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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 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!
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.