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This Baked Cod in Cream Sauce is rich, savory, and never dry. The cod bakes in a creamy Parmesan sauce that keeps it moist and flavorful. It’s fancy enough to impress company, and easy enough to serve on a weeknight.
What Makes This Cod So Good
- The sauce bakes all around the fish, so the cod stays flaky and tender while the tops still brown nicely.
- The butter, garlic, and Parmesan make the sauce rich and flavorful without taking away from the delicate taste of the fish.
- This recipe works just as well with frozen cod (thawed) as it does with fresh, which is great for us that don’t live on the coastline.
- The quick broil at the end is a must! It gives the top a pretty golden finish that looks as good as it tastes.
Table of Contents
Ingredients
For the Cod
- Cod fillets: Thicker cod loin pieces (about 1–2 inches thick) work best because they stay tender and flaky. Thinner fillets will cook faster and may need less time in the oven. Frozen cod (thawed) works great!
- Garlic and salt : These are the simple seasonings I like to use. Feel free to get adventurous here!
- Melted butter: Coats the cod so the breading will adhere to the fish.
- Seasoned breadcrumbs: This gives the tops a little crunch and a golden finish.
For the Cream Sauce
- Butter and cornstarch: Creates a smooth base that will thicken the cream.
- Cream and milk: Use whipping cream for a nice, thick sauce and a splash of milk to balance it out.
- Grated Parmesan cheese: Adds a salty, savory depth to the sauce.
How to Make Baked Cod in Cream Sauce
- Make the Cream Sauce Base: Melt butter, then whisk in cornstarch to create a smooth base for the sauce before adding cream and milk.
- Prepare the Sauce: Whisk in whipping cream and milk until well combined. Stir in the Parmesan cheese. Reduce heat to low and stir while sauce thickens. Season with salt and pepper.
- The sauce should coat the back of a spoon before baking, similar to a thin gravy. If it’s too thick, add a splash of milk. If it’s too thin, let it simmer a little longer before adding to the dish. Keep warm and set aside.
- Baste Fish with Garlic Butter: Pat the cod dry to prevent excess moisture. Spray a baking dish with cooking spray then add fish and season with salt. Melt butter and garlic together and brush it over the fish.
- Season the Fish: Sprinkle each fillet with seasoned breadcrumbs then add any remaining melted butter over the top. This will help bake all that buttery flavor into the fish.
- Add Cream Sauce: Pour the sauce between the fillets, not over the tops. This allows the tops to bake and lightly crisp while the sauce keeps the fish moist underneath.
- Bake: Bake at 400°F for 25-30 minutes, then broil for 3-5 minutes. The cream sauce should be bubbling and the tops of the fish a golden brown.
How to Know When Cod is Done
Cod can go from tender to dry quickly, here are some tips to help you know when it is baked to perfection.
- Check the color: Cod goes from translucent to opaque as it cooks. When it’s fully cooked, the flesh turns white and easily flakes with a fork. The center should not be translucent, and it should have a consistent color throughout.
- Use a meat thermometer: I recommend using a meat thermometer to check the internal temperature of the cod. It’s done when the internal temperature reaches 145°F (63°C).
- Flaking: Gently insert a fork into the thickest part of the cod fillet and twist it slightly. If the fish flakes easily and the flakes are opaque, it’s done.
- Texture: When you touch the cod with a fork, it should be firm but still moist. This is the least predictable check.
Remember that the cooking time can vary depending on the thickness of the cod fillets and the oven temperature, so it’s important to monitor it closely, especially the first time you cook it in your oven.
Recipe Tips
- Pat the cod dry first. This helps the breadcrumbs stick better and keeps extra moisture out of the pan.
- Try to use pieces that are close to the same size. They’ll bake more evenly that way.
- Start checking it early. Fish can go from perfect to overdone fast, so I usually peek around the 20-minute mark.
- Leave the tops uncovered and don’t skip the broil. That little bit of browning on top adds some crunch and makes the tops look so pretty.
Frequently Asked Questions
Yes, frozen cod works great. I use frozen cod often with this recipe. If buying from the seafood counter, ask for fish that is still frozen, or plan to cook it the same day. Frozen cod loins (like those from Costco) are a great option. Thaw the fish before preparing it to bake.
Absolutely! Sautéed mushrooms are delicious in the cream sauce, and a splash of dry sherry adds depth. If you like a cheesier sauce, you can stir in a little extra Parmesan to taste.
Yes. The sauce will be thinner and less rich, but it will still work with this recipe.
Thin cod fillets will cook faster, so start checking them around 15 to 18 minutes instead of waiting the full 25 to 30 minutes.
Cod releases moisture as it cooks. To prevent excess liquid, pat the fish dry before baking and avoid overcrowding the pan so the sauce doesn’t become diluted.
Yes! You can use any kind of mild white fish. I have used Halibut, tilapia, and mahi mahi, and they all work great! Just be sure that when you are cooking them, check for doneness. Tilapia will typically cook faster than, say, halibut because it is usually not as thick of a cut. Using an “in season” fish will make you happy every time! Click this fresh fish availability chart to see which fresh fish is in season any month of the year.
Store in an airtight container in the fridge for up to two days. Reheat gently in the oven or on the stovetop over low heat. Add a splash of milk or cream if the sauce thickens too much. I don’t recommend freezing because the cream sauces will separate and the quality is diminished.
Yes! You can prep the sauce and cod separately, then assemble and bake when you’re ready to serve.
What to Serve With Baked Cod
- Long Grain Rice or Mashed Potatoes to soak up that dreamy sauce.
- Roasted vegetables like asparagus, broccoli, peas, or green beans.
- A light green salad like our Olive Garden Copycat Salad to balance the richness.
This Baked Cod in Cream Sauce Recipe is everything I want in a seafood dinner. It’s easy, comforting, and everyone loves it. Whether you’re cooking for your family or having a few friends over, this dish feels special without being complicated. Let me know if you give it a try. I’d love to hear what you serve it with! 🐟🐟🐟
Baked Cod in Cream Sauce
Video
Ingredients
- 6 cod fillets
- 1 teaspoon Kosher salt, or to taste
- 4 tablespoons butter, melted
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs, seasoned
For the cream sauce:
- 3 tablespoons butter
- 3 tablespoons cornstarch
- 2 cups whipping cream, (or half and half)
- 1 cups milk
- 3 tablespoons Parmesan cheese, grated
- Kosher salt, to taste
- black pepper, to taste
Instructions
- Preheat oven to 400-degrees. Prepare cream sauce (see instructions below) and set aside, keeping warm. Spray a 9×13 baking dish with cooking spray. Pat fish dry with a paper towel if needed and place cod fillets in the dish. Sprinkle with salt.
- Combine melted butter and garlic and brush over fillets, reserving any leftover butter mixture.
- Sprinkle seasoned breadcrumbs over fillets and pour remaining butter mixture over the top.
- Pour cream sauce in the spaces between the cod fillets so it fills up the baking dish and just the tops of the fillets are visible.
- Place in the preheated oven and bake for 25-30 minutes or until the cream sauce starts bubbling. When the sauce starts bubbling up, set oven to "broil" and broil for about 3-5 minutes or until the fillets start to turn golden brown. Keep a CLOSE eye on it to make sure it doesn't start to burn. The internal temperature of the fish should be 145-degrees F and should flake easily when pulled apart with a fork.
- Remove from oven and serve with potatoes, rice, or vegetables.
For the cream sauce:
- Melt butter in a medium-sized sauce pan over medium heat.
- Slowly add the cornstarch and stir for about 1 minute.
- While whisking constantly, slowly add whipping cream and milk until well combined. Stir in Parmesan cheese.
- Reduce heat to low and whisk occasionally for about 10 minutes until sauce becomes rich and creamy, adding more milk, if needed. You want it to be the consistency of a thin gravy. Season with salt and pepper, to taste.
Notes
- Don’t buy the fish that has already been thawed and sitting in the case. If you go home and put the fish in the freezer for later, the fish for later, the fish will be frozen twice. That is not ideal. When you request fish at the seafood counter, ask them to wrap up fish that is still frozen. Or, to simplify things, just buy the frozen cod loin at Costco. It’s delicious!
- Re-heat fish in a frying pan with a lid and bring it up to temperature on the stove (slowly). Fish does NOT re-heat well in the microwave! It will turn rubbery, so avoid the microwave.
- You shouldn’t need to flip the fish during baking. Fish that has been baked may flake apart easily and fall apart if you try to turn it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“This is one of our favorite recipes. It’s quick and easy to make… We’ve made this several times and it is always so delicious. The cream sauce is an excellent gravy for a potato side dish.” – Tex
“This was perhaps the nicest cod dish I have ever tasted… I didn’t change one thing from your recipe, it was absolutely superb.” – Sean
“This cod recipe is unbelievably delicious. The sauce is so light, airy and full of flavor. The cod marries perfectly with all the ingredients.” – Michelle
Normally, the hubs and I shy away from fish that’s not fried, but we needed to follow a soft-food diet after a surgery. This not only fit the plan, but it was easy, and delicious! I used heavy cream and skim milk, next time I’ll try half & half. (My cod was already in the freezer so it was twice frozen, but I soaked the moisture out with lots of paper towels, and it was a success.)
So glad you both enjoyed it!
Excellent!
Thank you!
Made this last night. It tastes liked fish cooked in milk. No flavor. Was awful.
Sorry this didn’t work out for you, it should definitely be thicker than milk and have more of a parmesan flavor. Not sure why it didn’t work out?
Enthusiastic response , even from the one generally not fond of fish..
So glad this recipe changed your mind!
Delicious easy and makes frozen fish taste nice. I add a bit extra Parmesan cheese to my sauce as it is a little bland for me
So glad to hear you liked it and I’ll have to try the extra parmesan.
This is one of our favorite recipes. It’s quick and easy to make. I’ve found that the baking time is a little less than what the recipe says, that could be my oven difference. I start the broil cycle at about 17-19 minutes.
We’ve made this several times and it is always so delicious.
The cream sauce is an excellent gravy for a potato side dish.
So glad you like it! I could slurp up the sauce with a spoon, definitely one of my favorite sauces!
Thank you Erica .
This was perhaps the nicest cod dish I have ever tasted , I didn’t change one thing from your recipe, it was absolutely superb .
Sean . (From Ireland)
Thank you Sean from Ireland! So fun to hear about a recipe of ours being cooked over seas. 🙂
Can this recipe be made with still frozen cod fillets by adding cooking time?
I haven’t tested this with cod fillets that are still frozen so I am not sure on the time difference. My worry would be that it would make it too watery once it is cooking and thawed. If you can, I would recommend thawing and patting dry before continuing with the recipe. Hope this helps!
09/04/2025 I’ve been looking for a nice cheese sauce to go with cod but all the ones I’ve tried just tasted of flour then I came across your recipe and boom it was so lovely nice and creamy with just enough cheese 😊😊 it is now my go to recipe thanks for sharing.
Thanks so much Bev! I am glad you liked this cod so much. It is definitely one of my favorite ways to serve fish too. It’s always a hit!
This was so easy and delicious and I’m not a good cook. I made basmati rice and asparagus with it and the sauce was delicious over the rice and asparagus too! I browned the butter with the cornstarch and I think that gave it a good flavor. Will definitely be making this again – thank you.
After reading this, I’m convinced you ARE a good cook! I’m so glad you liked the recipe. Thank you for your comment and review.
I’ve made this recipe and it’s very good. However, I added 3 T of Sherry to the white sauce and it was fantastic!
Excellent and easy! I love to add a tad bit more parmesan.
Bless you for posting a great recipe that you can find, follow and print easily. Thnk you for not including your lifes story, the history of a cod fish, the story of 16th century butter, how the aboriginal inhabitants of Wales worshipped dinner and it’s religious implications. Bless you! I get so tired of everyone with a recipe thinking this is their time to display there wanton lack of literacy, humor or philosophy, let alone their religious or political views. I juat want to cook!
So glad you liked the recipe and that it isn’t too wordy for you. We agree, we just want to cook 😀
…displaying “there” wanton lack of literacy. Hmmmm…
Also, “it’s” in this context should not have an apostrophe, Mr. Pettis. As to the recipe, will be trying it tonight, thank you!
Awesome! 😎
This cod recipe is unbelievably delicious. The sauce is so light, airy and full of flavor. The cod marries perfectly with all the ingredients. The only thing I did differently was added some mushrooms that needed using. I don’t think there could ever be enough of this dish!!