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This moist and tender baked cod is topped with a lemony, buttery topping that doesn't overpower the delicate fish.
Ready in less than 30 minutes, it's one of the fish recipes most often requested by my family. Since it's so easy, I am happy to oblige!
While I usually prefer bold-tasting fish such as teriyaki salmon or seared tuna to white fish, this baked cod recipe is the exception. It's one of my favorite fish recipes and an excellent way to cook firm-fleshed white fish.
What makes it so good is the butter-lemon topping - it's delicious - and the short baking time, which ensures the fish remains juicy.
Jump to:
- Ingredients
- Variations
- Baked Cod Instructions
- Expert Tip
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Fish Recipes
- Foodie Newsletter
- Recipe Card
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Ingredients
You'll only need a few simple ingredients to make this baked cod recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Unsalted butter: I love using creamy European butter, but any butter will work.
- Fresh lemon juice: Freshly squeezed lemon juice tastes better than bottled.
- Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work, although I tried both and can tell you that freshly minced garlic tastes better.
- Kosher salt: I use Diamond Crystal Kosher Salt.
- Red pepper flakes: They don't make the dish very spicy - they merely add a layer of flavor.
- Capers: You can find them in the pickles aisle. They are not optional! They greatly enhance the flavor of the sauce.
- Cod fillets: Fresh or frozen, about 1 inch thick.
- Paprika: Adds flavor as well as color.
Variations
- Sometimes, I use olive oil instead of butter. Melted ghee is another delicious option. Overall, after trying the other options, I still prefer the flavor of butter.
- You can use a teaspoon of garlic powder instead of minced garlic. However, after trying both, I have determined that freshly minced garlic tastes better.
- Other spices that go well with cod include onion powder and dried oregano. I sometimes add ½ teaspoon of each. I especially like the flavor added by onion powder.
- You can replace the paprika with smoked paprika. I enjoy the smoky flavor it adds.
Baked Cod Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Mix butter, lemon juice, garlic, salt, and red pepper flakes in a bowl. Stir in the capers.
Pour the mixture on top of the fish. Sprinkle them with paprika.
Bake until the fish is cooked through, about 15 minutes, in a 425°F oven.
Expert Tip
Lean white fish such as cod (or mahi mahi) can dry quickly. Basting the cod with a buttery sauce and baking it just until done ensures a tender, succulent, flavorful fish.
This recipe works well with any firm, white-fleshed fish, such as halibut, as long as it is thick (about 1 inch thick). Remember that white, mild, low-fat fish can quickly become dry and overcooked, so don't overbake them.
Recipe FAQs
Can I cook frozen cod?
Yes, you can use frozen cod in this recipe. It's easier to avoid overcooking fish when you bake it frozen. Simply add about 10 minutes to the cooking time.
If using frozen cod, use olive oil instead of butter. I've learned the hard way that butter quickly hardens on a frozen fillet.
How do I know when fish is fully cooked?
The best way is to use an instant-read thermometer, aiming for an internal temperature of 145°F.
Another way to check for doneness is to gently flake the top of one of the fillets with a fork. When the cod is done, the flesh is opaque, as shown in the photo below, and you can easily separate it with a fork. As long as the cod is undercooked, its flesh will resist flaking.
Should I bake the fish covered or uncovered?
There's no need to cover the cod when baking it. You should leave it uncovered.
Serving Suggestions
This recipe makes a lovely buttery sauce, so make sure you serve it with the sauce, spooning it on top of the fish.
I often serve baked cod on top of something that would absorb the sauce, such as cauliflower rice, mashed cauliflower, sauteed spinach, or zucchini noodles.
As you can see in the photos, I also like to serve it with roasted asparagus, baking both in the same oven.
Other sides that go well with cod and can be cooked in a 425°F oven are roasted cauliflower, roasted fennel, and baked spaghetti squash.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to three days. Reheat them gently - you don't want them to dry out. It's best to reheat them in the microwave, covered, at 50% power.
More Fish Recipes
- Pan-Fried Rainbow Trout
- Baked Salmon
- Baked Catfish
- Fish Chowder
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Recipe Card
4.99 from 2615 votes
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Baked Cod
This moist and tenderbaked codis topped with a lemony, buttery topping that doesn't overpower the delicate fish.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 195kcal
Author: Vered DeLeeuw
Ingredients
- Nonstick spray for the pan
- 2 tablespoons unsalted butter melted
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon fresh garlic minced
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt
- ½ teaspoon red pepper flakes
- 2 tablespoons capers drained
- 4 cod fillets 6 ounces each, 1 inch thick, fresh or frozen
- ½ teaspoon paprika
Instructions
Preheat your oven to 425°F. Lightly spray a baking dish with nonstick spray.
In a small bowl, whisk the butter, lemon juice, garlic, salt, and red pepper flakes. Stir in the capers.
Place the cod fillets in the baking dish. Pour the butter mixture on top. Use a brush to evenly distribute the thick sauce on top of the fillets. Sprinkle them with paprika.
Bake uncovered until the fish is fully cooked, opaque, and flakes easily with a fork. Depending on the thickness of your cod fillets and your oven, this should take about 15 minutes (25 minutes if using frozen fish). Serve immediately.
Video
Notes
- This recipe works well with other firm-fleshed white fish, such as halibut, as long as the fillets are thick - about 1 inch thick. Thinner fillets will require a shorter time in the oven.
- There's no need to cover the fish. You should bake it uncovered.
- If using frozen fillets, use olive oil instead of butter, as the butter quickly hardens on a frozen fillet.
- The best way to ensure the cod is done is to use an instant-read thermometer, aiming for an internal temperature of 145°F. Another way to check for doneness is to use a fork to gently flake the top of one of the fillets. When the fish is done, the flesh is opaque, and you can easily separate it with a fork. As long as the fish is undercooked, its flesh will resist flaking.
- You can keep the leftovers in the fridge, in a sealed container, for up to three days. Reheat them gently - you don't want them to dry out. It's best to reheat them in the microwave, covered, at 50% power.
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Nutrition per Serving
Serving: 1cod fillet | Calories: 195kcal | Carbohydrates: 1g | Protein: 31g | Fat: 7g | Saturated Fat: 3g | Sodium: 530mg | Fiber: 0.2g
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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
More Seafood Recipes
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
Pat
THE Best way to cook fish-for both flavor & ease. I have shared with many others and everyone raves about it.
Has anyone tried same recipe for shrimp?Reply
Vered DeLeeuw
I'm so glad you like this recipe, Pat! I LOVE your idea of using it for shrimp. I'll add it to my list of future experiments - combining this recipe with my recipe for baked shrimp.
Reply
Tamra
Our Alaskan Lingcod has the skin on. Should it be removed or let on for this yummy recipe?
Reply
Vered DeLeeuw
Hi Tamra,
It's up to you. Cod skin is edible, but it's thicker than salmon skin and not as delicious, so some people prefer to remove it before cooking.Reply
Jeffrey Skelton
I used sea bass as our cod spoiled. My god....don't change anything. Internal temperature 140 and a VERY slight sprinkle of Lawreys garlic salt....I like salty....this was to die for!Reply
Vered DeLeeuw
Yay! I'm so glad you enjoyed this recipe, Jeffrey! Garlic salt sounds like a very nice finishing touch.
Reply
Jeff
Very good and very fast. Will definitely put this in the rotation!Reply
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Jeff! Thank you for leaving a comment.
Reply
Dee
Thank you for your recipe. Will try this tonight.
Vered DeLeeuw
You're welcome, Dee! I hope you like it.
H.J. Lawrence
Suggestions for improvements. Use oil instead of butter. A neutral oil is preferable to olive oil when cooking fish. I suggest chopping up the capers unless they are really small, and a sprinkling of fresh chopped parsley is a nice addition.
Reply
Vered DeLeeuw
Thank you for the feedback!
Reply
Élise Hazzard
Parsley ... what a fresh addition!
Reply
Jacqueline
This is my go-to cod recipe. It's so quick and impressive. When we have friends over, I whip this up super quick and serve it with broccolini and some sort of risotto and a nice crisp sauvignon blanc, and my guests rave and rave about it. It also made a very nice dinner party for my husband's clients. This is a very nice recipe to keep close and pull out when you want to impress.Reply
Vered DeLeeuw
Thank you so much, Jacqueline, for this lovely comment! I'm so glad you've been enjoying this recipe.
Reply
Mai
It tastes awesome, but next time I would halve the salt or omit it altogether.Reply
Vered DeLeeuw
Thank you for your feedback. If using any salt other than Diamond Crystal Kosher Salt, including any other brand of kosher salt, you should indeed halve the salt to 1/2 teaspoon.
Reply
