I never thought I’d fall in love with cod fish until that rainy evening when I had nothing else in my freezer. Now? I’m practically a cod evangelist! This versatile white fish has become my go-to for weeknight dinners and impressive weekend gatherings alike.
I’ve collected these incredible cod fish recipes over years of kitchen experiments and family gatherings. From the crispy perfection of fish and chips to the delicate flavors of miso-glazed cod, there’s something here for every palate.
My friends always ask for my simple cod fish recipes, especially my garlic butter baked cod that makes everyone think I’m a professional chef! Whether you’re looking for a healthy air fryer fish recipe or an elegant fish dinner recipe, cod is your answer.
I’ve even mastered steamed ginger fish that rivals my favorite restaurant version. Let me share my favorite baked cod recipes and more – I promise they’ll change your seafood game forever!
1. Baked Cod with Lemon and Herbs
This is my absolute lifesaver on busy weeknights. I remember the first time I made this—my kitchen filled with the most mouthwatering aroma of lemon, thyme, and garlic. The beauty of this dish lies in its simplicity.
I just pat the cod fillets dry, season them generously with salt and pepper, and top with fresh lemon slices, minced garlic, and a sprinkle of herbs (thyme and parsley are my favorites). A drizzle of olive oil, 15 minutes in a 400°F oven, and dinner is served!
The fish comes out flaky and tender, with the lemon juice creating a light, natural sauce. I usually serve it with roasted vegetables or a simple salad. My kids, who normally wrinkle their noses at fish, actually ask for seconds of this!
2. Fish and Chips
I won’t lie—making restaurant-quality fish and chips at home was intimidating at first. But after a few tries, I nailed it! My secret is a batter made with cold beer (the bubbles make it extra crispy) and a touch of baking powder.
I cut the cod into chunky pieces, dip them in seasoned flour, then into the batter, and fry them until golden brown. For the chips, I double-fry thick-cut potatoes for that perfect crispy-outside, fluffy-inside texture. The whole family gathers around when I make this, armed with malt vinegar and tartar sauce.
Yes, it’s a bit of a splurge calorie-wise, but those moments around the table, fingers greasy and everyone smiling, are worth every bite. I serve it wrapped in newspaper for that authentic touch!
3. Portuguese Bacalhau à Brás (Salt Cod with Potatoes and Eggs)
I discovered this dish during my trip to Lisbon, and I’ve been obsessed ever since. The Portuguese really know how to transform humble salt cod into something magical! It took me a few attempts to get it right, but now it’s a favorite for brunches at my place.
I soak the salt cod overnight, then shred it and sauté it with thinly sliced potatoes (almost like matchsticks), onions, and plenty of olive oil. When everything is golden, I fold in beaten eggs, letting them set just slightly to create a creamy mixture rather than scrambled eggs.
A sprinkle of black olives and fresh parsley on top, and I’m transported back to that little restaurant in Alfama. The contrast between the salty cod, creamy eggs, and crispy potatoes is simply perfection.
4. New England Cod Chowder
On cold winter nights, this chowder is my go-to comfort food. There’s something so soothing about the creamy base dotted with tender cod, potatoes, and corn. I start by cooking bacon until crisp, then sauté onions and celery in the rendered fat (the base of all great flavors, in my opinion).
A pinch of Old Bay seasoning, some diced potatoes, and fish stock create the foundation. The cod goes in near the end to keep it from overcooking, and I finish with a splash of cream and fresh herbs.
My grandmother always added a pat of butter right at the end for richness—I do the same and think of her with every spoonful. This chowder actually tastes even better the next day, once the flavors have had time to meld together.
5. Beer-Battered Cod
My friends request this whenever they come over for casual get-togethers. I’ve experimented with different beers and found that a light ale works best for a crisp, airy batter. I mix the beer with flour, a little paprika, and baking powder, then let it rest (this is key!).
The cod pieces get a quick dredge in seasoned flour before their dip in the batter, which helps it adhere better. I fry them in batches to maintain the oil temperature, keeping the finished pieces warm in the oven.
I serve these golden beauties with a homemade tartar sauce—mayo, capers, cornichons, and a squeeze of lemon juice. What started as pub food has become my signature dish! My spicy sriracha dipping sauce on the side adds a modern twist that everyone loves.
6. Pan-Seared Cod with Garlic Butter
This might be the simplest recipe in my arsenal, but it never fails to impress. The trick is getting the pan screaming hot before adding the cod—this creates that gorgeous golden crust while keeping the inside moist.
I season the fillets with just salt and pepper, then sear them skin-side down first (if they have skin) until crisp. After flipping, I add a generous knob of butter, several garlic cloves, and a sprig of thyme to the pan. I continuously spoon the fragrant butter over the fish as it finishes cooking.
The whole process takes less than 10 minutes, but the result tastes like something from a high-end restaurant. I make this when I want to treat myself to something special without a lot of fuss.
7. Spanish Bacalao al Pil Pil (Cod in Garlic Sauce)
The first time I made this traditional Basque dish, I was mesmerized watching the sauce come together almost magically. The secret is in the gentle swirling of the pan, which causes the natural gelatin from the cod to emulsify with olive oil, creating a luxurious, creamy sauce—without any cream!
I poach the cod in olive oil infused with garlic and guindilla peppers at a low temperature. Then comes the hypnotic part: removing the fish and swirling the pan in circles until the sauce thickens and turns white.
I’ve messed it up a few times when rushed, but when done right, it’s an absolute showstopper. My Spanish friend says mine is almost as good as her grandmother’s—I count that as a major victory!
8. Cod Fish Cakes
These have become my favorite way to use leftover cod. I flake the cooked fish and mix it with mashed potatoes, scallions, parsley, a touch of Dijon mustard, and an egg to bind it all together.
After chilling the mixture (patience is important here!), I form it into patties, coat them in panko breadcrumbs, and pan-fry until golden on both sides. The contrast between the crispy exterior and the soft, flavorful interior is irresistible.
I make a quick lemon-caper aioli to serve alongside, and sometimes a simple arugula salad dressed with lemon and olive oil. These fish cakes freeze beautifully, so I often make a double batch and keep some on hand for impromptu lunches.
9. Italian Baccalà Mantecato (Creamed Salt Cod)
This elegant spread has become my secret weapon for dinner parties. After soaking salt cod for 24 hours (changing the water several times), I simmer it gently until tender. Then comes the arm workout—traditionally, this is whipped by hand with olive oil drizzled in slowly, similar to making mayonnaise.
I confess I sometimes use a food processor, adding garlic, lemon zest, and a touch of cream. The result is a luxuriously smooth, flavorful spread that I serve on crostini or endive leaves.
My Italian neighbor was skeptical until she tried it, then demanded the recipe! It’s surprisingly addictive—light yet rich, with the distinctive flavor of cod transformed into something altogether more refined.
10. Norwegian Skrei (Winter Cod) with Brown Butter
I was lucky enough to try authentic skrei during its short winter season, and now I eagerly await its appearance at my fishmonger each year. This migratory Arctic cod has the most incredible firm texture and sweet flavor.
I prepare it simply to let its quality shine—pan-seared with just salt and pepper, then finished with a nutty brown butter sauce, capers, and a squeeze of lemon. The richness of the brown butter complements the lean, meaty fish perfectly.
When serving, I like to include some of the cod’s roe if available—it’s a delicacy that tastes like the essence of the sea. This dish reminds me that sometimes the finest ingredients need minimal intervention.
11. Blackened Cod with Cajun Seasoning
When I’m craving bold flavors, this spicy, aromatic dish hits the spot. I make my own Cajun seasoning blend with paprika, cayenne, thyme, oregano, garlic powder, and onion powder.
After coating the cod fillets generously, I sear them in a screaming hot cast-iron skillet until a dark, flavorful crust forms (hence “blackened”). The contrast between the spicy exterior and the mild, flaky fish is absolutely mouthwatering.
I serve it with a cooling remoulade sauce and dirty rice or corn maque choux on the side. This recipe converted my spice-averse mother-in-law into a Cajun food enthusiast—a miracle I never thought possible! The leftovers make amazing fish tacos the next day.
12. Miso-Glazed Cod
This might be the recipe that made me fall completely in love with cod. The marinade—white miso paste, mirin, sake, and a touch of sugar—transforms the fish into something otherworldly. I let the fillets marinate overnight, which infuses them with umami depth and subtle sweetness.
A quick broil caramelizes the glaze, creating a mahogany crust that’s irresistible. The fish underneath stays perfectly moist and flaky. I serve it with steamed rice and quick-pickled cucumbers for a refreshing contrast. My friends have started requesting “that amazing fish thing” whenever they come over.
Little do they know how simple it is to make! The marinade works beautifully on other fish and even eggplant for a vegetarian version.
13. Cod en Papillote (Baked in Parchment)
This French technique produces the most tender, aromatic cod I’ve ever tasted. Plus, the presentation of opening the parchment packets at the table creates a theatrical dining experience!
I place each cod fillet on a bed of julienned vegetables (usually fennel, leeks, and carrots), add a splash of white wine, a pat of butter, fresh herbs, and a slice of lemon. After sealing the parchment into a tight package, I bake until the paper puffs up.
The fish gently steams in its own juices, absorbing all the aromatics. It’s essentially a complete meal in a packet, with virtually no cleanup—a blessing on busy weeknights. I’ve created countless variations with different herb combinations and seasonal vegetables.
14. Mediterranean Cod with Tomatoes and Olives
The vibrant colors and bold flavors of this dish bring sunshine to my table even in the depths of winter. I sauté onions, bell peppers, and garlic until fragrant, then add cherry tomatoes and let them burst in the pan.
Kalamata olives, capers, and a splash of white wine create a rustic sauce that perfectly complements the mild cod. I nestle the fish fillets into this colorful bed and let them poach until just cooked through. A handful of fresh herbs—parsley, oregano, and basil—finishes the dish.
I serve it with crusty bread to soak up every drop of the flavorful sauce. This one-pan wonder has converted many “I don’t like fish” friends with its Mediterranean charm.
15. Cod Fish Tacos
Taco Tuesday got a major upgrade when I started making these! I season cod fillets with a blend of cumin, coriander, and chile powder, then either grill or pan-sear them until flaky.
After gently breaking the fish into chunks, I pile it into warm corn tortillas and top with a crunchy cabbage slaw dressed with lime and honey. The finishing touches make all the difference—avocado slices, pickled red onions, cilantro, and a drizzle of chipotle crema.
The combination of flavors and textures is absolutely addictive. My neighbor’s kids—notorious picky eaters—now regularly appear at my door asking if it’s “fish taco night.” I count that as a major parenting assist!
16. Crispy Coconut-Crusted Cod
This tropical-inspired dish transports me to vacation mode with every bite. The coating—a mixture of shredded coconut, panko breadcrumbs, and a hint of lime zest—creates an irresistibly crunchy exterior that seals in the cod’s moisture.
I lightly dredge the fillets in seasoned flour, dip them in beaten egg, then press them into the coconut mixture. A quick shallow fry (or bake, when I’m feeling virtuous) results in golden perfection. The sweet coconut flavor pairs beautifully with the mild fish.
I serve it with a mango-jalapeño salsa that provides the perfect sweet-spicy counterpoint. This dish never fails to impress at dinner parties, yet it’s simple enough for a weeknight tropical escape.
17. Garlic Parmesan Baked Cod
When comfort food calls but I want to keep things relatively healthy, this dish answers. I mix panko breadcrumbs with grated Parmesan, minced garlic, lemon zest, and herbs, then drizzle in enough olive oil to create a moist, crumbly topping.
After brushing the cod fillets with Dijon mustard (the secret that makes everything stick!), I press the crumb mixture on top and bake until golden. The result is a fish dish that even confirmed meat-lovers devour enthusiastically.
The crunchy, flavorful topping seals in moisture, ensuring the cod stays perfectly tender. I often serve it with roasted cherry tomatoes that burst in the oven, creating a natural sauce. This recipe won my dad over to fish—a culinary miracle I’m particularly proud of!
18. Cioppino with Cod (Italian-American Fish Stew)
This hearty fisherman’s stew has become my go-to for feeding a crowd in style. The rich tomato broth—flavored with fennel, white wine, and a generous pinch of saffron—creates the perfect bath for pieces of cod and other seafood.
I typically add shrimp, mussels, and clams for variety, but the cod remains the star with its perfect texture that holds together while absorbing all the wonderful flavors. The stew develops depth as it simmers, filling my home with an irresistible aroma that draws everyone to the kitchen.
I serve it with crusty sourdough bread for sopping up the broth—leaving a clean bowl is practically mandatory! It’s impressive enough for special occasions but simple enough that I can chat with guests while preparing it.
19. Lemon-Herb Air Fryer Cod
My air fryer revolution began with this recipe, and I haven’t looked back! The machine creates the perfect environment for cod—it cooks quickly at high heat, producing a beautiful exterior while keeping the inside moist.
I mix panko breadcrumbs with lemon zest, minced herbs (dill, parsley, and chives are my favorites), and a touch of olive oil. After a quick spritz of cooking spray on the fish, I press the crumb mixture on top. Ten minutes in the air fryer, and dinner is ready!
The cod comes out with a satisfying crunch on top while remaining tender and flaky. This has become my go-to method when I need a lightning-fast dinner that doesn’t sacrifice flavor or texture.
20. Thai-Style Cod Curry
This fragrant curry converted even my most fish-skeptical friends. I start with a homemade curry paste (though store-bought works in a pinch) sautéed with coconut milk until fragrant.
Lemongrass, galangal, lime leaves, and Thai basil create layers of complex flavor that transform the mild cod into something extraordinary. I add vegetables like bell peppers and snow peas for color and texture.
The cod goes in last, gently poaching in the aromatic coconut broth until just cooked through. I serve it over jasmine rice to soak up the sauce, with lime wedges and fresh herbs on the side. The balance of spicy, sweet, sour, and savory elements makes this dish utterly craveable.
My brother-in-law, who claimed to hate fish, had three helpings and asked for the recipe!
Conclusion
After exploring all these amazing cod fish recipes, I’ve realized that this humble fish deserves its place in the spotlight. From comforting chowders to elegant miso-glazed fillets, cod’s versatility has made it the star of countless memorable meals in my home.
I hope these recipes inspire you to bring cod into your kitchen rotation. Trust me—once you master a few of these dishes, you’ll find yourself reaching for cod at the seafood counter more often than you ever imagined. Happy cooking!