Easy Baked Fish

by Sabrina Snyder

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3 Comments

5 from 1 vote
4 Servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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Easy Baked Fish is a super quick recipe with cod filets, and easy seasonings. Ready in under 30 minutes with amazing, refreshing flavor!

This simple Baked Fish recipe makes a Delicious Dinner to enjoy with the whole family. Serve it up with your favorite refreshing sides like Corn Salad, Crispy Potatoes, and Roasted Green Beans. 

Sabrina’s Easy Baked Fish

Oven-baked fish fillets are an easy way to enjoy flavorful and juicy fish any time you want. You can prep the recipe in just minutes, and then the cooking time is only another 15 minutes. It’s the perfect dish that you can throw together on any busy weeknight. 

Recipe Card

Dinner, then Dessert

Easy Baked Fish Recipe

Easy Baked Fish is a super quick recipe with cod filets, and easy seasonings. Ready in under 30 minutes with amazing, refreshing flavor!
Yield 4 Servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Close- up of Fish on a plate with salad and a slice of lemon
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Ingredients
 

  • 1 1/2 pounds cod , 4 filets
  • 1 teaspoon garlic salt
  • 1/2 teaspoon coarse ground black pepper
  • 1/2 teaspoon paprika
  • 4 tablespoons unsalted butter
  • 1 lemon , cut into wedges

Instructions

  • Preheat oven to 400 degrees and spray a 9×13-inch baking dish with vegetable oil spray.
  • Season fish with garlic salt, black pepper, and paprika.
  • Spoon melted butter over the fish.
  • Cover with foil and bake for 15-18 minutes.
  • Serve with lemon wedges.

Nutrition

Calories: 243kcal | Carbohydrates: 1g | Protein: 31g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 103mg | Sodium: 675mg | Potassium: 723mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 543IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg

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About this Recipe

Even if you aren’t the hugest seafood fan, this Baked Cod Fish just might make you one. Not only is it super easy to make, but the simple flavors of paprika and garlic salt blend perfectly with the mild cod. By covering the dish in aluminum foil, all the flavors get trapped and soak into the cod for a rich, buttery, and amazing flavor. Serve it up with a dash of lemon juice and Homemade Tartar Sauce to finish. 

Chef’s Note

Baked Cod is also a great, healthy addition to your diet. Lean meat gives you healthy protein, vitamins, minerals, and some omega-3s. You get all of that in a 20-minute meal that also tastes amazing!

Ingredients

  • Cod Fillets: Cod are great fish fillets for baking. They have a mildly sweet taste and easily bake to a tender, flakey texture. Plus, the mellow flavor is easy to season with a variety of different seasonings to experiment with any flavor you want. 
  • Butter: The butter is melted and then spooned over the fillets. It helps keep the fish juicy and tender as it bakes. 
  • Seasonings: For a simple but flavor-packed recipe, the fish is seasoned with black pepper, garlic salt, and just a little paprika. 

How to Store

  • Serve: You shouldn’t leave cooked fish filets at room temperature for more than 2 hours. 
  • Store: Let the codfish recipe cool down before you wrap in leftovers and store them in an airtight container. 
  • Freeze: You can also freeze Baked Fish for up to 6 months. Just make sure it is carefully sealed before storing it. 

Ideas to Serve Easy Baked Fish

  • Tacos or Burritos: Use this Baked Fish recipe to make some delicious tacos or a burrito. Top tacos with slaw and some salsa, along with a lime wedge. You can fill a burrito with rice, black beans, salsa, sour cream, or guacamole. The possibilities are endless for the toppings and fillings of your choice.
  • Bowls: Fish bowls would make an outstanding lunch option. Fill the bowl with rice, potatoes, or go with some riced or mashed cauliflower for a healthy veggie base. Top it off with some fresh, leafy greens, a mix of veggies, pico de gallo, or corn salsa.
  • Sandwiches: Make some tasty fish sandwiches for any lunch or dinner. Add some tartar sauce to a soft brioche bun, then top the fish with crunchy lettuce or veggies.

Frequently Asked Questions

What does it mean for a fish to flake when it’s done?

Fish will flake when it is finished cooking. You can use a fork to test it. Just use the tines to test the thickest part of the fish. Twist the fork slightly and you will see it flake or separate very easily. Cod will also look much more white than it did before it was cooked.

Do I need to flip cod while baking?

Since you are baking this cod in the oven you do not need to flip it while cooking. The heat in the oven will surround the fish and cook it on both sides.

Should I cook cod with the skin on or off?

You can eat cod with the skin on, just make sure it has been properly cleaned and the scales removed. However, the best way to eat skin-on fish is to prepare it in a pan and make the skin crispy. This oven baked recipe will be best for cod with the skin removed.

Variations

  • Crumb Coating: To give the Baked Fish a crispy outer layer, you can add a buttery breadcrumb coating. To make the coating mixture, combine 1 ½ cups of panko bread crumbs with 2 tablespoons of melted butter. Roll the seasoned and buttered fish in the bread crumb mixture. Spray the fillets with nonstick cooking spray and bake covered. 
  • Seasonings: There are lots of simple seasonings that you can sprinkle over the fish. Fresh parsley, thyme, red pepper flakes, onion powder, minced garlic cloves, or cilantro would all taste great. 
  • Creamy Lemon Sauce: Along with the lemon wedge garnishes, you can serve the dish with a simple sauce for bright lemon flavor. To make the lemon cream sauce, add ¼ cup heavy cream, 1 tablespoon mustard, 1 ½ tablespoons lemon juice, salt and pepper (to taste) to a saucepan. Whisk together, and bring to a simmer for 8-10 minutes. Then serve the Baked Fish with lemon sauce. 

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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

  2. This was simple to make and delicious. It’s a keeper and I’ll be keeping it in my rotation. Thank you Sabrina for all your many good recipes.

    Reply