Bringing you a dish that deserves clamor at the table— that’s what this baked cod recipe is for. It’s basically impossible to mess up: It cooks quickly, hard to overcook and easy to flavor however you want.
Baked cod is lemony, buttery, moist, and tender. This dish is hassle-free and sets the stage for every beautiful and delicate feast.
What Is Cod Fish?
Codfish is a sweeter white fish with a mild-tasting, a firm texture, and no fishy smell. It’s adaptable for different cooking methods.
As lean as it is, codfish works well with most common seasonings. It can also put up with many types of dishes.
We made this baked cod recipe with pre-sliced Atlantic codfish, however, feel free to use whatever kind you prefer. Don’t forget to pat dry the fish fillets to remove excess water before marinating them with spices.
If frozen raw codfish is in use, you’ll need to plan on what day you want to serve. After that, transfer it to the refrigerator one day before removing it to thaw.
How Many Calories in Cod Fish
One fillet of Atlantic cod fish (weighs 231 grams) is 189 calories. It contains zero gram of carbohydrate and only 1.55 grams of fat.
This baked cod recipe delivers only 460 calories per one serving. In which, there are 144 calories from fat.
Types of Cod Fish
All species of codfish are great sources of omega 3 fatty acids, lean protein, and vitamin B12. If consumed in moderation, codfish shows to be a wonderful choice for low-carb diets and clean eating.
Atlantic codfish is a firm and white fish found in the cold and deep water in the North Atlantic. They have a mild and slightly rich flavor.
Black codfish is known with a total length of 28 inches with very small scales. It’s mostly found in the Pacific waters around New Zealand.
Black codfish is the most favorable choice for smoking.
The rock cod distributes throughout the coasts of south-eastern Australia and around the coasts of New Zealand and California. They’re firm, white, and mild in taste.
Rockfish matures late, therefore, they don’t quite make a sustainable food source.
Alaskan codfish, also known as Pacific cod, lives in the Pacific Northwest and cold water Alaska. It’s firm, moist, and slightly sweet with large flakes and thick fillets.
Alaskan codfish is an economical seafood choice and suitable for either baking, grilling, or frying. It is mostly found in sandwiches and surimi.
How to Cook Baked Cod Fish
Step 1: Marinate the codfish
Marinate the codfish fillets with 1/4 teaspoon of salt, ground black pepper, and 1/2 teaspoon of garlic powder. Let them rest for 10 minutes. Preheat the oven to 400°F.
Step 2: Make the coating
Whisk together flour, paprika, coriander powder, cumin powder, and 1/2 ounces of parmesan cheese.
Step 3: Coat the fish
Coat the fish evenly with the coating made in step 2. Set aside.
Step 4: Bake potatoes and carrots
Spread potatoes, carrots, and asparagus on a baking tray, drizzle 1 tablespoon of olive oil and toss them together. Remove the asparagus and set aside to save for later. Bake the potatoes and carrots at 400°F for 20 minutes.
Step 5: Pan-sear the coated codfish
On a cast-iron pan, heat olive oil and add the codfish. Continue to add 1 tablespoon of butter in the pan, let it melt and blend with the fish. Pan-sear each side of the fish for 4 minutes.
Step 6: Bake the codfish
Transfer the seared fish and asparagus onto the baking tray together with baby potatoes and baby carrots in step 4. Bake for 10 minutes at 400°F.
Step 7: Make the sauce (1)
On the same pan used for the codfish, turn on high heat and whisk together shallot, 1 tablespoon of butter, 1/2 teaspoon of garlic powder, chicken broth, and tomato sauce. Turn the heat off.
Step 8: Make the sauce (2)
Continue to add chicken broth, lemon juice, and 1/4 teaspoon of salt to the pan. Whisk to combine. Transfer the sauce to a small bowl.
Step 9: Serve
Transfer the baked codfish onto a clean plate, drizzle the sauce all over. Sprinkle 1/2 ounces of parmesan cheese and parsley on top. Serve and enjoy.
1. Seasoning for Cod Fish
In this baked cod recipe, the seasoning mixture for codfish includes salt, ground black pepper, garlic powder, flour, paprika, coriander powder, and cumin powder.
We only added a pinch of paprika to create an appealing color for the cod. Don’t worry that it would make the dish too spicy.
2. Pan-Fried Cod Fish
In this baked codfish, we applied both the pan-searing and baking methods. Pan-searing gives the codfish a crispy outer with a nice smoky aroma.
If you’re running out of time, consider skipping the searing step and jump straight to baking.
3. Baked Cod in Oven
Unlike bold-tasting fishes like salmon or tuna, cod and other white fishes are low in fat and lean-tasting. Thus, they are more likely to dry out if overcooked just a little bit.
A baked cod meal is considered perfect as long as it’s juicy and succulent. There is no precise number for baking time, and all we can provide is just an estimated number.
The thickness of the cod fillets decides how long it should be cooked. Codfish should be cooked to just done, at which it’s flaky, tender, and a bit sappy with juices.
The only way to learn this is to check the cod frequently while it’s still cooking. Simply use a fork to scrape the meat out a little bit and check if it’s done.
Keep the codfish enclosed in its juice as much as possible. After you’re done baking, let the fish sit still for a couple more minutes in the oven.
The cod should be kept warm before exposure to room temperature so it holds in as much liquid as possible. It’d be even better to wrap each fillet with a separate foil when baking.
Is Baked Cod Healthy?
Codfish is such an amazing source of protein and healthy fat. Not only is it quite lean and mild in flavor, but also rich in vitamin B6 and B12.
Therefore, codfish is definitely a choice to weigh over red meat or processed meat. It is for the aim of lowering the risks of cardiovascular diseases (which are the main reasons for heart strokes).
What Goes Well with Baked Cod
In this baked cod recipe, we baked the fish together with baby carrots, baby potatoes, and asparagus. After that, we finish it off with parmesan cheese on top to create a balanced combination of flavors.
But of course, that wasn’t everything. Below are the most favorable add-ons to accompany baked cod.
To enhance a glorious flavor, of course, you cannot leave the lemon juice out of the sauce. It brightens up the fish and makes it juicier with flying flavors.
In this baked cod recipe, we didn’t whisk breadcrumbs in the coating mixture. Instead, we made it mixture of spices of flour, paprika, coriander powder, cumin powder, and parmesan cheese.
Adding breadcrumbs to the coating will probably result in a thicker and much crispier outer. With or without, it’s completely the matter of interest.
Tomatoes will lend a nice bright flavor to balance the creamy buttery sauce if added to this dish. Use baby tomatoes or chop the tomato plum into smaller chunks so it cooks well with the codfish.
As said, we already used lemon juice in this recipe. For the case, adding capers along would make it too sour and overpower the natural flavor of codfish.
Either lemon or capers would do the dish beautifully. However, it’s best to make one final choice rather than adding both of them to the dish.
Similar to baby potatoes and baby carrots, asparagus adds a nice crunch to complete this dish. Have the baked asparagus dip in the zesty creamy sauce for a delightful mouthfeel.
How Long Does Baked Cod Last
Baked cod shouldn’t be left at room temperature for more than one hour. For leftover baked cod, it’s best to store it in the fridge.
In the Fridge
You can have baked cod edible for 3 to 5 days later when storing it in the fridge. Make sure to let the fish cool down first before transferring it to an airtight container covered with a lid.
If frozen, baked cod can last up to one month. Remember to let it thaw overnight in the refrigerator before reheating.
However, please note that after thawing, the texture of frozen codfish won’t remain the same as when it’s newly cooked.
Baked cod can be rewarmed easily in the oven in 5 minutes’ time. You can also do this either in the microwave or on the stove.
Also, it’s recommended to reheat the fish and the vegetables separately as they warm up at different temperatures.
What to Serve with Baked Cod
For an easy and healthy dinner, we pair the baked cod with watermelon arugula salad and a refreshing watermelon smoothie. Together, they make a filling and all-purpose meal for many different occasions.
Nevertheless, here we’d like to recommend you several more options for the side dish.
Baked cod can make an ideal filling in tacos. Add more green of your favorite on top and there you have a fabulous lighter meal!
Baked cod serves wonderfully over crusty buns. Truth be told, this dish can be made more fulfilling with literally any carb-rich side dish.
3. Watermelon Arugula Salad
A hearty watermelon arugula salad that’s nutrient-packed and loads of colors is our choice for a side salad. It’s a perfect way to compliment the buttery, garlicky, and lemony flavor of baked cod.
Baked Cod Recipe
- 20 oz Atlantic codfish 8 fillets
- 1/2 tsp salt divided
- 1/4 tsp ground black pepper
- 1 tsp garlic powder divided
- 1/3 cup all-purpose flour
- 1/2 tsp paprika
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1 oz shredded parmesan cheese divided
- 2 tbsp olive oil divided
- 8 oz asparagus
- 6 oz baby carrots
- 12 oz baby potatoes chopped in small chunks
- 3 tbsp unsalted butter divided
- 1 tbsp shallot
- 1/4 cup unsalted chicken broth
- 1/2 cup homemade tomato sauce
- 1/2 tbsp lemon juice
- 1 tsp parsley for garnish
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- Marinate the cod fish fillets with 1/4 teaspoon of salt, ground black pepper, and 1/2 teaspoon of garlic powder. Let the cod fish sit for 10 minutes.
- While waiting for the fish to absorb the marinade, make the coating by whisking together flour, paprika, coriander powder, cumin powder, and 1/2 ounce of parmesan cheese.
- Coat the fish evenly with the above mixture. Set aside.
- Spread baby potatoes, baby carrots, and asparagus on a baking tray, drizzle 1 tablespoon of olive oil over them and toss together. Remove the asparagus and set aside, save for later.
- Preheat the oven to 400°F.
- Put the baby potatoes and baby carrots in the oven to bake at 400°F for 20 minutes.
- In the meantime, sear the coated cod fish. On a cast-iron pan, heat olive oil over high heat. Add the cod fish in. Turn the heat down to medium after 2 minutes.
- Add 1 tablespoon of butter to the pan, let it melt and blend with the cod fish.
- Sear the first side of the cod fish for 4 minutes. Flip and continue with the second for 3 minutes. Remove from heat.
- Transfer the seared fish and asparagus onto the baking tray together with the baby potatoes and baby carrots. Bake for 10 minutes at 400°F.
- In the meantime, make the sauce. On the same pan used for the cod fish, turn on high heat and add successively to the pan: shallot, 1 tablespoon of butter, 1/2 teaspoon of garlic powder, and tomato sauce. Whisk together and turn the heat off.
- Continue to add chicken broth, lemon juice, and 1/4 teaspoon of salt to the pan. Whisk again to combine. Transfer to a small bowl. Set aside.
- Transfer the baked cod fish onto a clean plate, and drizzle the sauce all over. Sprinkle 1/2 ounce of parmesan cheese and parsley on top.
- Serve and enjoy.
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