Baked Cod

5 from 11 votes

This simple recipe for Baked Cod produces buttery, perfectly seasoned, flaky cod with minimal prep and easy-to-find ingredients!

Prep Time5

Cook Time12

Total Time17

Course: Main Course

Cuisine: American

Servings:

Author: Kristen Chidsey

Equipment

Parchment Paper

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.
Pat the defrosted cod dry with a paper towel. Then, brush the cod evenly on both sides with the olive oil mixture.
Place the seasoned cod on the baking dish and top each fillet with ½ tablespoon of butter if using.
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.

Video

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