Baked Cod Recipe done right with just a few pantry staples, crispy on top, flaky in the center, and ready in 30 minutes.
author’s note
Easy Baked Cod that Feels Like a Restaurant Meal!
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 Recipe Ingredients
| Ingredient | Tip |
|---|---|
| Fresh cod | Fresh cooks faster than frozen. Look for fish that’s firm, shiny, and smells mild. |
| Dijon mustard | Yellow mustard is stronger and sharper, so Dijon works best here. |
| Mayo | Use a brand you like. Best Foods or Hellman’s are great options. |
| Paprika | I use regular, but if you like a smoky flavor use smoked paprika. |
| Panko breadcrumbs | Larger and flakier than regular breadcrumbs, so they bake up lighter and crispier. |
| Parmesan cheese | Freshly grated melts and browns better than shelf-stable Parmesan. |
| Olive oil | Helps cook the fish and crisp up the breadcrumb topping. |
Prepping Cod
- Selection: Use fresh cod with a mild smell and firm, clear meat.
- Rinse and dry: Dry the fish with paper towels so it cooks evenly and the topping stays on.
- Portioning: Cut into four equal pieces using straight, clean cuts so it doesn’t fall apart.
- 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
- Use fresh fish for the best flavor.
- Preheat your skillet so the bottom of the fish sears quickly and reduces bake time.
- Watch the broiler closely so it browns, not burns.
- Adjust bake time based on fillet thickness.
- Use good-quality mayo and mustard for better flavor.
- Don’t overcook or the fish will turn dry. Cook just until opaque and flaky.
Serving Suggestions
Baked cod goes with just about anything. Here are some favorite sides:
- Roasted veggies like asparagus, zucchini, or cherry tomatoes
- Grains like quinoa, brown rice, or farro
- Potatoes—mashed, roasted, or a cheesy gratin
- Green salad with a light dressing for crunch
- Coleslaw for something crisp and tangy
- Crusty bread to soak up all that sauce
More Seafood Favorites:
Baked Cod Recipe
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!
Video
Equipment
- Large pan oven-safe
Ingredients
- 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
- 1/2 teaspoon garlic powder
- 3 tablespoons olive oil divided
- 1 lemon 4 lemon wedges, for serving
Instructions
- Preheat oven to 400°F. 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, 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!
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Use fresh for quicker prep. Otherwise, thaw according to package directions. Aim to get 4 even-sized fillets, about 1-inch thick. If your cod pieces are thicker or thinner than this, 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.
Wow I made this last night for my family and it was absolutely incredible! It will be in the regular meal rotations for sure!
Yay! So thrilled to hear this! Thanks Bryan!
I like to make a sauce with all my fish & chicken recipes. What kind of sauce would pair well with this cod? Lemon Dill? Bang Bang? Cilantro Lime?
Hey Kathy! I think you might find this recipe doesn’t need a sauce; there is SO much flavor in the topping! That said, this would be the best sauce: https://www.chelseasmessyapron.com/tartar-sauce-recipe/
I like to make a sauce with all my fish & chicken recipes. What kind of sauce would pair well with this cod? Lemon Dill? Bang Bang? Cilantro Lime?
This is the best. My husband does not like the taste of lemon and most seafood recipes call for lemon.
He loved this cod and so did I. So crisp and crunchy it tasted like deep fried.
This is now my go to baked fish recipe.
I’m so thrilled to hear this! Thanks so much!
Really good and really easy, too!
Yay! I’m so thrilled this baked cod recipe was a hit! Thank Natalie!
Have been making this for quite a few dinners…easy , always tastes delicious
Even my picky eater eats it.
Thank you very much
I’m so happy to hear this! Thanks so much Ingrid!
Fantastic! Best baked cod recipe I’ve ever tried. Had a beautiful piece of fish to work with.
So thrilled to hear this! Thanks Nancy!
OMG, this was so tasty and love the little crunch in every bite. So easy to make, so little prep. Definite a keeper for a quick get on the table meal.
Thank you.
So thrilled to hear this! Thanks so much Carol! 🙂
Cant wait to make this soon for me can i use tofu / vegan mayo and cheese i never had best baked cod before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Yay! Enjoy! 🙂