Crispy Parmesan Baked Cod Recipe (2024)

FAQs

How do you cook cod so it's not tough? ›

Try a gentle cooking method: Instead of adding fat, you can also try a gentle cooking method like steaming or cooking en papillote. Both of these methods help to preserve Pacific cod's high moisture content and produce incredibly tender results.

Overcooked fish loses its natural moisture, which can result in a dry and chewy texture. The proteins in the fish also begin to tighten, which can make the fish tough and rubbery. In addition, overcooked fish can have a severe lack of flavor, as the heat causes the natural oils in the fish to evaporate.

Preheat an oven or grill to 400 degrees. Lightly spritz fish with olive oil, sprinkle with fresh cracked pepper and sea salt. Bake for approx 12 minutes, or to an internal temp of 145 degrees.

Additionally, make sure the heat isn't too high and you use enough fat (e.g. olive oil, butter)/liquid (e.g. white wine, lemon juice) to keep it from sticking to the pan. If cod separates in pieces, it is overcooked. The flesh should still be slightly tender and in one piece.

We recommend not rinsing unless you need to rinse off any scales. Pat dry with paper towels whether you rinse or not. Preheat the oven to 450°F for fillets and steaks or 350°F for dressed fish. Even thickness: Place the fish in a single layer in a greased shallow baking pan (like a baking sheet).

But more importantly, pan frying yields that deliciously browned exterior on both sides of the fish. Baking or steaming won't accomplish that same golden “crust.” Pro Tips for pan frying cod: Let fish sit at room temp in a colander to drain any excess water, particularly if your fish was previously frozen.

One of the reasons fish will taste bitter is due to incorrect manner of slicing the fish. Sometimes the gall bladder of the fish, which contains bile which of course is bitter, gets punctured when the fish is being cut. The leaked bile gets quickly absorbed in the fish body. This gives it a bitter taste.

Pacific cod should be cooked to an internal temperature of 130F to 135F for firm and flaky fillets. Cooking cod below or above this range can result in rubbery or mushy fish. Black Cod (Sablefish) needs to be cooked to an internal temperature of 135F.

Any harmful bacteria will be on the outside of the fish, and not in the middle. So, you can cook whole fish to preference or pink in the middle, as long as the outside is fully cooked.

Another tip is to remove the fish from the fridge half an hour before cooking. The reason for this is that room-temperature fish loses less liquid during cooking than cold fish making it easier to avoid the fish becoming dry.

How long does cod take in the oven at 400? ›

Bake in 400 degrees F heated oven for about 10 minutes or until the cod is cooked through. The fish is ready when it turns a beautiful white opaque and flakes easily when you take a fork to it. Garnish and serve! I love adding some parsley for a pop of green!

Baking Temperatures for Fish

Chefs recommend baking fish at between 350° Fahrenheit and 450° Fahrenheit.

“Fish poached in water, wine, olive oil or any combination of the three will emerge with an exceptionally tender texture and clean flavor,” she says. Poached fish will stay moist while refrigerated for a day or two. It's nice to eat while cool, as well.

In the morning, sprinkle the prepared cod with the sea salt, cover and refrigerate for a few hours. This will draw some moisture from the fish; the longer it sits the firmer the flesh will become.

Overcooking is the most common mistake most people make when they cook fish. It's also the worst, since fish that's left in the pan too long turns tough, dry, and tasteless. Cook times vary for different types of fish, but in general, you want to stay in the range of 3 to 5 minutes per side.