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This baked cod is light and flaky, with a savory creamy sauce that puts this dish over the top. It’s hands-down, my favorite fish dish and it turns out perfectly every time.
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Fish is often overlooked when planning dinner, though I have no idea why. When prepared well, fish is incredibly delicious! This cod dish in particular is always a hit, even with my kids! It pairs well with rice and potato side dishes or even just a green salad. What I love about this baked cod is that because it is baked in a bream sauce, it loses all traces of fishiness. You get perfectly flaky cod filets every time and the cream sauce kicks up the flavor to the next level. Even my pickiest eaters love it!
How to Make Baked Cod
This is one of the best baked cod recipes I’ve ever had. And it’s easy to make, with easy to find ingredients. Here’s how to make it:
Step 1: First, preheat the oven to 400-degrees F. Prepare the cream sauce by making a roux out of butter and cornstarch. Then add parmesan cheese, cream, and milk to make a flavorful béchamel sauce.
Step 2: Spray a baking dish with cooking spray then add fish and season with salt.
Step 3: Melt some butter and garlic together and brush it over the fish. Sprinkle each fillet with seasoned breadcrumbs then add any remaining melted butter over the top. This will help bake all that buttery flavor into the fish.
Step 4: Add the cream sauce to the dish until it is filled almost to the top with. Only the tops of the fish will be showing.
Step 5: Bake in the oven for 25-30 minutes of until the cream is bubbling. Next, set oven to “broil” and broil for about 3-5 minutes or until the fillets start to turn golden brown and the creamy mixture darkens over the top. I always watch it constantly so it doesn’t burn. Remove from the oven and check the internal temperature. It should be 145-degrees F and flake easily when pulled apart with a fork.
How to Buy Fish
About ten years ago, I took a cooking class from a renowned chef in Salt Lake City. The entire class was all about how to cook fish. I will never forget his excellent pointers on how to find and buy the best fish. For instance, if you must buy fish from a grocery store (rather than a fresh fish market), always buy it FROZEN.
Don’t buy the fish that has already been thawed and sitting in the case. If you go home and put the fish in the freezer for later, the fish for later, the fish will be frozen twice. That is not ideal. When you request fish at the seafood counter, ask them to wrap up fish that is still frozen. Or, to simplify things, just buy the frozen cod loin at Costco. It’s delicious!
Substitutions for Cod
For this recipe, you can use any kind of mild white fish, not just cod. I have used Halibut, tilapia, and mahi mahi, and they all work great! Just be sure that when you are cooking them, check for doneness. Tilapia will typically cook faster than, say, halibut because it is usually not as thick of a cut. Using an “in season” fish will make you happy every time! Click this fresh fish availability chart to see which fresh fish is in season any month of the year.
How to Know When Cod is Done
Knowing when cod is done in the oven is essential to ensure it’s cooked perfectly. Here’s how you can tell:
- Check the Color: Cod goes from translucent to opaque as it cooks. When it’s fully cooked, the flesh turns white and easily flakes with a fork. The center should not be translucent, and it should have a consistent color throughout.
- Internal Temperature: You can use a food thermometer to check the internal temperature of the cod. It’s done when the internal temperature reaches 145°F (63°C).
- Flaking: Gently insert a fork into the thickest part of the cod fillet and twist it slightly. If the fish flakes easily and the flakes are opaque, it’s done.
- Texture: When you touch the cod with a fork, it should be firm but still moist. Overcooked cod can become dry and tough, so be cautious not to leave it in the oven too long.
Remember that the cooking time can vary depending on the thickness of the cod fillets and the oven temperature, so it’s important to monitor it closely, especially the first time you cook it in your oven.
Frequently Asked Questions about Baked Cod
Yes, if done correctly. The best way I have found to re-heat fish is to put it in a frying pan with a lid and bring it up to temperature on the stove (slowly). Fish does NOT re-heat well in the microwave!
No, you shouldn’t need to flip the cod while it’s baking in the oven. In fact, the fish may flake and fall apart if you try to turn it while baking.
READ MORE: 35+ Quick and Easy Dinner Ideas
What to Serve with Baked Cod
You can never go wrong with steamed veggies or a simple side of rice when it comes to any kind of fish. For this dish, specifically, here are a few of our favorite side dishes:
Baked Cod in Cream Sauce
Video
Ingredients
- 6 cod fillets
- 1 teaspoon Kosher salt or to taste
- 4 tablespoons butter melted
- 2 cloves garlic minced
- 1/2 cup breadcrumbs seasoned
For the cream sauce:
- 3 tablespoons butter
- 3 tablespoons cornstarch
- 2 cups whipping cream (or half and half)
- 1 cups milk
- 3 tablespoons Parmesan cheese grated
- Kosher salt to taste
- black pepper to taste
Instructions
- Preheat oven to 400-degrees. Prepare cream sauce (see instructions below) and set aside, keeping warm. Spray a 9×13 baking dish with cooking spray. Pat fish dry with a paper towel if needed and place cod fillets in the dish. Sprinkle with salt.
- Combine melted butter and garlic and brush over fillets, reserving any leftover butter mixture.
- Sprinkle seasoned breadcrumbs over fillets and pour remaining butter mixture over the top.
- Pour cream sauce in the spaces between the cod fillets so it fills up the baking dish and just the tops of the fillets are visible.
- Place in the preheated oven and bake for 25-30 minutes or until the cream sauce starts bubbling. When the sauce starts bubbling up, set oven to "broil" and broil for about 3-5 minutes or until the fillets start to turn golden brown. Keep a CLOSE eye on it to make sure it doesn't start to burn. The internal temperature of the fish should be 145-degrees F and should flake easily when pulled apart with a fork.
- Remove from oven and serve with potatoes, rice, or vegetables.
For the cream sauce:
- Melt butter in a medium-sized sauce pan over medium heat.
- Slowly add the cornstarch and stir for about 1 minute.
- While whisking constantly, slowly add whipping cream and milk until well combined. Stir in Parmesan cheese.
- Reduce heat to low and whisk occasionally for about 10 minutes until sauce becomes rich and creamy, adding more milk, if needed. You want it to be the consistency of a thin gravy. Season with salt and pepper, to taste.
Notes
- Don’t buy the fish that has already been thawed and sitting in the case. If you go home and put the fish in the freezer for later, the fish for later, the fish will be frozen twice. That is not ideal. When you request fish at the seafood counter, ask them to wrap up fish that is still frozen. Or, to simplify things, just buy the frozen cod loin at Costco. It’s delicious!
- Re-heat fish in a frying pan with a lid and bring it up to temperature on the stove (slowly). Fish does NOT re-heat well in the microwave! It will turn rubbery, so avoid the microwave.
- You shouldn’t need to flip the fish during baking. Fish that has been baked may flake apart easily and fall apart if you try to turn it.
Bless you for posting a great recipe that you can find, follow and print easily. Thnk you for not including your lifes story, the history of a cod fish, the story of 16th century butter, how the aboriginal inhabitants of Wales worshipped dinner and it’s religious implications. Bless you! I get so tired of everyone with a recipe thinking this is their time to display there wanton lack of literacy, humor or philosophy, let alone their religious or political views. I juat want to cook!
So glad you liked the recipe and that it isn’t too wordy for you. We agree, we just want to cook 😀
This cod recipe is unbelievably delicious. The sauce is so light, airy and full of flavor. The cod marries perfectly with all the ingredients. The only thing I did differently was added some mushrooms that needed using. I don’t think there could ever be enough of this dish!!
I made this recipe which was my first time eating Cod. It was the best baked fish I have ever eaten. I have been boasting of this dish since. I almost want to say I don’t know if I like it more than Salmon and I love salmon.
Hi, love this recipe and was a hit with the family! Just wondering if it can be made ahead and frozen, need to take some meals to a friend having surgery.
Thanks!