baked cod recipe easy is exactly what I reach for when the day gets away from me and dinner still needs to happen. Maybe you had a long commute, maybe the kids are hungry five minutes ago, or maybe you just want something light that still feels satisfying. I get it. This is the kind of meal where you preheat the oven, toss a few pantry heroes in a bowl, and let the kitchen smell amazing while you change into comfy clothes. It’s simple, fresh, and honestly hard to mess up. I’ll show you how to make it taste like you fussed for hours, even when you didn’t. 
Tips for Making Baked Cod
Cod is mild, flaky, and forgiving. That’s why I make this on busy weeknights. The flavor takes well to lemon, garlic, and herbs, and you can dress it up or keep it basic. The goal is juicy, tender fish that flakes easily with a fork and feels bright and clean on the palate.
Choose the right fillets
Look for fillets that are about 1 to 1.5 inches thick so they cook evenly. If they’re thinner, just keep an eye on the bake time. Pat the fish dry with paper towels so the seasonings stick and the surface can get a tiny bit golden.
Season simply and generously
In a small bowl, whisk together olive oil, melted butter, minced garlic, lemon zest, lemon juice, a little paprika, salt, and black pepper. Brush it on both sides. When I’m feeling extra, I add a pinch of crushed red pepper or smoked paprika. A squeeze of fresh lemon at the end is non-negotiable for me. It wakes everything up.
Heat, timing, and doneness
Preheat the oven to 400 F, line a sheet pan with foil or parchment for easy cleanup, and bake 12 to 15 minutes depending on thickness. The fish is done when it flakes easily and looks opaque. If you like numbers, aim for 135 to 140 F in the thickest part. If the fillet is thin, start checking at 10 minutes. You can broil for 1 minute at the end for a touch of color, but watch closely.
Quick checklist to keep dinner stress-free:
- Dry the fish for better browning and seasoning adhesion.
- Season both sides with oil, garlic, lemon, and a pinch of paprika.
- Bake at 400 F for 12 to 15 minutes, then rest 2 minutes.
- Finish with lemon and fresh herbs like parsley or dill.
- Serve immediately to enjoy peak flakiness.
New to baking fish? This quick primer on technique will help you feel confident: how to bake fish. If you’re collecting easy wins for weeknights, save this page too: easy weeknight dinners.
When I say this is a baked cod recipe easy enough for Tuesday night, I mean it. It’s the kind of recipe you can memorize after making it once.
Why This Recipe Stands Out
This isn’t a fussy restaurant dish. It’s home cooking at its best: quick, light, and full of fresh flavor. The olive oil and butter keep the cod moist, garlic and lemon bring the sparkle, and a pinch of paprika adds color and gentle warmth. It’s budget-friendly if you buy frozen fillets, too. Plus, cleanup is almost nothing, thanks to the lined pan.
Here’s what sets it apart:
Speed: From fridge to fork in about 20 minutes. You’ll spend more time setting the table than cooking.
Flavor balance: The lemon and garlic lift the delicate cod without overpowering it.
Flexibility: Works with fresh or frozen cod, and you can swap herbs based on what you’ve got.
“I made this after work with zero energy left, and it still felt like a treat. My husband asked if we were eating out. Ten out of ten.”
Want more fast dinner inspo? Peek at these simple sheet pan ideas: sheet pan meals. They pair well with fish and save you even more time.
It’s also a baked cod recipe easy to scale up for guests. Double the marinade, line two pans, and rotate them halfway through. Serve with lemon wedges and a sprinkle of parsley for that fresh, green pop. You’ll look like you planned it all week.
Popular Variations
Once you’ve made the base version, it’s fun to switch up the flavor profile with what you already have. Here are a few of my go-tos that keep dinner interesting without complicating the cooking.
Lemon herb and butter
Add extra butter to the sauce and stir in chopped dill and parsley. A bit of Dijon mustard gives a cozy tang that pairs beautifully with the lemon. Spoon any buttery juices from the pan over the fish right before serving. If you love silky sauces, try this easy pairing: lemon butter sauce.
Cajun and smoky paprika
Mix paprika, garlic powder, onion powder, thyme, oregano, and a touch of cayenne into your oil and lemon base. This version is bold and a little spicy, great with corn on the cob or a simple slaw. It’s still a baked cod recipe easy enough to pull off any night.
Mediterranean twist: nestle the cod on sliced cherry tomatoes and olives, drizzle with olive oil, add a pinch of oregano, and bake. The tomatoes burst and create a built-in chunky sauce that is amazing over couscous or orzo.
Garlic parmesan crust: sprinkle a light mix of panko, grated parmesan, garlic powder, and olive oil over the top before baking. It crisps up and gives you that satisfying crunch without frying.
However you season it, remember the core technique stays the same: dry the fish, season well, and don’t overbake. That’s the entire secret.
Fresh Versus Frozen Cod
Here’s the truth: both can be great. Fresh cod can taste a little sweeter and has a delicate texture when your seafood counter is well-stocked and turnover is high. If it smells clean and the flesh looks firm and translucent, you’re good. Ask the fishmonger when it arrived. If they’re friendly and proud of their product, I take that as a good sign.
Frozen cod is incredibly convenient and often flash-frozen right after catch, which preserves quality. I keep a bag in my freezer so I’m always ready for a quick dinner. Thaw it overnight in the fridge or place sealed fillets in cold water for 30 to 45 minutes. Pat dry thoroughly before seasoning. If I had to choose for weeknights, frozen wins for reliability and budget, and it still gives you a baked cod recipe easy enough to crave on repeat.
Curious about freezer-to-oven shortcuts? I share some time-saving tricks here: freezer to oven. You can bake cod from frozen at 400 F, just add 3 to 5 minutes and check for flakiness toward the end.
What To Serve With Baked Cod
This fish plays well with so many sides. I like to keep it simple and colorful. Pick one carb, one veg, and a bright sauce or garnish. Dinner’s done.
- Carbs: garlic rice, herbed couscous, roasted baby potatoes, or warm crusty bread.
- Veggies: steamed green beans, lemony asparagus, sautéed zucchini, or a crisp side salad.
- Sauces: a spoon of pesto, a quick tartar, extra lemon butter, or yogurt mixed with dill and lemon.
- Extras: capers, chopped parsley, toasted almonds, or a sprinkle of chili flakes.
If you want ideas you can whip up fast, check my favorite sides that love fish: quick sides. They’re simple enough to make while the cod bakes.
Common Questions
How do I keep cod from drying out?
Brush with a mixture of olive oil and melted butter, don’t overbake, and let it rest 2 minutes after it comes out. A quick squeeze of fresh lemon right before serving also helps it taste moist and bright.
Can I use other fish?
Yes. Haddock, pollock, halibut, or tilapia work well. Adjust cook time by thickness and start checking early. The technique stays the same.
What’s the best baking temperature?
I like 400 F for a balance of speed and tenderness. Thicker fillets can go 12 to 15 minutes, thinner ones might be done at 10 to 12.
How can I tell it’s cooked without a thermometer?
Gently press with a fork. If the fish flakes easily and looks opaque, it’s done. If it still resists and looks glassy, give it another 1 to 2 minutes.
How do I store and reheat leftovers?
Store in an airtight container up to 2 days. Reheat gently at 275 F for 8 to 10 minutes or microwave on low in short bursts so it doesn’t overcook.
Ready to Bake Tonight?
If you’ve been hunting for a baked cod recipe easy enough to nail on a busy night, this one’s your new go-to. It’s fast, bright, and flexible, with minimal cleanup and maximum flavor. If you’re curious how other cooks riff on this, check out the speedy techniques in the 15 Minute Baked Cod Recipe – Tastes of Lizzy T and the buttery, tender approach in Moist Oven Baked Cod – Rasa Malaysia. Between these ideas and my simple method, you’ve got a tasty path to dinner any night of the week. Grab lemon, garlic, and cod, and let the oven do the work. 
Baked Cod
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- Pat the cod fillets dry with paper towels.
- In a bowl, whisk together olive oil, melted butter, minced garlic, lemon zest, lemon juice, paprika, salt, and black pepper.
- Brush the marinade onto both sides of the cod fillets.
- Line a sheet pan with foil or parchment paper for easy cleanup.
- Place the cod fillets on the prepared sheet pan.
- Bake for 12 to 15 minutes, or until the cod flakes easily and looks opaque.
- If desired, broil for 1 minute at the end for added color.
- Remove the cod from the oven and let it rest for 2 minutes.
- Serve immediately with fresh lemon wedges and sprinkle with chopped herbs.
