Easy Oven Baked Cod Recipes

Cod can be a little intimidating if you’ve ever had it go dry on you, but this one? This is the weeknight fix that makes you feel smug in the best way—juicy, lemony, buttery flakes with a whisper of garlic and paprika and a little toasty crunch on top if you’re into that. It’s fast, it’s not fussy, and it smells like you cleaned your life up a bit. If your fridge is sad and your brain is tired, this gets dinner on the table in 20-ish minutes and makes you look like you tried hard. You didn’t. It’s okay.

My husband calls this “the fancy fish” which is hilarious because it’s literally butter and lemon, but I’ll take the compliment. The kids eat it without drama—no ketchup in sight, which feels like a win for all of humanity. We’ve turned it into fish taco night, date night with wine and candles and dishes piled in the sink, and Sunday meal prep when I remember I bought cod on sale. It’s just… reliable. Like your favorite hoodie. But for dinner.

How to Make It

Grab 4 cod fillets—fresh or thawed—and pat them super dry. Like “paper towel stuck to it” dry. Salt and pepper both sides. Melt a couple tablespoons of butter and stir in minced garlic, lemon zest, a squeeze of lemon juice, paprika, and a glug of olive oil so the butter doesn’t seize. If you want a little crunch, toss a handful of panko with that buttery mix so it clings.

Lay the fish in a lightly oiled baking dish, smear the butter mixture over the top, and don’t be shy—cod is mild and can handle flavor. Bake it hot and fast so it stays tender, then a quick broil at the end if you did the panko thing. Spoon the pan juices over everything like you’re on a cooking show. Sprinkle parsley because we’re fancy now. Eat immediately. Like, immediately.

✔Ingredient Notes

– Cod fillets: Mild, flaky, forgiving. Aim for 1-inch thick. If thinner, shave a couple minutes off the bake time.
– Butter: The secret to no-dry-fish. Brown it a touch if you want nutty vibes, but don’t burn it (been there).
– Lemon: Zest first, juice second. Zest is where the perfume lives. Bottled juice works in a pinch, but fresh sings.
– Garlic: Two cloves minimum. Three if you love yourself. Garlic powder works when the fresh stuff ghosted you.
– Paprika: Sweet paprika for color, smoked if you want campfire energy. Don’t use hot unless you’re warning people.
– Panko (optional): For crunch. Mix with the butter so it sticks—dry panko just slides off like a bad haircut.
– Olive oil: Keeps the butter from burning and helps the topping spread.
– Parsley: Fresh wakes it all up. Dried is fine; just use less. Or chives, dill, whatever herb didn’t die in your fridge.
– Salt & pepper: Season the fish directly, not just the topping. Cod is bland without it.

✔Recipe Steps

1. Preheat oven to 425°F and lightly oil a 9×13-inch baking dish.
2. Pat 4 cod fillets dry; season both sides with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper.
3. Melt 2 tablespoons butter; stir in 1 tablespoon olive oil, 2 minced garlic cloves, 1 teaspoon lemon zest, 1 tablespoon lemon juice, and 1/2 teaspoon paprika.
4. Spoon mixture over the fillets; for crunch, mix 1/3 cup panko into half the butter mixture and press onto the tops.
5. Bake 10–12 minutes (8–10 if thin) until the fish flakes easily and internal temp hits 130–135°F.
6. Broil 1–2 minutes to toast panko (optional), rest 3 minutes, then spoon pan juices over and finish with chopped parsley and extra lemon.

What to Serve It With

– Crispy potatoes or lemony rice pilaf
– Roasted asparagus, green beans, or broccoli
– Big chopped salad with a tangy vinaigrette
– Quinoa and cucumbers with dill yogurt
– Warm tortillas with slaw for easy fish tacos

✔Tips & Mistakes

– Dry the fish well. Moisture = steam = bland.
– Hot and fast baking keeps it tender. Low-and-slow dries it out.
– Season the fish itself, not just the topping. Big difference.
– Don’t overbake. Pull it when it’s just turning opaque; it’ll coast to perfect.
– If using panko, mix it with the butter so it sticks. Dry crumbs slide off.
– Forgot fresh lemon? Zest a sad lemon from the back of the drawer—still magic.

✔Storage Tips

Leftovers keep 2 days in the fridge in a sealed container. Reheat gently—300°F for 8–10 minutes or microwave at 50% power so it doesn’t turn rubbery. Cold cod flakes are actually great on a salad with a squeeze of lemon. Breakfast? Absolutely—warm it and pop a soft egg on top with toast. Zero judgment.

✔Variations and Substitutions

– No cod? Use haddock, pollock, halibut, or tilapia (reduce time for thin cuts).
– Dairy-free: Swap butter for olive oil or vegan butter. Still delish.
– Herb swap: Parsley → dill, chives, or basil. Use what’s alive in your crisper.
– Spice play: Paprika + cumin for warmth, or Old Bay if you want classic seafood vibes.
– Crunch factor: Panko → crushed Ritz or almond meal (toast first to avoid sog).
– Sweet-tart: A drizzle of honey or maple with the lemon is lovely; go light.
– Gluten-free: Skip panko or use GF crumbs. Tamari has no role here unless you’re going soy-garlic style.

Frequently Asked Questions

Easy Oven Baked Cod Recipes

Flaky, tender oven-baked cod with lemon, garlic, and paprika comes together in minutes for a bright, healthy weeknight dinner.

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 24 oz cod fillets about 4 fillets
• ▢ 2 tbsp olive oil
• ▢ 2 tbsp lemon juice freshly squeezed
• ▢ 1 tsp lemon zest
• ▢ 1 tsp garlic powder
• ▢ 0.5 tsp paprika sweet or smoked
• ▢ 0.75 tsp kosher salt to taste
• ▢ 0.5 tsp black pepper freshly ground
• ▢ 2 tbsp fresh parsley chopped, for serving

Instructions

Preparation Steps

• Preheat oven to 400°F. Line a sheet pan with parchment and pat cod fillets dry with paper towels.
• In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic powder, paprika, salt, and black pepper.
• Place cod on the prepared pan and brush all over with the lemon-garlic mixture. Let sit for 5 minutes while the oven finishes heating.
• Bake for 12 to 15 minutes, until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
• Optional: Broil for 1 to 2 minutes for light color on top, watching closely.
• Remove from the oven, sprinkle with parsley, and serve immediately.

Notes

For best results, thaw frozen cod overnight and pat very dry. Thickness will affect cook time—thicker fillets may need an extra 2 to 3 minutes. Swap paprika for smoked paprika for a hint of smokiness, or add a pinch of red pepper flakes for heat.