When I want a dinner that feels like restaurant-quality but still works on a weeknight, this cheesy baked cod is my go-to. Cod is naturally mild and flaky, which makes it the perfect canvas for a rich, savory cream sauce. Add a golden breadcrumb topping, and you’ve got a dish that’s both cozy and a little luxurious — the kind of thing that makes the whole house smell amazing while it bakes.
This recipe has become a favorite at my table because it wins over everyone — from my fish-loving friends to the family members who usually shy away from seafood. The creamy sauce and cheesy topping are just that irresistible.
Why I Love This Recipe
Fish can be intimidating for some people to cook, but cod makes it easy. It’s forgiving, it bakes up tender, and when paired with this Parmesan cream sauce, it tastes anything but “fishy.” The sauce itself is a star — rich but not heavy, smooth and velvety, and just salty enough from the cheese to make every bite balanced.
Another reason I love this recipe? It pairs beautifully with so many sides. Sometimes I keep it light with lemon rice and green beans, other times I lean into comfort food with creamy mashed potatoes and garlic bread. Either way, the cod shines.
How I Make It at Home
Here’s my usual rhythm when I cook this:
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Start the sauce: I whisk butter and cornstarch into a quick roux, then slowly add cream and milk until it thickens like a light gravy. A good handful of Parmesan melts in to finish it.
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Prep the fish: After seasoning the cod with salt, I brush it with garlic butter and sprinkle on seasoned breadcrumbs for a little crunch.
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Assemble: The cod fillets go into the baking dish, and I pour the cream sauce around them — never directly on top, so that crunchy topping stays golden.
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Bake: About 25–30 minutes later, the fish is tender, the sauce is bubbling, and the top is beautifully browned.
Tips That Always Help
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Fresh if you can, frozen if you must: Fresh cod gives the best texture, but frozen works well if it’s thawed and patted dry.
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Don’t drown the top: Pouring sauce around, not over, the cod keeps the breadcrumb topping crisp.
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Add herbs: A little fresh dill, thyme, or parsley stirred into the sauce brightens it up.
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Lemon love: A squeeze of fresh lemon before serving takes the flavor from rich to refreshing.
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Gluten-free option: Just swap the breadcrumbs with your favorite gluten-free version — everything else stays the same.
Make-Ahead and Storage
This dish is best fresh out of the oven, but you can prep parts of it in advance. I often make the cream sauce earlier in the day and store it in the fridge, then gently reheat before assembling. You can also season and breadcrumb the cod a few hours ahead.
Leftovers store well in the fridge for up to 3 days. I reheat gently in the oven at 325°F, covered loosely with foil so the fish doesn’t dry out.
How I Like to Serve It
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With lemon rice and a wedge salad for a fresh, balanced dinner.
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With mashed potatoes and roasted vegetables for something heartier.
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In smaller portions as part of a holiday spread, since it feels elegant enough for special occasions.
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With crusty bread on the side, perfect for soaking up the creamy sauce.
Cheesy Baked Stuffed Cod
Perfectly flaky cod baked in a rich, garlicky cream sauce—this Creamy Baked Cod is the ultimate comfort seafood dish.
Ingredients
For the Cod:
- 6 cod fillets
- 1 teaspoon kosher salt (or to taste)
- 4 tablespoons butter, melted
- 2 cloves garlic, minced
- ½ cup seasoned breadcrumbs
For the Cream Sauce:
- 3 tablespoons butter
- 3 tablespoons cornstarch
- 2 cups whipping cream (or half-and-half)
- 1 cup milk (plus more if needed)
- 3 tablespoons Parmesan cheese, grated
- Kosher salt and black pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- Pat the cod fillets dry with paper towels, then arrange them in the dish. Season with salt.
- In a small bowl, mix melted butter with garlic. Brush the mixture over the fillets, reserving a little. Sprinkle the breadcrumbs evenly on top, then drizzle the remaining butter mixture over the fish.
- Prepare the cream sauce: In a medium saucepan, melt butter over medium heat. Stir in cornstarch and cook for about 1 minute. Slowly whisk in cream and milk until smooth. Stir in Parmesan and season with salt and pepper. Reduce heat to low and cook, whisking occasionally, for about 10 minutes, until the sauce thickens to the consistency of thin gravy.
- Pour the cream sauce around the fish in the baking dish so that it comes up the sides but leaves the tops visible.
- Bake for 25–30 minutes, until the sauce is bubbling and the fish flakes easily with a fork (internal temperature should reach 145°F / 63°C). For a golden finish, switch the oven to broil for the last 3–5 minutes, watching closely to prevent burning.
- Serve immediately with potatoes, rice, or vegetables.
Notes
- Use high-quality frozen cod loins if fresh isn’t available; avoid fish that has been thawed and refrozen.
- Leftovers reheat best in a covered skillet over low heat—avoid the microwave to keep the fish tender.
- No need to flip the fillets during baking; they’ll stay intact and flaky when left undisturbed.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 666Total Fat 46gSaturated Fat 28gTrans Fat 2gUnsaturated Fat 14gCholesterol 230mgSodium 734mgCarbohydrates 16gFiber 1gSugar 5gProtein 47g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Cheesy baked cod is one of those dishes that proves seafood doesn’t have to be complicated to feel indulgent. A few pantry staples, a splash of cream, and some fresh fish come together to make a meal that feels special but doesn’t demand hours in the kitchen. For me, it’s the kind of recipe I turn to when I want a dinner that feels comforting, classy, and guaranteed to bring everyone back for seconds.
