Cod is a weeknight hero: mild, flaky, and fast. It takes on flavor well, cooks quickly, and doesn’t require fancy techniques. If you’ve ever ended up with dry, rubbery fish, don’t worry—cod is easy to get right with a few smart moves.
This guide walks you through a simple, reliable method with options for pan-searing, baking, or air-frying. You’ll also find storage tips, variations, and answers to common questions.
Why This Recipe Works
Cod has a delicate texture and neutral flavor, so it shines with light seasoning and proper timing. The key is cooking it just until it flakes and stays juicy.
A quick sear or a short bake locks in moisture and builds flavor without fuss. A little fat—olive oil or butter—prevents sticking and encourages browning. A squeeze of lemon at the end brightens everything.
Shopping List
- Cod fillets (skinless or skin-on), about 6–8 ounces each
- Olive oil or unsalted butter
- Kosher salt and black pepper
- Lemon (zest and wedges)
- Garlic (1–2 cloves) or garlic powder
- Paprika or smoked paprika (optional)
- Fresh herbs like parsley, dill, or chives (optional)
- Flour for a light dusting (optional, helps browning when pan-searing)
Instructions
- Prep the cod: Pat the fillets dry on all sides with paper towels.
Dry fish browns better and won’t steam. If using frozen cod, thaw in the fridge overnight, then pat very dry.
- Season simply: Sprinkle both sides with salt and pepper. Add a pinch of paprika for color and mild warmth.
If using garlic, rub a cut clove over the surface or season lightly with garlic powder.
- Choose your method:
- Pan-seared: Heat a nonstick or well-seasoned skillet over medium-high. Add 1–2 tablespoons olive oil or a mix of oil and butter. Optional: lightly dust the fillets with flour and shake off excess for extra crust.
- Baked: Heat the oven to 400°F (205°C).
Line a sheet pan with parchment and brush with oil. Place cod on the pan, drizzle with oil, and add lemon zest.
- Air-fried: Heat the air fryer to 390°F (200°C). Lightly oil the basket or use a parchment liner made for air fryers.
Brush fillets with oil.
- Cook times:
- Pan-seared: Cook 2–4 minutes on the first side without moving it until the edges turn opaque and you get a golden crust. Flip gently and cook another 2–3 minutes. Add a small knob of butter and baste for 30 seconds if you like.
- Baked: Bake 10–12 minutes for 1-inch-thick fillets.
Very thin pieces may take 7–9 minutes; thick loin cuts may need 12–14 minutes.
- Air-fried: Cook 8–10 minutes, flipping halfway if the pieces are thick. Check early to avoid overcooking.
- Check doneness: Cod is ready when it flakes easily with a fork and is just opaque in the center. Internal temperature should read 130–135°F (54–57°C) for juicy results.
It will rise another couple degrees off heat.
- Finish with brightness: Squeeze fresh lemon over the fish and sprinkle with chopped herbs. A light drizzle of olive oil or melted butter adds gloss and flavor.
- Serve: Pair with steamed vegetables, rice, roasted potatoes, or a crisp salad. Spoon any pan juices over the top.
How to Store
- Refrigerate: Cool completely, then store in an airtight container for up to 2 days.
Keep the lemon separate to avoid turning the fish mushy.
- Reheat: Warm gently in a 275°F (135°C) oven for 8–10 minutes or microwave in short bursts at 50% power. Avoid high heat, which dries the fish.
- Freeze: Cooked cod can be frozen up to 2 months, but texture is best when enjoyed fresh. Wrap tightly and thaw in the fridge before reheating.
Benefits of This Recipe
- Quick and easy: From fridge to table in about 20 minutes.
- Healthy: Cod is lean, high in protein, and pairs well with light sides.
- Flexible: Works with pan, oven, or air fryer. Adapt the seasoning to your mood.
- Approachable flavor: Mild taste that suits kids and adults alike.
- Reliable results: Clear cues and timing help prevent overcooking.
Pitfalls to Watch Out For
- Overcooking: The fastest way to dry fish.
Start checking early and use a thermometer if you have one.
- Skipping the pat-dry step: Wet fish won’t brown and may stick to the pan.
- Too much movement in the pan: Let the crust form before flipping. If it sticks, give it another 30 seconds.
- Underseasoning: Cod is mild. Use enough salt and finish with lemon for lift.
- Cooking uneven fillets: If one end is much thinner, fold the tail under or cut into portions for even doneness.
Variations You Can Try
- Lemon-garlic butter: Melt butter with minced garlic and a splash of lemon juice.
Spoon over just-cooked cod with chopped parsley.
- Herb-crusted: Mix panko, olive oil, lemon zest, parsley, and a pinch of salt. Press on top and bake until crisp.
- Spice-rubbed: Use a blend of paprika, cumin, coriander, and a pinch of cayenne. Great for tacos with cabbage slaw and crema.
- Tomato-olive pan sauce: After searing, remove cod and sauté cherry tomatoes, olives, and capers.
Splash with white wine, reduce, and nestle the cod back in.
- Miso-ginger glaze: Mix white miso, honey, soy sauce, and grated ginger. Brush and bake until glossy.
FAQ
How do I prevent cod from falling apart?
Use dry, cold fillets and a hot, well-oiled pan. Don’t flip too early—wait until a crust forms.
Use a thin spatula and support the fish as you turn it.
Can I use frozen cod?
Yes. Thaw overnight in the fridge or in a sealed bag under cold water. Pat very dry before cooking to avoid excess moisture and poor browning.
What’s the best internal temperature for cod?
Aim for 130–135°F (54–57°C).
The fish will be moist and flaky. It will continue to rise slightly after you remove it from heat.
Should I remove the skin?
Skin-on fillets can be seared skin-side down for extra texture. If you prefer skinless, that’s fine too.
The cooking method and timing stay the same.
Why is my cod watery?
Excess moisture is common with frozen fish. Thaw fully and pat dry. High heat at the start helps evaporation and browning.
Avoid overcrowding the pan or baking sheet.
What sides go well with cod?
Try roasted potatoes, steamed green beans, sautéed spinach, rice pilaf, couscous, or a lemony arugula salad. A simple tartar sauce or lemon aioli is great, too.
Can I marinate cod?
Keep marinades light and short—15 to 30 minutes. Acidic marinades can turn the texture mushy if left too long.
Wrapping Up
Cooking cod fillets well is about control: dry the fish, season with purpose, and watch the timing.
A quick sear or short bake keeps it juicy and tender. Finish with lemon and herbs, and you’ve got an easy, reliable dinner that tastes fresh and clean. With these tips, perfect cod is well within reach any night of the week.