Baked Cod

Get ready for the BEST easy-to-make Baked Cod you’ll ever taste! This shortcut recipe uses a select few ingredients and a simple preparation method to ensure your dinner is ready in about 30 minutes. The fish turns out flake-apart tender, while a deliciously crunchy topping adds the perfect counterpoint of texture. This quick and satisfying meal will become a regular on your dinner rotation!

Best Baked Cod

These Fish Sticks have secured a spot as one of my all-time favorite recipes. They are a huge hit with my entire family as well, prompting enthusiastic requests for “more again, soon” every time they hit the dinner table.

While the process of preparing these fish sticks isn’t complex, I’ll admit it does consume a bit more time than I’d prefer to spend on a hectic (back-to-school) weeknight. The slicing of the fish and the breading of each piece can take a bit of time. So, I’ve decided to streamline things a bit, drawing inspiration from those beloved fish sticks and adapting it into this scrumptious Baked Cod recipe. Instead of battering and breading individual pieces, we simply slather the batter on pieces of cod and then sprinkle with the topping.

The cod is baked in a manner similar to the fish sticks, but starts out in a preheated skillet, much like how I prepare our favorite Baked Chicken Breast. This method not only imparts a delightful texture to the base of the fish but also shortens the baking time, making this a more convenient option for those busy weeknights.

Baked Cod Ingredients

• Fresh cod: Fresh fish is going to be quickest here since you won’t need to fuss with thawing frozen filets. When selecting cod, look for firm, translucent flesh. The surface should be shiny rather than dull. Avoid if it has a strong fishy smell; fresh cod should have a mild scent.
• Dijon mustard: This type of mustard adds a tangy, sophisticated flavor to the dish. Unfortunately yellow mustard isn’t a work-able substitute here, it will be too overpowering for this dish.
• Quality mayonnaise: Mayonnaise keeps the fish moist while it bakes and adds loads of flavor. Look for a good-quality mayonnaise that has a flavor you love, as this is key to the taste of your cod. Best Foods/Hellman’s® is our favorite to use here, but feel free to use your favorite brand.
• Paprika: This adds a mild hit of flavor to the baked cod. We like regular paprika, not smoked here.

Ingredients, Continued

• Panko breadcrumbs: These Japanese breadcrumbs are larger and flakier than regular breadcrumbs, which results in a crunchier texture. They also absorb less oil, making them lighter and crispier.
• Grated Parmesan cheese: This adds a rich, salty flavor to the breadcrumb topping. Avoid shelf-stable or canned Parmesan; its flavor and texture can be off-putting and it doesn’t provide the same quality taste as freshly grated Parmesan does. Here’s the Parmesan we’re looking for here.
• Dried thyme: Thyme adds an earthy, subtle flavor to the dish that beautifully complements the Baked Cod.
• Garlic Powder: Powdered garlic offers a milder, sweeter flavor than fresh garlic and won’t burn in the high heat.
• Olive Oil: This is used to cook the fish and to create the breadcrumb topping. Use a good quality extra-virgin olive oil for the best flavor.

Prepping Cod

Preparing the fish for this Best Baked Cod recipe involves a few simple steps:

1. Selection: Start with the freshest cod you can find. It should have a mild, ocean-like scent, and the flesh should be firm and translucent.
2. Rinse and dry: Once you’re ready to cook the cod, start by patting it dry with paper towels. This step is important because removing excess moisture helps the fish cook evenly and also allows the coating to adhere better.
3. Portioning: Cut the fish into four equal 5-ounce portions. Be sure to make clean, confident cuts and avoid sawing at the fish to prevent it from tearing or becoming ragged.
4. Seasoning: Lightly season all sides of the fish with fine sea salt and black pepper. There is salt in the batter (in the mayo) and breading, so we don’t want to overdo it here.

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 Vinaigrette
• Shrimp and Sausage Recipe baked in one pan!

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5 from 2 votes

Baked Cod

By Chelsea Lords

This easy Baked Cod recipe delivers tender, flaky fish with a crispy, flavorful topping in just 30 minutes. Simple ingredients, quick prep—perfect for any weeknight!

Prep Time: 20 minutes minutes

Cook Time: 11 minutes minutes

Total Time: 26 minutes minutes

Servings: 4 pieces of cod

Equipment

• Large pan oven-safe

Ingredients 

USMetric

 

1x2x3x

• ▢ 4 pieces (5-ounce) fresh cod see note 1
• ▢ Cooking spray
• ▢ 1/4 teaspoon salt
• ▢ 1/4 teaspoon pepper
• ▢ 2 tablespoons Dijon-style mustard
• ▢ 2 tablespoons mayo
• ▢ 2 teaspoons paprika
• ▢ 3/4 cup panko breadcrumbs see note 2
• ▢ 1/2 cup grated Parmesan cheese see note 3
• ▢ 1/2 teaspoon dried thyme and garlic powder
• ▢ 1/2 teaspoon garlic powder
• ▢ 3 tablespoons olive oil divided
• ▢ 4 lemon wedges for serving

Instructions 

• Preheat oven to 400℉. Drizzle 1 tablespoon olive oil into a large oven-safe pan. Set aside. Pat the fish dry and cut it into four equal 5-ounce portions. Season all sides lightly with salt and pepper.
• Whisk together the mayo, mustard, and paprika until smooth. Spoon this mixture over the tops and sides of the fish fillets, but don't apply it to the bottom. Try to use most of the mixture.
• Combine the panko breadcrumbs, Parmesan, thyme, garlic powder, 1/4 teaspoon salt, and the remaining 2 tablespoons of oil in a bowl. Stir until well combined. Use your fingers to knead the mixture, if necessary. Then, sprinkle it evenly over the fish, pressing gently on the tops and sides. You should use most of the breading, but there may be a little leftover.
• Heat the prepared pan on high until hot, about 2 minutes. Carefully transfer the fish to the pan, breading side up. Generously spray each piece with cooking spray. Immediately transfer the pan to the oven. Bake for 10–12 minutes, depending on the thickness of the cod. Move the pan to the top oven rack, approximately 5 inches from the heat source, and broil for 45 seconds or until the top is golden. Keep a close eye on it.
• Remove from the oven and carefully take the fish out of the pan. Serve with fresh lemon wedges and enjoy immediately!

Video

Recipe Notes

Note 1: Use fresh for quicker preparation. Otherwise, thaw according to package directions. Aim to get 4 even-sized fillets, about 1-inch thick. Remember that if your cod pieces are thicker or thinner than this, you will need to adjust the cooking time accordingly. Thinner pieces will need less time to cook, while thicker pieces will need more.

Note 2: Panko breadcrumbs are larger and flakier than regular breadcrumbs, which creates a crunchier texture. They also absorb less oil, making them lighter and crispier.

Note 3: Don't use shelf-stable or canned Parmesan; its flavor and texture can be off-putting, and it doesn't provide the same quality taste as freshly grated Parmesan does. We're looking for refrigerated, fresh grated Parmesan. Alternatively, grab a wedge of Parmesan and grate it on the small holes of a grater.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer until warmed through.

Nutrition

Serving: 1serving | Calories: 409kcal | Carbohydrates: 10g | Protein: 31g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 78mg | Sodium: 472mg | Potassium: 644mg | Fiber: 1g | Sugar: 1g | Vitamin A: 275IU | Vitamin C: 5mg | Calcium: 167mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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