Cod is a popular white, flaky fish with a mild flavor that makes it versatile to cook in various ways. The exact cooking time and temperature for cod depends on the thickness of the fillet, whether it has skin on or off, and whether you are baking, broiling, grilling or pan frying it. Following proper time and temperature guidelines will ensure the cod turns out moist and tender.
Quick Answer
For a 1-inch thick cod fillet, cook at 400°F for 10-15 minutes if baking, 400°F for 15 minutes if broiling, or 325°F for 20 minutes if grilling. Pan frying on the stovetop on medium-high heat takes about 5 minutes per side. Checking for flakiness and opaque flesh is the best way to test doneness.
What is the Best Way to Cook Cod?
Cod can be prepared in various ways including:
- Baking – Baked cod is simple and allows the mild flavor to shine through. This dry-heat method tenderizes the fish.
- Broiling – Broiling cod by exposing it directly to oven heat caramelizes the surface while keeping the interior moist.
- Grilling – Grilled cod gets nice char marks and smoky flavor from the grill. Oil the grates well to prevent sticking.
- Pan frying – Pan frying on the stovetop gives cod a crispy browned exterior.
- Poaching – Poaching gently cooks cod in hot seasoned liquid like broth, wine or a court bouillon.
- Steaming – Steaming cod fully cooks the fish while keeping it tender and moist.
The cooking method you choose may depend on your desired end result in terms of texture and flavor.
What is the Recommended Internal Temperature for Cod?
Cod is best when cooked to an internal temperature of 140°F to 145°F. At this temperature, the flesh will become opaque and flake easily with a fork. Setting your thermometer to beep when it reaches 140°F to 145°F is a foolproof way to test doneness.
If you don’t have a food thermometer to check for doneness, you can also use a paring knife to check the fish for flakiness or do the “flake test”. Use a knife tip to separate the flesh and see if it flakes apart easily. Properly cooked cod will break into translucent chunks. Undercooked cod will seem overly gelatinous and transparent.
Cook Times for Cod by Thickness
Cod fillet thickness greatly impacts the cook time. Here are general guidelines for cod based on thickness:
| Thickness | Baking Time | Broiling Time | Grilling Time |
|---|---|---|---|
| 1/2 inch | 8-12 minutes at 400°F | 10-12 minutes under broiler | 10-15 minutes at 400°F |
| 3/4 inch | 10-15 minutes at 400°F | 12-15 minutes under broiler | 12-18 minutes at 400°F |
| 1 inch | 12-18 minutes at 400°F | 15-18 minutes under broiler | 15-20 minutes at 325°F |
| 1 1/2 inches | 18-22 minutes at 400°F | 18-22 minutes under broiler | 25-30 minutes at 325°F |
For pan frying on the stovetop, cook for about 5 minutes per side until golden brown and flaky in the center.
Key Tips for Cooking Cod
Here are some handy tips to ensure perfect cod every time:
- Pat cod fillets dry before cooking to prevent steaming instead of searing.
- Brush thinly with oil or melted butter and season as desired before cooking.
- Bake, grill or pan fry skin-on fillets skin-side down first to get crispy skin.
- Watch closely as cod can overcook quickly and go from tender and flaky to dry and chewy.
- Cook until it reaches 140-145°F internally or flakes apart when tested.
- Don’t flip cod more than once during cooking to prevent breaking it apart.
- Allow cod to rest for 5 minutes after cooking before serving.
How to Tell When Cod is Done
Checking for doneness is important with quick cooking and delicate cod fillets. Here are ways to test when cod is fully cooked and ready to eat:
- Use an instant read thermometer – Insert into thickest part and cook until 140-145°F.
- Flake test – Use a paring knife to check fish flakes into opaque chunks.
- Opaque flesh – Cooked cod flesh will turn opaque and white throughout.
- Color change – Cod flesh becomes whiter once cooked through.
- Firm but moist – When done, cod should be firmer but still moist, not soggy.
Undercooked cod will have flesh that seems gelatinous and translucent. Overcooked cod dries out quickly and becomes tough.
Marinade, Brine or Dry Rub for Added Flavor
Cod has a delicate blank canvas flavor. Consider using a marinade, brine or dry rub to infuse it with more flavor. Here are simple options:
Lemon Pepper Marinade:
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 1 1/2 teaspoons cracked black pepper
- 1/2 teaspoon salt
Dill & Lemon Brine:
- 1 quart water
- 1/4 cup salt
- 1/4 cup sugar
- 3 tablespoons lemon juice
- 2 teaspoons dried dill
Cajun Blackening Rub:
- 2 teaspoons paprika
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon salt
Let cod marinate 15-30 minutes or brine for at least 1 hour before cooking to maximize flavor infusion.
What Are the Best Side Dishes for Cod?
Cod works well with a variety of light vegetable sides and starches. Consider serving your cod with:
- Rice pilaf or risotto
- Herb roasted new potatoes
- Sauteed spinach
- Steamed broccoli
- Roasted asparagus or green beans
- Sweet potato fries
- Mashed cauliflower or carrots
Tartar sauce, creamed leeks, beurre blanc or a squeeze of lemon make great sauces for cod too.
In Conclusion
Cooking cod properly results in tender, flaky fillets that don’t dry out. Use a thermometer and check for doneness at 140°F to 145°F. For a 1 inch thick cod fillet, bake at 400°F for 10-15 minutes, broil for 15 minutes, grill for 20 minutes or pan fry for 5 minutes per side. Brining, marinating or adding a dry rub boosts the mild flavor of cod. Pair simply with rice, potatoes or roasted veggies for a healthy, delicious meal.