Ingredients & Substitutions
Here I explain the best ingredients for my baked cod recipe, what each one does, and substitution options. For measurements, see the recipe card.
Cod – I prefer wild-caught, but you can use any cod fish you’ve got. Look for fillets that are about 4 ounces each and similar in thickness, so that they cook at the same rate. You can use larger ones too, they’ll just take a tiny bit longer to bake. Butter – Hello, flavor! I use unsalted butter so that I can control the salt separately, but feel free to use salted and just add less salt to the fish. You can substitute olive oil, but obviously the flavor isn’t the same. Lemon – You’ll need a fresh lemon (not bottled juice) for my baked cod recipe, because I use both lemon zest and the lemon juice. You won’t regret it! Garlic Powder – It’s the most convenient option, but I swap in a couple cloves of fresh minced or crushed garlic when I have the extra time. Fresh Parsley – You can also substitute fresh dill, chives, or thyme. I recommend fresh herbs here, since you’ll sprinkle them on at the end. If you need to use dried parsley, reduce the amount to 1 teaspoon and mix it with the lemon butter before brushing it on. Sea Salt & Black Pepper – I keep the spices simple. You can add a dash of paprika, onion powder, Italian seasoning, or even my lemon pepper seasoning if you want something extra.
How To Bake Cod
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
How Long To Bake Cod?
I bake cod in the oven for 12-15 minutes at 400 degree F, until it’s opaque and flakes easily with a fork. My general rule of thumb is to cook fish for 10-12 minutes per inch of thickness. But for perfect results, see my tip above for using a thermometer.
I recommend thicker fillets for most cod recipes, which dry out less. You can use regular cod fillets (vertical cuts from the side of the fish) or cod loin (thicker fillet cut from larger fish). Either will work, but I prefer cod loin, which has larger flakes. Thaw the fish if you can, but you can also bake from frozen. I usually thaw my fillets first for more even cooking, but my baked cod recipe also works from frozen! Just rinse to remove any ice, pat dry, and proceed with the recipe. Frozen cod will take an extra 5-10 minutes to bake. Make sure your baking dish is large enough. A little contact here and there is fine, but give the fillets some space. If they are crowded, baking cod will take much longer and it won’t cook evenly. For flaky, tender fish, check the internal temperature. You can go by my estimated baking time below, but I always use my instant-read thermometer to make sure it’s perfect. I recommend removing cod from the oven at 135-140 degrees F, when it’s flaky but still moist. You can aim for 145 degrees F if you like it more well done. Variation: Toss in some cherry tomatoes! I do this sometimes and they add this amazing flavor as they burst while baking. It reminds me of my friend’s pan fried cod recipe, except it’s baked… and oh-so-buttery.
Storage Instructions
Store: If you have leftovers, keep them in an airtight container in the fridge for up to 2-3 days. Don’t store the raw fish with lemon butter sauce before baking it, because it will start to turn into (an oddly flavored) ceviche. Reheat: You can use the oven or a hot skillet to reheat. I don’t recommend microwaving baked cod because it gets dry, but it will work if you must. Freeze: Cool completely, then transfer to a zip lock bag and freeze for up to 3 months. I line parchment paper between the fillets, so they that I can separate them for faster thawing later.
Serving Ideas
My oven baked cod recipe is seasoned simply, so it goes with just about anything. I usually opt for a vegetable side dish. Here are some of my easy sides to serve with it:
Asparagus – One of my favorite pairings for fish, and I have so many ways to make it! The easiest is to roast asparagus in the oven at the same time as this recipe for baked cod (in a separate pan), since they need the same temperature. You can also saute asparagus on the stovetop, grill asparagus if it’s nice outside (though I’m not sure if you’d really bake cod on those days!), air fry asparagus for the fastest method, or even wrap asparagus in bacon if you want to get fancy. Cauliflower – My love that does it all! Whole roasted cauliflower is amazing when I have time to make it. But let’s be real, for busy weeknights my simple roasted cauliflower (or a mix of broccoli and cauliflower together) or cauliflower rice is more realistic. Broccoli – I’ve got a variety of methods to choose from here, too: quick sauteed broccoli (make it while the cod is baking), roasted broccoli, or air fryer broccoli. And I love them all with baked cod. Brussels Sprouts – For a heartier veggie, try my oven roasted brussels sprouts or parmesan smashed brussels sprouts. You’ll just need to start them sooner, since they take longer than fish. Potatoes – For something starchy, make my simple roasted potatoes (my kids’ fave) or baked sweet potatoes. Or sneak in some veggies with my roasted rutabaga or loaded cauliflower cheese casserole.
More Healthy Fish Recipes
If you like easy baked cod recipes like this one, you might also like some of my other healthy fish ideas:
Tools I Use For This Recipe
Lemon Squeezer – This little gadget makes it super quick and easy to get all that fresh lemon juice for my baked cod recipe. No seeds or mess! Citrus Zester – I hated zesting lemons until I got this one. I can’t even tell you why it works better than others, but it takes me half the time that my last one did. Ceramic Baking Dish – Not only does it bake cod perfectly, but it’s also pretty enough to go straight to my dinner table.
Please enter your first name for your account. Your saved recipe will also be sent to your email. *An average lemon is about 2 tablespoons of juice and 1 teaspoon of zest. If yours is very large, you might not need to use all of it. 📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle!
