Easy Baked Cod

Seafood30-Minute MealsKid FriendlyMain Courses

By Kristen Chidsey

5 from 11 votes

Jan 17, 2026

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If fish night makes you nervous, this easy Baked Cod recipe is here to change that. With just a handful of pantry staples and a quick 10 minutes in the oven, you will have flaky, buttery cod that melts in your mouth.

Much like my baked salmon and blackened mahi mahi, this cod recipe uses simple but bold seasonings to turn cod fish into a wholesome family dinner even picky eaters are happy to clean off their plates.

Baked seasoned cod on plate served next to sliced lemons.

Kristen's Keys for Baked Cod

Before we get into how to make baked cod, let's start with a few tips that will help set you up for success.

  • Fully defrost the fish. Cod that's still frozen in the center will cook unevenly, leaving you with dry edges and an undercooked middle.
  • Don't skip the fresh lemon. This is not the time for bottled lemon juice. Using both the zest and juice from a fresh lemon adds bright, clean flavor to the fish without any bitter aftertaste.
  • Bake to temperature. The key to perfectly baked cod is to only bake the cod until it reaches 145℉ (63℃). While an oven-safe digital thermometer is the most accurate way to gauge this, you can check the fish with an instant read thermometer after 10 minutes in the oven or bake until the cod is opaque and flakes easily with a fork.

5-Star Reader REview

For the first time, my picky son ate a fish! He liked this baked cod. It was so simple to make yet it turned out so satisfying and yummy. We'll surely have this on repeat, thanks Kristen! -JR

Ingredient Notes

Ingredients for Baked Cod labeled on counter.
  • Cod: You can use either fresh or frozen Atlantic or Pacific cod loin fillets for this recipe. Atlantic cod is thinner, a bit sweeter, and will flake apart easily once baked, while Pacific cod is milder and firmer. I prefer the flavor and texture of Pacific cod, but this recipe will work with either variety.
  • Dijon: Use whole grain brown mustard or Dijon mustard for the best flavor. Yellow mustard is no substitute.
  • Lemon: Fresh lemon is a must. Both the zest and juice will lend incredible acidity and bright flavor to the cod.
  • Garlic: Refrigerated minced garlic or fresh minced garlic cloves work in the seasoning. Skip garlic powder, which isn't as impactful.
  • Butter: Use unsalted butter for control. If you only have salted butter on hand, reduce the amount of salt added by half.

How to Bake Cod Fish

This section walks you step by step through seasoning and baking cod so it turns out moist, flaky, and full of flavor every single time.

Step One: Prepare Lemon Garlic Seasoning

Whisk together olive oil, Dijon mustard, lemon zest, lemon juice, garlic, paprika, and salt in a small bowl until smooth. This wet rub doesn't just add flavor the cod fish, but moisture which keeps the lean fish from drying out in the oven.

Step Two: Season Cod

Pat the filets dry with a paper towel to help the seasoning adhere to the fish. Then brush each side of the cod filet with the seasoning to evenly coat.

Side by side photo showing pastry brush mixing cod seasoning and then brushing on cod fillet.

Step Three: Bake Cod

Place the cod on a lined baking sheet, top each fillet with a small pat of butter, and bake at 400℉ until the internal temperature reaches 145℉ (63℃), usually about 10-12 minutes, depending on the thickness of the fish.

No thermometer? Look for opaque flesh that flakes easily with a fork. If it resists flaking, give it another minute or two in the oven, then check again.

Side by side pictures showing 4 cod fillets on baking sheet before and after baking.

Recipe FAQs

What is the best way to defrost frozen cod?

The best way to defrost the cod fillets is in the refrigerator overnight. To speed up the process, place your fish in a bowl of cold water and place it in the refrigerator. Your fish should be defrosted within a couple of hours.

What is the best temperature to bake cod?

I recommend baking cod at 400℉ (200℃). This temperature will quickly cook the fish, without drying it out.

How do you know Cod is fully cooked?

Cod should be cooked to an internal temperature of 145℉ (63℃). Inserting the probe of an oven-safe digital thermometer into the thickest part of one piece of cod and setting an alarm for 145℉ (63℃), will give you the most accurate, consistent results. Alternatively, you check the temperature of the cod with an instant read thermometer after 10 minutes. As a last resort, skip the thermometer and bake until the fish is opaque throughout and flakes easily with a fork.

Make it a Meal

This recipe for Baked Cod is so moist it needs no sauce. But no one complains about a dollop of tartar sauce or Tzatziki sauce. It also pairs beautifully with a variety of side dishes. Below are a few of my favorite sides to serve with this fish. 

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5 from 11 votes

Baked Cod

By: Kristen Chidsey
Servings: 4
Prep: 5 minutes
Cook: 12 minutes
Total: 17 minutes
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Baked Cod with butter and lemon wedges on plate with blue stripes.
This simple recipe for Baked Cod produces buttery, perfectly seasoned, flaky cod with minimal prep and easy-to-find ingredients!

Video

Ingredients 

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon zest, from 1 large lemon
  • ½ tablespoon lemon juice, from 1 large lemon
  • 2 large garlic cloves, finely minced
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 4 cod filets, about 1" thick
  • 2 tablespoons unsalted butter, optional
  • Lemon and parsley for serving
US Customary - Metric

Instructions 

  • If needed defrost the cod in the refrigerator overnight. To speed up the process of thawing, place the fish in a bowl of cold water and place it in the refrigerator for a couple of hours. 
  • When ready to bake, preheat the oven to 400℉ (200℃) and line a baking dish with parchment paper.
  • Combine 1 tablespoon extra virgin olive oil, 1 tablespoon Dijon mustard, 1 teaspoon lemon zest, ½ tablespoon lemon juice, 2 large garlic cloves (minced), 1 teaspoon paprika, and 1 teaspoon kosher salt together in a small bowl.
    Small bowl with olive oil, lemon zest, lemon juice, garlic, and paprika mixed together to season baked cod.
  • Pat the defrosted cod dry with a paper towel. Then, brush the cod evenly on both sides with the olive oil mixture.
    Pastry brush brushing garlic lemon seasoning on cod fillet.
  • Place the seasoned cod on the baking dish and top each fillet with ½ tablespoon of butter if using.
    Seasoned Cod on sheet pan with pats of butter on top of the cod.
  • Bake until the cod reaches an internal temperature of 145℉ (63℃) OR flakes easily with a fork and is opaque in the center, 10-12 minutes.
  • Remove the cod from the baking sheet and serve immediately with lemon wedges and chopped parsley.
    Baked Seasoned Cod on plate topped with fresh parsley.

Equipment

Notes

Cod: Use fresh or frozen Atlantic or Pacific cod loin fillets for this recipe. Atlantic cod is thinner, a bit sweeter in taste, and will flake apart easily once baked, while Pacific cod is milder and firmer.
Determining Temperature: Inserting the probe of an oven-safe digital thermometer into the thickest part of one piece of cod and setting an alarm for 145℉ (63℃), will give you the most accurate, consistent results. Alternatively, you check the temperature of the cod with an instant read thermometer close to the end of the bake time. As a last resort, skip the thermometer and bake until the fish is opaque throughout and flakes easily with a fork. 
Note on Bake Time: Pacific cod fillets may be thicker than 1 inch. If so, plan on closer to 12-15 minutes in the oven. If your fillets are thinner than 1 inch, the bake time will decrease to closer to 6-7 minutes.
Butter: If you are dairy-free or looking to cut calories, simply omit the butter from the recipe. If using salted butter, cut the kosher salt to ½ teaspoon.
Garlic: Use ~2 teaspoons refrigerated minced garlic in place of fresh cloves. 
Storage/Reheating: Cod is best served immediately after baking. But if you have leftovers, store in an airtight container in the refrigerator for up to 3 days. To reheat without drying out, place the cod on a baking sheet, and heat for 15 minutes in a 275℉ oven, until just warm to the touch. Squeeze fresh lemon juice over the fish once heated and serve. 

Nutrition

Calories: 289kcalCarbohydrates: 1gProtein: 25gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 15mgSodium: 678mgPotassium: 28mgFiber: 0.4gSugar: 0.2gVitamin A: 430IUVitamin C: 11mgCalcium: 153mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @amindfullmom or tag #amindfullmom!

About Kristen Chidsey

Kristen is a wife, busy mom of two, and creator of A Mind "Full" Mom. From breakfast to dinner to dessert, it is her passion to share tried-and-true recipes that are big on flavor, made with easy-to-find ingredients, and family-approved!

Read More About Me

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9 Comments

  1. Is 826 calories for one serving or for the entire recipe? All the other nutritional elements also seem high for a serving.
    Otherwise, the dish looks like it would be delicious and easy to prepare.

    Reply

    1. Oh goodness! I am so glad you caught that! The information on the cod was incorrect (it was pulling a deep fried, battered cod) The recipe has been updated with correct amounts now. Enjoy!

      Reply

  3. 5 stars
    This is one of our favorites! This baked cod tastes better than the restaurant quality! We paired this with rice pilaf and it was soooo good! We had no leftovers.

    Reply

  4. 5 stars
    For the first time, my picky son ate a fish! He liked this baked cod. It was so simple to make yet it turned out so satisfying and yummy. We'll surely have this on repeat, thanks Kristen!

    Reply