5 Quick Cod Recipes Ready in 30 Minutes You’ll Make on Repeat

Cod is the weeknight hero we don’t talk about enough. It’s mild, cooks in minutes, and loves bold flavors. These five recipes bring big restaurant vibes with minimal effort—perfect for busy nights, date nights, or when you just want something that tastes like you tried (without actually trying). Ready to fall in love with cod? Let’s cook.

1. Crispy Lemon-Garlic Cod That Beats Takeout

This one is all about crunch meets zing. A quick pan-fry gives you golden, crispy edges, while a punchy lemon-garlic butter makes everything sing. It’s fast, bright, and wildly satisfying.

Ingredients:

• 1 lb cod fillets, patted dry
• 1/2 cup panko breadcrumbs
• 2 tbsp all-purpose flour
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• 2 tbsp olive oil
• 2 tbsp butter
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 2 tbsp chopped parsley

Instructions:

1. Mix panko, flour, salt, pepper, and smoked paprika in a shallow bowl. Lightly press the mixture onto both sides of the cod.
2. Heat olive oil in a large skillet over medium-high. Add cod and cook 3–4 minutes per side until golden and flaky.
3. Reduce heat to low. Add butter and garlic to the pan; cook 30 seconds until fragrant. Stir in lemon zest and juice, spooning over the fish.
4. Finish with parsley and remove from heat.

Serve with roasted potatoes or a simple arugula salad. Want heat? Add a pinch of red pepper flakes to the butter. Pro tip: pat the fish very dry for maximum crisp.

2. Honey-Chili Baked Cod With Sesame Greens

Sweet, spicy, and sticky in the best way. This baked cod caramelizes under high heat while quick-sautéed sesame greens make it a full dinner—no extra pans needed if you time it right.

Ingredients:

• 1 lb cod fillets
• 2 tbsp honey
• 1 tbsp soy sauce (or tamari)
• 1 tsp sriracha or chili-garlic sauce
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 1 tsp grated fresh ginger
• 2 cups baby bok choy or spinach
• 1 tsp neutral oil
• 1 tsp toasted sesame seeds
• Pinch of salt

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
2. Whisk honey, soy sauce, sriracha, rice vinegar, sesame oil, and ginger. Brush over cod and place on the sheet.
3. Bake 10–12 minutes until the fish flakes easily and glaze is glossy.
4. While cod bakes, heat neutral oil in a skillet. Add greens and a pinch of salt; sauté 2–3 minutes until just wilted. Sprinkle with sesame seeds.

Plate the cod over the greens and drizzle with any pan glaze. Add lime wedges if you like brightness. If you’re feeling extra, serve with microwave jasmine rice—dinner in a snap.

3. Tomato-Basil Poached Cod You’ll Want Every Summer

Think silky, tender cod nestled in a garlicky tomato bath. It’s light, Mediterranean, and perfect for dunking crusty bread. Bonus: poaching keeps the fish impossibly moist—trust me, it’s foolproof.

Ingredients:

• 1 lb cod fillets, cut into 4 pieces
• 2 tbsp olive oil
• 3 cloves garlic, thinly sliced
• 1/4 tsp red pepper flakes
• 1 can (14.5 oz) crushed tomatoes
• 1/2 cup low-sodium seafood or chicken broth
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh basil (plus more for garnish)
• 1 tbsp capers (optional but excellent)

Instructions:

1. Warm olive oil in a wide skillet over medium heat. Add garlic and red pepper flakes; cook 30–45 seconds until fragrant.
2. Stir in tomatoes, broth, salt, and pepper. Simmer 5 minutes to thicken slightly.
3. Nestle cod into the sauce. Cover and simmer gently 6–8 minutes until the fish is opaque and flakes.
4. Stir in basil and capers. Taste and adjust seasoning.

Serve in shallow bowls with bread or spooned over polenta. For a heartier twist, add olives and a splash of white wine to the sauce. Leftover sauce? Toss with pasta tomorrow—seriously, it slaps.

4. Butter-Basted Cod With Browned Shallots

Restaurant technique, home-cook effort. Browning shallots, then basting the cod with foamy butter and thyme, makes this taste luxe in minutes. It’s your secret weapon for date night.

Ingredients:

• 1 lb cod fillets, thicker pieces preferred
• 2 tbsp flour
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 3 tbsp unsalted butter
• 2 small shallots, thinly sliced
• 3 sprigs fresh thyme (or 1/2 tsp dried)
• Lemon wedges, for serving

Instructions:

1. Pat cod dry. Season with salt and pepper; dust lightly with flour, shaking off excess.
2. Heat olive oil in a skillet over medium-high. Add shallots; cook 2–3 minutes until golden and crisping at the edges. Push to the side.
3. Add cod and cook 2–3 minutes. Flip, add butter and thyme, and tilt the pan to baste the fish with the foamy butter for another 2–3 minutes.
4. Transfer to plates and spoon the shalloty butter over the top.

Serve with mashed potatoes or steamed green beans. If you want a nutty note, add a handful of chopped almonds to the butter in the last minute. Don’t skip the lemon squeeze—it brightens everything.

5. One-Pan Cod Tacos With Lime Slaw

Taco night, but faster. The cod roasts on a sheet pan while you toss together a crunchy lime slaw. It’s fresh, zesty, and totally weeknight-friendly.

Ingredients:

• 1 lb cod fillets
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 8 small corn or flour tortillas, warmed
• 2 cups shredded cabbage or coleslaw mix
• 1/4 cup chopped cilantro
• 1/4 cup Greek yogurt or sour cream
• 2 tbsp mayonnaise
• Juice of 1 lime, plus wedges
• 1 small jalapeño, minced (optional)
• Avocado slices, for serving

Instructions:

1. Preheat oven to 425°F (220°C). Place cod on a parchment-lined sheet. Rub with olive oil, chili powder, cumin, smoked paprika, and salt.
2. Bake 10–12 minutes until flaky. Flake into large chunks with a fork.
3. Meanwhile, mix cabbage, cilantro, yogurt, mayo, lime juice, and jalapeño. Season with a pinch of salt.
4. Fill warm tortillas with cod, top with slaw and avocado. Finish with lime.

Add quick pickled onions if you’re extra. Want dairy-free? Use all mayo or a dairy-free yogurt. Pro move: warm tortillas directly over a gas flame for light charring.

Final Tips For Fast, Perfect Cod

Buy thicker fillets for even cooking, and always pat them dry. Cod cooks fast—aim for 145°F internal temp or pull when it flakes easily. And don’t be shy with acid: lemon or lime lifts flavors instantly.

There you go: five speedy cod dinners that taste like you planned ahead. Pick one tonight, keep the rest in your back pocket, and enjoy the kind of weeknight wins that make you feel like a kitchen boss.