FREE 5-Ingredient Recipe EBook

• My Baked Cod Recipe Is Flaky, Buttery, And So Easy
• Ingredients & Substitutions
• How To Bake Cod
• My Recipe Tips
• Baked Cod Recipe (20 Minutes) Recipe card
• Serving Ideas
• More Fish Recipes
• Recipe Reviews

My Baked Cod Recipe Is Flaky, Buttery, And So Easy

One of my favorite things ever is showing you my super simple staples for a busy weeknight dinner … like this baked cod . This easy 20-minute meal isn’t fancy. Instead, like many of my other fish recipes , it’s the one for nights I’d rather be with my family instead of in the kitchen. For nights when I’m just tired. For nights I get home and it’s already dinnertime. Here’s why it’s perfect for those:

• Perfectly moist, flaky cod – This is a lean fish, so some cod recipes can be easy to dry out. Not this one!
• Bright, lemony, and buttery – The flavor of cod isn’t as rich as my baked salmon or rainbow trout , but that means the lemon butter sauce gets to shine! I love the way it brightens up the fish. (If you’re a fan of this combo with seafood, you’ll also enjoy it in my pan fried tilapia , garlic butter shrimp , or halibut recipes .)
• Quick and easy – My oven baked cod recipe has fast, hands-off prep and needs just 5 ingredients (plus a little salt and pepper). The only faster way I’ve cooked cod is in the air fryer , but this baked version only needs your oven.

If you’re having one of those nights, don’t stress — take a deep breath and bake cod in the oven with me!

Ingredients & Substitutions

Here I explain the best ingredients for my baked cod recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Cod – I prefer wild-caught, but you can use any cod fish you’ve got. Look for fillets that are about 4 ounces each and similar in thickness, so that they cook at the same rate. You can use larger ones too, they’ll just take a tiny bit longer to bake.
• Butter – Hello, flavor! I use unsalted butter so that I can control the salt separately, but feel free to use salted and just add less salt to the fish. You can substitute olive oil, but obviously the flavor isn’t the same.
• Lemon – You’ll need a fresh lemon (not bottled juice) for my baked cod recipe, because I use both lemon zest and the lemon juice. You won’t regret it!
• Garlic Powder – It’s the most convenient option, but I swap in a couple cloves of fresh minced or crushed garlic when I have the extra time.
• Fresh Parsley – You can also substitute fresh dill, chives, or thyme. I recommend fresh herbs here, since you’ll sprinkle them on at the end. If you need to use dried parsley, reduce the amount to 1 teaspoon and mix it with the lemon butter before brushing it on.
• Sea Salt & Black Pepper – I keep the spices simple. You can add a dash of paprika, onion powder, Italian seasoning , or even my lemon pepper seasoning if you want something extra.

How To Bake Cod

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Mix the lemon butter. Melt the butter in a shallow bowl in the microwave (or a saucepan on the stove also works), then stir in the fresh lemon juice and lemon zest.
2. Season the fish. Arrange the cod fillets in a baking dish . Pat dry with paper towels, then brush the melted butter mixture over both sides. Season with garlic powder, sea salt, and pepper.
3. Bake cod in the oven. It’s done when it’s opaque and flake easily with a fork, but see my tips below to avoid drying it out!

Don’t forget to drizzle the fish with the lemon butter sauce from the pan! I also like to garnish my baked cod recipe with lemon wedges or slices, and a sprinkle of fresh parsley on top.

My Recipe Tips

• I recommend thicker fillets for all my cod recipes, which dry out less. You can use regular cod fillets (vertical cuts from the side of the fish) or cod loin (thicker fillet cut from larger fish). Either will work, but I prefer cod loin, which has larger flakes.
• I usually thaw my fillets first for more even cooking, but my baked cod recipe also works from frozen. Just rinse to remove any ice, pat dry, and proceed with the recipe. Frozen cod will take an extra 5-10 minutes to bake.
• A quality lemon squeezer and citrus zester makes cooking this dish much more enjoyable. I had others in the past, and I hated juicing and zesting lemons. The ones I’ve linked here are what I have now — they make it fun, effortless, and take half the time!
• Make sure your baking dish is large enough to have space between fillets. If they are crowded, baking cod will take much longer and it won’t cook evenly.
• How long to bake cod? My general rule of thumb is to bake cod for 10-12 minutes per inch of thickness, but I always use my instant-read thermometer to make sure it’s perfect. I recommend removing cod from the oven at 135-140 degrees F, when it’s flaky but still moist. You can aim for 145 degrees F if you like it more well done.
• Variation: Toss in some cherry tomatoes! I do this sometimes and they add this amazing flavor as they burst while baking. It reminds me of my friend’s pan fried cod recipe , except it’s baked… and oh-so-buttery.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 8 4-oz Cod fillets (preferably thawed) ▢
• 1/4 cup Unsalted butter ▢
• 1 medium Lemon (juiced and zested; see notes*) ▢
• 1/2 tsp Garlic powder ▢
• 3/4 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• 1 tbsp Fresh parsley (chopped) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 400 degrees F (204 degrees C). You can bake the cod fillets from frozen or thaw them first in a bowl of cold water. (I prefer thawing if you have time, as it makes it easier to brush on the butter without solidifying.)
2. Use paper towels to pat the cod fillets dry. Arrange them in a single layer in a 9×13 baking dish .
3. In a small bowl in the microwave or saucepan on the stove, melt the butter. Remove from heat. Stir in the lemon juice and lemon zest.
4. Brush the lemon butter over the cod fillets. Season with garlic powder, sea salt, and black pepper. Flip and repeat both lemon butter and seasoning on the other side.
5. Bake for 12-15 minutes (the time will vary by thickness), until the baked cod is opaque and flakes easily with a fork. For moist, tender flakes, aim for an internal temperature of 135-140 degrees F. Sprinkle with fresh parsley and serve.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 cod fish fillet

• Tips: Check out my recipe tips above to help you get moist, flaky, and evenly cooked fish every time, plus one of my favorite variations.
• Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days. Don’t prep the raw cod with lemon butter sauce without baking it, because it will start to turn into (an oddly flavored) ceviche .
• Reheat: I usually reheat baked cod in the oven again, but my air fryer also works well. I don’t recommend microwaving fish because it dries out.
• Freeze: You can freeze the fillets in a zip lock bag for up to 3 months. I line parchment paper between them, so I can separate them for faster thawing later.
• Note on the lemon: An average lemon is about 2 tablespoons of juice and 1 teaspoon of zest. If yours is very large, you might not need to use all of it.

📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Baked Cod Recipe

Serving Ideas

My baked cod recipe is seasoned simply, so it goes with just about anything. I usually opt for a vegetable side dish . Here are some of my easy sides to serve with it:

• Asparagus – One of my favorite pairings for fish, and I have so many ways to make it! The easiest is to roast asparagus in the oven at the same time as this recipe for baked cod (in a separate pan), since they need the same temperature. You can also saute asparagus on the stovetop, air fry asparagus for the fastest method, or even wrap asparagus in bacon if you want to get fancy.
• Broccoli Or Cauliflower – Whole roasted cauliflower is amazing when I have time to make it. But let’s be real, for busy weeknights my simple roasted cauliflower , roasted broccoli , or a mix of broccoli and cauliflower together is more realistic.
• Brussels Sprouts – For a heartier veggie, try my roasted brussels sprouts or smashed brussels sprouts . You’ll just need to start them sooner, since they take longer than baked cod.
• Potatoes – For something starchy, make my simple roasted potatoes (my kids’ fave) or baked sweet potatoes . Or sneak in some veggies with my roasted rutabaga or loaded cauliflower cheese casserole .

More Fish Recipes

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Baked Cod Recipe (20 Minutes)

My oven baked cod recipe is tender and flaky, with a dreamy lemon butter sauce! It takes just 20 minutes, with 5 simple ingredients.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/lemon-baked-cod-fish-recipe/

Ingredients

• 8 4-oz Cod fillets (preferably thawed)
• 1/4 cup Unsalted butter
• 1 medium Lemon (juiced and zested; see notes*)
• 1/2 tsp Garlic powder
• 3/4 tsp Sea salt
• 1/4 tsp Black pepper
• 1 tbsp Fresh parsley (chopped)

Instructions

1. Preheat the oven to 400 degrees F (204 degrees C). You can bake the cod fillets from frozen or thaw them first in a bowl of cold water. (I prefer thawing if you have time, as it makes it easier to brush on the butter without solidifying.)
2. Use paper towels to pat the cod fillets dry. Arrange them in a single layer in a 9x13 baking dish .
3. In a small bowl in the microwave or saucepan on the stove, melt the butter. Remove from heat. Stir in the lemon juice and lemon zest.
4. Brush the lemon butter over the cod fillets. Season with garlic powder, sea salt, and black pepper. Flip and repeat both lemon butter and seasoning on the other side.
5. Bake for 12-15 minutes (the time will vary by thickness), until the baked cod is opaque and flakes easily with a fork. For moist, tender flakes, aim for an internal temperature of 135-140 degrees F. Sprinkle with fresh parsley and serve.

Maya’s Recipe Notes

Serving size: 1 cod fish fillet

• Tips: Check out my recipe tips above to help you get moist, flaky, and evenly cooked fish every time, plus one of my favorite variations.
• Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days. Don’t prep the raw cod with lemon butter sauce without baking it, because it will start to turn into (an oddly flavored) ceviche .
• Reheat: I usually reheat baked cod in the oven again, but my air fryer also works well. I don’t recommend microwaving fish because it dries out.
• Freeze: You can freeze the fillets in a zip lock bag for up to 3 months. I line parchment paper between them, so I can separate them for faster thawing later.
• Note on the lemon: An average lemon is about 2 tablespoons of juice and 1 teaspoon of zest. If yours is very large, you might not need to use all of it.

📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• My Baked Cod Recipe Is Flaky, Buttery, And So Easy
• Ingredients & Substitutions
• How To Bake Cod
• My Recipe Tips
• Baked Cod Recipe (20 Minutes) Recipe card
• Serving Ideas
• More Fish Recipes
• Recipe Reviews

My Baked Cod Recipe Is Flaky, Buttery, And So Easy

One of my favorite things ever is showing you my super simple staples for a busy weeknight dinner … like this baked cod . This easy 20-minute meal isn’t fancy. Instead, like many of my other fish recipes , it’s the one for nights I’d rather be with my family instead of in the kitchen. For nights when I’m just tired. For nights I get home and it’s already dinnertime. Here’s why it’s perfect for those:

• Perfectly moist, flaky cod – This is a lean fish, so some cod recipes can be easy to dry out. Not this one!
• Bright, lemony, and buttery – The flavor of cod isn’t as rich as my baked salmon or rainbow trout , but that means the lemon butter sauce gets to shine! I love the way it brightens up the fish. (If you’re a fan of this combo with seafood, you’ll also enjoy it in my pan fried tilapia , garlic butter shrimp , or halibut recipes .)
• Quick and easy – My oven baked cod recipe has fast, hands-off prep and needs just 5 ingredients (plus a little salt and pepper). The only faster way I’ve cooked cod is in the air fryer , but this baked version only needs your oven.

If you’re having one of those nights, don’t stress — take a deep breath and bake cod in the oven with me!

Ingredients & Substitutions

Here I explain the best ingredients for my baked cod recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Cod – I prefer wild-caught, but you can use any cod fish you’ve got. Look for fillets that are about 4 ounces each and similar in thickness, so that they cook at the same rate. You can use larger ones too, they’ll just take a tiny bit longer to bake.
• Butter – Hello, flavor! I use unsalted butter so that I can control the salt separately, but feel free to use salted and just add less salt to the fish. You can substitute olive oil, but obviously the flavor isn’t the same.
• Lemon – You’ll need a fresh lemon (not bottled juice) for my baked cod recipe, because I use both lemon zest and the lemon juice. You won’t regret it!
• Garlic Powder – It’s the most convenient option, but I swap in a couple cloves of fresh minced or crushed garlic when I have the extra time.
• Fresh Parsley – You can also substitute fresh dill, chives, or thyme. I recommend fresh herbs here, since you’ll sprinkle them on at the end. If you need to use dried parsley, reduce the amount to 1 teaspoon and mix it with the lemon butter before brushing it on.
• Sea Salt & Black Pepper – I keep the spices simple. You can add a dash of paprika, onion powder, Italian seasoning , or even my lemon pepper seasoning if you want something extra.

How To Bake Cod

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Mix the lemon butter. Melt the butter in a shallow bowl in the microwave (or a saucepan on the stove also works), then stir in the fresh lemon juice and lemon zest.
2. Season the fish. Arrange the cod fillets in a baking dish . Pat dry with paper towels, then brush the melted butter mixture over both sides. Season with garlic powder, sea salt, and pepper.
3. Bake cod in the oven. It’s done when it’s opaque and flake easily with a fork, but see my tips below to avoid drying it out!

Don’t forget to drizzle the fish with the lemon butter sauce from the pan! I also like to garnish my baked cod recipe with lemon wedges or slices, and a sprinkle of fresh parsley on top.

My Recipe Tips

• I recommend thicker fillets for all my cod recipes, which dry out less. You can use regular cod fillets (vertical cuts from the side of the fish) or cod loin (thicker fillet cut from larger fish). Either will work, but I prefer cod loin, which has larger flakes.
• I usually thaw my fillets first for more even cooking, but my baked cod recipe also works from frozen. Just rinse to remove any ice, pat dry, and proceed with the recipe. Frozen cod will take an extra 5-10 minutes to bake.
• A quality lemon squeezer and citrus zester makes cooking this dish much more enjoyable. I had others in the past, and I hated juicing and zesting lemons. The ones I’ve linked here are what I have now — they make it fun, effortless, and take half the time!
• Make sure your baking dish is large enough to have space between fillets. If they are crowded, baking cod will take much longer and it won’t cook evenly.
• How long to bake cod? My general rule of thumb is to bake cod for 10-12 minutes per inch of thickness, but I always use my instant-read thermometer to make sure it’s perfect. I recommend removing cod from the oven at 135-140 degrees F, when it’s flaky but still moist. You can aim for 145 degrees F if you like it more well done.
• Variation: Toss in some cherry tomatoes! I do this sometimes and they add this amazing flavor as they burst while baking. It reminds me of my friend’s pan fried cod recipe , except it’s baked… and oh-so-buttery.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 8 4-oz Cod fillets (preferably thawed) ▢
• 1/4 cup Unsalted butter ▢
• 1 medium Lemon (juiced and zested; see notes*) ▢
• 1/2 tsp Garlic powder ▢
• 3/4 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• 1 tbsp Fresh parsley (chopped) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 400 degrees F (204 degrees C). You can bake the cod fillets from frozen or thaw them first in a bowl of cold water. (I prefer thawing if you have time, as it makes it easier to brush on the butter without solidifying.)
2. Use paper towels to pat the cod fillets dry. Arrange them in a single layer in a 9×13 baking dish .
3. In a small bowl in the microwave or saucepan on the stove, melt the butter. Remove from heat. Stir in the lemon juice and lemon zest.
4. Brush the lemon butter over the cod fillets. Season with garlic powder, sea salt, and black pepper. Flip and repeat both lemon butter and seasoning on the other side.
5. Bake for 12-15 minutes (the time will vary by thickness), until the baked cod is opaque and flakes easily with a fork. For moist, tender flakes, aim for an internal temperature of 135-140 degrees F. Sprinkle with fresh parsley and serve.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 cod fish fillet

• Tips: Check out my recipe tips above to help you get moist, flaky, and evenly cooked fish every time, plus one of my favorite variations.
• Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days. Don’t prep the raw cod with lemon butter sauce without baking it, because it will start to turn into (an oddly flavored) ceviche .
• Reheat: I usually reheat baked cod in the oven again, but my air fryer also works well. I don’t recommend microwaving fish because it dries out.
• Freeze: You can freeze the fillets in a zip lock bag for up to 3 months. I line parchment paper between them, so I can separate them for faster thawing later.
• Note on the lemon: An average lemon is about 2 tablespoons of juice and 1 teaspoon of zest. If yours is very large, you might not need to use all of it.

📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Baked Cod Recipe

Serving Ideas

My baked cod recipe is seasoned simply, so it goes with just about anything. I usually opt for a vegetable side dish . Here are some of my easy sides to serve with it:

• Asparagus – One of my favorite pairings for fish, and I have so many ways to make it! The easiest is to roast asparagus in the oven at the same time as this recipe for baked cod (in a separate pan), since they need the same temperature. You can also saute asparagus on the stovetop, air fry asparagus for the fastest method, or even wrap asparagus in bacon if you want to get fancy.
• Broccoli Or Cauliflower – Whole roasted cauliflower is amazing when I have time to make it. But let’s be real, for busy weeknights my simple roasted cauliflower , roasted broccoli , or a mix of broccoli and cauliflower together is more realistic.
• Brussels Sprouts – For a heartier veggie, try my roasted brussels sprouts or smashed brussels sprouts . You’ll just need to start them sooner, since they take longer than baked cod.
• Potatoes – For something starchy, make my simple roasted potatoes (my kids’ fave) or baked sweet potatoes . Or sneak in some veggies with my roasted rutabaga or loaded cauliflower cheese casserole .

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