Baked Cod
Transform plain cod into a flavorful gourmet dinner with a few simple Chinese pantry staples and an air fryer (or toaster oven).
Cooking Summary
Ingredients: (detailed list)
- Marinade Ingredinets: garlic, ginger, scallion, garlic salt, sugar, white pepper, cornstarch, cooking wine, oil
- Main Ingredients: wild Alaskan Pacific cod, oil, salt, broccoli
- Dipping Sauce Ingredients: light soy sauce, dark soy sauce, rice vinegar, sugar, chili sauce
- Garnish: oil
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Top 3 Mistakes
- Overcooking delicate fish:
Watch the fish closely and use the recipe’s doneness cues. Leaving it over the heat after it is ready can dry out the flesh instead of preserving its delicate, tender texture.
- Leaving ingredients too wet:
Drain and dry the ingredients as directed before they reach the pan. Extra water changes how they cook, making it harder to get the browning and texture the recipe calls for.
- Crowding everything at once:
Cook in manageable batches rather than adding everything at once. Follow the recipe’s batch sizes so you can control the timing and keep the pieces from sticking together.
Overview
Fish is a weeknight dinner staple for a reason. It's quick to cook and when done right, super juicy and flaky. Just like Steamed Salmon, my dad transforms cod into a gourmet entrée with a simple marinade and cooking technique. It's one of our favorite meals and once you try it, we guarantee it'll become a regular part of your dinner rotation, too!
My dad uses a classic Chinese combination of garlic, ginger and scallion to enhance the cod. Garlic salt also adds an umami punch, but doesn't overwhelm cod's delicate flavor and texture. The cod can baked in a traditional oven, but my dad opts for an air fryer or toaster oven for both speed and easy clean up.
An expert Chinese chef's tips for crispy baked cod
The key to the best baked fish is dry fish! Make sure you thoroughly pat the cod dry with paper towels before cooking, especially if the fish was recently defrosted. This removes excess moisture and helps the seasoning penetrate the fish.
Adding oil to the fish before you place it in the oven or air fryer seals in the juices, while a drizzle mid-way through cooking helps it crisp up nicely.
Finally, high heat is also essential to help keep the fish moist, which is why we're air frying the fish at 375° F and baking at 425°F.
What to serve with baked cod
My dad pairs his baked cod with blanched broccoli as a simple garnish and side, but you can serve it with any of our vegetable dishes. Stir-Fried Green Beans, Bok Choy or Choy Sum with Garlic would all be delicious!
Ingredients
Why this recipe
Most baked cod recipes online are tested only a handful of times. My dad used to make this dish multiple times a day, every day, for 60+ years and can make this in his sleep.
I know you'll love it as much as our community does! This recipe has over 1.9M views, 27.2K likes on YouTube.
On cod
Cod is a delicious white fish that's used in cuisines around the world. Fresh cod is always best, but may not be as easy to find. Frozen cod works for this recipe as long as you pat the fillets dry before cooking. To learn more about sustainable fish options, check out the Sustainable Seafood Watch.
Equipment note
My dad usually cooks this cod in an air fryer or toaster oven to make it the ultimate low-effort meal. Here are similar models:
These links are affiliate links, which means that if you use our links to purchase these ingredients, Amazon pays my family a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
How to make Baked Cod
Prep aromatics
Peel and mince the garlic (6 clove). Lightly smash the cloves and remove the skin. Chop off the hard root ends. Smash again and finely mince the cloves.
Smash the ginger (1.5 oz), flattening until it's almost a paste. This loosens up the fibers and helps create a fine mince rather than firm chunks. Chop until the ginger is finely minced.
Smash the scallions (0.50 oz), then slice into shorter sections. Line up the pieces and chop until the scallions are as finely minced as the garlic and ginger.
Marinate fish
In a small bowl, combine the garlic salt (1 tablespoon), sugar (1 teaspoon), white pepper (0.25 teaspoon), cornstarch (2 teaspoon) and cooking wine (1 teaspoon). Mix to thoroughly combine.
Add the previously minced aromatics and stir to combine.
Make dipping sauce
In a small bowl, combine the light soy sauce (1 tablespoon), dark soy sauce (1 teaspoon), rice vinegar (1 tablespoon), sugar (2 tablespoon), and chili sauce (0.50 teaspoon), if using.
Prep fish
Place the cod fillets (2 pound) on a sheet of paper towel and use it to pat the fish dry. Soak up as much moisture as you can, which will help the seasonings penetrate the fish.
Place the cod in a large bowl. Add the aromatic paste to the fish and use your hands to gently cover the fillets. Make sure each piece is coated evenly.
Cook fish
Add oil (1 tablespoon) to the marinaded cod. This helps remove some of the fishiness.
Air Fryer Method
Lay a piece of aluminum foil in the air fryer basket, leaving some gaps along the sides. Drizzle 1 teaspoon of the oil (3 teaspoon) on top of the foil. This helps reduce sticking.
Place the cod into the foil-lined basket, spacing the fillets out evenly. Depending on the size of your air fryer, you may have to cook the fish in two batches. Top the fish with any extra marinade paste.
Insert the basket into the air fryer and set the temperature to 375°F and time to 12 minutes.
After the fish has been cooking for 6 minutes, remove the basket and drizzle the fish with another 1 teaspoon of oil. Insert the basket back into the air fryer and increase the temperature to 380°F. This will crisp up the top of the cod.
My dad ends up removing the fish after 11 minutes of cooking time. We’re aiming for an internal temperature of somewhere between 130°F to 135° F for firm, flaky, medium doneness, but the USDA recommended temperature is 145°F. Check using a thermometer to ensure an accurate temperature.
Toaster Oven Method
Preheat your toaster oven to 425°F.
Lay a piece of aluminum foil on the toaster oven baking tray. Drizzle 1 teaspoon of the oil (3 teaspoon) on top of the foil. This helps reduce sticking.
Place the cod on the foil-lined tray, spacing the fillets out evenly. Depending on the size of your toaster oven, you may have to cook the fish in two batches. Top the fish with any extra marinade paste.
Once preheated, place the tray on the lower rack and bake for 15 minutes. Move to the higher rack, then cook for another 5 minutes to get the top nice and crispy.
Blanch broccoli
Boil 4 cups of water in a large pot over high heat. Add the remaining 1 teaspoon of the oil and salt. When water comes to a boil, add broccoli (8 ounce) and lower the heat to medium.
After 5 to 6 minutes of simmering, remove the broccoli. You can adjust the cooking time based on your texture preference — this broccoli is pretty soft.
Plate cod & broccoli
Plate the cooked cod with the broccoli. Drizzle with finishing oil (1 teaspoon).
Pairs well with
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Made with love ❤️
We started Made With Lau to celebrate Cantonese culture and honor the legacy of our wonderful parents, Jenny and Chung Sun Lau.
Our hope is that these recipes and stories help you spread the joy, love, and nostalgia that I felt growing up.
