10 Easy and Tasty Cod Fillet Recipes You’ll Make on Repeat

Cod is one of those fish I always keep in my freezer. Mild, flaky, and it takes on whatever flavor you throw at it. These recipes are the ones I actually make during the week when I need dinner done fast. No fancy tricks, just really good food.

Let me walk you through my favorites.

1. Lemon Garlic Baked Cod

Ingredients:

4 cod fillets (about 6 oz each) 3 tablespoons butter, melted 4 cloves garlic, minced 1 lemon, juiced and zested 1 teaspoon dried parsley Salt and pepper to taste Fresh parsley for garnish

Instructions:

Step 1: Preheat your oven to 400°F and grab a baking dish.

Pat your cod fillets completely dry with paper towels. This matters more than you think because wet fish won’t brown nicely. Place them in the dish with a little space between each piece so they cook evenly.

Step 2: Mix the melted butter, minced garlic, lemon juice, and lemon zest in a small bowl.

Honestly, this is my favorite part because the smell is incredible. Pour this mixture right over the fish, making sure every fillet gets coated. Don’t skip the zest, it adds so much brightness.

Step 3: Season everything with salt, pepper, and dried parsley.

I go pretty generous with the pepper here. If your fillets are different sizes, the smaller ones will cook faster, so keep an eye on them. You’re looking for the fish to turn opaque and flake easily with a fork.

Step 4: Bake for 12 to 15 minutes depending on thickness.

Start checking at 10 minutes if your fillets are on the thinner side. The fish is done when it flakes apart easily and reaches 145°F inside. Overcooking makes it rubbery, so pull it out the second it’s ready.

Garnish with fresh parsley and serve with rice or roasted veggies. Trust me on this.

2. Pan Seared Cod with Butter Sauce

Ingredients:

4 cod fillets (about 6 oz each) 2 tablespoons olive oil 3 tablespoons butter 3 cloves garlic, sliced thin 1 tablespoon fresh lemon juice Salt and pepper to taste Fresh herbs like thyme or parsley

Instructions:

Step 1: Pat the cod fillets dry and season both sides with salt and pepper.

Seriously, dry them well. Moisture is the enemy of a good sear. Let the fillets sit at room temperature for about 10 minutes before cooking so they cook more evenly. This step makes a difference.

Step 2: Heat olive oil in a large skillet over medium high heat until it shimmers.

You want the pan hot but not smoking. Carefully lay the fillets in the pan, presentation side down first. Don’t move them around. Let them sit there and develop that golden crust for about 4 minutes.

Step 3: Flip the fillets gently using a fish spatula if you have one.

Regular spatulas work too, just be gentle. Cook the other side for another 3 to 4 minutes until the fish is opaque and flakes easily. Remove the fish to a plate and keep it warm.

Step 4: Lower the heat and add butter to the same pan with the garlic slices.

Let the garlic sizzle for about 30 seconds, then add the lemon juice. Swirl the pan to create a quick sauce. It’ll smell amazing and look a little messy, but that’s the point. Pour this butter sauce over the fish immediately.

Finish with fresh herbs. This one’s better than most restaurant versions.

3. Crispy Baked Parmesan Cod

Ingredients:

4 cod fillets (about 6 oz each) 1/2 cup grated Parmesan cheese 1/2 cup panko breadcrumbs 3 tablespoons melted butter 1 teaspoon garlic powder 1 teaspoon dried Italian seasoning Salt and pepper to taste Lemon wedges for serving

Instructions:

Step 1: Preheat your oven to 425°F and line a baking sheet with parchment paper.

The high heat is what makes the topping crispy, so don’t lower it. Pat your cod fillets dry and place them on the prepared sheet. Season lightly with salt and pepper on both sides.

Step 2: Mix the Parmesan, panko, melted butter, garlic powder, and Italian seasoning in a bowl.

Use a fork to combine everything until it looks like wet sand. The butter helps everything stick and get golden. If it seems too dry, add a tiny bit more butter.

Step 3: Press the Parmesan mixture on top of each fillet, creating an even layer.

Really press it down so it sticks. I use the back of a spoon to pack it on there. The thicker the crust, the crispier it gets, so don’t be shy.

Step 4: Bake for 12 to 15 minutes until the topping is golden and the fish flakes easily.

Watch it during the last few minutes because that topping can go from perfect to burned quickly. The fish should be opaque and register 145°F. Let it rest for a minute before serving.

Serve with lemon wedges. My kids actually eat this one without complaining.

4. Garlic Butter Cod with Spinach

Ingredients:

4 cod fillets (about 6 oz each) 3 tablespoons butter, divided 4 cloves garlic, minced 4 cups fresh spinach 1/4 cup chicken broth or white wine Salt and pepper to taste Red pepper flakes (optional) Lemon wedges for serving

Instructions:

Step 1: Season the cod fillets with salt and pepper on both sides.

Heat 1 tablespoon of butter in a large skillet over medium heat. Once it’s melted and foamy, add the cod fillets. Cook for about 4 minutes per side until golden and cooked through. Remove to a plate.

Step 2: Add the remaining butter to the same skillet along with the minced garlic.

Let the garlic cook for about 30 seconds until it smells incredible but doesn’t brown. Burnt garlic is bitter, so keep it moving. Add a pinch of red pepper flakes if you want a little heat.

Step 3: Toss in the fresh spinach and pour in the chicken broth or wine.

The spinach will look like a mountain at first, but it wilts down in about 2 minutes. Stir it around so it cooks evenly. Season with a little salt and pepper. If you used wine, let it reduce slightly.

Step 4: Return the cod to the skillet, nestling it into the spinach.

Spoon some of the garlicky pan juices over the fish. Let everything warm through for about a minute. The spinach soaks up all that buttery garlic flavor and it’s honestly the best part.

Serve with lemon wedges and maybe some crusty bread to soak up the sauce.

5. Cod Fish Tacos

Ingredients:

4 cod fillets (about 5 oz each), cut into strips 1/2 cup all purpose flour 1 teaspoon cumin 1 teaspoon smoked paprika Salt and pepper to taste 1/4 cup vegetable oil for frying 8 small corn or flour tortillas Shredded cabbage Sliced avocado Sour cream or crema Lime wedges Your favorite salsa

Instructions:

Step 1: Mix the flour, cumin, smoked paprika, salt, and pepper in a shallow dish.

Cut your cod into strips that are about 1 inch wide. Pat them dry, then dredge each piece in the seasoned flour. Shake off any excess so you don’t end up with clumps.

Step 2: Heat the vegetable oil in a skillet over medium high heat.

You want about 1/4 inch of oil in the pan. Test it by dropping in a tiny pinch of flour. If it sizzles immediately, you’re ready. Carefully add the cod strips without crowding the pan.

Step 3: Fry the cod for about 2 to 3 minutes per side until golden and crispy.

Don’t flip them too early or the coating will stick to the pan. Let them get nice and golden before turning. When they’re done, move them to a paper towel lined plate to drain.

Step 4: Warm your tortillas and start building your tacos.

I like to char mine directly over a gas flame for about 10 seconds per side, but a dry skillet works great too. Layer in some shredded cabbage, add the crispy cod, then top with avocado, a drizzle of sour cream, and a squeeze of lime.

Add salsa if you want. These disappear fast at my house.

6. Mediterranean Baked Cod with Tomatoes and Olives

Ingredients:

4 cod fillets (about 6 oz each) 1 can (14 oz) diced tomatoes, drained 1/2 cup Kalamata olives, pitted and halved 1/4 cup sun dried tomatoes, chopped 3 cloves garlic, minced 2 tablespoons olive oil 1 teaspoon dried oregano Salt and pepper to taste Fresh parsley for garnish

Instructions:

Step 1: Preheat your oven to 375°F and grab a baking dish large enough for all the fillets.

Drizzle a little olive oil in the bottom of the dish. Place your cod fillets in the dish and season them with salt and pepper. The fish is going to cook in all those Mediterranean flavors, so you don’t need much seasoning yet.

Step 2: Mix the diced tomatoes, olives, sun dried tomatoes, garlic, olive oil, and oregano in a bowl.

This is basically a chunky topping that’s going to bake right on the fish. Taste it and adjust the seasoning. If it needs more salt, add it now. Sun dried tomatoes can be salty, so go easy at first.

Step 3: Spoon the tomato olive mixture over and around the cod fillets.

Make sure each piece of fish gets covered. Some of the mixture will fall into the pan, and that’s perfect because it creates a sauce. The olives and sun dried tomatoes pack so much flavor.

Step 4: Bake uncovered for 18 to 22 minutes until the fish is opaque and flakes easily.

Check it at 15 minutes if your fillets are thin. The tomatoes will get jammy and the whole dish smells like the Mediterranean. Let it sit for a couple minutes before serving.

Garnish with fresh parsley and serve over couscous or with crusty bread.

7. Cod in Creamy Dijon Sauce

Ingredients:

4 cod fillets (about 6 oz each) 2 tablespoons butter 2 cloves garlic, minced 1 cup heavy cream 2 tablespoons Dijon mustard 1 tablespoon whole grain mustard (optional) 1/2 cup chicken broth Salt and pepper to taste Fresh dill or parsley for garnish

Instructions:

Step 1: Season your cod fillets with salt and pepper on both sides.

Melt the butter in a large skillet over medium heat. Once it’s bubbling, add the cod fillets and cook for about 3 to 4 minutes per side. You’re not looking for a deep sear here, just a light golden color. Remove the fish to a plate.

Step 2: Add the minced garlic to the same skillet and cook for about 30 seconds.

It should smell amazing but not turn brown. Pour in the chicken broth and use a wooden spoon to scrape up any brown bits from the bottom of the pan. Those bits are flavor.

Step 3: Stir in the heavy cream and both mustards, whisking until smooth.

Let the sauce simmer for about 3 to 5 minutes until it thickens slightly. It’s not going to be super thick like gravy, more like a creamy coating. Taste it and add salt and pepper as needed. The mustard gives it a nice tang.

Step 4: Return the cod to the skillet and spoon the sauce over the top.

Let everything simmer gently for another 2 to 3 minutes so the fish finishes cooking and absorbs some of that creamy goodness. The fish should flake easily when you test it with a fork.

Garnish with fresh dill or parsley. Serve this over mashed potatoes or rice to soak up the sauce.

8. Asian Inspired Soy Ginger Cod

Ingredients:

4 cod fillets (about 6 oz each) 3 tablespoons soy sauce 2 tablespoons honey 1 tablespoon rice vinegar 1 tablespoon fresh ginger, grated 2 cloves garlic, minced 1 teaspoon sesame oil 1 tablespoon vegetable oil Sliced green onions and sesame seeds for garnish

Instructions:

Step 1: Whisk together the soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil in a small bowl.

This marinade is sweet, salty, and has that ginger kick. You can marinate the fish for 15 minutes if you have time, but honestly it’s not required. The flavors are strong enough to work without it.

Step 2: Heat the vegetable oil in a skillet over medium high heat.

Pat the cod fillets dry and place them in the hot pan. Cook for about 3 minutes on the first side without moving them. You want a nice sear. Flip them carefully and cook for another 2 to 3 minutes.

Step 3: Pour the soy ginger mixture into the skillet around the fish.

Let it bubble and reduce for about 2 minutes, spooning it over the fillets as it cooks. The sauce will thicken slightly and get glossy. This is where it gets really good. The fish soaks up all those flavors.

Step 4: Remove the fish from the heat once it’s cooked through and flakes easily.

The sauce should be thick enough to coat the back of a spoon. If it’s too thin, let it cook for another minute without the fish. If it’s too thick, add a splash of water.

Garnish with sliced green onions and sesame seeds. Serve over steamed rice or noodles.

9. Cajun Spiced Cod

Ingredients:

4 cod fillets (about 6 oz each) 2 tablespoons Cajun seasoning 1 tablespoon olive oil 1 tablespoon butter Lemon wedges for serving Fresh parsley for garnish

Instructions:

Step 1: Pat the cod fillets completely dry with paper towels.

Rub both sides of each fillet with the Cajun seasoning. Press it in so it sticks. You can use store bought Cajun seasoning or make your own. I usually just buy it because it’s easier and tastes great.

Step 2: Heat the olive oil and butter in a large skillet over medium high heat.

Once the butter melts and starts to foam, add the seasoned cod fillets. Don’t overcrowd the pan. If you need to, cook them in two batches. Let them cook undisturbed for about 4 minutes.

Step 3: Flip the fillets carefully and cook for another 3 to 4 minutes.

The Cajun seasoning will create a flavorful crust that’s a little spicy and smoky. If your heat is too high, the seasoning might burn, so adjust if needed. The fish is done when it flakes easily and is opaque in the center.

Step 4: Remove from the heat and let the fish rest for a minute.

This helps the juices redistribute. Squeeze fresh lemon over the top right before serving. The acidity cuts through the spice perfectly.

Garnish with fresh parsley. Serve with rice, cornbread, or a simple salad.

10. Cod and Veggie Foil Packets

Ingredients:

4 cod fillets (about 6 oz each) 1 cup cherry tomatoes, halved 1 yellow bell pepper, sliced 1 small zucchini, sliced into half moons 3 tablespoons olive oil 2 cloves garlic, minced 1 teaspoon dried basil Salt and pepper to taste Lemon slices

Instructions:

Step 1: Preheat your oven to 400°F or get your grill ready for medium heat.

Tear off four large pieces of aluminum foil, each about 12 inches long. You want enough foil to wrap everything up completely. Lightly spray or brush the center of each piece with a little olive oil.

Step 2: Toss the cherry tomatoes, bell pepper, and zucchini in a bowl with olive oil, garlic, basil, salt, and pepper.

This veggie mixture cooks right alongside the fish and soaks up all the flavors. Divide the veggies evenly among the four pieces of foil, placing them in the center.

Step 3: Place one cod fillet on top of each veggie pile.

Season the fish with a little more salt and pepper. Top each fillet with a couple slices of lemon. Fold the foil up and over the fish, sealing the edges tightly to create a packet. You want it sealed well so the steam stays inside.

Step 4: Place the packets on a baking sheet and bake for 15 to 18 minutes.

If you’re grilling, place them directly on the grates over medium heat. The fish is done when it flakes easily and the veggies are tender. Carefully open one packet to check, but watch out for the steam.

Let the packets sit for a minute before opening. Serve right in the foil or transfer to plates. So easy and barely any cleanup.

Final Words

These cod recipes are the ones I come back to again and again. They’re simple, they work, and they taste way better than anything complicated. Try one this week and let me know which one becomes your favorite. Drop a comment if you have questions or want to tell me how it went.