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This Baked Cod in Cream Sauce is my favorite way to bake cod at home. The sauce keeps the cod tender and flaky while the tops still get crispy and golden. It’s fancy enough to impress company, and easy enough to serve on a weeknight.
What Makes This Baked Cod So Good
- The sauce bakes all around the fish, so the cod stays flaky and tender while the tops brown nicely.
- The butter, garlic, and Parmesan make a rich sauce that complements the flavor of the cod, but doesn’t compete with it.
- The quick broil at the end gives the top a crispy, golden finish that looks as good as it tastes.
Table of Contents
Ingredients
For the Baked 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: This creates a base for the sauce and will thicken the cream.
- Whipping cream and milk: I like using heavy whipping cream and milk to give the sauce its creamy texture. Half-and-half works in a pinch, but the sauce will be a little thinner.
- Grated Parmesan cheese: This 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. I usually rely on the temperature and flake test first.
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.
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.
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
- This creamy baked cod is especially good with Long Grain Rice or Mashed Potatoes.
- Roasted vegetables like asparagus, broccoli, peas, or green beans add color to the dish.
- A light green salad like our Olive Garden Copycat Salad is a great side to balance the richness of the dish.
This Baked Cod in Cream Sauce Recipe is everything I want in a seafood dinner. 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
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!
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!!