Baked Cod Recipe
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
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!
It calls for fresh herbs.
The recipe says butter AND olive oil, but there’s no mention of the oil in prep.
My bad. That should have been butter OR olive oil. Updated the recipe already.
Best cod ever said my guests!!
Yaaay! Glad it was a hit among your guests.
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.
Aww thanks Anne! That’s such a great idea using the leftover for sauce . Thanks for sharing !!!
Going to make it tonight! What do you think of smoked paprika? Would it be an odd combo? Thanks
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.
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.
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!
Awesome! Love to hear that, Kelley. Thanks for dropping by.
We tried this yesterday evening with fresh herbs and a chopped onion and it was delicious
Very quick and simple definitely do this again
Awesome! Happy to hear it worked well for you. Thank you for stopping by.
Good stuff!! Using left over sauce for eggs in the morning. Thank you Imma!!
You’re welcome, Karen. Thanks for sharing that egg idea. Will try that.
I liked this recipe very much. The cod was flavorful and moist. I will use this every time I make cod. Thanks!
Thank you! It sure is a fantastic easy weeknight meal.
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 ?
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.
I used your recipe yesterday and my fish was wonderful. Please keep the recipes coming.
Awesome! Thank you for dropping by, Mary. I appreciate your words of encouragement. 🙂
How many carbs and sugar in this recipe?
This recipe is going to be made over and over., BTW You know me on instagram as Gigi35
Hello! Thank you for dropping by here as well. So glad you like this one.
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!
Yaay! Glad you like it, Juju. And thanks for stopping by.
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! 😀
Hi Marta,
Thanks for the feedback! So happy to hear the tips are a good resource.
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.
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.
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.
Oh wow! There is nothing like having your own garden of fresh herbs :). Can’t wait for you to try out this recipe. Enjoy!
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.
Thanks for sharing, Dave :).
Omg now one of our favorites
Thanks so much for the recipe
Bob R
Denver
Awesome! Glad to hear it worked out well for you.