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This Creamy Baked Cod Recipe is light and flaky, with a savory creamy sauce that puts this dish over the top. It’s hands-down, my favorite fish dish and it turns out perfectly every time.
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
My Favorite Fish Dinner
Whenever I need a cozy, satisfying dinner that feels a little special but doesn’t take much effort, this Creamy Baked Cod Recipe is one of my go-to meals. The tender, flaky cod bakes in a rich, creamy Parmesan sauce that’s full of flavor but not heavy. Even my pickiest eaters love this dish!
Some people are scared to cook with fish and. When prepared well, fish is incredibly delicious and should never taste “fishy”. This baked cod checks both those boxes. Make it a rounded meal by pairing it with our yummy Lemon Rice, Homemade Mashed Potatoes, or fresh Wedge Salad.
🩷 Erice
Ingredients You’ll Need
For the Cod
- Cod fillets – Choose fresh or thawed fillets that are firm and mild-smelling. Frozen works too, just make sure to pat them dry.
- Garlic and salt – A light sprinkle brings out the natural sweetness of the cod.
- Melted butter – Helps the fish stay moist and adds rich flavor.
- Seasoned breadcrumbs – These give the top a little crunch and a golden finish.
For the Cream Sauce
- Butter and cornstarch – This combo creates a smooth, thickened base for the sauce.
- Cream and milk – Use whipping cream for richness and a splash of milk to balance it out.
- Grated Parmesan cheese – Adds a salty, savory depth to the sauce.
How to Make This Creamy Baked Cod Recipe
- Make a Roux: Prepare the cream sauce by making a roux out of melted butter and cornstarch.
- Prepare the Sauce: Whisk in whipping cream and milk until well combined. Stir in the Parmesan cheese. Reduce heat to low and stir occasionally while sauce thickens to a rich, creamy sauce. Add more milk if needed. The consistency should be similar to a thin gravy. Season with salt and pepper. Set aside while you prepare the fish.
- Baste Fish with Garlic Butter: 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 cream sauce in the spaces between the fish, leaving the tops of the fish visible in the pan.
- Bake: Bake at 400°F for 25-30 minutes. The cream sauce should be bubbling and the tops of the fish a golden brown.
Tips for Success
- Fresh cod is best, but frozen is fine if thawed and dried thoroughly.
- Don’t pour sauce over the cod – This keeps the top crisp.
- Don’t flip during baking – The fish may flake and fall apart if you try to turn it while baking. It will cook thoroughly in the sauce without flipping.
- Add herbs – A little dill, parsley, or thyme can brighten up the sauce.
- Make it gluten-free – Just swap out the breadcrumbs for a GF version.
- Make it tart – add a squeeze of fresh lemon for added flavor.
How to Know When Cod is Done
- 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.
- Internal Temperature: You can use a food 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. Overcooked cod can become dry and tough, so be cautious not to leave it in the oven too long.
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.
Frequently Asked Questions
Yes, but here are a few tips: If you live on the coast and can buy freshly caught fresh, that is ideal! Don’t buy the fish that has already been frozen and thawed and is sitting in the case. If you go home and put the fish in the freezer 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 make this dish immediately without freezing at home. If buying frozen, I like to buy the frozen cod loin at Costco. It’s delicious!
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.
Yes! You can prep the sauce and cod separately, then assemble and bake when you’re ready to serve.
Yes, just use a smaller baking dish like a 9×9 or 8×8 dish.
What to Serve With Creamy 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 Creamy Baked Cod Recipe is everything I want in a weeknight dinner—easy, comforting, and always a hit at the table. Whether you’re cooking for your family or having a few friends over, this dish feels special without being fussy. Let me know if you give it a try—I’d love to hear what you serve it with! 🐟🐟🐟
Creamy Baked Cod Recipe
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.
Video
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.
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!!