Delicious, moist and tender baked cod is topped with a wonderful lemony, buttery topping. The topping is mild enough so that it doesn’t overpower the delicate cod.
This baked cod is amazing. I’m saying that as someone who’s not generally a huge fan of white, delicate fish – I prefer bold tasting fish such as salmon and tuna.
But this baked cod recipe is different. I think it’s the combination of the lemony, buttery topping – it’s delicious – and the short baking time, ensuring that the fish remains juicy. (Another great recipe that makes white fish super palatable is this blackened halibut recipe).
What is the best way to cook cod in the oven?
Lean white fish such as cod can dry out easily. Basting the fish with a tasty sauce and baking just until done ensures a tender, succulent, flavorful fish.
This tasty recipe for baked cod works really well with any other firm, white fish such as halibut. Just remember that white, mild, low fat fish can easily become dry and overcooked, so take care not to overbake.
Can I cook frozen cod fillets?
Yes! You can totally use frozen cod in this baked cod recipe! Simply adjust the baking time. So if you have frozen cod fillets in your freezer, don’t bother defrosting them prior to baking. You can absolutely bake cod fillets frozen. It’s actually easier not to overcook them when you bake them from frozen. Simply add about 10 minutes to the cooking time.
How to serve baked cod?
This baked cod recipe makes some wonderful buttery sauce, so make sure you serve it with the sauce. You might want to serve the fish fillets on top of something that would absorb the sauce, such as cauliflower rice.
Is cod healthy?
I believe it is. It is a good source of protein and healthy fat (though it’s quite lean). According to fitday.com, a 6 oz serving of baked cod has 800 mg of potassium, which is great. It also has 100% of your daily selenium requirements, and between 20% – 40% of niacin, vitamin B6, phosphorus and vitamin B12. But do stick with Pacific cod and not with endangered Atlantic cod.
What about leftover baked cod?
You can keep leftovers in the fridge, in a sealed container, for up to 3 days. Reheat them very gently – you don’t want them to dry out. It’s best to reheat the leftovers in the microwave, covered, on 50% power.
- 2 tablespoons unsalted butter, melted
- 1 tablespoon fresh lemon juice
- 1 tablespoon minced garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
- 2 tablespoons capers, drained
- 4 cod or halibut fillets (6 oz each)
- 1/2 teaspoon paprika
- Preheat oven to 425 degrees F. Lightly spray a baking dish with nonstick spray.
- In a small bowl, whisk together 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 if needed to evenly distribute the thick sauce on top of the fillets. Sprinkle with the paprika. Bake, uncovered, 15 minutes (25 minutes if frozen), or until fish is white and flakes easily with a fork.