Baked Cod Recipe – tender and flaky cod fillets smothered in a lemon garlic sauce with a kiss of heat. A super tasty low-carb dinner in just 20 minutes!
Hello, new month! We’re opening the first week of March with a vibrant dinner dish (as promised in my last email) that is so perfect for this coming spring season and Ash Wednesday, which is in a few days for those of you who observe the Lenten Season.
The best part is that this baked cod doesn’t require much effort in the kitchen and comes ready in just 20 minutes! Wohooo!
What Does Cod Fish Taste Like?
There are very few people that I know of that dislike cod. Yes, and I probably have asked them “whhhyyyy” a million times! Cod fish is sometimes nicknamed as the “chicken of the sea” because of it’s white, lean, flaky meat and mild taste. It’s also probably the reason why most “fish ‘n chips” are always made with cod. With its mild taste, you could season it with whatever that suits your mood.
How to Choose the Best White Fish for a Recipe?
White fish is not another kind of fish species, but instead it refers to the fish that is mild in flavor (like the cod), quick-cooking fish that is also budget-friendly. If a recipe calls for a white fish, you can buy any of the following: cod, tilapia, catfish, bass, grouper and snapper – to mention some.
To choose the best kind of fish for a recipe you have to follow some of these seriously easy steps:
- Go for the fresh ones. I usually buy fresh fish at a local seafood or fish market. You can do a quick sniff and buy the least fishy-smelling one.
- Take note of the thickness of the fish as the recipe calls for. The thickness is important as it determines how long you’re supposed to cook it.
- If the fish isn’t necessarily the star of the recipe (like shredding them for sliders or tacos or as meat chunks on a chowder, go with the inexpensive ones)
- If all else fails, simply ask the person at the fish counter and tell them what dish you’re making. They can usually guide you in choosing the right kind of fish.
Can I use other kind of fish?
Yes, you can replace Cod with Tilapia, Haddock, Pollack, Stripped Bass, Mahi-Mahi and Grouper fillets. Any lean white fish would turn out great with this sauce.
How Long to Bake Cod?
Since it is a lean type of fish, Cod cooks really quickly in a preheated 400 F oven. It should take around 10-15 minutes to cook depending, of course, upon the thickness of your fish fillet. For a 375 F oven, that would be around 15 -20 minutes and around 25-30 minutes in a 350 F oven.
Is it Safe to Eat Cod?
Actually, Cod is among the best choices of fish that the FDA recommends to eat 2-3 servings per week. You can refer to this chart here for their healthy and safe recommendations on eating fish.
More Delicious Fish Recipes
If you can’t find fresh cod though, frozen cod will work just fine. Just make sure you thaw them and pat dry well before you lightly season it with salt and pepper. Serve this delicious baked cod with your choice of rice or a green leafy salad.
Enjoy!
Tips and Notes:
- This sauce would also work with other white fish like Tilapia, Haddock, Pollack, Stripped Bass, Mahi-Mahi and Grouper.
- For frozen cod, thaw them first and make sure to pat dry well before seasoning.
Baked Cod
Ingredients
- 1 1/2- 2 pounds cod fillets
- salt and pepper to taste
- 3-4 tablespoons unsalted butter or olive oil
- 2 teaspoons minced garlic
- ½ tablespoon paprika
- 1 teaspoon onion powder
- 1/2 -1 teaspoon cayenne pepper (optional)
- 2-3 tablespoons basil or parsley
- 1 tablespoon more lemon juice
Instructions
- Position a rack in the center of the oven and preheat the oven to 400ºF. Spray baking pan with cooking spray or lightly oil. Set aside.
- Dab both sides of cod fish dry with paper towels, season both sides with salt and pepper.
- In a small pan set over medium low, heat butter, minced garlic, paprika, onion powder, cayenne pepper and parsley or basil. Stir for about 30 seconds or 1 minute. Let this mixture sit for a little bit about 5 minutes. Add lemon juice to mixture.
- Brush cod fish with spice mixture, making sure every inch is covered with spice. Add to prepared baking dish or baking sheet.
- Bake until cooked through, about 10-15 minutes, depending on the thickness of your fish and your preferred doneness. When the thickest part of cod is easily flaked with a fork, then is perfectly cooked.
- Garnish immediately with lemon.
Tips & Notes:
- This sauce would also work with other white fish like Tilapia, Haddock, Pollack, Stripped Bass, Mahi-Mahi and Grouper.
- For frozen cod, thaw them first and make sure to pat dry well before seasoning.
Nutrition Information:
How to Bake Cod
Position a rack in the center of the oven and preheat the oven to 400ºF. Spray baking pan with cooking spray or lightly oil. Set aside. Dab both sides of cod fish dry with paper towels, season both sides with salt and pepper.
In a small pan set over medium low, heat butter, minced garlic, paprika, onion powder, cayenne pepper and parsley or basil. Stir for about 30 seconds or 1 minute. Let this mixture sit for a little bit about 5 minutes. Add lemon juice to mixture.
Brush cod fish with spice mixture, making sure every inch is covered with spice. Add to prepared baking dish or baking sheet.
Bake until cooked through, about 10-15 minutes, depending on the thickness of your fish and your preferred doneness. When the thickest part of cod is easily flaked with a fork, then is perfectly cooked. Garnish immediately with lemon
Laura says
I plan to make this tonight but I’m wondering if it calls for fresh or dry herbs? I know the two are wildly different when cooking. Thanks!
ImmaculateBites says
It calls for fresh herbs.
Chris says
The recipe says butter AND olive oil, but there’s no mention of the oil in prep.
imma africanbites says
My bad. That should have been butter OR olive oil. Updated the recipe already.
john mccormack says
Best cod ever said my guests!!
imma africanbites says
Yaaay! Glad it was a hit among your guests.
Anne says
My whole family loved this and wants a copy…shared your page. Thanks for this. My mom is taking the leftover sauce for her eggs in the morning.
ImmaculateBites says
Aww thanks Anne! That’s such a great idea using the leftover for sauce . Thanks for sharing !!!
Sharon Westman says
Going to make it tonight! What do you think of smoked paprika? Would it be an odd combo? Thanks
imma africanbites says
Haven’t tried using the smoked one. But I guess it works fine. I suggest tho that you cut it back just a little. Please do let me know how it works for you. Thank you.
Terrief says
Recipe was great. I only had hot smoked paprika so reduced the amount to 1 tsp. I also put the fish under the broiler for just a bit for a little added color.
Kelley says
OH MY this is a LITERALLY my favorite fish recipe I’ve ever tried. This was simple and came out fantastic. I’m a pescatarian so this will be my new go to. Thank you!
imma africanbites says
Awesome! Love to hear that, Kelley. Thanks for dropping by.
Ian says
We tried this yesterday evening with fresh herbs and a chopped onion and it was delicious
Very quick and simple definitely do this again
imma africanbites says
Awesome! Happy to hear it worked well for you. Thank you for stopping by.
karen says
Good stuff!! Using left over sauce for eggs in the morning. Thank you Imma!!
imma africanbites says
You’re welcome, Karen. Thanks for sharing that egg idea. Will try that.
Mitsa says
I liked this recipe very much. The cod was flavorful and moist. I will use this every time I make cod. Thanks!
imma africanbites says
Thank you! It sure is a fantastic easy weeknight meal.
karen schroeder says
I am looking forward to making this recipe tonight but I am curious why the Baked Salmon has almost the same ingredients but has 450 calories compared to the cod’s 126 calories. The portion size? Type of fish ?
imma africanbites says
Hi, Karen. Yes, it’s the portion sizes and cod is a low-calorie fish compared to salmon. You can check this one >>> https://bit.ly/2TdCK5k . And please keep in mind that the nutritional information shown in this post is a rough estimate and can vary greatly based on products used.
Mary says
I used your recipe yesterday and my fish was wonderful. Please keep the recipes coming.
imma africanbites says
Awesome! Thank you for dropping by, Mary. I appreciate your words of encouragement. 🙂
Charlotte Lammers says
How many carbs and sugar in this recipe?
Neli says
This recipe is going to be made over and over., BTW You know me on instagram as Gigi35
imma africanbites says
Hello! Thank you for dropping by here as well. So glad you like this one.
Juju says
So good! Cooked this cod fish today! Thank you for your wonderful recipes. I have made quite a few and my family loves them. Keep the recipes coming Queen!
imma africanbites says
Yaay! Glad you like it, Juju. And thanks for stopping by.
Marta @ Foodaciously says
Hi Imma, Thanks for sharing this great recipe! I was looking for an easy recipe with fish as I am trying to include more fish in my diet and this recipe is so delicious! The paprika and cayenne pepper give it such a flavor. Thanks for tips on how to choose white fish too! 😀
ImmaculateBites says
Hi Marta,
Thanks for the feedback! So happy to hear the tips are a good resource.
Ramona says
I am going to bake your Cod fish tomorrow. In the ingredients you say parsley or basil what is the difference between the two herbs.
ImmaculateBites says
Basil leaves have a warm, spicy taste – somewhat like a combination off mint and anise with with light notes of citrus. While parsley is much more mellow. Light and peppery. Basil pairs really good fish.
Annaelel says
Thanks for your description of the basil. I was really wondering if it would be too “Italian” flavoring. I’m going to give it a try because I’m growing basil and it would be an easy herb to have available. Thank you.
ImmaculateBites says
Oh wow! There is nothing like having your own garden of fresh herbs :). Can’t wait for you to try out this recipe. Enjoy!
Dave says
I actually did 1 1/2 Tbl Spoons each and it was a sweet mellow sensation with earthy rice pilaf and a crunchy slaw. DONT forget the tartar sauce please.
ImmaculateBites says
Thanks for sharing, Dave :).
Bob says
Omg now one of our favorites
Thanks so much for the recipe
Bob R
Denver
ImmaculateBites says
Awesome! Glad to hear it worked out well for you.