Some recipes are so simple you wonder why you don’t make them more often. For me, baked cod falls into that category. I first made this on a busy weeknight when I didn’t feel like fussing with pans of sauce or long marinating times. With just lemon, olive oil, and a pinch of spice, I had dinner on the table in 20 minutes — moist, flaky, and so satisfying. Since then, it’s become one of my go-to fish recipes, especially when I want something light but flavorful.
Why This Recipe Is Worth Making
Cod is one of the most forgiving types of fish for home cooks. It’s mild, tender, and takes on whatever flavors you pair it with. The beauty of this recipe is how little it needs — just a drizzle of olive oil, a squeeze of lemon, and a touch of cayenne for gentle heat.
What makes this stand out is the texture. Baked just right, cod comes out juicy and flaky, never dry. And because it cooks so quickly, this is a recipe I turn to when I want something that feels healthy but doesn’t take much effort. It’s weeknight-friendly, but polished enough to serve when guests are over.
Ingredients You’ll Need
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Cod fillets – Fresh is wonderful if you can get it, but good-quality frozen cod works too. Just thaw it properly.
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Olive oil – Helps lock in moisture and adds a subtle earthy note.
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Lemon juice – Brightens and balances the flavor of the fish.
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Cayenne pepper – A small sprinkle for gentle warmth. Paprika can be used if you want no heat at all.
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Salt – To enhance the delicate natural taste of the cod.
Optional add-ins I often use: chopped garlic, cherry tomatoes, or capers if I’m in the mood for something more Mediterranean.
Step-By-Step: Baking Perfect Cod
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Preheat the oven – Set it to 400°F (205°C).
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Prep the cod – Pat the fillets dry with paper towels. This makes a huge difference in getting that clean, flaky texture.
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Season simply – Drizzle with olive oil, rub it on both sides, then add salt, lemon juice, and a light sprinkle of cayenne.
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Bake – Place on a baking tray (I prefer glass for even heat) and bake for 10–12 minutes, depending on thickness.
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Check doneness – The fish should be opaque and flake easily with a fork. Pull it out as soon as it reaches that point.
Tips From My Kitchen
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Use foil – Covering the tray with foil while baking keeps the fish moist and prevents it from drying out.
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Don’t skip the oil rub – Letting the fish sit for 5 minutes with olive oil before baking really helps lock in tenderness.
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Fresh vs frozen – Frozen cod is absolutely fine if thawed properly in the fridge overnight. Avoid thawing on the counter, which makes it mushy.
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Watch the clock – Overbaking is the number one way to ruin cod. The moment it flakes, it’s done.
Variations To Try
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Mediterranean style – Add cherry tomatoes, olives, garlic, and capers to the pan.
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Asian-inspired – Swap lemon for a splash of soy sauce and a sprinkle of ginger.
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Herb-crusted – Mix breadcrumbs with parsley and garlic, then pat onto the fish before baking.
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Pan-fried option – Coat lightly in flour and sear in butter for a golden crust.
Serving Suggestions
This cod is versatile and goes with so many sides:
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Boiled or roasted potatoes with parsley.
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Steamed vegetables like broccoli, green beans, or asparagus.
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A simple green salad with vinaigrette.
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Rice or couscous to soak up the lemony juices.
I often make this with a side of roasted carrots or zucchini if I’m keeping things extra light.
Frequently Asked Questions
Does cod taste fishy?
Not at all. Cod is one of the mildest fish you can buy. It has a delicate flavor that’s perfect for people who don’t usually enjoy “fishy” seafood.
How do I keep cod from drying out?
Bake it just until it flakes easily with a fork. Covering it with foil and coating it in olive oil also helps lock in moisture.
Can I use frozen cod?
Yes. Just thaw it overnight in the fridge or in cold water for 30–40 minutes before baking. Never cook it straight from frozen.
What temperature should I bake cod at?
400°F (205°C) is ideal. It gives you a flaky inside while keeping the outside moist.
How long does baked cod keep in the fridge?
It keeps for up to 3 days in an airtight container. Reheat gently in the oven, covered with foil, to prevent it from drying out.
Can I freeze baked cod?
Yes, but fresh is always better. If freezing, wrap portions tightly and use within a month.
Moist Oven Baked Cod
If you’re looking for a light, healthy, and flavorful dinner, this oven baked cod is a weeknight hero.
Ingredients
- 1 lb (500 g) cod fillets or loins, rinsed and patted dry
- 1 ½ tablespoons olive oil (extra virgin if preferred)
- 1 tablespoon freshly squeezed lemon juice
- ¼ teaspoon salt
- 3 dashes cayenne pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat your oven to 400°F (205°C). Place the cod fillets in a baking dish and drizzle generously with olive oil. Squeeze the lemon juice over the fish, then season with salt and a light sprinkle of cayenne.
- Bake for 10–12 minutes, depending on the thickness of the fillets, until the fish is opaque and flakes easily with a fork.
- Remove from the oven, finish with a sprinkle of parsley, and serve immediately with your favorite sides.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 93Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 268mgCarbohydrates 1gFiber 0gSugar 0gProtein 0g
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
This Moist Oven Baked Cod is proof that sometimes less really is more. With just a handful of ingredients and a few minutes in the oven, you can turn a simple piece of fish into a dish that’s light, flavorful, and completely satisfying. It’s one of those recipes I make again and again, whether it’s for a quick solo dinner or a healthy family meal. If you’re new to cooking fish at home, start here — it’s simple, reliable, and always delicious.
