Published May 27, 2024 Updated Nov 04, 2024
The Best Baked Cod Recipe
I love cod, it is one of my favorite types of fish to work with, along with swai fish and tilapia. I enjoy its mild, non-fishy, delicate flavor and it pairs well with all kinds of seasonings and sauces. For this recipe, I choose baking and I’m only using olive oil, lemon juice, and cayenne pepper to bring out the natural flavor of the cod. When I am not making baked salmon, this oven baked cod is one of the easiest fish recipes I can make in under 20 minutes. It calls for only six (6) simple ingredients with very little prep work—only two steps—making it ideal for those days when you’re short on time or energy to cook. Why is this the ultimate recipe? With over 1,000 glowing reviews and a stellar rating of 4.6, it’s been put to the test by home cooks worldwide. Before you attempt this recipe, make sure you watch the recipe video.
Shallow Poaching. Season the fish per the recipe card, starts on the stovetop and finishes in the oven. Shallow poaching is the standard technique used in restaurants. It combines both moist and dry heat cooking and cooked in one pan. Pan-frying. Pan-fry with some melted unsalted butter, make sure both sides of the fish are evenly cooked. Top with your favorite sauce such as lemon-butter or tomato-basil. Steaming. Apply traditional Chinese steaming cooking method by steaming fish in a steamer. The light flavor of cod fish shines through with this simple technique. All it needs is a splash of soy sauce on top of the fish, plus some chopped scallions. Stir-frying. Check out my ginger scallion fish recipe and substitute the Basa fish with cod fish!
Looking for a Japanese twist on this baked cod recipe? Try one of my easy cod recipes, Miso Black Cod.
Capers. Tiny and tangy capers bring a burst of acidity and tanginess to elevate the flavors of cod fish. Garlic. Fresh minced garlic adds aromatic depth. Kalamata olives. Sliced olives complements the fish with its briny flavor. Cherry tomatoes. These add sweetness, juiciness, and a vibrant pop of color to the dish.
In the United States, most cod is frozen shortly after being caught. Fresh Atlantic cod straight from the ocean can sometimes be found at local fish markets near the coast or specialty seafood stores; however, this option is not accessible for most people. If you live in New England or a coastal area, check with your local fishmongers for the availability of fresh (never frozen) fish. If using frozen fish fillets, thaw them completely before baking. Do not use frozen fish straight out of the freezer as the texture will be dry, tough, and rubbery. After thawing, I always pat dry the fillets with a paper towel to remove any excess moisture. This simple step ensures that there will be no cloudy “fish water” seeping out of the fish while baking. The fish is perfectly cooked when it turns opaque and flakes easily with a fork. It should be plump and fleshy without any cracks on the surface. Sidenote: DO NOT overbake the fish fillets, or they will turn rubbery and dry. If your cod fish breaks apart with a crack after baking, it means you have overcooked it. I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Honey Garlic Salmon Garlic Butter Shrimp Kebabs Salmon Patties Seafood Boil Garlic Butter Scallops with Lemon Sauce
