A simple baked cod recipe + a list of easy pan sauces to drizzle over the fish fillets if you are in the mood for a more decadent presentation.
About This Baked Cod Fillets Recipe
You will find this cod recipe easy to execute and commit to memory to use again and again. It delivers mildly flavored, tender and flaky fish fillets you can serve with a simple salad as a very healthy option or smother with a cream or butter based sauce and serve over pasta or rice when you feel like indulging.
The simple method of preparation is well suited for other types of white fish such as pollock or tilapia (with shortened cooking time, due to it being significantly thinner). You can vary the seasonings to impart flavors different than the lemon thyme suggested here and enjoy baked fish with perfect texture in numerous delicious variants.
Ingredients You Will Need
Cod fillets. Preferably about 1 inch thick Atlantic or Pacific cod filets and cut into more or less uniform pieces so that they baked evenly. Thaw frozen cod in the refrigerator overnight.
Olive oil. We recommend extra virgin as it is more flavorful.
Lemon. For the fresh lemon juice and also the zest (optional, see note below). Or use preserved lemons.
Seasonings. Kosher salt and black pepper as well as some garlic powder. Feel free to vary these - Old Bay or Cajun seasonings work great here. If you want to add some heat, a pinch of cayenne pepper is a good option.
Thyme. Use fresh, a few sprigs. For its delicate herbal flavor that pairs so well with lemon. Save a few fresh sprigs for garnish. If you do not have thyme, consider fresh parsley.
A non-stick baking dish. If you do not have a dedicated ceramic dish for baking fish you can also bake the fish in an oven safe non-stick pan or simply in a baking sheet lined with parchment paper.
Fish spatula & zester. The flexible fish spatula makes it very easy to serve the fillets. Use a microplane zester or the fine side of a box grater for the (optional) lemon zest in the marinade.
NOTE: Lemon zest is added to marinades for its strong citrus flavor - typically it has very little bitterness. There are exceptions however, once in a while the pith is so bitter that even if you scrape a miniscule amount of it as you zest it will impart a bitter flavor. To avoid this, taste the zest obtained from your lemon and decide whether you want to use it or leave it out.
Baked Cod - Step by Step
- Prep. In a small bowl make a marinade mixture and slice the lemon to place underneath the cod fillets (an old fishermen's tip - it will prevent the fish sticking to the bottom and some of the flavor will seep into the flesh).
- Marinate. Coat the fillets liberally with the marinade. If you have a bit of time let them sit covered in it in the fridge for 15-20 minutes.
- Bake. Preheat the oven to 375 F and place the lemon slices onto an oiled baking dish or parchment paper lined baking sheet. Place the cod fillets on top and bake.
Cod fillets usually take about 15 to 20 minutes to bake at 375 F, depending on their thickness, size and the calibration of your oven. To determine doneness you can test the fish with a fork at the 15 minute mark and decide if you need to continue baking for a few extra minutes. The flesh must be completely opaque and flake easily, the internal temperature of the cod fillets should be 145 F, measured at the center (a bit over that is fine).
Baked Fish Fillet with Sauce
While the cod fillets are in the oven you have the opportunity to make one of the easy pan sauces below. Just be sure to plan for the sauce beforehand, in the sense that you have all the ingredients ready to go and you can finish it while the fish is cooking.
If the fish is done first - no worries, cover it loosely with foil and keep it warm on the stove top or in the warm oven until ready to serve.
- Shrimp cream sauce - pictured above, and prepared with precooked small/medium shrimp (fast work). Full recipe here.
- Lemon cream sauce - follow this recipe and if you have chicken base use it instead of chicken stock to shorten the cooking time. Full recipe here.
- Garlic butter sauce - will add a lot of richness and tantalizing garlic flavor with balancing acidity from lemon. Full recipe here.
- Blender Hollandaise sauce - use this simple recipe for a decadent butter and egg yolks based sauce which goes superbly with baked cod fillets.
- Cajun Seasoning Seafood Boil Sauce - make this and serve it alongside steamed rice for a wonderful coming together of flavors
Suitable Side Dish Ideas for Baked Cod
Pan-fried Asapragus - easy to make on the stove top while the cod is in the oven
White Asparagus with 2 Minute Hollandaise Sauce - for a festive accompaniment to the simply prepared fish
Sauteed Broccolini - Easy to make, perfectly textured broccolini stalks with sauteed garlic
Snow Peas - Tender, thin skin pods cooked entirely on the stove top
Garlic Green Beans - Perfectly cooked, with great texture and loaded with flavor
Crispy Roasted Potatoes with Herbs - this recipe requires a head start, so plan accordingly
How to Store Leftovers
When cooking cod in the oven it is best to make as much as you and the ones you cook for can reasonably consume for a weeknight dinner.
If you however have leftovers, place the cooled down cod fillets in an airtight container and store refrigerated. It is best to not freeze cod that has already been cooked, the texture will not be pleasing once you thaw it.
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PrintEasy Baked Cod Fillets Recipe
Among the easiest of cod recipes this one, for baked cod fillets, delivers flaky fish with bright lemony flavor. Consider the sauce recipes suggested as an accompaniment to the fish.
- Prep Time: 5 minutes
- Additional Time: 0 hours
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 3
- Category: Cooking Tips and How Tos
- Cuisine: American
Ingredients
- 3 cod fillets, about 1 inch thick
- 1 large lemon (or 2 small lemons)*
- 2 tablespoon extra virgin olive oil plus more to brush baking dish
- 1 teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 1 teaspoon garlic powder
- 6-8 sprigs fresh thyme
Instructions
- Preheat oven to 375F.
- In a bowl combine 1 teaspoon lemon zest (optional), garlic powder, salt and pepper and olive oil. Slice the lemon(s) and set aside the largest slices. Squeeze out about 1 tablespoon lemon juice from the ends of the lemon(s) into the bowl with the marinade.
- Mix the marinade and coat the fillets in it. Brush a baking dish with olive oil or line a baking sheet with parchment paper. Arrange the lemon slices as needed and place the marinade coated cod fillets on top. Scatter thyme sprigs around the fish.
- Bake for 15 to 20 minutes, until the cod flakes easily with a fork and is completely opaque, with internal temperature measured at the center of each fillet at 145 F or just a tad above. Serve garnished with fresh thyme or with pan sauce (ideas below).
Notes
Lemon zest has a strong citrus flavor and typically low bitterness. Once in a while however the pith of the lemon is so bitter that even if you scrape a miniscule amount of it as you zest the lemon skin it will impart a bitter flavor. To avoid this, taste the zest obtained from your lemon first and then decide if you want to leave it out.
Alternatively you can use preserved lemons in the marinade and underneath the fillets - the lemon flavor of the baked cod will be off the charts without a hint of bitterness.
PAN SAUCE IDEAS FOR BAKED COD:
Nutrition
- Serving Size: 1
- Calories: 283
- Sugar: 1
- Sodium: 917
- Fat: 11
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 1
- Protein: 42
- Cholesterol: 99
Jennifer @ Seasons and Suppers
Just beautiful and my favourite way to enjoy fish of any sort (simple and lemon :). Adding this one to the menu for the new year!