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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
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.