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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.
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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 fish when it’s bakes in the oven. Fish that has been baked may flake apart easily and fall apart if you try to turn it.
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
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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.
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.