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This baked cod recipe pairs tender, flaky cod fish with melted butter, lemon zest, and simple, pantry-friendly seasonings for an easy, delicious weeknight dinner. It’s ready in just 20 minutes and cooks entirely in the oven, with no breading, dredging, or stovetop searing required.
This easy baked cod recipe is my trusty, go-to dinner whenever I need something fast, simple, and dependable. I always keep a bag of frozen cod in the freezer, so baked cod makes an appearance on our table at least two or three times a month. Brushed with butter and seasoned with lemon zest, herbs, paprika, garlic, and onion powder, the cod bakes up tender, flaky, and full of flavor in just 20 minutes. It’s a meal the whole family genuinely loves, especially when served with roasted asparagus, lemon rice, crispy garlic roasted potatoes, or a fresh salad.
And to help you get moist and flaky fish every time, I have included specific guidance on fillet size, thickness, moisture, baking time, and how to tell when the cod is perfectly cooked.
Table of Contents
Ingredients You’ll Need
This baked cod recipe is made with cod fillets, melted butter, lemon zest, herbs, and a simple blend of pantry seasonings. Below are a few helpful notes, but you can find the exact measurements in the recipe card.
- Cod fillets: Fresh or frozen cod both work well. Choose skinless fillets that are fairly similar in thickness whenever possible so they cook at approximately the same rate. See my detailed tips for choosing and preparing cod below.
- Butter: Adds richness and helps the seasonings adhere to the fish. Olive oil may be substituted for a dairy-free option.
- Lemon zest: Adds bright, concentrated lemon flavor without introducing excess liquid.
- Seasonings: Paprika, Italian seasoning, garlic powder, onion powder, kosher salt, and black pepper give the mild cod plenty of savory flavor.
- Parsley and lemon wedges: Add freshness, color, and a final burst of lemon flavor just before serving.
Choosing Cod Fillets for Baking
For the most even results, use 2 pounds of cod divided into 6 portions, approximately 5 ounces each. Thick, center-cut cod fillets that are about 3/4 to 1 inch thick work especially well because they cook evenly and are less likely to dry out. Thinner tail pieces also work well, but they will finish baking sooner. If possible, choose pieces that are similar in thickness, otherwise, begin checking the thinner pieces a few minutes early and remove them as soon as they are done.
Cod Fillets Can Be the Same Weight but Different Sizes
Frozen cod portions are often packaged by weight, but equal weight does not mean equal thickness. One 5-ounce fillet may be long and thin, while another may be shorter and much thicker. Because thickness affects baking time more than weight, use the thickness of each fillet as your guide. Thin pieces will cook faster than thick cod loins, even when they weigh the same.
Should You Unfold Cod Before Baking?
Very thin cod fillets are sometimes folded before freezing to create a thicker, more compact portion. Thaw the cod completely before trying to separate or unfold it. If the fillet opens easily without tearing, gently unfold it and arrange it in a single layer for faster, more even cooking. If it does not unfold easily or appears intentionally portioned that way, leave it folded. Treat it like a thicker piece of cod and check the temperature in the center of the fold, since it will take longer to cook than an unfolded fillet.
Fresh or Frozen Cod
You can make this recipe with fresh or frozen cod. If using frozen cod, thaw it completely in the refrigerator according to the package directions. Remove it from vacuum-sealed packaging as directed, then pat the fillets very dry with paper towels before adding the butter and seasonings. Removing excess moisture is important. Wet cod is more likely to steam and release liquid into the pan as it cooks.
How to Bake Cod: Temperature, Timing, and Doneness
I find that 400°F is the best temperature for baking cod. It is hot enough to cook the fish quickly and evenly without drying out the delicate fillets.
To begin, arrange the cod in a lightly greased baking dish or on a rimmed baking sheet lined with foil or parchment paper. Brush the tops with melted butter, then sprinkle the lemon-herb seasoning evenly over each fillet.
Bake the cod uncovered for 8-12 minutes, depending on the thickness of the fillets. Begin checking thinner pieces around the 8-minute mark. Thick, center-cut cod loins may need closer to 12-15 minutes. Remove thinner fillets as they finish rather than waiting for every piece to cook through.
The cod is done when the flesh is opaque and separates easily into moist flakes. The USDA safe minimum temperature for fish is 145°F, measured with a digital meat thermometer in the thickest part of the fillet. Avoid baking it longer than necessary, as lean cod can become dry.
Recipe Tips
- Try another firm white fish. This recipe works great with haddock, halibut, mahi mahi, or another firm, mild white fish. Keep the thickness of the fillets in mind and adjust the baking time as needed.
- Brush cold cod quickly. Melted butter will begin to solidify as soon as it touches cold cod. Brush it over the fillets right before adding the seasonings. You can also use olive oil for an easy dairy-free substitute that remains liquid when added to chilled fish.
- Scale the recipe as needed. Whether you make this recipe with two or ten cod fillets, the baking time will remain about the same as long as the fillets are arranged in a single layer without crowding.
- Use a large enough baking dish. I like to leave a little space between each fillet so the cod cooks evenly. This also makes it easy to remove thinner pieces as soon as they are done while thicker fillets continue baking.
Serving Ideas
Cod is a mild-tasting white fish that pairs well with just about everything. I usually serve it with a veggie side dish like roasted zucchini, roasted root vegetables, broccoli, or air fryer green beans, plus something starchy like rice, mashed potatoes, or these super easy boiled potatoes. Sometimes I’ll even add a simple green salad, Caesar salad, or this creamy broccoli slaw when I’m in the mood for something crisp and crunchy.
How to Store, Freeze, and Reheat Leftover Baked Cod
Baked cod is best enjoyed immediately, while it is moist and flaky, but leftovers can still be delicious when stored and reheated properly. To store, transfer the cod to a shallow, airtight container and refrigerate it within two hours of cooking. Store leftovers in the refrigerator for up to 3-4 days.
To reheat baked cod, place it in a covered baking dish and warm it gently in a 300°F oven until heated through. You can also microwave individual portions at reduced power in short intervals. Reheat only as long as necessary, since cod can quickly become dry.
Baked cod may be frozen for up to 3 months. I personally prefer not to freeze leftover cod because its delicate texture can become softer and drier after thawing and reheating. To freeze, wrap each portion tightly, store it in an airtight freezer-safe container, and thaw it overnight in the refrigerator before reheating.
More Delicious Fish Recipes
If you try making this baked cod recipe, I would love to hear what you think! Please leave a comment and a star rating below. Your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Easy Baked Cod Recipe
Ingredients
- 2 pounds cod fillets, divided into 6 portions, about 5 ounces each
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 1 teaspoon lemon zest
- 3 tablespoons butter, melted
- 2 tablespoons chopped fresh parsley
- Lemon wedges, for serving
Instructions
- Prepare the oven and baking pan. Preheat the oven to 400°F. Lightly grease a baking dish or line a rimmed baking sheet with foil.
- Dry the cod. Pat each cod fillet dry with paper towels. If any thin fillets were folded before freezing, gently unfold them after thawing if they separate easily without tearing.2 pounds cod fillets
- Make the seasoning blend. Add the paprika, Italian seasoning, garlic powder, onion powder, salt, black pepper, and lemon zest to a small bowl. Stir until evenly combined.1 teaspoon paprika, 1 teaspoon Italian seasoning, ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon freshly ground black pepper, 1 teaspoon lemon zest
- Arrange the fish. Place the cod fillets in the prepared baking dish in a single layer, leaving a little space between each piece. Position thinner pieces where they can be removed easily if they finish first.
- Add the butter and seasonings. Brush the tops of the fillets with melted butter, then sprinkle the seasoning mixture generously over each piece.3 tablespoons butter
- Bake the cod. Bake uncovered for 8-12 minutes. Begin checking thinner fillets around the 8-minute mark. Thick, center-cut cod loins may need 12-15 minutes.
- Check for doneness. Remove each fillet as soon as the flesh is opaque, separates easily into moist flakes, and reaches 145°F in the thickest part.
- Garnish and serve. Sprinkle the baked cod with chopped parsley and serve immediately with fresh lemon wedges.2 tablespoons chopped fresh parsley, Lemon wedges
Notes
- Look for fillets that are approximately 4-6 ounces each and 3/4 to 1 inch thick. Pieces that are similar in thickness will finish baking at about the same time.
- This recipe also works with haddock, halibut, mahi mahi, or another firm white fish. Adjust the baking time according to the thickness of the fillets.
- Thaw frozen cod completely in the refrigerator according to the package directions. Remove it from vacuum-sealed packaging as directed and pat it very dry before seasoning.
- Frozen cod portions: Equal-weight pieces may vary considerably in thickness, so begin checking thin fillets first. If a thawed fillet was folded before freezing, unfold it only if it separates easily; otherwise, leave it folded and check for doneness in the center.
- Storage: Refrigerate leftover baked cod in a shallow, airtight container for up to 3-4 days.
- Reheating: Place the cod in a covered baking dish and warm it gently in a 300°F oven until heated through. Individual portions may also be microwaved at reduced power in short intervals.
- Freezing: Cooked cod may be frozen for up to 3 months, but I prefer not to freeze it because the texture can become softer and drier after thawing and reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
