Easy Baked Cod Recipe

Easy Baked Cod Recipe with garlic butter, capers, and lemon delivers restaurant-quality fish in 20 minutes. Tender, flaky, and absolutely foolproof!

Let me tell you, I spent way too many years thinking cod was boring. You know how it goes—pale fish, zero flavor, kind of rubbery if you’re not careful. Then one random Tuesday, I grabbed fresh cod at the market because it was on sale, tossed it with butter, lemon, and whatever herbs I had lying around, and bam. Game changer.

That first bite? Flaky, buttery, with this bright punch from the capers that made me wonder why I’d been overthinking fish for so long. No fancy techniques, no culinary degree required—just good ingredients and fifteen minutes in the oven.

Now this easy baked cod recipe is my go-to when I need dinner fast but still want something that feels special. It’s the kind of dish that looks impressive but secretly takes less effort than ordering takeout.

Tasty at Home – Where bold flavors meet everyday kitchens.

What Makes This Baked Cod Recipe So Reliable

This isn’t just another fish recipe—it’s the one that finally made me confident cooking seafood at home. The secret? A buttery, garlicky mixture that keeps the cod incredibly moist while building serious flavor in every bite.

Fresh cod filets need very little fussing. When you choose thick, firm pieces with a clean ocean smell (not fishy), you’re already halfway to success. The lemon juice brightens everything, the capers add briny pops of flavor, and the Italian herbs create that restaurant-quality finish without any stress.

I’ve tested this with different cod thicknesses, various oven temperatures, and even swapped ingredients when my pantry was bare. This version consistently delivers tender, flaky fish that impresses everyone at the table.

Ingredients for Easy Baked Cod

Here’s everything you need, grouped by purpose so you can prep efficiently. Quality matters here—fresh cod from the seafood counter beats frozen every time, and real butter makes the sauce silky and rich.

Ingredient	Amount	Metric	Notes
Unsalted butter (melted)	2 tablespoons + extra	30g + extra	For sauce and greasing dish
Fresh lemon juice	1 tablespoon	15ml	Freshly squeezed is key
Garlic clove (minced)	1	1	Fresh, not jarred
Dried Italian herb mix	1 teaspoon	5ml	Basil, oregano, thyme blend
Kosher salt	1 teaspoon	5ml	Diamond Crystal preferred
Red pepper flakes	½ teaspoon	2.5ml	Adjust for heat preference
Capers (drained)	2 tablespoons	30ml	Adds briny, tangy bite
Cod filets	4 (6 oz each)	4 (170g each)	1 inch thick, skin-off
Paprika	½ teaspoon	2.5ml	For color and mild flavor

Shopping Tips for Perfect Cod

Look for cod filets that are translucent white with a slight sheen—avoid any with brown edges or a strong fishy smell. At US grocery stores, wild-caught Pacific or Atlantic cod works beautifully. If you’re shopping at Whole Foods or a local fish market, ask when the cod arrived; same-day or one-day-old fish makes a noticeable difference.

Fresh capers come in different sizes—nonpareil (the smallest) pack the most concentrated flavor. You’ll find them near the olives or in the international aisle. For the Italian herb mix, McCormick or Spice Islands brands work great, but making your own with equal parts dried basil, oregano, and thyme gives you more control.

Smart Substitutions

For International Readers: Use haddock, hake, or pollock if cod isn’t available in your region. Substitute salted butter and reduce the kosher salt to ½ teaspoon. Metric bakers, note that 425°F equals 220°C for your oven.

Dietary Swaps: Swap butter for olive oil if you’re dairy-free (the flavor profile shifts slightly but still delicious). Can’t find capers? Use chopped green olives for a similar briny kick, though the flavor will be a bit milder.

Equipment and Preparation Steps

You need minimal equipment for this cod lobster recipe—a small bowl, a whisk, a baking dish, and your oven. I use a 9×13-inch glass or ceramic baking dish, but any shallow oven-safe dish that fits the filets in a single layer works perfectly.

If you don’t have a pastry brush, use the back of a spoon to spread the butter mixture. A fork works great for checking doneness—when the fish flakes easily, you’re golden.

Step 1: Preheat and Prep Your Baking Dish

Preheat your oven to 425°F and position the rack in the center. This high temperature creates a slightly caramelized top while keeping the inside tender.

Lightly rub your baking dish with unsalted butter using a paper towel or your fingers. This prevents sticking and adds an extra layer of richness. Don’t skip this step—I learned the hard way when my beautiful cod filets stuck to an ungreased dish and broke apart during serving.

Step 2: Create the Garlic Butter Mixture

In a small bowl, whisk together the melted butter, freshly squeezed lemon juice, minced garlic, kosher salt, Italian herb mix, and red pepper flakes. The mixture should look slightly cloudy and smell incredible—garlicky with a bright citrus note.

Stir in the drained capers. They’ll sink to the bottom, so you’ll need to stir again before pouring over the fish. This step takes maybe two minutes but builds all the flavor that makes this recipe special.

Step 3: Arrange Cod and Apply the Sauce

Place your four cod filets in the prepared baking dish, leaving a bit of space between each piece for even cooking. Pour the butter mixture over the top, making sure to distribute those capers evenly.

Use a pastry brush or spoon to spread the sauce across each filet, getting into every corner. Sprinkle the paprika over everything for a gorgeous reddish-golden color—it’s mostly visual, but it does add a subtle sweetness (as Julia Child always emphasized, we eat with our eyes first).

Step 4: Bake Until Perfectly Flaky

Slide the dish into your preheated oven and bake uncovered for about 15 minutes. Timing depends on your filet thickness—thinner pieces might finish in 12 minutes, while thicker cuts could need 18.

Watch for these sensory cues: the fish turns from translucent to opaque white, the edges start to brown slightly, and when you insert a fork, the flesh separates into clean flakes. Oops! Here’s my mistake—I once left mine in for 20 minutes and ended up with dry, rubbery cod. Set a timer and start checking at the 12-minute mark.

Step 5: Rest and Serve Immediately

Let the baked cod rest in the dish for 2-3 minutes before serving. This allows the juices to redistribute, keeping every bite moist.

Use a wide spatula to transfer each filet to plates, spooning the pan sauce (with all those delicious capers) over the top. The fish should be tender enough to cut with a fork but still hold its shape beautifully.

Expert Tips for Restaurant-Quality Results

Temperature Matters: Always bring cod to room temperature 15 minutes before baking. Cold fish straight from the fridge cooks unevenly—learned this from Thomas Keller’s approach to protein preparation, where starting temperature dramatically affects the final texture.

Don’t Overcook: Cod continues cooking slightly after you remove it from the oven (carryover cooking). Pull it when it’s just barely opaque in the thickest part.

Upgrade Your Capers: Rinse capers before using if you’re sensitive to salt, but I prefer the briny punch they bring straight from the jar. Non-pareil capers (the smallest size) deliver the most intense flavor in every bite.

Creative Variations to Try

Mediterranean Twist: Add ½ cup cherry tomatoes, ¼ cup sliced Kalamata olives, and 2 tablespoons fresh parsley. This transforms your easy baked cod into a vibrant, colorful dinner that pairs beautifully with crusty bread for soaking up the juices.

Cajun-Spiced Version: Replace Italian herbs with 1 tablespoon Cajun seasoning and add ½ teaspoon smoked paprika. Serve over dirty rice for a Louisiana-inspired feast.

Asian-Inspired Glaze: Swap the butter for sesame oil, use ginger instead of garlic, and replace capers with 1 tablespoon soy sauce. Finish with sliced scallions and sesame seeds for a completely different flavor profile.

Holiday Herb Crust: During Thanksgiving or Christmas, top the filets with panko breadcrumbs mixed with melted butter and fresh thyme. Broil for the last 2 minutes to create a golden, crunchy top layer.

Storage and Make-Ahead Instructions

Cooked cod keeps in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F oven for 8-10 minutes, or enjoy it cold flaked over salads.

I don’t recommend freezing cooked cod—the texture becomes mushy and unappetizing. However, you can prep the butter mixture up to 2 days ahead and store it covered in the fridge. Just bring it to room temperature before using so the butter spreads easily.

Storage Method	Duration	Best Practices
Refrigerator (cooked)	3 days	Airtight container, reheat gently
Refrigerator (butter sauce)	2 days	Covered bowl, bring to room temp
Freezer (raw filets)	3 months	Wrap tightly, thaw in fridge

Perfect Pairings

This baked cod with capers shines alongside roasted asparagus, garlic mashed potatoes, or a simple arugula salad. For a complete meal, try pairing it with our creamy rosemary cod and potatoes for a heartier winter dinner.

Serve with a crisp white wine like Sauvignon Blanc or Pinot Grigio. The acidity cuts through the butter beautifully. If you’re feeding kids, sparkling water with a lemon wedge keeps things simple and refreshing.

For more weeknight-friendly seafood ideas, check out our honey-glazed salmon bowl—it uses similar quick-cooking techniques with different flavor profiles.

Easy Baked Cod Recipe FAQs

Your New Go-To Weeknight Fish Dinner

Well, there you have it—proof that cooking impressive seafood at home doesn’t require culinary school or complicated techniques. This easy baked cod recipe delivers tender, flaky fish with bold Mediterranean flavors in less time than it takes to decide what to order for delivery.

The beauty of this dish? It scales effortlessly for date night or family dinner, works year-round, and pairs with practically everything already in your pantry. Man, oh man, once you nail the timing, you’ll be making this weekly.

Serve it alongside our crispy shrimp balls with sweet chili sauce for a complete seafood feast, or keep it simple with roasted vegetables and crusty bread. Either way, you’re getting restaurant-quality results from your home kitchen.

Ready to transform your weeknight dinners? Grab some fresh cod this week and give this recipe a try. Drop a comment below and tell me how yours turned out—I always love hearing about your kitchen wins (and learning from your creative twists). Happy cooking!