Easy! Oven-Baked Cod Recipe - Food.com (2024)

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photo by Jonathan Melendez

1. I don't have fresh parsley on hand. could I use dried? and how much? thanks!

   Lauren G

2. Every time I make (bake) cod, it turns out dense and dry. I usually bake a thawed filet (about 6 oz.) 15 min. At 350 degrees. When I’ve had traditional British cod fish frys, they are always so flaky and tender. I know it’s a different cooking method, but how do I get the same tender, flaky texture from baking the filet? Thanks!

   castad2932

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3. should cod be thawed before baking

   Marilyn R.

Reviews

1. I really liked this recipe. So easy and so healthy. The cod recipe I found right before this one had a ton of butter... which would have tasted great I'm sure, but would have defeated my intent to eat healthy! I like how the crust stayed crispy. I've made fish before only to have a gross, soggy crust. The meal isn't going to be one of my all-time favorites, but I think that's just because this is simply meant to be a good, healthy weeknight meal. (It could also be that the quality of my cod was only mediocre... I'm pretty inexperienced with seafood!) Nothing fancy, just good solid nutrition and a great way to bake cod! Thanks for posting. It's a keeper for our cookbook!

   Naomi Up North

2. I tried this recipe tonight (05-27-10). The family really enjoyed it. My only variation was to use Panko breadcrumbs. I baked it two minutes longer than the max 17 vs 15 minutes. It was easy to prepare and came out great. Thanks.

   lynwood-lary

3. I use Panko crumbs and cooked for 2 minutes longer since it was a very thick piece of cod. It came out perfectly. I am going to defiantly use this recipe again. EASY and very tasty!

   rhondarc

4. Loved it! Used Haddock as no Cod was available. Needed to bake @ 18 minutes. The whole family enjoyed the dish.

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   christine

5. I made this with sole fish, so I cook them for 20 minutes. I also didn't put them in olive oil before the breadcrumbs for a lighter version. But before I put them in the oven I dizzle some drops of olive oil. The result was a very tasty fish, easy to make and very healthy. 5 stars for a great recipe. Thanks for posting!

   katia

see 52 more reviews

Tweaks

1. A number of contributors found this either lacking in flavour or the cod a bit wet. I always sprinkle sea salt each side of the cod and refrigerate uncovered for a couple of hours or more. This removes excess moisture and firms up the fish. For breadcrumbs, I keep a tub of panko crumbs mixed with dried lemon peel as a base for fish. This helps add flavour.

   John C.

2. Substituted bread crumbs for gluten free, mashed the garlic for more of a garlicky taste and fleur de sel for the coarse salt - made a paste with the EVOO and applied to the top of he cod - baked in tin foil for abt 20 mins then uncovered and browned under the broiler - was lovely and crispy and yummy - accompanied by a green salad was perfect !!!

   LaBelleBretonne

3. This was great! I used Boston Scrod fish. I made a few slight changes- Instead of breadcrumbs, I used whole wheat panko crumbs, and for the garlic, I mashed it up, added some olive oil then brushed that on the fish, and dried parsley. It had a nice crust to it, and was easy and lovely. Many thanks!

   Helen Ganim

4. Excellent, easy and versatile recipe. The first time I made it as written. The second time I substituted the lemon and parsley for lime and cilantro. Both times turned out excellent. I think next time I will add the cilantro and lime and maybe some crushed red pepper. Great weeknight in a hurry, healthy dinner!

   AQueen

5. I thought this would be a tasty, yet healthy recipe since I'm not a big fish eater and my husband recommended I buy some cod for dinner. With all the lemon zest, garlic, etc., I was expecting more flavor. Everyone ate it but there was not much flavor when all was said and done. Will make again, but come up with something to add more flavor, like butter instead of olive oil and sprinkling with some salt and pepper before putting on the breadcrumb mix. May not be as healthy, but a couple Tbsp. for 2 lbs. of cod shouldn't be the end of the world if it helps with the flavor factor.

   Marcedag

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