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This easy baked cod recipe features tender, flaky cod baked with butter, herbs, and lemon for a light, flavorful meal. Ready in just 15 minutes, it’s a simple way to make perfectly baked cod in the oven with minimal prep.
Featured Comment
“…this has become my go-to recipe anytime I have cod or tilapia. It is so easy and so delicious.”
– Gerard
Why You’ll Love This Recipe
- Quick and Easy: This baked cod recipe comes together fast and is ready in under 20 minutes.
- Healthy and Nutritious: Cod is a lean protein that’s naturally low in fat and rich in omega-3 fatty acids.
- Flavorful Seasoning: Butter, garlic, tarragon, and lemon bring out the best in this mild, flaky white fish.
- Easy to Scale: Double the ingredients to make baked cod for two without changing the method.
- Simple Yet Elegant: Basic ingredients and oven baking create a dish that feels special without extra steps.
This is a simple baked cod recipe that highlights the clean, delicate flavor of the fish. Baking it with butter, herbs, and lemon keeps the cod tender while adding just enough richness and brightness. It’s the kind of recipe I keep in my back pocket for nights when I want something light, flavorful, and truly satisfying.
This baked cod pairs well with a variety of single serving sides. Try it with a crisp cucumber salad and baked white rice or baked brown rice or sautéed green beans and buttered noodles.
Ingredients
If you have any ingredients leftover from this easy baked cod recipe, check out our Leftover Ingredients Recipe Finder.
- Cod: Mild white fish with a flaky texture that bakes up tender and moist. Choose cod fillets about 6–8 ounces each. You can substitute haddock, hake, or tilapia if needed. If you have extra cod, use it in our single serving cioppino recipe.
- Butter or Olive Oil: Adds richness and helps keep the fish moist in the oven. Use olive oil for a lighter option.
- Garlic Powder: Brings subtle savory flavor. If you prefer stronger garlic taste, use fresh minced garlic.
- Dried Tarragon: Gives a slightly bittersweet herbal note that brightens the dish. If you don’t have tarragon, oregano, basil, or dill are good alternatives. For fresh tarragon, use ¼ teaspoon.
- Cherry Tomatoes: Add sweet, juicy bursts of flavor and color when baked alongside the cod. If you have extra tomatoes, use them in sheet pan Greek chicken, pasta primavera for one, or a small chicken caprese salad.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Use these baked cod variations to change the flavor with simple additions while keeping the fish tender and flaky.
- Lemon Garlic Baked Cod: Add lemon zest and minced garlic to the butter or olive oil before baking for a classic baked cod with fresh, clean flavor.
- Parmesan Crusted Baked Cod: Top the cod with grated Parmesan and panko breadcrumbs for a golden, crisp crust that adds texture without drying out the fish.
- Spicy Baked Cod: Sprinkle red pepper flakes or a pinch of cayenne over the cod before baking to add gentle heat.
- Mediterranean Baked Cod: Finish the cod with chopped olives, sun-dried tomatoes, and capers for a savory baked cod inspired by Mediterranean ingredients.
- Pesto Baked Cod: Spread a thin layer of basil or spinach pesto before baking for a herby baked cod with rich, balanced flavor.
- Creole-Seasoned Cod: Season the cod with Creole seasoning in place of the original spices for a bold, Southern-inspired kick.
How To Bake Cod In The Oven
This easy baked cod recipe shows you exactly how to cook cod in the oven so it turns out tender, flaky, and full of flavor. With simple ingredients and clear steps, you’ll have perfectly baked cod ready in under 20 minutes.
- Preheat the Oven – Heat the oven to 400°F (200°C).
- Prepare the Baking Dish – Lightly grease a 5×7 inch baking dish. Place the cod fillet in the center and scatter the cherry tomatoes around it.
- Make the Butter Mixture – In a small bowl, stir together the softened butter, garlic powder, dried tarragon, salt, and pepper.
- Season the Cod – Spread the butter mixture evenly over the cod. Place two lemon slices on top and drizzle olive oil over the tomatoes.
- Bake the Cod – Bake for 15 to 17 minutes, until the fish is opaque and flakes easily with a fork.
Expert Tips
- Prep Before You Start: Read through the recipe and measure the ingredients ahead of time. Baked cod cooks quickly, so having everything ready helps it come together smoothly.
- Fully Preheat the Oven: Always start with a fully preheated oven to ensure the cod bakes evenly.
- Use Even-Thickness Fillets: Thicker, center-cut cod fillets cook more evenly and are less likely to dry out.
- Fish Substitutions: If cod isn’t available, haddock, halibut, hake, white sea bass, or striped bass are good substitutes.
- Know When It’s Done: The cod is fully cooked when it turns opaque and flakes easily with a fork. Begin checking around 15 minutes, adjusting for the thickness of the fillet to avoid overcooking.
Frequently Asked Questions
Cod typically bakes at 400°F for 15 to 17 minutes, depending on the thickness of the fillet.
Baked cod is done when it turns opaque and flakes easily with a fork.
Yes, frozen cod works well. Thaw it completely and pat it dry before baking.
Store in an airtight container in the fridge for up to 2 days. Reheat gently in the oven at 300°F or in a covered skillet over low heat to prevent drying out.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serve baked cod recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Get a Quick Recipe Overview
Baked Cod For One
Equipment
Ingredients
- 1 (6 ounce) cod fillet
- 9 cherry or grape tomatoes (about ½ cup)
- 1 tablespoon salted butter -at room temperature
- ⅛ teaspoon garlic powder
- ⅛ teaspoon dried tarragon
- ⅛ teaspoon kosher salt
- 2 lemon slices
- 1 teaspoon olive oil
Instructions
- Heat the oven to 400°F (200°C).
- Lightly grease a 5 x 7 inch baking dish. Place the cod fillet in the center and scatter the cherry tomatoes around it.
- In a small bowl, stir together the softened butter, garlic powder, dried tarragon, salt, and pepper.
- Spread the butter mixture evenly over the cod. Place two lemon slices on top and drizzle olive oil over the tomatoes.
- Bake for 15 to 17 minutes, until the fish is opaque and flakes easily with a fork.
Notes
- Prep Before You Start: Read through the recipe and measure the ingredients ahead of time. Baked cod cooks quickly, so having everything ready helps it come together smoothly.
- Fully Preheat the Oven: Always start with a fully preheated oven to ensure the cod bakes evenly.
- Use Even-Thickness Fillets: Thicker, center-cut cod fillets cook more evenly and are less likely to dry out.
- Fish Substitutions: If cod isn’t available, haddock, halibut, hake, white sea bass, or striped bass are good substitutes.
- Know When It’s Done: The cod is fully cooked when it turns opaque and flakes easily with a fork. Begin checking around 15 minutes, adjusting for the thickness of the fillet to avoid overcooking.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Just finished my baked cod dinner. Very tasty! I did lay down a bed of fresh spinach under the Cod with the surrounding cherry tomatoes. A very satisfying meal.
I have noted on this site before that this has become my go-to recipe anytime I have cod or tilapia. It is so easy and so delicious. This time instead of the tarragon I used joanie’s Creole seasoning mix which I make in advance and keep in my spice Shelf. If you are only thinking about this recipe and have not tried it, go for it, you won’t be sorry. Gerard
Thank you so much, Gerard! I’m thrilled to hear this recipe has become a favorite, and I love that you used the Creole seasoning mix—it’s such a great addition. I really appreciate you sharing your experience and encouraging others to give it a try!
I used haddock, loved this dish, easy to make.
I haven’t made this but I do have a question. Can this be made with less or no salt and if so what would you recommend as a substitute for salt?
Yes, you can definitely make this without salt. To enhance the flavor, you might try adding extra herbs like parsley, thyme, or an extra squeeze of fresh lemon juice. Garlic and black pepper can also bring a lot of flavor. If you use a salt substitute, just check the package to see how it compares in quantity.
Very tasty and easy to cook! Used Garam Masala instead of Tarragon. Added a nice flavour to the cod.
This recipe also works for lake perch. It’s got to be lake perch and not ocean perch. The taste between lake perch and ocean perch is like the difference between day and night. Lake Perch will always have the word lake in front of it. If it just says perch, then it’s always ocean perch.
Like a restaurant in my own home! I am anxious to also try some of the variants (if not all!). Thanks for this great recipe. So easy too.
Any tips on how to choose Cod? We don’t have access to any Fresh Fish without an hour’s drive each way, so I used to purchase Frozen Cod. However, it seems no matter what Grocer I go to, the Cod after thawing is “chewy” and very unpleasant. Thanks for this recipe idea.
Hi Joe, choosing frozen cod is a great option. I often buy frozen cod too. A helpful tip is to let it thaw slowly in the fridge overnight. When cooking, bake it at a high temperature for a short duration like we’ve done in this recipe; this helps to avoid a rubbery texture. Also, avoid overcooking, as this can make the fish chewy. I hope this tip helps!
Great recipe.
Thank you!