Baked Cod

by Sabrina Snyder

Published on

3 Comments

4 Servings
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
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Baked Cod is rich, buttery, and ready in 25 minutes. Coated with crispy bread crumbs and flavored with paprika, cumin, and garlic powder!

This Baked Cod Recipe is the perfect easy and healthy Weeknight Dinner Recipe. Baking the cod in the oven makes it a simple hands-off recipe and it’s a healthier alternative to Fried Fish Recipes, but there’s still a nice crisp outer layer.

Baked Cod with lemon wedge garnish on plate with broccoli and fork

BAKED COD

Oven-baked Cod Filets are full of buttery garlic flavor with a crisp bread crumb coating that’s just so good! You coat the pound of fish in three easy layers, then put in a baking dish to cook for just 15 minutes. The unbelievably flavorful dinner will be ready in no time without any hassle at all.

Lots of seafood recipes require manning the grill or frying pan while the fish cooks. Fortunately, for this Baked Cod 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. 

Baked Cod collage of prep steps

Along with being flavorful and easy, Baked Cod is also a great option for healthier 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 the recipe a favorite with the whole family. 

WHAT TO SERVE WITH BAKED COD

There are lots of delicious sides you can serve with this Baked Cod recipe to add some extra flavor and texture. Here are some of our favorite combos:

  • 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.

Baked Cod in baking dish

MORE EASY BAKED DINNERS

TIPS FOR MAKING BAKED COD

  • Baked Cod recipe topping: You’ll need 3 separate bowls for this recipe. Whisk together the flour, salt, pepper, paprika, and garlic powder in one bowl. Beat the eggs together in a smooth mixture in your second bowl. In your third bowl combine the panko and the breadcrumbs. Coat the cod fillets in the flour, then the eggs, then the bread crumb mixture. 
  • Baking time: Place the prepared cod on a baking dish and coat them in cooking spray. The cooking spray will help give the fish a nice crispy outer layer. Pop the casserole dish in the preheated oven and bake for 12-15 minutes until the fish is browned. To test if the cod is done, you can stick a fork in the thickest part of the fish and twist it gently. The fish will easily flake when it’s baked. Take the casserole dish from the oven and serve. 

Baked Cod with lemon wedge garnish on plate with broccoli and fork

VARIATIONS ON BAKED COD

  • Lemon Baked Cod: To make Lemon Baked Cod exchange the bread crumb mixture for an easy lemon juice mixture. Mix together   
  • 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 SEAFOOD RECIPES

HOW TO STORE BAKED COD

  • Serve: Don’t leave Baked Cod out at room temperature for more than 2 hours.
  • Store: Let the Cooked Cod cool before storing it. 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.

Baked Cod with lemon wedge garnish in baking dish

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Dinner, then Dessert

Baked Cod

Baked Cod is rich, buttery, and ready in 25 minutes. Coated with crispy bread crumbs and flavored with paprika, cumin, and garlic powder!
Yield 4 Servings
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Baked Cod with lemon wedge garnish on plate with broccoli and fork
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Ingredients
 

  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 2 large eggs
  • 1 cup bread crumbs
  • 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.
  • Mix panko and breadcrumbs in 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: 297kcal | Carbohydrates: 31g | Protein: 29g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 142mg | Sodium: 986mg | Potassium: 585mg | Fiber: 2g | Sugar: 3g | Vitamin A: 303IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 3mg
Keyword: Baked Cod

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Baked Cod collage

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 upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being 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. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. 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