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5 Secrets to 20 Minute Dinners!
Tips, tricks, and recipes for dinner in a hurry!
Cod is one of my favorite types of fish to work with, along with swai fish and tilapia.
It has a mild, delicate flavor that pairs well with various seasonings and sauces. In this recipe, 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 doesn’t need a lot of prep work, so it’s ideal for those days when you’re short on time or energy to cook.
Looking for a Japanese twist on this baked cod recipe? Try one of my easy cod recipes, Miso Black Cod.
Why You’ll Love This Recipe
- Simple yet flavorful. Less is more in this recipe! You only need four ingredients to cook this tender, flaky, and tasty baked cod in the oven.
- 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!
Ingredients
- 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.
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.
1) Preheat oven to 400°F (207°C).
2) Arrange the cod fillets in a baking tray. Drizzle olive oil onto the fish, followed by lemon juice, salt, and cayenne pepper.
Pro tip: 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.
3) Bake the cod in the oven for 10-12 minutes, depending on the thickness of the fish. Garnish with parsley and serve immediately.
How 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 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.
Frequently Asked Questions
Is baked cod healthy?
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.
Can I use frozen cod fillets?
Absolutely! Although fresh is always preferred, frozen cod fillets work just as well in this recipe. A good choice would be the Frozen Kirkland Signature Atlantic Wild Caught Cod Loins (2 lbs bag) from Costco.
What temp is cod baked at?
The perfect cooking temp for cod fish is 400°F or 205°C for about 10 to 15 minutes. However, the exact temp depends on the thickness of the fillets. Since it is a delicate fish, cooking cod in the oven at a high temperature for a short amount of time ensures that it stays tender and moist.
How to cook cod so it’s not dry?
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.
How Many Calories per Serving?
This recipe for baked cod is only 286 calories per serving.
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 share your photo in the Comments section and consider giving it a 5-star rating. I can’t wait to see your creations! Additionally, feel free to explore my other recipes, such as Honey Garlic Salmon, Garlic Butter Fish, and Lemon Parmesan Tilapia next. Happy cooking!
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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
- 1 tablespoon chopped parsley
Instructions
- Preheat oven to 400°F (207°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.
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.
- Watch the cooking video for a step-by-step guide.
DELICIOUS! WILL BE MAKING THIS AGAIN.
Thank you for your lovely feedback, Jossiline.
I’m making this right now, without the Cheyenne pepper. Smells delicious. I’m not much of a cod eater, mainly cause I don’t think it has enough flavor.
But I’m giving this a second try because the olive oil and lemon juice sounds wonderful together.
I’ll be on the lookout for more of your recipes, if this goes well. TY
I made this tonight. It was great. Be sure to add salt to your liking. I also added a bit butter at the very end. Have this saved and will make again.
I did try the recipe. It came out well. Although I will not use cayenne pepper next time. My side dishes were basmatic rice, broccoli, and corn. I am always nervous cooking cod.
You said to preheat the oven but you didn’t saw what temp thereafter to cook it?
Hi Richard. You cook the cod at the same temperature that you preheated the oven at, which is 400F.
Easy and delicous. Thank you
Thank you for your comment, Lydia.
I’ve baked it strictly according to the recipe, but it didn’t get prepared. It was almost cold after 10 mins in the oven.
Not sure it is safe to eat. Cod died to fill the garbage
Hi ALexander. I’m sorry to hear that your dish didn’t turn out well. Please make sure that your oven is preheated for at least 15 minutes before you put your fish in to cook. It will take a while to get to 400F/ 207C. You may also need to check your oven temperature.
My post needed help, but is gone.
Hi Jack. If it’s about whether to cover the dish or not, I’ve replied your question. My apologies for the delay, but it takes a few days to reply everyone’s messages in all the various posts.
Cover it or not please?
Hi Jack. You can cook it with or without a cover. In the recipe, you do not have to cover it. However, covering or wrapping the fish will create a steaming effect and will add more moisture to the dish.
I have used this recipe UNCOVERED many times and it always came out amazingly moist, creamy and delicious.
I recommend watching the time of cooking as the excessive baking time will destroy the merits of this simplest but genius recipe.
I live in Boston, Massachusetts and are buying very fresh, local scrod which is fantastic. However, I used the frozen, common cod fillets from Alaska, with similarly great results as well.
I made this tonight, it was so quick, easy, delicious and healthy!
I didn’t have fresh parsley, but added some sliced tomatoes, sprinkled with fresh thyme, and baked per directions, and served with rice. Will definitely be making this again.
Lovely! So glad you enjoyed it.