How long does it take to bake a piece of cod?

Bake in 400 degrees F heated oven for about 10 minutes or until the cod is cooked through. The fish is ready when it turns a beautiful white opaque and flakes easily when you take a fork to it. Garnish and serve! I love adding some parsley for a pop of green!

What temperature should breaded cod be when cooked?

No matter how you cook it, be sure that your cod reaches an internal temperature of 145˚F as measured by a food thermometer. At this temperature, its flesh will be opaque white and flake easily when pressed with a fork.

What is the best cooking technique for cod?

Try a gentle cooking method: Instead of adding fat, you can also try a gentle cooking method like steaming or cooking en papillote . Both of these methods help to preserve Pacific cod's high moisture content and produce incredibly tender results.

What temp does breaded fish need to be?

While the USDA recommends a doneness temperature for all fish and seafood of 145°F (63°C) for maximum food safety, most chefs prefer their fish cooked a little bit less. For this application, 140°F (60°C) is just right for fish that is nice and flaky but not dried out.

How do you know when cod is cooked enough?

The best way to tell if your fish is done is by testing it with a fork at an angle, at the thickest point, and twist gently . The fish will flake easily when it's done and it will lose its translucent or raw appearance. A good rule of thumb is to cook the fish to an internal temperature of 140-145 degrees.

Baked Breaded Cod Recipe | CDKitchen.com (2024)

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#10023

If cod isn't a staple in your kitchen, it's about to become one. A mayo-parmesan-breadcrumb coating creates a flavorful topping for the flaky baked fish.

serves/makes:

ready in:

under 30 minutes

17 reviews

ingredients

1/4 cup mayonnaise
2 tablespoons grated Parmesan cheese
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon anchovy paste
1/4 teaspoon ground black pepper
1/2 cup fresh bread crumbs
3 tablespoons chopped fresh parsley
4 cod fillets
lemon wedges

directions

Preheat the oven to 450 degrees F. Grease a rimmed baking sheet.

Combine the mayonnaise, Parmesan, lemon juice, salt, anchovy paste, and black pepper in a bowl and mix well.

Combine the breadcrumbs and parsley in a shallow dish.

Spread some of the mayonnaise mixture on one side of the cod. Dredge the coated side in the breadcrumb mixture and then place the fish crumb side up on the baking sheet.

Place the baking sheet in the oven and bake at 450 degrees F for 15-20 minutes or until the fish is cooked through and the breadcrumbs are toasted.

Serve the baked cod with lemon wedges.

recipe tips

Make sure the cod fillets are similar in thickness for even cooking. Any thin ends can be tucked under for more even thickness.

For extra flavor, add a pinch of paprika or garlic powder to the breadcrumb mixture.

Try adding a touch of honey or maple syrup to the mayonnaise mixture for a hint of sweetness.

If you prefer a crispier coating, broil the cod for a few minutes after baking. Just make sure to not overcook the fish.

Serve the baked cod over a bed of mixed greens or couscous for a complete meal.

common recipe questions

How should I prepare the cod fillets before coating them?

Make sure to pat the cod fillets dry with a paper towel before applying the mayonnaise mixture.

What can I substitute for anchovy paste?

You can substitute anchovy paste with Worcestershire sauce for a similar flavor.

Can I use dried parsley instead of fresh parsley?

You can use dried parsley if fresh parsley is not available, but fresh parsley will provide a brighter flavor. Use 1 tablespoon dried in place of 3 tablespoons fresh parsley.

How do I know when the cod is cooked through?

The cod is cooked through when it easily flakes with a fork and is opaque all the way through.

How can I store any leftover baked cod?

Leftover baked cod can be stored in an airtight container in the refrigerator for up to 3 days.

Can I reheat the baked cod?

You can reheat the baked cod in the oven at a low temperature (300 degrees F) to maintain its crispy texture.

What other herbs can I use in the breadcrumb mixture?

You can experiment with herbs like thyme, oregano, or basil to add different flavors to the breadcrumb coating.

Can I freeze leftovers?

The leftovers freeze well. Let cool completely then tightly wrap in plastic wrap and then wrap in foil. No need to thaw before cooking. Unwrap the fish and place on a baking sheet in a 375 degrees F oven for 15 minutes or until heated through.

nutrition data

318 calories, 14 grams fat, 4 grams carbohydrates, 43 grams protein per serving. This recipe is low in carbs.

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reviews & comments

PAsousbud REVIEW:
May 11, 2021

great recipe. left out the salt, plenty of salt in the anchovy paste.prefect at 16 minutes. 145 degrees internal temp. will prepare this many more times.
MomOfFive REVIEW:
March 19, 2020

This is the only way my family will eat fish now!
Tony-will make REVIEW:
April 30, 2019

love cod
Angelina B. REVIEW:
November 6, 2018

This was SERIOULY the ABSOLUTE BEST Cod which we ever had! These simple ingredients all worked very well together to make for a phenomenal dish! Even though I used light mayo, whole wheat Panko crumbs, and left out the anchovy paste, this dish was incredibly delicious. Cod is my favorite white fish, and I'll never make it any other way again. Please enjoy.
Guest Foodie REVIEW:
October 18, 2013

The only thing I did different from the recipe was to use panko instead of breadcrumbs as others suggested. Fantastic recipe. A real winner! Even with the anchovy paste my kids loved it.
souschefmatthew12345 REVIEW:
June 29, 2013

The anchovie paste sounded odd to me but all it did was add a little saltiness and that was fine. The breading is very nice and the whole recipe really turned out well.
Satisfied diner REVIEW:
January 13, 2012

I tried this recipe on a whim, and am I ever glad I did! The cod came out of the oven moist and flaky, and the topping was incredible! The only thing I must remember the next time I make this, and I will be making this again, is to use kosher salt instead of table salt.
fatboycooking REVIEW:
January 5, 2012

Fixed this the other night and while the topping was one of the best I've had, the cod was like shoe leather.....checked the package it came in when cleaning up and found that had a use before date of 12 months earlier! Going to market now for some fresh cod and going to give it another run around the block.
Mary REVIEW:
November 8, 2010

I made this with Panko bread crumbs and no anchovy or parsley. It was excellent. It's very easy to prep the night before and pop in the oven after work.
gcleff11 REVIEW:
March 4, 2010

Total winner. I hate to go "Gorden Ramsey" on you, but this is what good, rustic, cooking is all about. Simple ingredients, well prepared, with a perfect result. The contributor can't be thanked enough. This will be a staple in our house from this point on...
Guest Foodie REVIEW:
July 14, 2009

Very quick and easy to make. We do like anchovy paste, which made me want to try this recipe. I used panko crumbs instead of breadcrumbs. I've made this several times and consider it a real keeper.
Gluten Free Rebecca REVIEW:
May 7, 2008

This was great! I left out Anch paste, salt and parsley. I used gluten free corn flake crumbs and broiled it a little at the end of cooking. Enjoyed it with Trader Joes Jalapeno Tarter Sauce! We will definitely have this again.
jerry REVIEW:
March 13, 2008

I also left out the anch. paste (I love it but family doesn't). Found the breading to be a little salty but I will make it again.
LaRee REVIEW:
December 17, 2007

I made this for company last night and was astounded at how good it tasted! I used the recipe as written, but started with frozen cod and baked them slightly covered at 400 for 30 minutes, then ran them under the broiler for a little browning. This is a new favorite for me!
bee1 REVIEW:
August 15, 2007

Very easy to make with minimal cleanup. REALLY tasty!! Loved it and will definately be making it again and again.
Sue REVIEW:
July 24, 2007

This is a favorite dish I serve to company. Everybody that tastes it wants the recipe!.
cherylrabinovitz REVIEW:
July 6, 2007

Fish was fantastic. I made one modification - left out anchovy paste.

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