Happy new year! I think we can all agree that 2021 has no choice but to be better than 2020. Here’s hoping!
To kick things off, I’m sharing my recipe for the BEST baked cod ever. This recipe is super easy, foolproof (I promise), and outstandingly delicious. It’s also HEALTHY, which I know we all look for this time of year.
It’s crazy to me how delicious the fish tastes when everything is said and done. Like, you’ll be asking yourself how in the world FISH could taste so good.
I make this recipe almost weekly and my whole family loves it. Yes, even my picky 6-year-old and almost-2-year-old kids. It’s so, so good.
I shared this recipe with my sister and her husband a few months ago and they texted me mid-meal and dubbed this recipe “Oh My Cod” – I was VERY tempted to call this recipe that, but I figured it would require too much explanation. Hah. But yes, their reaction is accurate, and that is what we all call this fish recipe.
Dan will literally be like “Are we having ‘oh my cod’ for dinner tonight?” Haha. Best name ever.
I love this recipe for many reasons. The first being how easy it is and how quickly you can make it. It’s maybe 20 minutes, tops? And it takes minimal effort!
The second is how much flavor there ends up being. Simple, sort of bland fish gets transformed! Succulent, juicy, and so yummy.
The third is that this recipe works with most kinds of fish! Cod is my go to, but I’ve also made it with salmon, haddock, flounder, and even sea bass! It works with them all. I try to make some sort of seafood every Monday for dinner, and this recipe is in the rotation several times a month.
Here’s how it goes down.
Fish fillets get coated in a simple mayo-mustard sauce and then topped with buttery-lemony breadcrumbs. Don’t worry – there’s not an excess of mayo or butter here. You only need a little bit! So this still counts as healthy!
You bake the coated fish in the oven until it is flaky and cooked through, and then serve it with a garnish of fresh lemon juice and maybe some fresh herbs if you feel the need.
That’s it.
It’s crazy-stupid easy. And crazy-stupid good.
We serve this with steamed or roasted broccoli or a light side salad most of the time. The fish is so dang flavorful, you really don’t need much else.
I hope you try this method out! You’d be crazy not to! If you’re looking for a quick and easy way to eat more fish, look no further. This recipe is IT, friends.
Annnd, I hope I have you saying “oh my cod” as you enjoy it, too.
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The Best Baked Cod Recipe Ever!
- Total Time: 20 minutes
- Yield: 2 large servings (or 4 smaller ones) 1x
Description
This is the Best Baked Cod Recipe Ever! It is incredibly quick and easy to make – ready in 20 minutes or less – and tastes amazing. Juicy, flaky fish flavored with mustard and lemon makes for a healthy and simple main course!
Ingredients
- 2 (8-oz) cod fillets
- 1½ tablespoons mayo
- 2 teaspoons Dijon mustard
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- ⅓ cup panko breadcrumbs
- 1 lemon
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper (or with greased foil). Place the cod fillets on the parchment (if there is skin, place them skin-side down).
- Season the cod lightly with salt and pepper.
- In a small bowl, stir together the mayo and mustard. Spread the mixture in an even layer on top of the cod fillets.
- To the same bowl, add the butter and microwave for 30 seconds until the butter is melted. Stir in the olive oil and breadcrumbs and stir to combine.
- Zest the lemon and add the zest to the breadcrumbs. Season with the salt and pepper and stir to combine.
- Gently pat the breadcrumb mixture into the mayo-mustard layer on top of the fish.
- Bake the fish for 10-12 minutes or until the flesh is opaque and flakes easily with a fork and the breadcrumbs are golden brown and toasty.
- Serve hot and garnished with a fresh squeeze of lemon juice and some lemon slices on the side. We love this fish with a simple green vegetable on the side, such as broccoli, green beans, or even a light side salad.
Notes
- This recipe works well with a variety of fish. We have made this with haddock, flounder, halibut, salmon, and sea bass. All work wonderfully with these flavors and technique.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: seafood
Hi There. I'm Molly. I'm a food-obsessed, self-taught cook and I can't wait to share my passion for all things culinary with you. My love for egg yolks is just the tip of the iceberg!
This recipe is fantastic. Easy (foolproof, as you say) and with wonderful flavor. I’ve made this with cod, haddock, and salmon. I may never cook fish another way!
Lite and Delish! Ge way cod should be! And, so simple!! I did a quick broil at the end to brown the top!!
We loved this recipe….I loved how the crumbs stay on top. And, simple, no fuss
Love it
What I dislike more than anything else with fish is the breading part. I’m going to skip the dipping and dredging from now on and just do this! It came out perfect and delicious and SO simple. Thanks!
SO glad to hear! This is such an easy method. Thanks for leaving feedback, Rich!
My crumbs didn’t brush at all in 12 minutes. My fish was thin. I had to broil the top for almost 4 minutes to get any color. Recipe not bad but did not work for me as written. Seemed like too much oil and butter for the amount of Panko crumbs.
Are the mayo/mustard/breadcrumbs just on one side of the fish? Thanks!
Yes! It’s a topping. It keeps the fish super moist during the cooking process and has enough flavor that you don’t need it on all sides.
Thank you! It was super fast to put together and tasted delicious!
Any idea on the nutrition information
Love! Have made something similar with chicken, but this was delicious on the cod.
I have made this twice for my wife and sons, and received much praise. They all tell me that this is the best cod recipe I’ve ever made. It’s funny because I had my doubts about using mustard with cod. I thought maybe it would overpower the flavor of the fish. Fortunately the mayo (I used avocado mayo) must buffer the mustard so that it provides unique flavor without overpowering the taste of the fish. Thanks Molly for sharing your recipe!
What if u don’t have Dijon mustard
Any mustard will work. We’ve done it with honey mustard before and while the flavor it definitely different, it’s still delicious!
This should be called, “Oh my cod!”
That’s what we call it! 🙂
Best cod recipe I’ve ever had. We buy cod loin fillets which are quite thick. Beautiful flavor, moist & decadent.
Made this for first time with wild cod–it was great! I don’t usually use mayo and did not have any on hand—but did have plain Greek yogurt which apparently works as a great substitute. Love the fact that the breading sits on top. What a great recipe—Thanks!
Oh my Cod it is! It is wonderful–the best baked cod I’ve ever made. I am a lover of fried fish, but this is even better! Tasty, flaky, just plain yummy. Thanks so much for sharing it–I will be making it every other week!
This was underwhelming after all the hype
Then don’t make it again… If you don’t have anything nice to say don’t say anything at all..
Definitely won’t; thank you for “permission!”
Wow. Way to be rude about a fish recipe. You didn’t like it? It’s perfectly fine. That’s your opinion and you are entitled to it. Im trying it tonight with a couple of tweaks. Then I will offer an opinion. Who knows?? I may agree with you.
I appreciate all comments, both good and bad when deciding on making a recipe
Finally, a recipe title that’s totally true! This is simply delicious. Thank you Molly, it was a winner tonight.
I absolutely loved it… Yummy 😋
This was absolutely delicious and so easy. I made this for the first time for 4 people and everyone loved it. Thank you for this recipe!
I should note that I didn’t have panko on hand, so I smashed up some salad croutons – worked great!
Agreed! My husband goes fishing regularly and often brings home white fish for several meals. We have been looking for a good, simple cod recipe. This is it! We loved it and will definitely add to our recipe collection.
Quite possibly one of my top 5 fish recipes. Maybe #2. (Grilled is my favorite), I used plain mustard with a small dollop of honey. OH MY COD!! Thank you for this delight!!!
I have tried a lot of different cod recipes, but frequently they turn out bland, or just not what I hoped. When I made this recipe tonight, my wife mentioned it is probably the best cod recipe I have made. Thank you very much for the recipe and ideas.
Can I make more and freeze the extra?
you keep saying this is a duplicate question but you never answered it1
Hi Eric. I have never attempted to freeze this dish, and I’m not sure how well it would work out. My recommendation is to make and eat it fresh.
Absolutely delicious! I made this last night and it was the best cod we’ve ever had. My husband, who’s usually less than enthusiastic about fish had seconds. This is now my go-to way to prepare cod and similar fish.
My partner and I usually don’t like cod, since it’s often rubbery and flavorless. But dang if this recipe didn’t crack the CODe! We did ours from frozen, same steps but it just took a little longer to cook (20-25min). I served with some brown rice and roast asparagus (cooked in the oven at the same temp with the cod). You really made cod taste good, thank you!
Scrumptious! Easy peasy, and makes for a tender and moist dish with a delicate flavor with just a hint of tang. This one is a keeper. Thank you for sharing.
Made this tonight the reviews are absolutely correct Very yummyou cannot go wrong
This is fabulous. Thank you for rescuong my Sunday! Incredibly easy to make and quick. I appreciate your sharing your recipe.
I’m so happy you enjoyed it! It’s one of our go-to meals!
This is an Amazing recipe. I have made it twice & will make it again. It is easy to adjust for a crowd. I live in Maine & very picky about my recipes. This is on the top of my list. Thank You. ❤️
I made this and it came out OK. I used Italian bread crumbs because that is all that I had on hand. This is the first time I ate cod fish and I didn’t think that it had any taste to it. I usually eat fried fish. But this recipe was simple to make. Thanks
This was amazing! The only thing I did different was I added some everything bagel seasoning to the bread crumbs. I will use this recipe every time I have fish! Thanks so much for a wonderful recipe!!
This has become my go to fish recipe. I love everything about it
Best cod I’ve ever made!
Woo hoo! So glad to hear that. It’s our fave, too!
I made this recipe for my family. The cod was flakey and very tasty. Will definitely make it again. Since I didn’t have panko breadcrumbs, I made my own with sourdough bread.
I used your recipe for a Sheepshead fish that I had caught. The cooked fish was off the charts-amazingly delish. One of the best fish that I have had. Thanks for the recipe. I am sharing with my fishing buddies.
This is a family favorite. I use it on both cod and salmon – equally delicious.
Oh my cod is right. Love it thanks for sharing
Going to make it for Dinner Tonight.
Will give Reviews
Oh my! Creamy, moist the very best we have ever had! Thank you! We love this!!!!
The whole family loved it!
Best cod recipe we’ve tried. Super tasty!
Rave reviews from company. I have saved this for my go to best cod recipe ever.
Excuse my language but “Holy Crap” !!! So FRICKEN good !!!
Oh My Cod you were right! Made this last night and will be doing it regularly. Didn’t have Dijon so just used regular mustard and it was delicious! Super easy! Thank you!
Not a lot of flavor but then I’m starting to think it’s just the fish (cod)
This sounds delicious, and I plan to try it today. My only negative comment is in regard to the font you are using on this website. It’s very faint, small, and difficult to read. Something larger and darker would be easier on the eyes and therefore more user-friendly. Thankfully, the recipe itself is much more legible.
Sorry but this just did not do it for us. It was not bad but did not live up to all the glowing reviews. My two dinner companions who normally take two servings of fish only took the one piece each.
Very tasty but also very moist- too moist – how can I make it less watery,
I’ve never had this recipe turn out watery – if you look at the photos, the topping firms up during cooking and the fish is moist and flaky but not wet. Perhaps it’s the fish you used? Make sure you’re patting it really dry before proceeding with the recipe. Hope this helps!
My wife and I didn’t like the mustard, it only detracted from the flavor, it took away from the fish
Delicious recipe!