Baked Cod

by Sabrina Snyder

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6 Comments

4 Servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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Easy Baked Cod recipe for tender buttery flaky fish with a crispy coating. Light and healthy baked fish recipe ready in about 25 minutes!

My cod recipe is a go-to healthy way to make fresh fish! For more crowd-pleasing, light Seafood Meals, be sure to also try my Blackened Salmon and Baked Tilapia.

Sabrina’s Baked Cod Recipe

These Oven-Baked Cod Fillets are full of buttery garlic flavor with a crisp bread crumb coating that’s just so good. It’s an easy step by step recipe – just bread the fish in a triple coating then pop it in a baking dish to cook for about 15 minutes. It’s a healthy alternative to fried fish without sacrificing the crispy coating and an unbelievably flavorful dinner ready in no time!

Recipe Card

Dinner, then Dessert

Baked Cod Recipe

Easy Baked Cod recipe for tender buttery flaky fish with a crispy coating. Light and healthy baked fish recipe ready in about 25 minutes!
Yield 4 Servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Crispy cod with a bite cut out
PrintRate

Ingredients
 

  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1/4 cup flour
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 2 large eggs
  • 1 cup panko bread crumbs
  • 1 pound cod fillets , cut into 4 pieces

Instructions

  • Preheat oven to 400 degrees.
  • Mix flour with salt, pepper, paprika, and garlic powder.
  • Beat eggs in a second bowl.
  • Add breadcrumbs to a third bowl.
  • Coat fish in flour mixture then in eggs then in breadcrumbs and place on a baking sheet.
  • Spray with vegetable oil spray and bake for 12-15 minutes until browned.

Nutrition

Calories: 219kcal | Carbohydrates: 18g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 142mg | Sodium: 789mg | Potassium: 554mg | Fiber: 1g | Sugar: 1g | Vitamin A: 305IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg

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Chefs Notes

Just because this cod is baked, doesn’t mean you have to skip the crispy goodness that makes fried fish so addicting! In order to get some extra crunch and browning on the bread crumbs, I like to switch the oven to broil for the last minute or two before the fish is done baking. Alternatively, you could sear the coated filets in butter before transferring to the oven.

Table of contents

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About this Recipe

Lots of seafood recipes require manning the grill or frying pan while the fish cooks. Fortunately with my recipe, once the cod is cooking your work is practically done. The easy recipe also leaves you with plenty of time to make some easy side dishes and complete the whole meal. 

Along with being flavorful and simple, baked cod is also a great option for lighter dinners. Cod is loaded with lean proteins, vitamins, and minerals that are great for any diet. It’s good for the heart and for keeping a healthy weight. This recipe gives you all those benefits, and because it’s baked in the oven it has less fat and calories than fried fish. The bread coating and seasoning still provides plenty of flavors that make this dish a favorite with the whole family.

Side Dish Ideas

  • Rice: For rice, you can serve the fish over simple Brown Rice, cauliflower rice, or basmati rice.
  • Salad: Cod also goes great with fresh green salads like Greek salad or Wedge Salad.
  • Vegetables: Any spring vegetables will taste delicious. Try green beans, roasted asparagus, carrots, and peas for some easy, crisp, flavorful sides.

How to Store

  • Serve: Don’t leave cooked cod out at room temperature for more than 2 hours.
  • Store: Let any leftovers cool before storing. Put the cod in an airtight container to store in the fridge for 3-4 days.
  • Freeze: You could also freeze the fish recipe for up to 3 months. Let it thaw in the fridge then reheat it for a few minutes in the oven before serving.

Variations

  • Lemon Baked Cod: Add some lemon juice to your egg wash and lemon zest to your breadcrumbs to add a light lemon flavor!
  • Flavorful liquids: For some extra flavor bake the cod in cooking liquid that it can soak up in the oven like soy sauce, white wine, balsamic vinegar, or rice wine vinegar.
  • Seasonings: You can also top the recipe off with your seasonings of choice like fresh basil, chili flakes, oregano, parsley, rosemary, or onion powder.
  • Bread crumbs: Instead of Panko breadcrumbs, you can crush up your own bread, nuts, pretzels, or crackers.

More Delicious Fish Entree Recipes

Cod plated with lemon wedges for garnish and steamed broccoli.

The following photos were used in previous versions of this post:

Crispy Cod with lemon wedge garnish on plate with broccoli
Collage of plated baked fish and fish in dish before baking.
Crispy fish with lemon wedge garnish on plate with broccoli and fork

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. All of your recipes I’ve tried have been a hit, thank you! I’m looking forward to trying this one, but need clarification on a couple of items. The beginning description mentions cumin, but none is listed in the recipe. Also, there is no flour amount listed in the recipe? Please advise.

    Reply

    1. Thank you for asking Paula. The “cumin” was a typo and should not have been in the blog and the recipe card has been updated to read 1/4 cup flour. Oh my. So glad you asked. Let us know how your Baked Cod turns out!

      Reply

  2. I also would like to try this recipe but am unsure of the flour amount as it is not listed with the other ingredients. It is only mentioned in the instructions.

    Reply