Recipe

Earthy Baked Cod

Tender cod baked in a garlicky mushroom and herb sauce with lemon, white wine, and crisp-edged breadcrumbs. Cozy, savory, and weeknight-friendly.

By Matt Campbell

•

4.8

A baking dish of flaky baked cod nestled in sautéed mushrooms and herbs with golden breadcrumbs on top, set on a wooden table with a lemon half nearby

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Cod is one of those quiet superpowers in the seafood aisle. It is mild, fast-cooking, and basically begging you to give it a sauce with opinions. This is my earthy baked cod: a cozy, savory situation where mushrooms and garlic do the heavy lifting, lemon keeps everything bright, and a quick breadcrumb topping brings the crisp edges that make it feel special.

It tastes like you tried really hard, but it is actually low-drama. The fish bakes gently right in the pan sauce, so you get tender flakes plus a spoonable, weeknight-luxury mushroomy broth. If you have about 35 minutes and a baking dish (or an oven-safe skillet), you are in business.

Why It Works

Big savory flavor without a long ingredient list: mushrooms, garlic, thyme, and a splash of wine build depth fast.
Perfect cod texture: baking at a moderate heat keeps it juicy and flaky, not dry and overdone.
Crisp topping, tender fish: breadcrumbs toast up top while the sauce stays brothy underneath.
Flexible: swap in haddock, pollock, or halibut, and use what herbs you have.

Pairs Well With

Storage Tips

Fridge

Store leftovers in an airtight container for up to 2 days. Cod is best the day you make it, but the mushroom sauce reheats like a champ.

Reheat (best method)

Warm gently in a covered skillet over low heat with a splash of water or broth to loosen the sauce. Heat just until the fish is warmed through. Overheating is how cod goes from flaky to chalky.

Microwave (still fine)

Use 50% power in short bursts. Stop as soon as it is hot. The breadcrumb topping will soften, but the flavor is still there.

Freezing

Not my first choice. Cooked cod can get a bit watery after thawing. If you must, freeze up to 1 month and thaw overnight in the fridge, then reheat gently.

Common Questions

How do I know when cod is done?

It should flake easily with a fork and look opaque in the thickest part. For the most widely recommended food-safety target, aim for 145°F in the thickest part. If you prefer a slightly juicier texture, some cooks pull it closer to 140°F and let carryover heat finish, but use your best judgment and a thermometer if you have one.

Can I use frozen cod?

Yes. Thaw overnight in the fridge if you can. If the fillets release a lot of water, blot them well with paper towels before seasoning so the sauce does not get diluted. If things still look watery, simmer the sauce 1 to 2 minutes longer before baking.

What can I use instead of white wine?

Swap in seafood stock, chicken broth, or vegetable broth, plus 1 to 2 teaspoons lemon juice (or a tiny splash of white wine vinegar) to keep the brightness.

What mushrooms work best?

Cremini are the weeknight MVP. Baby bella, white button, or a mix with shiitake works too. If you have dried porcini, soak a small handful in hot water, chop them, and add them with the fresh mushrooms. Use a little of the soaking liquid in the sauce, but pour carefully so you leave grit behind.

Can I make it dairy-free?

Absolutely. Use olive oil instead of butter and skip the Parmesan, or use a dairy-free alternative. The mushrooms and herbs still bring plenty of flavor.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish or similar casserole dish
Large skillet (oven-safe if you want to bake in the same pan)
Cutting board and knife
Microplane or fine grater (for lemon zest and garlic, optional)
Measuring spoons
Instant-read thermometer (optional but helpful)

I started making versions of this when I wanted “restaurant fish” on a Tuesday without turning my kitchen into a full-blown production. The first time I tried it, I went heavy on mushrooms because they are basically flavor sponges with good intentions. Then I threw breadcrumbs on top because I missed the crisp you get from pan-searing, and I did not want to babysit a skillet.

Now it is my go-to when I want something that feels cozy but not heavy. It is the kind of meal where you take one bite, pause, and immediately start planning what you are going to mop the sauce up with.

Earthy Baked Cod

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4

Ingredients

1 1/2 pounds cod fillets (about 4 portions, 1 to 1 1/2 inches thick)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter (or more olive oil)
12 ounces cremini mushrooms, sliced
1 small shallot, finely chopped (or 1/2 small onion)
3 cloves garlic, minced
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1/2 teaspoon smoked paprika (optional, adds a gentle savory warmth)
1 tablespoon all-purpose flour (for a lightly thickened sauce)
1/3 cup dry white wine (or broth)
3/4 cup low-sodium chicken broth or seafood stock
1 tablespoon Dijon mustard
Zest and juice of 1 lemon (zest it first, then juice it; use half the juice to start)
2 tablespoons chopped parsley, divided (some in the sauce, the rest to finish)
1/3 cup panko breadcrumbs
2 tablespoons grated Parmesan (optional)
1 tablespoon olive oil (for the breadcrumbs)

Instructions

Heat the oven. Preheat to 400°F. Pat the cod dry and season both sides with salt and pepper. Dry fish equals better texture.
Sauté the mushrooms. In a large skillet over medium-high heat, warm the olive oil and butter. Add mushrooms and cook 6 to 8 minutes, stirring occasionally, until browned and most moisture has cooked off. Add shallot and cook 1 to 2 minutes more.
Build the flavor base. Stir in garlic, thyme, and smoked paprika (if using) for 30 seconds, just until fragrant.
Make the sauce. Sprinkle flour over the mushrooms and stir for 1 minute. Pour in the wine and scrape up any browned bits. Add broth, Dijon, lemon zest, and half the lemon juice. Simmer 2 to 4 minutes until slightly thickened. If your mushrooms are extra juicy, give it another minute so the sauce stays saucy, not watery. Stir in half the parsley. Taste and adjust salt, pepper, and lemon.
Assemble. If your skillet is oven-safe, you can bake right in it to save cleanup. Otherwise, pour the mushroom sauce into a baking dish. Nestle the cod fillets into the sauce and spoon a little sauce over the top of each piece.
Top it. In a small bowl, mix panko, Parmesan (if using), and olive oil. Scatter evenly over the fish and sauce.
Bake. Bake 12 to 18 minutes, depending on thickness and how cold the fish is, until the cod flakes easily and looks opaque in the thickest part. For the most widely recommended food-safety target, aim for 145°F in the thickest part. If you want extra color, broil for 1 to 2 minutes at the end, watching closely.
Finish and serve. Add the remaining lemon juice if it needs a final pop. Finish with the remaining parsley for brighter color and fresh flavor. Serve hot with something that can handle the sauce.

A spoon scooping mushroom and herb sauce from a baking dish with baked cod

Nutrition information is estimated.

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Earthy Baked Cod

Why It Works

Pairs Well With

Recommended

Zesty Garlic Aioli

Simple Green Beans Side

Creamy Garlic Mashed Potatoes

Homestyle Italian Bread

Storage Tips

Fridge

Reheat (best method)

Microwave (still fine)

Freezing

Common Questions

How do I know when cod is done?

Can I use frozen cod?

What can I use instead of white wine?

What mushrooms work best?

Can I make it dairy-free?

Earthy Baked Cod

Ingredients

Instructions