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Two golden baked cod fillets served with roasted green asparagus on a cream-colored round plate with a dark navy rim. The fish is garnished with chopped parsley and served with a lemon wedge, with a green fringed napkin at the lower right.
5 from 1 vote

Easy Baked Cod Recipe

This easy baked cod recipe is brushed with melted butter and seasoned with lemon zest, herbs, paprika, garlic, and onion powder. It cooks entirely in the oven in about 20 minutes, with no breading, dredging, or stovetop searing required.
Prep Time8 minutes
Cook Time12 minutes
Total Time20 minutes
Servings: 6 servings
Calories: 178kcal
Chef: Jessica Randhawa

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

Yield: This recipe makes 6 servings, with approximately 5 ounces of cod per serving.
  • 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

Calories: 178kcal | Carbohydrates: 1g | Protein: 27g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 80mg | Sodium: 322mg | Potassium: 653mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 519IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 1mg
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