5. Coleslaw: A tangy and crunchy coleslaw provides a refreshing contrast to the baked cod.
6. Crusty bread: Fresh, warm bread can be used to mop up any of the delicious sauces left on your plate.

More Seafood Favorites:

• Shrimp Tacos with a Cilantro Lime Sauce
• Baked Fish and Chips in one pan!
• Salmon Burgers with a delicious lemon sauce
• Tuna Nicoise Salad with a Lemon Dressing
• Shrimp and Sausage Recipe baked in one pan!