Easy Baked Cod Fish is smothered in a lemon garlic parmesan mixture that makes for an easy and delicious dinner!
Is cod healthy to eat?
There are two types of cod that you will find in the store, Atlantic Ocean cod and Pacific Ocean cod. Both are fine in this recipe. But Pacific cod will give you thicker and larger fillets. Both types of cods are great sources of omega 3 fatty acids that are great for the heart. They are also both packed with lean protein and vitamin B-12. Cod is known for being a little higher in sodium, but overall if you eat it in moderation it can be a very healthy option. Overall though Cod can be a great choice for your diet if eaten in moderation.
How do you bake cod fish?
Baking cod is easy, but if you can, cook your cod in a cast iron skillet. If you still want to bake cod, Preheat your oven to 400 degrees Fahrenheit and lightly grease a baking dish. Add your seasoning and butter mixture to the cod. Bake in a preheated oven for about 10 minutes. Actual cooking time will depend on the thickness of your fish. The fish is done when it flakes easily with a fork.
How long does it take to bake cod fish in the oven?
Cod cooks really quick in a 400 degree oven. If your oven is pre-heated it should only take about 10 – 12 minutes depending on the thickness of your fish. For 350 degree oven expect the cod to take 25 – 30 minutes, and for a 375 degree oven expect 13 to 20.
Is cod high in mercury?
Not only is cod fish very low is mercury, but the FDA even actually reccomends 2 to 3 servings of it or other low mercury fish for pregnant woman and kids. If you want to learn more about what other fish can be a healthy choice for you, check out the FDA guide lines here.
Storage and Reheating Instructions:
Codfish is best eaten fresh. You can store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven preheated to 350 degrees Fahrenheit until warmed through.
If you like this recipe, you may be interested in these other delicious fish recipes:
- Ginger Glazed Baked Mahi Mahi
- Battered Cod Fish Tacos
- Grilled Halibut
- The Best Salmon Marinade
- Easy Fish Tacos
- 5 Ingredient Baked Salmon
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Easy and delicious. Will make this again.
So delicious! The cod was perfectly cooked, moist, flaky. The tartness of the lemon blended beautifully with the garlic and cheese. I didn’t have freshly grated parmesan, but used a 4 cheese blend. So very good. Will absolutely make this again.
Your not referring to cheese in a can are you?
This recipe deserves 10stars! We’re just eating the food, we’re amazed! Thank you soooo much!
My family loved this. I had frozen fillets. I seasoned them lightly with salt and pepper and baked them at 450 for 10 minutes. Then I removed the pan from the oven added the topping and returned it to the oven for another 10 minutes. I didn’t change anything else but I thought someone else might need to make it using frozen fillets
I used frozen Pacific cod for the first time. The fish came out a little too chewy.
First time baking cod and this was a delicious topping, we loved it. Thank you, will be making it again.
I had high hopes. But found it to be
•. Too salty
•. Too burdened by the vinegar in the mustard
The basil is a nice touch, but that touch is overwhelmed by the other flavors.
Not worth the time and energy…and not better than a simpler olive oil/lemon/white wine sauce. Sorry…no disrespect.
Excellent taste. Used Icelandic Cod and was so delicious with it. Will definitely be having again.
Sooooo Yummy!!!! I am not a cook. I struggle in the kitchen and my family loved this!!! Super easy and ingredients I already had in my kitchen.
This was so good and flavorful. Easy and quick for a Friday night. We will definitely have it again.
Oh my goodness!! This was so delicious. Served over wild rice, the lemon juice added a wonderful brightness and added just the right amount of acidity. Will definately make this again, next time with the trout my husband caught in our local fishing ponds. Can’t wait.