I’ll be honest—fish wasn’t always my favorite to cook at home. I used to worry it would turn out bland, dry, or worse, smell too “fishy.” But this creamy baked cod recipe completely changed that for me. The first time I made it, I was surprised at how simple it was and how elegant it felt when it came out of the oven bubbling in a rich Parmesan sauce. It’s now one of my go-to dishes when I want something cozy yet special, and it always earns compliments when I put it on the table.
Why This Recipe Works Every Time
This dish checks all the boxes: it’s comforting, flavorful, and incredibly easy. The cod turns out tender and flaky, the cream sauce is velvety without being too heavy, and the breadcrumb topping adds just the right amount of crunch. It’s the kind of recipe that feels fancy enough for a dinner party but is simple enough to throw together on a weeknight. And the best part? Even picky eaters who usually shy away from fish love it.
Tips That Make a Difference
Over time, I’ve picked up a few tricks that guarantee success with this recipe:
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Dry your cod well – Especially if you’re using thawed frozen fillets. Patting them dry keeps the sauce from watering down.
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Leave the tops uncovered – Pour the sauce around the fish, not on top. This keeps the breadcrumbs crisp instead of soggy.
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Don’t flip while baking – Cod is delicate, and trying to turn it can make it fall apart. Just let the oven do its job.
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Add fresh herbs – A sprinkle of dill or parsley just before serving brightens up the dish beautifully.
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Use a baking dish that fits – You don’t want the fillets spread too far apart. Keeping them snug helps the sauce bubble up nicely around them.
Making It Ahead
When I know I’ll be short on time, I like to prepare the cream sauce and store it in the fridge for a day or two. Then when it’s dinner time, all I have to do is assemble and bake. You can also season and breadcrumb the fish ahead of time, then cover and refrigerate until ready to bake. I don’t recommend baking the whole dish in advance, though—fish is always best fresh from the oven.
How I Love to Serve It
This creamy baked cod is perfect with something that can soak up the sauce. Mashed potatoes or lemon rice are my personal favorites, and I almost always add a side of green beans or roasted broccoli to keep it balanced. If I’m hosting, I’ll serve it in the baking dish family-style, letting everyone spoon some sauce over their sides as well. It feels hearty, homey, and a little bit indulgent.
Storing and Reheating
If you’ve got leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, I suggest using the oven at 325°F until warmed through. The microwave works in a pinch, but the fish may dry out if overdone. I don’t recommend freezing this dish since the creamy sauce doesn’t hold up well once thawed.
Frequently Asked Questions
Can I use frozen cod?
Yes—just thaw it overnight in the fridge and pat it dry before cooking.
What other fish can I use?
Haddock, halibut, or tilapia all work well with this recipe. Just adjust the cooking time based on thickness.
Can I make it ahead of time?
You can prep the sauce and fish separately ahead of time, but bake right before serving for the best results.
How do I know the cod is done?
The flesh should be opaque and flake easily with a fork. You can also use a thermometer—145°F is the sweet spot.
Can I halve the recipe?
Absolutely. Just scale down the sauce and breadcrumbs, and use a smaller baking dish.
Creamy Baked Cod
This Creamy Baked Cod is comfort food at its best—perfectly tender, flaky fish baked in a luscious cream sauce. T
Ingredients
For the Cod:
- 6 cod fillets
- 1 teaspoon kosher salt (or to taste)
- 4 tablespoons melted butter
- 2 cloves garlic, minced
- ½ cup seasoned breadcrumbs
For the Cream Sauce:
- 3 tablespoons butter
- 3 tablespoons cornstarch
- 2 cups heavy cream (or half and half)
- 1 cup milk
- 3 tablespoons grated Parmesan cheese
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Preheat oven to 400°F and lightly grease a 9×13-inch baking dish. Pat the cod dry with paper towels, then arrange the fillets in the dish. Sprinkle with salt.
- Mix melted butter with garlic and brush over the fish, reserving a little for later. Sprinkle breadcrumbs evenly over the fillets, then drizzle with the remaining butter mixture.
- Pour the prepared cream sauce around the fish so that the fillets peek out on top but the sauce fills the dish. Bake uncovered for 25–30 minutes, until the sauce is bubbling and the fish flakes easily with a fork (internal temp should be 145°F).
- For a golden finish, switch the oven to broil and cook for 3–5 minutes, keeping a close eye to prevent burning. Remove from oven and serve hot with rice, roasted potatoes, or fresh vegetables.
- In a saucepan, melt butter over medium heat. Stir in cornstarch and cook briefly, then slowly whisk in cream and milk until smooth. Add Parmesan cheese and reduce heat to low, cooking until thickened to a thin gravy consistency (about 10 minutes). Season with salt and pepper.
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.
My Final Thought
This creamy baked cod is one of those recipes that always feels like a little win in the kitchen. It’s simple, satisfying, and makes you feel like you’re eating at a nice restaurant without leaving home. Whether you’re cooking for family or hosting friends, it’s a dish that never fails to impress—and the creamy Parmesan sauce just might have everyone asking for seconds.
