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Easy baked cod with lemon, olive oil, salt and cayenne pepper. One of the best cod recipes made in the oven. Moist, juicy with 5 mins prep time. So good!
Table of Contents
- Discover The Best Baked Cod Recipe
- Why You’ll Love This Recipe
- What Goes Into Baked Cod
- Variation In Cooking Techniques
- Ingredient Additions
- Fresh Cod Or Frozen Cod
- How To Bake Cod
- How Long To Cook Cod In The Oven
- Helpful Tips For Home Cooks
- Frequently Asked Questions
- What To Serve With Baked Cod
- Other Recipes You Might Like
- Baked Cod (The Best Recipe!)
Discover The Best Baked Cod Recipe
Cod is one of my favorite types of fish to work with, along with swai fish and tilapia. Its mild, non-fishy, delicate flavor pairs well with various seasonings and sauces. In this baked cod recipe, I choose baking and I’m only using olive oil, lemon juice, and cayenne pepper to bring out the natural flavor of the cod.
Aside from baked salmon, this oven baked cod is one of the easiest fish recipes you can make in under 20 minutes. It calls for only six (6) simple ingredients and it doesn’t need a lot of prep work—with only two steps—making it ideal for those days when you’re short on time or energy to cook.
Why is this the ultimate recipe? With over 1,000 glowing reviews and a stellar rating exceeding 4.6, it’s been put to the test by home cooks worldwide.
“I never leave reviews. But I was so thrilled with how juicy and delicious the cod turned out, I couldn’t keep it to myself. This is by far the best recipe to get delicious fish that is not overcooked. I have a convection oven, so I opted for the lower end of the scale and it was perfect. Thank you so much!”
– Anne
Why You’ll Love This Recipe
- Simple yet flavorful. Less is more in this recipe! You only need four key ingredients to cook this tender, flaky, and tasty baked cod in the oven.
- Non-fishy and perfectly cooked. My cod was impeccably seasoned and baked to perfection, with a delicate texture and a flavor that was anything but fishy.
- Quick and easy. Prep time takes as little as 5 minutes, and the fish is ready to serve in just 10 minutes. It’s great for busy weeknights when you want a quick yet satisfying meal, especially after a long day at work.
- Healthy and nutritious. Cod is a lean protein source that is low in calories and high in essential nutrients. Always a nice option for a healthy and balanced meal!
What Goes Into Baked Cod
- cod – use fresh cod fillets for the best texture and flavor. If you can only find frozen, make sure to thaw them completely before baking.
- olive oil – coats the fish to help retain moisture while baking. It also imparts a subtle earthy flavor to the dish.
- lemon juice – freshly squeezed lemon juice adds a hint of acidity that brightens up the flavor of the fish.
- cayenne pepper – adds a little kick of heat. You may use smoked paprika if you do not have cayenne pepper.
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
Variation In Cooking Techniques
The best cooking method for cod fish is baking, shallow poaching or pan-frying. Here are a few variations in the home kitchen.
- Shallow Poaching. Season the fish per the recipe card, starts on the stovetop and finishes in the oven. Shallow poaching is the standard technique used in restaurants. It combines both moist and dry heat cooking and cooked in one pan.
- Pan-frying. Pan-fry with some melted unsalted butter, make sure both sides of the fish are evenly cooked. Top with your favorite sauce such as lemon-butter or tomato-basil.
- Steaming. Apply traditional Chinese steaming cooking method by steaming fish in a steamer. The light flavor of cod fish shines through with this simple technique. All it needs is a splash of soy sauce on top of the fish, plus some chopped scallions.
- Stir-frying. Check out my ginger scallion fish recipe and substitute the Basa fish with cod fish!
Looking for a Japanese twist on this baked cod recipe? Try one of my easy cod recipes, Miso Black Cod.
Ingredient Additions
To infuse Mediterranean flavors into your dish, consider adding the following ingredients:
- Capers. Tiny and tangy capers bring a burst of acidity and tanginess to elevate the flavors of cod fish.
- Garlic. Fresh minced garlic adds aromatic depth.
- Kalamata olives. Sliced olives complements the fish with its briny flavor.
- Cherry tomatoes. These add sweetness, juiciness, and a vibrant pop of color to the dish.
Fresh Cod Or Frozen Cod
Either fresh or frozen cod works fine for this baked cod recipe. Although fresh is always preferred, frozen cod fillets work just as well in this recipe. Ultimately, it all depends on your own preference, budget, and availability of cod fish.
Where To Buy Cod Fish?
Shopping Guide: A good choice would be the Frozen Kirkland Signature Atlantic Wild Caught Cod Loins (2 lbs bag) from Costco, as shown in the picture above. Please take note that sablefish, commonly marketed as black cod or Alaska cod is not actually a member of the cod family. Costco is a major supermarket in the US and the UK.
How To Bake Cod
Baking cod is a simple and foolproof way to achieve perfectly cooked fish every time. The baking process seals in the moisture and creates a firm yet flaky texture that makes it enjoyable to eat.
If using frozen fish fillets, thaw them completely before baking. Do not use frozen fish straight out of the freezer as the texture will be dry, tough, and rubbery.
After thawing, I always pat dry the fillets with a paper towel to remove any excess moisture. This simple step ensures that there will be no cloudy “fish water” seeping out of the fish while baking.
Step 1: Preheat oven to 400°F (205°C). Arrange the cod fillets in a baking tray. Drizzle olive oil onto the fish, followed by lemon juice, salt, and cayenne pepper.
Step 2: Bake the cod in the oven for 10-12 minutes, depending on the thickness of the fish. Garnish with parsley and serve immediately.
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Pin ItHow Long To Cook Cod In The Oven
The exact cooking time for baked cod depends on the thickness of the fillets. Generally, it takes about 10 to 12 minutes to cook a regular fillet at 400°F or 205°C. If you have thicker cod loin, extend the baking time by a maximum of 2 to 3 minutes.
The fish is perfectly cooked when it turns opaque and flakes easily with a fork. It should be plump and fleshy without any cracks on the surface.
DO NOT overbake the fish fillets, or they will turn rubbery and dry. If your cod fish breaks apart with a crack after baking, it means you have overcooked it.
Helpful Tips For Home Cooks
- I recommend using a glass baking tray as it retains heat better and helps food cook evenly.
- Cover the baking tray with a piece of aluminum foil or parchment paper before baking to keep the fish moist, tender, and juicy.
- To prevent dryness, drizzle and rub both sides of the cod fillets with a good amount of extra virgin olive oil. Let them sit for 5 minutes before adding other seasonings to the fish.
Frequently Asked Questions
Cod belongs to the category of low-activity, saltwater fish. Due to its limited movement, its flesh is thick, light in color, and boasts a very mild flavor. Additionally, cod has lower oil content compared to other fish. As a result, it doesn’t have a strong fishy taste
Yes, baked cod is a healthy dish as cod is very low in fat and high in lean protein. It contains vitamins and minerals such as B12, B6, and B3 (niacin). Compared to other types of fish, it contains low levels of mercury.
The optimal cooking temperature for cod fish is 400°F or 205°C, typically for 10 to 12 minutes. However, the exact cooking time may vary based on the thickness of the fillets. Given its delicate nature, baking cod at a higher temperature for a shorter duration helps maintain its tenderness and moisture.
Before baking, rub the cod fillets with a good amount of extra virgin olive oil. Let them sit for 5 minutes to prevent them from drying out in the oven. If you’re in a rush, drizzle olive oil generously over the fish. Another trick is to cover the baking tray with a sheet of aluminum foil or parchment paper to keep the steam inside. Adding a bit of lemon juice or even white wine before baking can also add a lot of moisture and flavor.
This fish is done when the flesh turns opaque in color and it easily flakes with a fork. The internal temperature should reach 145°F (63°C). Do not over cook or over bake!
Absolutely! Baking cod in foil is a popular method that helps lock in moisture and flavor. Simply season the cod with the spices, herb and a drizzle of olive oil, then wrap it securely in foil before baking.
Yes, and that’s a great idea! You can bake cod with tomatoes for a simple yet tasty dish. Just layer cod fillets with cherry tomatoes, sliced tomatoes, add seasonings, melted butter, then bake at 400°F or 205°C for 10 minutes.
Haddock, pollock, and flounder are great substitutes. Similar in texture and flavor, these fish are popular alternatives and often used interchangeably in recipes.
This baked cod recipe is only 286 calories.
What To Serve With Baked Cod
Serve these delicious lemon butter cod fillets with side dishes such as boiled potatoes, roasted vegetables, or fresh salad. For a complete and healthy weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
If you are a seafood and fish lover like me, you will love these recipes.
- Honey Garlic Salmon
- Garlic Butter Shrimp Kebabs
- Salmon Patties
- Seafood Boil
- Garlic Butter Scallops with Lemon Sauce
Baked Cod (The Best Recipe!)
Ingredients
- 1 lb. (500g) cod fillets, or cod loins, rinsed and pat dry
- 1/4 teaspoon salt
- 1 tablespoon lemon juice, freshly squeezed
- 3 dashes cayenne pepper
- 1 1/2 tablespoons olive oil, or extra virgin olive oil
- 1 tablespoon chopped parsley
Instructions
- Preheat oven to 400°F (205°C). Arrange the cod fillets in a baking tray. Drizzle olive oil onto the fish, followed by lemon juice, salt, and cayenne pepper.
- Bake the cod in the oven for 10 – 12 minutes, depending on the thickness of the cod. Garnish with parsley and serve immediately.
Video
Notes
- If using frozen fish fillets, thaw them completely before baking. Pat dry the fillets with a paper towel to remove any excess moisture.
- You may use skin-on cod fish, they work the same.
- Use a glass baking tray as it retains heat better and helps food cook evenly.
- Cover the baking tray with a piece of aluminum foil or parchment paper before baking.
- To prevent dryness, drizzle and rub both sides of the cod fillets with a good amount of extra virgin olive oil. Let them sit for 5 minutes before adding other seasonings to the fish. This step is optional as my recipe ensures moist and juicy cod.
- To add Mediterranean flavor to your dish, you may incorporate minced garlic, sliced Kalamata olives, cherry tomatoes and/or capers to brighten up the dish.
- Watch the cooking video for a step-by-step guide.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious!! Everyone loved it!! The only change I made was some buttered and garliced bread crumbs on top with a little browning under the broiler. “Simply” delicious! Thanks, Linda
Amazing!??
Love the simplicity of this!
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Thank you for sharing this. Am a real kitchen noob. Can you share the recipe for the potatoes too?
https://rasamalaysia.com/boiled-potatoes/
Great and simple recipe, perfect for an inept cook like me. I had no lemon juice and substituted a dry white wine, same with fresh basil replacing parsley. It’s delicious, and I can’t wait to try it with the prescribed ingredients.
Awesome, please do!
This was so simple and so delicious! Followed the recipe to the T. Amazing! Thank you for posting this!
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Loved this fish recipe. I didn’t have parsley. But still very good without it. I made it twice (once with 1/8 top of Cayenne pepper and once with 1/4 tsp Cayenne. Loved both.
Awesome.
Thanks! Used paprika instead of cayenne. Lovely meal with potatoes and steamed veg.
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My wife and I loved this recipe! We followed the recipe almost exactly, including the cayenne. We did sprinkle on some powdered ginger root (that’s the only ginger we had!) and we thought it added some additional zing with a slightly Asian touch. The cook times were spot on! Thanks for posting this!
Thanks Dennis!
I made this for the first time a month or so ago and it was so easy and so delicious that I just made it again tonight. Delicious and simple recipe!
I used avocado oil instead, better for heating less inflammatory oil. So good!!
Made this tonight and my husband and I loved it. So easy to make as well. I just substituted cayenne for paprika, and sunflower oil instead of olive.
Yummy!