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This baked cod is light, 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.
Featured with this recipe
Fish is often overlooked when planning dinner, though I have no idea why. When prepared well, fish is incredibly delicious! This cod dish in particular is always a hit, even with my kids! It pairs well with rice and potato side dishes or even just a green salad. What I love about this baked cod is that because it is baked in a bream sauce, it loses all traces of fishiness. You get perfectly flaky cod filets every time and the cream sauce kicks up the flavor to the next level. Even my pickiest eaters love it!
How to Make Baked Cod
This is one of the best baked cod recipes I’ve ever had. And it’s easy to make, with easy to find ingredients. Here’s how to make it:
Step 1: First, preheat the oven to 400-degrees F. Prepare the cream sauce by making a roux out of butter and cornstarch. Then add parmesan cheese, cream, and milk to make a flavorful béchamel sauce.
Step 2: Spray a baking dish with cooking spray then add fish and season with salt.
Step 3: Melt some butter and garlic together and brush it over 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.
Step 4: Add the cream sauce to the dish until it is filled almost to the top with. Only the tops of the fish will be showing.
Step 5: Bake in the oven for 25-30 minutes of until the cream is bubbling. Next, set oven to “broil” and broil for about 3-5 minutes or until the fillets start to turn golden brown and the creamy mixture darkens over the top. I always watch it constantly so it doesn’t burn. Remove from the oven and check the internal temperature. It should be 145-degrees F and flake easily when pulled apart with a fork.
How to Buy Fish
About ten years ago, I took a cooking class from a renowned chef in Salt Lake City. The entire class was all about how to cook fish. I will never forget his excellent pointers on how to find and buy the best fish. For instance, if you must buy fish from a grocery store (rather than a fresh fish market), always buy it FROZEN.
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!
Substitutions for Cod
For this recipe, you can use any kind of mild white fish, not just cod. 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.
How to Know When Cod is Done
Knowing when cod is done in the oven is essential to ensure it’s cooked perfectly. Here’s how you can tell:
- 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 about Baked Cod
Yes, if done correctly. The best way I have found to re-heat fish is to put it 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!
No, you shouldn’t need to flip the cod while it’s baking in the oven. In fact, the fish may flake and fall apart if you try to turn it while baking.
READ MORE: 35+ Quick and Easy Dinner Ideas
What to Serve with Baked Cod
You can never go wrong with steamed veggies or a simple side of rice when it comes to any kind of fish. For this dish, specifically, here are a few of our favorite side dishes:
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.
I made this recipe which was my first time eating Cod. It was the best baked fish I have ever eaten. I have been boasting of this dish since. I almost want to say I don’t know if I like it more than Salmon and I love salmon.
Hi, love this recipe and was a hit with the family! Just wondering if it can be made ahead and frozen, need to take some meals to a friend having surgery.
Thanks!
I made this last night and it was beyond delicious!! I added an additional tablespoon of butter and 3 extra heaping tablespoons of shredded Parmesan and I used heavy cream instead of half and half. I did have to add a little more milk to thin it out a bit. I had so much extra sauce I didn’t use, I am cooking some spaghetti noodles tonight and will pour the leftover sauce over it. It tasted like a very creamy Alfredo sauce. The cod was husband approved, too, and he only likes fried cod.
Can I use breaded frozen cod?
That should work!
The cream sauce instantly got my attention. A very satisfying dish to say the least.
Absolutely love this recipe and so does my family and friends, I serve it with lemon rice and salad, delicious. Highly recommend this recipe.
Great dish, this is the second time we are having it. What a great meal. Thanks
This recipe is easy and delicious. Perfect for my husband who thinks he doesn’t like fish. He love it too.
Very delicious! The only change I’ll make the next time I make it will be to mix the butter in the breadcrumbs before sprinkling it on the fish. Thank you for the great recipe!
Thank you, Diane! And thank you for the tip!
As an old Nova Scotian I look on this recipe as a 2 thumbs up. One thing I would swap is the parmesan cheese. Seems today that this cheese is the fad. Myself, I would use an old cheddar. Anyway, this is my preference. You ladies have great recipes and I hope you keep sending them to me.
Best Wishes, Paul
I made this for dinner. It is absolutely delicious. Thank you so much.😊
Easy and delicious!! I made with haddock.
Please advise if the cod fish in this baked cod recipe starts out frozen or thawed. The notes indicate it might be best to use frozen cod, however, there are no instructions on thawing the fish before making this lovely dish. Thanks!
You can thaw the fish in the fridge overnight or inside the packaging under cool running water in the sink.
This was delicious! The creamy sauce was perfect!
I had quite a bit of leftover sauce and for another meal, I diced up about 12 baby potatoes, added a little more cream to the sauce (as it had thickened up quite a bit), added a clove of garlic, a little onion and salt and pepper. Mixed it together and baked it in an 8×8 glass pan at 350° for about 40 minutes. Terrific cheesy potatoes with our ham dinner!
Very Good. Will make again but will use halibut for a thicker steak and no pin bones. The cream sauce is delicious..Thank you for your recipe 👍
This was fabulous. Got a tummy ache from eating so much because it was so delicious.
Should the fish be thawed before being put into the oven? Thanks in advance for your help! Hoping to make this tonight. 😊
Yes the fish should be thawed!
Can’t wait to make this fish with the sauce. It looks great.
5 Star! I cut the recipe in half and it’s still so flavorful and light even with a cream and half & half sauce. 👍🏻
Can you make the cream sauce ahead?
I don’t recommend making the sauce ahead of time because the dairy will split.
I found the instructions too scattered. Made the dish more difficult than it needed to be. If the ingredients were with the parts of the instructions it would have been easier. Also the sauce I made was thicker.
This was so easy to make and the sauce was great. This is now one of my favourites
OMG, this was SO yummy! My husband says it’s a keeper, so I’ll defintely make it again.
Oh my gosh. This cod is divine!! I’m making it for the second time in 2 weeks. Fresh cod helps. ❤️
Whoops forgot 5 star recipe , all the family love it !
Great recipe, put 50 mls of a nice white wine a start of making the sauce ….perfection.
Thanks
Wonderful recipes! Fish came out nice and flakey and the butter, cheese sauce was a nice combination. I did use sliced lemon and paprika to top fish.
This dish was easy to prepare and was absolutely delicious. I added some lemon slices to the sauce and sprinkled it with Italian parsley.
Thank you for the 5-star rating! We are so happy you enjoyed this recipe.😀
Amazing recipe , added glass of white wine at atrart of making the sauce, Yum yum !
Could you use sea bass as an option? It is a much thicker peice, how should I adjust the time?
I haven’t cooked with sea bass as much, so I am not sure! I would just keep checking it with a meat thermometer.
Delicious dish. Will definitely make again.
I chunk up my fish and add some shrimp. I also add a few tablespoons of roasted garlic to the sauce. It is marvelous over some pasta with a side of asparagus. I made it for thé forth time tonight, I think. Thanks!
Had a lot of heavy cream leftover from a baking project and decided to try this to use it up. Adjusted “Servings” to 4 and guessed the fillets would be about 6 oz. each, so 1.5 lb total cod. Swapped about 1/4 cup of the milk with dry white wine & added zest of 1 lemon after sauce finished cooking. Was very rich & delicious despite not looking as pretty as yours – my fillets were fresh & not as thick. Would make again, but cut back a bit on volume of sauce and add minced parsley or chives. YUM!
This recipe was a mixed bag. Half of the family loved it and the other half, myself included thought the sauce didn’t bode well with the fish. Easy to make. Ended up throwing away a lot of the cream sauce. Wish I would have saved it and thrown it over some pasta or something.
Im so eager to try this. Sounds wonderful. What would 6 cod filet’s weigh for this rdcipe?
Cod filets are typically about a half pound each. Hope this helps!
My family loved this dish. Thank you for the great recipe!
I’m so glad this recipe was a success for you and your family! Thank you for your comment!
I think this is a good foundation for a recipe for people who don’t love fish. It’s slathered in so much butter and cream, you barely notice the cod. It’s decadent and worth making, but it desperately needs a hit of freshness, like chopped parsley or cilantro or scallions or all of the above. I typically serve lemon with any seafood dish but with such a thick cream sauce, I hesitated. It seemed like it might clash. If I make it again, I would definitely throw a bunch of fresh herbs at it.
I loved the music of North and South too! I’m yet to see or read Wuthering Heights though.
I made this recipe with out the bread crumbs and drowned the cod the cream sauce! I also added a little dry mustard,
Next time I may try a bit of nutmeg(?) as well. I served it with homemade shredded
gold potatoes (quick stir fry style) & fresh English peas w/ mint.
TY for the great recipe!
Looks yummy! All our favorite ingredients! For assembly, could you not pour the cream sauce into the pan first, then add the cod filets and then finish the butter and breadcrumbs steps? I would hate to accidentally “drown” the filets with the sauce….
I think that would work! Let us know how it goes if you try it.
I made this for the first time tonight and it was a big hit! I’m not a big fish eater so I am leery about preparing it. However, this recipe is near foolproof! I used frozen Cod fillets (thawed) and adjusted the seasoning to taste as suggested. My boyfriend who LOVES fish gave this rave reviews. And my 12 yr old stepson who is not a big fish eater, cleaned his plate and declared he’d eat it again. High praise for sure! Will be adding this to our meal rotation as it’s also easy to make and so flavorful!
Hey!
Can I use frozen fish without thawing first? Thanks
I haven’t used frozen fish with this recipe before, so I am not sure! Let us know how it goes if you do try it!
My husband is not a fish lover. But for the 7 weeks of lent, I try my best to find recipes he likes. He just about licked the plate clean with this one. I hit it out of the ballpark with this recipe. We both loved it and will definitely be making it again.
delicious!! had a ‘Bit’ of sauce ‘accidently’ left over==so== had it over angel hair pasta yum!!!!
I have just tried on this recipe for cod in cream sauce. I was unsure about using Parmesan and garlic but went with it. We have really enjoyed our meal tonight. The sauce is so subtle but very tasty. This will become a family favourite for sure.
This is my husband FAVORITE fish recipe! If I say we are having fish, he always says” can we have the one with the cream sauce? “ Seriously. It is the best for family or company. Thank you!
I’m thrilled he likes it so much! Thanks for sharing!
Has anyone tried this sauce with lower fat milk/cream. I have tried non fat cream but it doesn’t make sauce well. Just wondering about canned milk. It usually gives most things I make with it (like cream of tomato soup or clam chowder) have a very velvety texture.
Our weather was too sketchy to grill so I was surfing and found this recipe. I was advised by the hubby that it needs to stay in the dinner rotation. Haha! We loved it.
Did you thaw out the frozen cod filets first?
Yes!
This is delish. It is very easy and looks good enough for quests. I used halibut and it cooked perfectly in the time mentioned in the recipe. I have trouble with time and recipes.
I’m so glad you liked it! I’m sure it was wonderful with halibut!
I want to make this but I will add lemon zest and some capers.. Yummy!!
Wow. Made this for dinner this evening and we thought it was fantastic! Did not change anything. Will definitely make this dish again
My Mom made this Creamed Codfish in the 50’s but her thing was to put it on toast and it was so good. I remember the taste even though I was just a child💖
Loved it! Just what I was craving. I didn’t have enough cream on hand and eczema flares when I consume too much dairy. I substituted milk for coconut milk and for 1/2 of the cream. And I just sprinkled Parmesan on the fillets instead of breadcrumbs (AID diet). It turned out so lovely. Very enjoyable meal! (Served with steamed broccoli.)
Do you have to thaw the fish first or do you bake it from frozen?
It’s best if you thaw the fish first!
A terrific recipe! I had some leftover garlic Alfredo sauce, so I added and lemon zest to that instead of making my own sauce. We loved the flaky and crunchy fish and the creamy sauce ❤️
Excellent! Loved this dish. Served with roasted asparagus. Will definitely make again. Thinking the sauce can be used with with other dishes as well. Maybe with pasta!
Loved the recipe. I had about a pound of Cod loin. I made the sauce as if I had more fish. Lot leftover it so good hate to throw it out. Got any ideas for leftover sauce only?
It would be delicious over pasta!
Amazing flavor and so easy to prepare. Thank you!
I made our bread crumbs by seasoning with “Everything Bagel” seasoning. It was all so very yummy…First recipe made from your web page and will continue from today on.
Served it with homemade vinegar fennel coleslaw and baked white & sweet potato fries for a chilly Friday night special in Wisconsin.
Bravo ladies!
Thank you so much for the kind review! Glad you liked the recipe!
Delicious!! I just made this and it was fantastic. I will definitely play with the recipe next time to really amp up the flavour profile and hit it out of the atmosphere. Company worthy dish and so simple.
Sounds wonderful. Can I add prawns as well?
Sure!
Made this tonight but I had to do a little creative reimagining. I didn’t have any cornstarch so I used Instant Blending gravy flour instead. It worked awesome although we had to add about 1 more cup of milk by the time I was ready to use it.
Also someone had accidentally opened a can of crab today so I added that to the sauce before pouring it over the fish. I will definitely be using this recipe again!
That sounds like the happiest accident! Glad you liked the recipe!
this was the second time I tried baking with a sauce.
The broiling worked great.
The recipe is forgiving as I used less cream (I was lacking), more starch and a lot more cheese. The sauce turned out great for potatoes and broccoli too and the texture of the cheese made a difference. Also much better than the very buttery one I made the first time.
thanks for the work on this, I will do it again!
Hi this is my second time
To use this recipe. I would highly recommend it its fabulous.
Hello , can I use basa instead of cod, I already buy ,Thanks
Any white fish should work well for this dish. Since the basa filets may be a little smaller than cod it might cook quicker. Just be sure to check for doneness. Hope this helps!
Definitely a keeper in our home ~ it was a drizzly cool evening and this hit the spot. We like a bit of savory/spice flavor so I sprinkled fillets with lemon pepper and sweet paprika and squeezed a bit of lemon juice over each before topping with toasted Panko breadcrumbs. Added a pinch of crushed red pepper flakes to the cream sauce. Cooking time is dependent on thickness of the fillets ~ finished with sprinkling of fresh flat-leaf parsley. Thanks for sharing this wonderful dish – easy for a weeknight, too!
HI Leann- Thank you so much for this nice comment. Also I love all your suggestions. YUM! So glad this was a hit for you and your family!
Made this and it is totally awesome. Just love cod and this is a another great way to prepare cod. Again this recipe is awesome.
So glad you liked it! Thanks so much for the 5-stars!
Can I use almond milk instead?
We have never tried it that way before so I can’t tell you for sure how it will turn out. If you try it, please come back and let us know how it turns out for you!
Can you use light cream instead of the whipping cream
Yes, the cream sauce just won’t be as thick. Hope this helps!
I was lacking whipping cream (I only had 1/2 cup) and topped up with milk, added more corn starch , a lot more cheese and cooked it longer while whipping till it bubbled. It thickened right up in the pot and I didn’t use what I cooked the fish with.
Made exactly according to directions and it was amazing! So glad I tried this recipe; it’s a keeper!
So glad you liked it! Thank you so much for the 5-stars!
Hi can’t wait to try this recipe, can i use frozen cod, ?
My mom used to make this when i was a child, it was so good..
thanks for sharing.
cheers Judith
Yes, you can use cod that has been frozen.. you will just want to thaw it out first before preparing. Hope this helps! I’m excited for you to try it!
Can you prepare in advance.
Usually fish doesn’t re-heat well. You can definitely try but I probably wouldn’t recommend for this recipe. It is best made fresh. Hope this helps!
Just wonderful! Thank you so much for sharing.
You are very welcome! So happy to hear you liked it! Thanks for the 5-stars!
this came out amazing.Thank you for sharing.
Made this recipe last week and my
Husband just loved it and asked for it again. I am using flounder and assuming it will take less time to bake since they are thinner than the cod. I don’t have flavored crumbs so added Italian season omg to Pablo crumbs.
This is definitely a keeper!
I made this Keto friendly, I used less corn starch and more cheese and substituted ground up pork rinds with Italian seasoning for the bread crumbs. It turned out delicious, thank you for the recipe even if I had to adapt it a little for my diet. It was a family hit and I will be making it again. I even put asparagus spears in the sauce to cook with the fish, turn out wonderful.
Did you put the asparagus in the pan for the entire time?? I have asparagus on a separate pan in the oven at the same time but I love the idea of one pan
I could not be happier with the way it turned out. I used panko crumbs, a dash of Italian spices, and garlic powder. Thank you!
So glad you enjoyed the recipe! Thanks for the 5-star rating!!
Beautiful.
This is a wonderful fish recipe—fast, easy, low carb and super tasty. I will be making this quite often. Thanks!!!
So glad you like it! Thanks April!
Do you have any of the nutritional information on this recipe?
Sorry, we don’t have nutritional information with our recipes yet. You can always use a nutritional calculator or online app such as My Fitness Pal or Livestrong to find this information. Hope this helps!
How many calories per serving is this?
Hi Felesta- we aren’t able to provide nutritional information for all of our recipes, but you can plug the recipe in any nutritional app such as My Fitness Pal or Livestrong and be able to find what you are looking for. Hope this helps!
can I use Havarti or gouda cheese in the place of parm since I don’t have any right now?
You could definitely try! My only concern is that it will get too gooey, but that may not be a bad thing! If you try it, let us know how it turns out!
Thank you! This recipe was a wonderful jumping off point and one that I could make quickly after work!
Delicious
So glad that you liked it! Thank you for the nice comment!
Followed Paul’s suggestions and did potatoes in a chili olive oil on the side. Paul’s recipe for the first was spot on the only thing I did different was add lemon with the onion and mushroom. Also instead of regular seasoned panko I did the spicy. My girl said it was the best dish i ever made!
I am so happy to hear this recipe was a hit for you! Love the addition ideas as well 🤩 yum!
What kind of seasoned breadcrumbs did you use?
Italian works well!
400 degrees is way too hot for cooking cod and will dry out the edges. 360 is best, 380 if you have less time. And forget the old wives tale of not refreezing fish or meats. Restaurants do it all the time. What they don’t sell that day goes into the freezer overnight.
Lastly, I like to play with my food and these online recipes are just a guide. I slice onions, mushrooms, and celery to make a bed to lay the the fillets on. (Makes cleanup easier too.) That also adds flavor to the sauce as they cook. I use heavy cream, and grate enough cheese as I think is good. Three tablespoons of cheese is nothing. I also combine different cheese for flavor. Parmesan is good, but I may add swiss and mozzarella as well. Pour the sauce over the fillets and then add the breadcrumbs. The sauce will make them stick to the fillets.
Cook up some pasta to put on your plate, spoon some sauce with the veggies over the pasta, place your fillets on top and you have a delicious and easy meal.
I wonder why people think it necessary to pick fault in a recipe that another is sharing…its very demeaning and unkind…..
Also i have been cooking fish twice a week and brought up in the food industry
The higher the temp and faster you cook it is always best ,it comes out so light tender it melts in your mouth…..
If one does not care for a recipe viewed ..just move on to another
If you already know best.. why look at all !
Thank you for sharing- I have also been taught that a higher temp is just fine. That is what makes this recipe so good! 🙂
Yes there is no other way with fish..I cook salmon and fish st 425 ..
It always turns out perfect…chefs also cook it at the temp of course when fish is in sauce it’s slightly lower 400 is spot on..
Thank you for this great recipe it’s so delicious and I shall make it often ! 😊
I agree!!!
Very simple and easy. What i do now with bread crumbs is brown them in butter in a pan on stove first. Then i put toasted bread crumbs on top. I use panko and store the extra in a zip lock in refrig.
YUM!
I’ll try that tomorrow making this recipe for six
What did u serve with it?
Making this dish for company tonight, just want to double check the length of time to cook, seems a little long to me. I am also cooking in individual serving dishes, any comments on the cooking time???
This cooking time worked out great for us but you can always check it sooner if you would like. You just want that internal temp to be 145-degrees. Hope this helps!
Nobody is picking fault. They are giving other ideas. And in some cases, some of us who have been cooking for years can see when there are extra steps in a recipe that are unneeded…such as simply pouring the sauce over the cod, and eliminating the butter and garlic. Put the garlic in the sauce, and it will still turn out great.
Also, what you said about the temp is correct if you don’t have the fish in the oven for 30-40 minutes. Cod cooks quickly.
You can view these as negatives, but most probably see them as tips.
I agree with you 100%
This recipe sounds delicious, I want to make it for my kids’ dinner today, can I make the cream sauce in advance to save time later on?
It is so easy to make the cream sauce, it is probably best just to make it while you are cooking. I really don’t think you will see that big of a difference in time by making it ahead of time. Hope this helps!
I agree, I get great satisfaction from reading recipes and tips, cooking that creation and then recording what I did differently or would do next time I make it.
For example: I also made approximately half the amount of sauce, loved adding the tarragon and dill, but I also added lemon juice to the sauce just so it pops with freshness. Served the fish over an arugula salad and offered warm sourdough bread.
Enjoy. This is a nice preparation for cod.
I agree. When cooking fish especially grilling, you cook on the hottest place on your grill. I cooked this dish as per the recipe at 450f and it was moist and delicious. I cooked on my propane bbq so to finish I used a torch to brown the breadcrumbs. My family absolutely loved it. I also grilled cheddar cauliflower and my family all dipped the florets in the extra sauce. I have this recipe saved.
Thank you for providing it.
Oh yum! Thank you for all the tips! So glad you liked this recipe!
You are absolutely correct, Christine! Thank you. I am glad when people address the food snobs!
I added dill and tarragon to olive oil and garlic to brush the fish. And the cream became ff plain Greek yogurt, half the amount, with a little skim milk. Wonderful
Oh yum! That sounds wonderful! Thanks for sharing!
This fish is delicious, next time I will.make 1/3 of the sauce. Made 6 cod loins, way too much sauce
We like serving the extra sauce over rice or potatoes 😉 It is such a rich, creamy sauce, my kids lap it up!
Can never have too much sauce….🙂
Should I defrost the cod or can I cook it from frozen?
Thanks
You will want to defrost it first. Let it defrost slowly in the refrigerator if you can. Fish (or any meat, really) will taste best when defrosted slowly. Hope this helps!
Can’t wait to try this recipe sounds outstanding
Please tell me the method to defrosting and prepping frozen fish before cooking. I buy the individually wrapped fillets of cod & flounder and the cooked result is always mushy when I fry it. Not confident enough to try this recipe. I defrost in the frig, lightly press with paper towels until it stops immediately soaking the paper towels before cooking. What am I doing wrong?
I’m not sure what you could be doing wrong. Is your pan hot enough before adding the fish to it? Are you using enough oil? Those are the two things I can think of right off the bat…
There is also a tendency to overcook fish for fear of it being raw which often results in it becoming mushy. It only needs to cook until it is flakey and opaque. Use a fork at a 45 degree angle to twist gently into the fish and check the flakeyness. If it’s still translucent cook a little longer checking regularly.
Thank you for sharing this great way to check for doneness!
Trying giving it a good dear stovetop. That will give a crunchy outside and it deals in juices:-)
Fish that is not flash flash frozen is mushy.
I buy fresh fish that was shipped properly, at a reliable source and never had a problem with it being mushy.
This was awesome!
One tip is to serve the fish over mashed potatoes and drizzle the sauce over both.
My favorite meal in the world is Halibut over mashed potatoes with a similar sauce at a 5 star restaurant in New York. This was just as good and didn’t cost me $75.
Sorry THIs should be five stars…
So good! Made garlic toast and green beans in leftover sauce.
So glad you liked it!!! Great idea to put green beans in the extra sauce… YUM!!
I made this tonight, with slight changes in the recepie, but turned out amazing. will definitely make this again.
So glad you liked it! Glad it was a hit!
The recipe as is, I would rate 4 stars. It’s a great base to then personalize to your own taste and add more flavor.
Based on some of the other comments, I made a few tweaks as cooks tend to do 😉. I put sliced onions, sliced baby bella mushrooms, a few pats of butter, and herb seasoning on the bottom of the baking dish. The whole time I was making this I kept thinking how great this sauce would taste with leeks. But, I didn’t have any so oh well. I added the juice from a lemon, garlic powder, onion powder, and S&P to the sauce. I feel like any good cream sauce needs some kind of acid… white wine, lemon juice, something!
Then I placed the fish on top of the veggies, poured the cream sauce over everything and baked. Once I took the dish out I turned the oven on broil, topped the fish with panko bread crumbs, a few dashes of cayenne pepper, and a sprinkle of smoked paprika, then followed the directions to crisp the bread crumbs under the broiler for a few minutes. This might just be the BEST cod I’ve ever made 😋!!! I served it with roasted potatoes. I think grilled asparagus would’ve been a perfect side dish, but of course I didn’t have any so instead I made a side salad.
La-la-love this recipe! I make this about every 3wks and even my picky teenage boys enjoy it. Simple and light flavors. Thanks so much for sharing this!
I am jealous that you can get your picky eaters to eat fish!! Thanks for the 5-star rating!!