Baked Cod

Name: Baked Cod
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
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; 1/2 teaspoon red pepper flakes; 2 tablespoons capers (drained); 4 cod fillets (6 ounces each, 1 inch thick, fresh or frozen); 1/2 teaspoon paprika

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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!

Baked cod is served on a bed of asparagus spears.

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.

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Ingredients
Variations
Baked Cod Instructions
Expert Tip
Recipe FAQs
Serving Suggestions
Storing Leftovers
More Fish Recipes
Recipe Card

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.

A bowl with butter, lemon juice, garlic, salt, and red pepper flakes.

Pour the mixture on top of the fish. Sprinkle them with paprika.

Three cod fillets in a baking dish, covered in a buttery sauce.

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.