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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
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.