Oven Baked Cod
Updated Nov 11, 2026
Oven baked cod seasoned with olive oil, thyme, garlic, and lemon, baked until flaky in about 15 minutes. An easy, light weeknight fish dinner.
This post may contain affiliate links. Please read our disclosure policy.
Cod is usually one of the first fish I recommend when someone tells me they don’t really like seafood. It’s so mild, and it doesn’t have that strong fishy taste that I know bothers some people. And I think this oven baked cod is a good way to try it. I just season it with some olive oil, garlic, thyme, and lemon. Nothing too crazy. I like being able to taste the lemon and garlic without having a bunch of other seasonings going on.
I also really like baking cod because I don’t have to stand over the stove cooking it. I can put it in the oven, make a side dish, and the fish is usually done in about 15 minutes.
Recipe testing notes
For the past 10 years, I’ve tested every recipe multiple times before sharing it! These notes give you a peek into my process of developing and testing.
I actually tested and photographed this oven baked cod as a whole sheet pan dinner, with green beans and cherry tomatoes, and I served it all over couscous. But I found that a lot of people really just wanted to know how to bake cod in the oven without all the extra stuff. So I decided to keep this recipe about the fish itself.
The biggest thing with cod is not cooking it too long. Seriously, it can go from nice and flaky to dry pretty quickly. I usually start checking around 12 minutes, especially if I have thinner fillets. Once the fish flakes easily with a fork, I take it out. I don’t want to leave it in there for another few minutes just because the timer hasn’t gone off yet.
Happy Cooking!
– Yumna
Jump to Section
Oven Baked Cod Ingredients
- Cod fillets: Fresh or frozen cod works for this recipe. I prefer frozen because it’s usually flash-frozen when it’s caught.
- Oil and seasoning: Olive oil, dried thyme, garlic powder, salt, and black pepper season the fish. You can also use avocado oil or even butter.
- Lemon and parsley: Slice half the lemon for the baking dish and juice the other half. Set the juice aside until after baking. Chop the parsley while the fish cooks for serving, but you can skip it if you don’t have any.
How to Make Oven Baked Cod
These step-by-step photos walk you through how to make Oven Baked Cod. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Oven Baked Cod recipe below
1. Drizzle with olive oil
Pat the fillets dry with paper towels, then arrange them in a single layer in the baking dish. Pour the oil over the fish.
2. Rub in the seasoning
Sprinkle the thyme, garlic powder, salt, and pepper over the fillets. Use your hands to spread the oil and seasoning over both sides.
3. Tuck in the lemon slices
Slide the slices under the edges of the fish and into the spaces around it, keeping the fillets in a single layer.
4. Bake the cod
Bake until the cod looks opaque and separates easily when you gently press it with a fork. Pour the reserved lemon juice on top and sprinkle with fresh parsley, if desired.
Full Oven Baked Cod Recipe
Oven Baked Cod Recipe
Video
Ingredients
- 4 (6-ounce) cod fillets
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 lemon half juiced and half sliced
- 1 tablespoon chopped parsley for serving
Instructions
- Preheat the oven to 400°F.
- Pat the cod dry with paper towels and place in an 8×11 baking dish. Drizzle the olive oil over the cod, then sprinkle on the thyme, garlic powder, salt, and pepper. Use your hands to rub the oil and seasoning into the cod.
- Tuck the lemon slices around the cod. Bake until the cod looks flaky, 12 to 15 minutes, depending on the thickness.
- Pour the reserved lemon juice on top and sprinkle with parsley before serving, if desired. Serve with your favorite sides.
Equipment
Notes
1 pint cherry tomatoes
12 ounces fresh green beans
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon dried thyme
½ teaspoon garlic powder
Fine couscous for serving
Chopped parsley for serving Instructions Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Pat the cod dry with paper towels and place in the middle of the sheet pan in a single layer. Add the cherry tomatoes on one side and the green beans on the other side. Season the cod and vegetables with salt and pepper to taste.
Drizzle the olive oil and lemon juice over the cod. Season with thyme and garlic powder. Use a brush or your hands to spread the marinade on the cod and brush any remaining marinade over the vegetables.
Place the pan in the oven and bake until the cod looks flaky and the tomatoes begin to soften, about 12 to 15 minutes.
Serve the cod with the green beans and tomatoes over couscous or any other grains, and spoon the juices from the baking dish over the cod.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Cherry tomatoes. For baked cod with tomatoes, place 1 cup halved cherry tomatoes around the fillets before baking. They’ll release extra juice, so definitely serve it over white rice to soak up all the flavor!
- Olives. Scatter ¼ cup pitted, halved Kalamata olives around the fish. Reduce the added salt to ¼ teaspoon since the olives are salty.
- Panko topping. Mix ½ cup panko breadcrumbs with 1 tablespoon olive oil. Season the cod as directed, then gently press the crumbs onto the tops of the fillets before baking. Keep the lemon slices underneath and around the fish so the topping stays dry.
Recipe Tips
- Don’t crowd the cod too closely on the baking dish. Otherwise, they’ll steam in the oven instead of roasting.
- Check the thickest part of the fish. Start checking at 12 minutes rather than automatically baking for the full 15. The center should reach 145°F on an instant-read thermometer. Thicker pieces may need longer.
Serving Ideas
- Vegetables: I like serving air fryer green beans, air fryer broccoli, or air fryer asparagus with the cod. They cook in the air fryer at the same time as the cod!
- Grains: I usually serve the cod over white rice, farro, or couscous, and spoon the lemony pan juices on top.
- Potatoes: The cod pairs so well with a side of garlic roasted potatoes, Greek lemon potatoes, or mashed potatoes.
Troubleshooting
For cod to be considered safe to eat, you need to cook it to an internal temperature of 145°F. Keep in mind that your fish will continue cooking for a few minutes after you take it out of the oven.
If you don’t have a meat thermometer, you can test the cod with a fork to see if it’s ready to eat. Put the fork into the thickest part of the cod at a slight angle. Twist the fork a tiny bit and see if a piece of cod easily breaks off or flakes. If it does, then your cod is most likely done baking. The only way to be 100% certain is by taking its internal temperature.
You may have overbaked it. Keep in mind that the size of the cod fillets will change the final cooking time. If you have extremely thin fillets, start checking them around the 7-minute mark.
If you forgot to thaw your frozen cod, you could keep it in the plastic bag and submerge the bag in lukewarm (not hot) water for 10 to 15 minutes, changing out the water a couple of times.
Comments
This is a favorite! So incredibly simple and feels healthy. We have baked using various mild fish and it’s perfect every time. I have made with various sides, and somehow it always works.
I love that you’ve served this in different ways and that it always works for you! Thank you for sharing your experience!
What is a close substitution for garlic powder?
Hi Kerrie, the best substitution is 1 small garlic clove, finely minced. You can also use granulated garlic or garlic salt. Hope that helps!
I don’t tolerate garlic at all.
Got it! Can you tolerate onion powder? If you can, you could use ¼–½ teaspoon onion powder. The flavor is a little different, but still savory and works nicely with the lemon and thyme. If not, you can just skip it.
Good baked cod recipe. I followed the recipe and recommendations as posted. Baked it to 140-145 and let it rest for five minutes and it turned out super moist and flakey. Will try a different herb mixture rub next time as the thyme seasoning was okay for flavor but I tend to prefer a dill, paprika and black pepper seasoning mix on cod and most baked fish. Thanks for sharing the recipe.
So glad you liked it, Steve! Love the seasoning combo that you mentioned, that sounds so good!! Thank you for sharing!
Hi, I am not a fan of cod, can I make this with haddock? Thanks!
Yes! I think any white fish will work well with this recipe. Enjoy!
Loved this !! Easy to prepare and tastes delicious !!
Thank you so much, Judy!
I made this as meal prep for the week and is so delicious, super easy and quick to make.
That is so great to hear! Hope you continue to enjoy it!
The cod recipe was easy and result was delicious! Very moist and leftovers were great the next day.
Thank you! I love that!