I’m thrilled to present a compilation of some of my most-loved cod recipes that display this adaptable fish in all its magnificence. From the sparkling refreshment of Baked Cod with Lemon and Garlic to the exciting showbiz of Caribbean Jerk Cod and the comforting warmth of Cod Chowder, these dishes are sure to motivate.
The 17 Best cod recipes
1. Baked Cod with Lemon and Garlic
Baked Cod with Lemon and Garlic
a straightforward recipe that showcases tender cod fillets elevated by olive oil, bright lemon juice, and minced garlic. Seasoned with salt and pepper, the dish bursts with flavor and could easily function as a culinary poster child for the idiom “less is more.”
Ingredients
- 4 cod fillets (about 6 ounces each)
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 3 garlic cloves, minced
- Salt and pepper to taste
- Lemon slices and fresh parsley for garnish
Instructions
1. Set your oven to 400°F (200°C) to heat up. Get a baking dish ready by lining it with parchment paper or giving it a light coating of olive oil.
2. Combine the olive oil, lemon juice, minced garlic, salt, and pepper in a small bowl and mix well to form the marinade.
3. Put the cod fillets in the baking dish you prepared and pour the marinade over them. Make sure to coat them evenly. Then, take your lemon and cut it into nice even slices, which you’ll place atop the fillets.
4. Preheat the oven and bake for 12-15 minutes; the cod should turn opaque and be fork-tender by that time. You might want to garnish with some fresh parsley before serving.
2. Cod Fish Tacos with Cabbage Slaw
Cabbage Slaw with Cod Fish Tacos combines delectable fillets of cod seasoned with chili and garlic and served in heated corn tortillas. The soft tacos packed with mild, tender fish and topped with a cool slaw of shredded cabbage, cilantro, and lime juice make for a delightful dish—seafood perfection.
While orders of fish tacos in coastal California are usually made with battered and fried fish, the preparation I use for these tacos is much closer to what one would encounter in a taco shop in Ensenada (where, by the way, the fish taco was invented). In these tacos, the submarine-like boat that carries the taco contents to your mouth, the fish is first pan-seared, making the inside tender and flaky, and the outside slightly crispy.
Ingredients
- 1 lb cod fillets
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 8 small corn tortillas
- 2 cups shredded cabbage
- 1/4 cup chopped cilantro
- Juice of 1 lime
Instructions
1. Heat your grill or oven to 400°F (200°C). In a small bowl, combine olive oil, chili powder, garlic powder, and salt. Rub this mixture over the cod fillets.
2. Cook the cod on the grill or in the oven for 8 to 10 minutes. The fish is done when it flakes easily with a fork.
3. In a medium bowl, combine the shredded cabbage, cilantro, and lime juice to create the slaw.
4. Heat the corn tortillas and form the tacos by putting some of the cooked cod into each tortilla. Top with the cabbage slaw and serve immediately.
3. Beer-Battered Fish and Chips
Beer-Battered Fish and Chips
is a traditional recipe that features cod fillets, crisped to perfection and coated in a batter made from pale ale and flour. Serve with fries made from russet potatoes.
This recipe hails from the nation that brought us fish and chips, which may now be made in innumerable variations.
Ingredients
1 ½ pounds (about 680g) cod fillets, skinless and boneless
1 cup all-purpose flour, plus extra for dusting
1 cup beer (pale ale or lager works well)
1 teaspoon baking powder
Salt and pepper to taste
Vegetable oil, for frying
4 large russet potatoes, peeled and cut into fries
Instructions
1. Heat a large pot or deep fryer filled with vegetable oil to 350°F (175°C).
2. Immerse the sliced potatoes in cool water for a minimum of half an hour, then let them stand in a colander until most of the water has dripped off. The colander can be lined with a dish towel, and the top can then be covered with another dish towel. After the potatoes dry a little, remove the top towel. This technique makes sure that excess moisture has dripped off and that the surface of the potato is dry. The next step is to fry the potato slices until they are barely tender. This will probably take three to four minutes.
3. In a big bowl, blend well the flour, baking powder, salt, and pepper. Very gradually, mix in the beer, whisking until smooth. Coat the cod fillets lightly with flour, then thoroughly dip them in the batter.
4. Cook the battered cod in hot oil until it turns golden brown and is thoroughly cooked, about 4 to 6 minutes. Drain it on paper towels. Heat the oil to 190 degrees Celsius (375 degrees Fahrenheit) and fry the potatoes once more, draining them as you did the fish so that they come out golden, crispy, and twice-cooked. Serve with the fish.
4. Mediterranean Baked Cod
Baked Cod Mediterranean Style presents tender cod fillets that are suffused with olive oil, lemon juice, and garlic. They are bright and tasty.
The dish is finished with oregano and fresh parsley, and it is straightforward and healthy.
Ingredients
4 cod fillets
2 tablespoons olive oil
1 lemon, juiced (about 3 tablespoons)
3 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
1/4 cup chopped fresh parsley
Instructions
1. Set your oven to 400 degrees Fahrenheit (200 degrees Celsius). Take a baking dish and brush it with olive oil.
2. In a tiny basin, blend the extra virgin olive oil, the juice of one ripe lemon, finely minced fresh garlic (don’t even think of using the pre-minced stuff in a jar), fragrant dried oregano, nice salt, and fresh-ground black pepper.
3. Put the cod fillets in the baking dish that you prepared and pour the olive oil mixture over them. Make sure that they are well coated.
4. Preheat oven to 375F. Cut two pieces of parchment paper and place each cod filet in the center of the parchment. Season the cod with salt, pepper, and a squeeze of lemon juice, then top with a few pats of butter and divide the following ingredients between the two filets, placing them atop the fish: 1 cup sliced shiitake mushrooms; 1 shallot, chopped; 3 cups chopped kale, stems removed; and 1 thinly sliced jalapeño (if using).
5. Cod Chowder
Cod chowder is a soothing seafood soup with tender cod, velvety textures, and mouthwatering potatoes. Made with stock, butter, and onions, it’s a delightful way to enjoy fresh seafood at any time.
Ingredients
1 pound cod fillets, cut into bite-sized pieces
2 cups fish stock or clam juice
1 cup heavy cream
2 medium potatoes, peeled and diced
1 onion, finely chopped
2 tablespoons butter
Salt and pepper to taste
Instructions
1. In a wide saucepan, melt the butter over medium heat and cook the onions until they are clear.
2. Combine the diced potatoes and fish stock, bringing the mixture to a simmer. Cook until the potatoes are tender, about 10-15 minutes.
3. Include the cod pieces in the pot and cook for 5 minutes longer, or until the fish is cooked through.
4. Add the heavy cream, season with salt and pepper, and simmer for another 5 minutes before serving piping hot.
6. Cod Piccata with Lemon and Capers
The dish Cod Piccata with Lemon and Capers spotlights fillets of cod that have been seasoned with salt and black pepper, dredged lightly in flour, and sautéed in a sauce made from fresh lemon juice, capers, and butter.
Ingredients
- 4 cod fillets (about 6 oz each)
- Salt and black pepper, to taste
- ½ cup all-purpose flour, for dredging
- 2 tablespoons olive oil
- ⅓ cup fresh lemon juice
- ¼ cup capers, rinsed
- 2 tablespoons unsalted butter
Instructions
1. Sprinkle salt and black pepper on the cod fillets. Flour each fillet, shaking off any extra.
2. In a big skillet, warm the olive oil over medium-high heat. Place the cod inside and sauté it for approximately 3-4 minutes on each side, or until it is beautifully golden and cooked just through. Move it to a plate and cover it to keep it warm.
3. In the same frying pan, add juice from two lemons and the capers. Let it simmer for a minute or two and scrape up all those good browned bits from the bottom of the pan. Off the heat, swirl in the cold butter until it is melted and everything is combined. Serve the sauce over the top of the cod before serving.
7. Panko-Crusted Cod with Tartar Sauce
Baking cod fillets to golden perfection demands precise timing, as this fish has a very delicate texture and flavor. Our Panko-Crusted Cod with Tartar Sauce (the only thing that could make this dish even more delicious is using homemade tartar sauce; see Gabriel’s quick recipe in our Egg Salad Sandwich post) remains light, thanks to laurel-free olive oil and a panko-breadcrumb coating.
We serve it with lemon wedges and a side of sautéed green beans.
Ingredients
Cod fillets (4 pieces, about 6 ounces each)
Salt and pepper to taste
1 cup all-purpose flour
2 large eggs, beaten
2 cups panko breadcrumbs
2 tablespoons olive oil
Lemon wedges, for serving
Instructions
1. Set your oven to 425°F (220°C) to warm up and prepare a baking sheet by lining it with parchment paper.
2. Make sure the cod fillets are well seasoned with salt and pepper. Dredge the fillets in flour, shaking off any excess. Dip each fillet into beaten egg, letting any excess drip back into the bowl. Coat each fillet in panko breadcrumbs, gently pressing to adhere.
3. Put the prepared coated fillets on the baking sheet. Drizzle with olive oil and bake for 15-20 minutes, or until the fish is cooked through and the crust is golden brown.
4. Accompany with lemon wedges and tartar sauce. Relish your cod, encased in panko and deep-fried, with a Mexican-style slaw that gets a kick from jalapeño and a refreshing, vibrant taste from cilantro.
8. Cod en Papillote with Veggies
Cod en Papillote with Veggies is a delightful dish that features skinless cod fillets, zucchini, cherry tomatoes, red onion, all drizzled with olive oil and topped with lemon slices, providing a super convenient, healthy meal.
Ingredients
Skinless cod fillets (about 6 ounces each)
Zucchini, thinly sliced
Cherry tomatoes, halved
Red onion, thinly sliced
Olive oil
Lemon, sliced into thin rounds
Salt and freshly ground black pepper
Instructions
1. Set your oven to an initial temperature of 400 degrees Fahrenheit, or 200 degrees Celsius.
2. Arrange sizable squares of parchment paper, about 12×12 inches, in front of you. Set a cod fillet in the middle of each square.
3. Zucchini, tomatoes, and onion slices go evenly over the cod. Olive oil drizzles on top; salt and pepper season it just right. A lemon slice, or maybe two, finishes the dish off.
4. Make a packet of parchment containing the cod and vegetables folded inside. Crimp the edges tightly to seal the packet, then place it on a baking sheet and bake for 12 to 15 minutes, until the cod inside is opaque and flakes easily with a fork. Serve promptly.
9. Cod Poached in Tomato Sauce
Cod Poached in Tomato Sauce is a straightforward but tasty dish that showcases cod fillets gently poached in a lip-smacking sauce made from crushed tomatoes, onion, and garlic, which are simmered in olive oil and set with a good amount of dried oregano.
Ingredients
4 cod fillets
2 cups canned crushed tomatoes
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried oregano
Salt and pepper to taste
Instructions
1. In a big pan, over medium heat, warm up the olive oil. When the oil is warm, add the chopped onion and garlic. Sauté until the onion is see-through. At this point, it should be said that oil on heat has a “place” where it is hotter than elsewhere in the pan. So, I usually add the chopped onion and garlic where the heat is highest. You do that too.
2. Mix in the crushed tomatoes and dried oregano, and season with salt and pepper to taste. Stir in the crushed tomatoes and dried oregano, and season with salt and pepper to taste. Bring to a simmer.
3. Softly put the cod fillets into the tomato sauce. Cover and poach for about 8-10 minutes, or until the fish is cooked all the way through and pulls apart easily with a fork.
10. Miso-Marinated Cod
Miso-marinated cod is a wonderful seafood dish. I use black cod, which is really sablefish, but you can use any cod fillets.
The combination of white miso paste, sake, mirin, and a few other ingredients make this one of my favorite flavor profiles (and one of the most satisfying and easy to make).
Ingredients
- 4 cod fillets (about 6 ounces each)
- 1/4 cup white miso paste
- 1/4 cup sake
- 1/4 cup mirin
- 2 tablespoons sugar
- 1 tablespoon soy sauce
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Instructions
1. Combine the miso paste, sake, mirin, sugar, and soy sauce in a bowl, and whisk until smooth to create the marinade.
2. In a shallow dish, place the cod fillets and pour the marinade over them so that they are evenly coated. Cover and refrigerate; for best results, marinate overnight or for at least 2 hours.
3. Prepare the broiler in your oven. Take the fillets from the marinade and let them drip dry. Then place the fillets, in a single layer, on a baking sheet lined with either aluminum foil or parchment paper.
4. Cook the fish under the broiler for about 8-10 minutes, until the edges are caramelized and the fish is flaky and cooked through. Serve it hot.
11. Cod Ceviche with Avocado
Avocado Cod Ceviche is a cool, refreshing dish that features a delicious seafood medley. Fresh cod fish is cut into a small dice and marinated in a supple elixir of fresh lime juice and is combined with finely chopped, mild red onion for an appetizer that is as vibrant in flavor as it is in appearance.
Of course, a ceviche like this, with its lightly cooked fish and zesty flavors, is equally excellent served as a main course.
Ingredients
Fresh cod fillets, diced
Lime juice (enough to cover the fish)
Red onion, finely chopped
Jalapeño, seeded and minced
Avocado, diced
Cilantro, chopped
Salt, to taste
Instructions
1. Put the diced cod into a bowl and cover it completely with freshly squeezed lime juice. Let it sit in the refrigerator and marinate for about 30 minutes to an hour, or until it turns opaque.
2. Once the cod has soaked in the lime juice, remove the fish and let it drain. Then, mix the fish with red onion, jalapeño, avocado, and cilantro in a large mixing bowl.
3. Add salt to taste and mix the whole lot gently until it is all nicely blended.
4. Ceviche is served very chilled; it is fine either with or without accompaniment. If you serve it with, tortilla chips are the best option. Serve it solo, and you are good to go!
12. Cod in Saffron Broth
Tender cod fillets poached in a fragrant mixture of saffron threads, fish stock, and white wine make for an impressive main course. Fresh garlic and cherry tomatoes add an extra burst of flavor and aroma.
Ingredients
4 cod fillets
1/4 teaspoon saffron threads
2 cups fish stock
1 cup white wine
2 cloves garlic, minced
1 cup cherry tomatoes, halved
Salt and pepper to taste
Instructions
1. In a large saucepan, mix the fish stock, white wine, and saffron threads together. Over medium heat, bring to a simmer. Allow the saffron to infuse the liquid. Combining the materials directly in the saucepan makes this delicate infusion easy.
2. Add the minced garlic and halved cherry tomatoes to the broth. Season to taste with salt and pepper. Let it simmer gently for about 5 minutes.
3. Place the cod fillets in the broth. Poach the fish for 8-10 minutes, or until the cod is opaque and flakes easily with a fork.
4. In shallow bowls, serve the cod fillets, topping them with the saffron broth and tomatoes. Savor them at once.
13. Indian-Spiced Cod Curry
Cod curry with Indian spices is a delightful dish. It features tender cod fillets that have been simmered in a fragrant blend of garlic, ginger, and garam masala.
Instead of using heavy cream or sour cream as many curries do, this one uses full-fat coconut milk, which adds richness and a subtle coconut flavor. Perfectly paired with rice or naan, this cod curry is a real comfort meal!
Ingredients
1 pound cod fillets, cut into chunks
2 tablespoons vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
1 tablespoon ginger, grated
1 tablespoon garam masala
1 can (14 oz) coconut milk
Instructions
1. In a large skillet, over medium heat, warm the vegetable oil. Once oil is hot, add onions and cook until light brown.
2. Add the garlic, ginger, and garam masala to the oil. Cook for about 1 minute until they are very fragrant.
3. Add the chunks of cod and gently coat them with the mixture of spices. Pour in the coconut milk and bring to a simmer.
4. Simmer for approximately 10-12 minutes until the cod is cooked through and the flavors have melded. Serve piping hot alongside rice or naan.
14. Cod with Chorizo and White Beans
Chorizo and White Beans with Cod is a wonderful dish that highlights the cod. The filet is nestled with chorizo sausage, canned white beans, cherry tomatoes, and a touch of smoked paprika, and it’s then finished with a sprinkle of fresh parsley.
So vibrant and so good.
Ingredients
Cod fillets (4 pieces, about 6 ounces each)
Chorizo sausage (8 ounces, sliced)
Canned white beans, drained and rinsed (1 can, 15 ounces)
Cherry tomatoes, halved (1 cup)
Smoked paprika (1 teaspoon)
Olive oil (2 tablespoons)
Fresh parsley, chopped (for garnish)
Instructions
1. In a big skillet, warm olive oil over a medium flame. Toss in the chorizo, sliced, and cook until the edges of the disks start to brown and curl, around 5 minutes.
2. Put cherry tomatoes into the skillet and fry for 2-3 minutes until they start to soften. Add smoked paprika and stir.
3. In the skillet, place drained white beans and cook for 2 more minutes. These are the next steps in the recipe. The cod fillets need to be cooked in a similar way to the manner in which we just cooked the beans. That is:
Drain white beans and add to the skillet.
Cook and heat through for 2 minutes.
Salt and pepper the cod, then add it to the skillet.
4. Put a lid on the skillet and place it over medium heat for 8-10 minutes, or until the cod cooked inside is opaque and flakes easily with a fork. Before serving, top the cod with a sprinkling of fresh parsley.
15. Caribbean Jerk Cod
Caribbean Jerk Cod is a vibrant dish that showcases cod fillets. The fish is marinated in spicy jerk seasoning, olive oil, lime juice, and garlic, then grilled to perfection.
You get the sense that you’re tasting the Cod directly from the Caribbean.
Ingredients
4 cod fillets
2 tablespoons jerk seasoning
1 tablespoon olive oil
1 lime, juiced
2 cloves garlic, minced
Salt and pepper, to taste
Instructions
1. Coat all sides of the cod fillets evenly with jerk seasoning, making sure to rub it in well.
2. Combine the olive oil, lime juice, minced garlic, salt, and pepper in a bowl. Pour this marinade over the seasoned cod fillets, taking care to make sure they are all well-coated. Let the marinated fillets sit in the refrigerator for at least 30 minutes before cooking.
3. Heat your grill or skillet to medium-high. Cook the marinated cod fillets for approximately 4-5 minutes per side. The fish is done when it is opaque and flakes easily with a fork.
16. Cod with Olive Tapenade
Cod with Olive Tapenade
Discloses tender cod fillets crowned with a tasty menagerie of black olives, capers, olive oil, lemon juice, and garlic. A dish that spotlights simple yet colorful ingredients.
That’s the counterargument. I’m still not sure about cod as a foundation for my brain.
Ingredients
- 4 cod fillets (around 6 oz each)
- 1 cup black olives, pitted and chopped
- 2 tablespoons capers, rinsed and drained
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- Salt and pepper, to taste
Instructions
1. Set your oven to 400°F (200°C) to preheat.
2. Mix the chopped olives, capers, olive oil, lemon juice, and minced garlic in a bowl to produce an olive tapenade.
3. Put the cod fillets on a parchment paper-lined baking sheet. Season them with salt and pepper.
4. Distribute the olive tapenade evenly on top of every cod fillet. Place in the preheated oven and bake for 15-20 minutes, or until the fish tests done and flakes easily with a fork. Serve right away.
17. Coconut-Crusted Cod with Mango Salsa
Mango and Cilantro Salsa with Coconut-Crusted Cod 1 flaky cod fillet (about 6 ounces) 2 tablespoons light mayonnaise (or yogurt) 1/4 teaspoon salt 3/4 cup shredded coconut 3/4 cup panko breadcrumbs 1 medium ripe mango, chopped 1/4 cup chopped fresh cilantro 1/4 cup finely diced red onion 1/4 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon ground chili powder (or more, to taste) 1 lime, juiced (or more, to taste) 2 tablespoons olive oil 1. Preheat the oven to 425 degrees.
2. In a bowl, mix the chopped mango, cilantro, and the next four ingredients.
3. In another bowl, mix the salt, coconut, and panko.
4. Spread about 1/4 of the coconut mixture in an even layer in the bottom of a half sheet pan.
5. Place the fish on top.
Ingredients
4 cod fillets
1 cup shredded coconut
1/2 cup panko breadcrumbs
2 eggs
Salt and pepper to taste
2 mangoes, diced
1/4 cup chopped cilantro
Instructions
1. Your oven should be set to 400 degrees Fahrenheit (200 degrees Celsius) to warm up. A baking sheet should be readied with parchment paper.
2. In a wide, shallow bowl, mix the shredded coconut and the panko breadcrumbs. In the next bowl, crack the eggs, add some salt and pepper, and beat the mixture until well blended.
3. Each cod fillet should be dipped in the egg mixture and then coated with the coconut-panko mixture, adhering well by pressing the mixture onto the fillet.
4. On the prepared baking sheet, place the fillets that have been covered with the coating and bake for 15-20 minutes, or until the fish is cooked completely through and the crust has achieved a stunning golden brown. As the cod bakes away in the oven, combine the diced mango and chopped cilantro in a bowl for the topping. This fresh, sweet, and slightly spicy topping makes a perfect pairing with the coconut-crusted cod.
