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This baked cod recipe is simple, flavorful, and ready in just 15 minutes. The mild, flaky fish is seasoned with herbs, topped with butter, and paired with juicy cherry tomatoes for a fresh, well-balanced dish. It’s an easy way to enjoy a nutritious, delicious meal without much effort.
This baked cod pairs well with a variety of sides. Try it with a crisp cucumber salad and white rice or brown rice. For vegetables, sautéed green beans or roasted cabbage add great flavor. For a heartier meal, serve it over buttered noodles with a slice of crusty French bread.
Why You’ll Love This Recipe
- Quick and Easy – Comes together in minutes, making it perfect for busy days.
- Healthy Choice: A great source of lean protein and omega-3s.
- Deliciously Seasoned – Garlic, tarragon, and lemon enhance the mild, flaky fish.
- Pairs with Anything – Serve with salad, roasted vegetables, or grains.
- Easily Scalable – Double the ingredients to make baked cod for two.
- Simple Yet Impressive – Uses basic ingredients for a restaurant-quality meal at home.
Ingredients
If you have any ingredients leftover from this easy baked cod recipe, check out our Leftover Ingredients Recipe Finder.
- Cod: A mild, white fish with a flaky texture. Haddock, hake, or tilapia are fine stand-ins if you don’t have cod on hand. If there’s any leftover, it can be put to great use in a small batch of Cioppino.
- Butter: Adds richness. For a lighter option, swap in olive oil.
- Garlic Powder: Gives a subtle, aromatic flavor. Use fresh minced garlic for a stronger taste.
- Dried Tarragon: Provides a slightly bittersweet flavor that adds freshness to the dish. If using fresh tarragon, go with ¼ teaspoon. Dried oregano, basil, or dill also work as substitutes, each with its own distinctive taste.
- Salt and Pepper: Essential for bringing out the flavors. Adjust to your preference. I like Diamond Crystal kosher salt because it dissolves quickly and is less likely to overwhelm the dish.
- Cherry Tomatoes: Bring sweetness and a bit of tang. Grape tomatoes also work here. If you have extras, use them in Sheet Pan Greek Chicken, Pasta Primavera, or Chicken Caprese Salad.
- Extra Virgin Olive Oil: Used for both greasing the dish and adding flavor.
Recipe Variations
Here are some easy ways to switch things up:
- Mediterranean Cod: Top with chopped olives, sun-dried tomatoes, and capers for a savory, bright flavor.
- Spicy Variation: Add chili flakes or cayenne pepper for a touch of heat.
- Baked Cod with Panko: Press panko breadcrumbs over the buttered fillet for a crisp, golden crust.
- Pesto Topped Cod: Spread a layer of pesto before baking for an herby, nutty accent.
- Creole-Seasoned Cod: Use Creole seasoning in place of the original spices for a bold, Southern-inspired kick.
- Mexican-Inspired: Replace the seasonings with taco seasoning for warm, vibrant flavors.
How To Bake Cod Perfectly
These step-by-step photos and instructions will guide you through making this single serving baked cod recipe. For exact ingredient amounts and the full recipe, check the recipe card below.
- Preheat the Oven – Set your oven to 400°F (200°C).
- Prepare the Dish – Lightly grease a 5×7 inch baking dish and place the cod fillet in the center. Scatter cherry tomatoes around the fish.
- Make the Butter Mixture – In a small bowl, mix the softened butter, garlic powder, dried tarragon, salt, and pepper.
- Season the Cod – Spread the butter mixture evenly over the fillet. Lay two lemon slices on top, then drizzle olive oil over the tomatoes.
- Bake – Place in the oven and bake for 15-17 minutes, until the fish flakes easily with a fork.
Expert Tips
- Read First, Cook Second – Review the recipe and gather your ingredients before starting. This dish comes together quickly, so being prepared makes the process smooth.
- Preheat for Even Cooking – Make sure your oven is fully preheated before baking to ensure consistent results.
- Choose the Right Cut – Thick, center-cut fillets cook more evenly and stay moist.
- Good Substitutes – If cod isn’t available, haddock, halibut, hake, white sea bass, or striped bass all work well in this recipe.
- Check for Doneness – The fish is ready when it turns opaque and flakes easily with a fork. Start checking around 15 minutes, as cooking time may vary based on thickness. Avoid overcooking to keep it tender.
Frequently Asked Questions
The fish is ready when it turns opaque and flakes easily with a fork. Start checking around 15 minutes, as cooking time may vary based on thickness.
Yes, but thaw it completely and pat it dry before baking to avoid excess moisture.
Haddock, halibut, hake, white sea bass, or striped bass are great substitutes with a similar texture and flavor.
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.
Yes. Use a larger baking dish to accommodate the extra portion.
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.
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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
- Preheat the Oven – Set your oven to 400°F (200°C).
- Prepare the Cod: Lightly grease a 5×7-inch baking dish and place the cod fillet in the center. Scatter cherry tomatoes around the fish.
- Make the Butter Mixture – In a small bowl, mix the softened butter, garlic powder, dried tarragon, salt, and pepper.
- Season the Cod – Spread the butter mixture evenly over the fillet. Lay two lemon slices on top, then drizzle olive oil over the tomatoes.
- Bake – Place in the oven and bake for 15-17 minutes, until the fish flakes easily with a fork.
Notes
- Read First, Cook Second – Review the recipe and gather your ingredients before starting. This dish comes together quickly, so being prepared makes the process smooth.
- Preheat for Even Cooking – Make sure your oven is fully preheated before baking to ensure consistent results.
- Choose the Right Cut – Thick, center-cut fillets cook more evenly and stay moist.
- Good Substitutes – If cod isn’t available, haddock, halibut, hake, white sea bass, or striped bass all work well in this recipe.
- Check for Doneness – The fish is ready when it turns opaque and flakes easily with a fork. Start checking around 15 minutes, as cooking time may vary based on thickness. Avoid overcooking to keep it tender.
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.
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!