19 Flavorful Cod Recipes with Sauce Delicious

Looking for a delicious way to jazz up your weeknight dinners? Cod is the perfect canvas for bold, flavorful sauces—whether you’re craving creamy garlic butter, zesty lemon-herb, or spicy tomato-based goodness. From quick 30-minute meals to cozy comfort food, these 19 saucy cod recipes will turn simple fillets into restaurant-worthy dishes. Get ready to impress your family (and your taste buds)! Dive in and find your new favorite.

Creamy Garlic Butter Cod

Believe it or not, the first time I tried making Creamy Garlic Butter Cod, I was skeptical about how such simple ingredients could create something so divine. But here we are, and this dish has become a staple in my kitchen, especially when I need something quick yet impressively delicious.

Ingredients

• 4 cod fillets (6 oz each), skinless
• 2 tbsp clarified butter
• 4 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tbsp fresh lemon juice
• 1 tsp smoked paprika
• Salt, to precise taste
• Freshly ground black pepper, to precise taste
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the cod.
2. Season the cod fillets evenly with salt and freshly ground black pepper on both sides.
3. In a large oven-safe skillet, heat the clarified butter over medium heat until it shimmers, indicating it’s ready for the garlic.
4. Add the minced garlic to the skillet, sautéing for about 1 minute until fragrant but not browned, to avoid bitterness.
5. Place the seasoned cod fillets in the skillet, searing each side for 2 minutes to develop a golden crust.
6. Pour the heavy cream around the fillets, followed by the grated Parmesan cheese, ensuring the fillets are nestled in the creamy mixture.
7. Sprinkle the smoked paprika over the top for a subtle smokiness and color contrast.
8. Transfer the skillet to the preheated oven, baking for 10-12 minutes, or until the cod flakes easily with a fork.
9. Remove from the oven and drizzle with fresh lemon juice, then garnish with chopped parsley for a fresh, vibrant finish.

This Creamy Garlic Butter Cod emerges from the oven with a luxuriously silky sauce clinging to each flaky, tender piece. The garlic and Parmesan meld into a rich, comforting blanket, while the lemon adds just the right brightness. Try serving it over a bed of sautéed spinach or with crusty bread to soak up every last drop of that creamy sauce.

Lemon Dill Cod with White Wine Sauce

Just last week, I found myself staring at a beautiful piece of cod in the market, and I knew it was destined for something special. This Lemon Dill Cod with White Wine Sauce is my latest obsession, combining bright flavors with a touch of elegance that’s surprisingly simple to achieve at home.

Ingredients

• 1 lb fresh cod fillets, skinless
• 2 tbsp clarified butter
• 1/2 cup dry white wine
• 1 tbsp fresh lemon juice
• 1 tsp fresh dill, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup heavy cream
• 1 tbsp capers, drained

Instructions

1. Pat the cod fillets dry with paper towels to ensure a good sear.
2. Season both sides of the fillets with sea salt and freshly ground black pepper.
3. Heat clarified butter in a large skillet over medium-high heat until shimmering.
4. Place the cod fillets in the skillet and cook for 3-4 minutes per side, or until golden brown and just opaque in the center.
5. Remove the cod from the skillet and set aside on a warm plate.
6. Deglaze the skillet with dry white wine, scraping up any browned bits with a wooden spoon.
7. Add fresh lemon juice and heavy cream to the skillet, stirring to combine.
8. Simmer the sauce for 2-3 minutes, or until slightly thickened.
9. Stir in fresh dill and capers, then return the cod to the skillet to warm through for 1 minute.

Now, the cod is perfectly tender, flaking apart at the slightest touch, while the sauce is luxuriously creamy with a bright pop from the lemon and capers. Serve it over a bed of steamed asparagus or alongside a crisp, green salad for a meal that feels both indulgent and refreshingly light.

Spicy Tomato Basil Cod

Every time I stumble upon fresh cod at the market, I’m reminded of the summer I spent by the coast, where the simplicity of seafood met the boldness of local spices. This Spicy Tomato Basil Cod is my homage to those flavors, combining the mild sweetness of cod with a vibrant, spicy tomato sauce that’s perfectly balanced by fresh basil. It’s a dish that feels both indulgent and light, perfect for a weeknight dinner that doesn’t skimp on flavor.

Ingredients

• 1 lb fresh cod fillets, skinless
• 2 tbsp extra-virgin olive oil
• 1 cup diced San Marzano tomatoes
• 2 garlic cloves, minced
• 1 tsp crushed red pepper flakes
• 1/4 cup fresh basil leaves, thinly sliced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature by the time the cod is ready to bake.
2. Heat the extra-virgin olive oil in a medium skillet over medium heat until shimmering, about 2 minutes, to properly infuse the oil with flavor.
3. Add the minced garlic and crushed red pepper flakes to the skillet, sautéing for 1 minute until fragrant but not browned, to avoid bitterness.
4. Stir in the diced San Marzano tomatoes and sea salt, simmering the mixture for 5 minutes to allow the flavors to meld and the sauce to slightly thicken.
5. Season the cod fillets with freshly ground black pepper on both sides, then nestle them into the skillet with the tomato sauce.
6. Transfer the skillet to the preheated oven and bake for 12-15 minutes, until the cod is opaque and flakes easily with a fork, ensuring it’s perfectly cooked without drying out.
7. Remove the skillet from the oven and sprinkle the thinly sliced fresh basil over the cod and sauce, letting the residual heat wilt the basil slightly for a fresh aroma.

Now, the Spicy Tomato Basil Cod is ready to serve. The cod should be tender and moist, with the spicy tomato sauce offering a bright contrast to its sweetness. For an extra touch, serve it over a bed of creamy polenta or with a side of crusty bread to soak up the delicious sauce.

Cod in Creamy Mushroom Sauce

Last week, I found myself staring into my fridge, pondering what to make with the cod fillets I had picked up on a whim. That’s when inspiration struck—a creamy mushroom sauce would be the perfect companion to the delicate fish, creating a dish that’s both comforting and elegant.

Ingredients

• 1 lb cod fillets, skinless and boneless
• 2 tbsp clarified butter
• 1 cup cremini mushrooms, thinly sliced
• 1/2 cup heavy cream
• 1/4 cup chicken stock
• 1 tbsp all-purpose flour
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to season

Instructions

1. Pat the cod fillets dry with paper towels and season both sides with salt and pepper.
2. Heat 1 tbsp of clarified butter in a large skillet over medium-high heat until shimmering.
3. Add the cod fillets to the skillet and cook for 3-4 minutes per side, or until golden and just opaque throughout. Transfer to a plate and keep warm.
4. In the same skillet, add the remaining tbsp of clarified butter and the sliced mushrooms. Cook, stirring occasionally, until the mushrooms are golden and have released their moisture, about 5 minutes.
5. Sprinkle the flour over the mushrooms and stir to coat, cooking for 1 minute to remove the raw flour taste.
6. Gradually whisk in the chicken stock and heavy cream, bringing the mixture to a simmer. Cook for 2-3 minutes, or until the sauce has thickened slightly.
7. Stir in the fresh thyme leaves and season the sauce with salt and pepper to taste.
8. Return the cod fillets to the skillet, spooning the sauce over them, and heat for 1-2 minutes to warm through.

Delightfully creamy with a earthy depth from the mushrooms, this dish pairs beautifully with a crisp green salad or steamed asparagus for a light yet satisfying meal.

Cod with Coconut Curry Sauce

Last week, I found myself craving something that could transport me straight to the tropics without leaving my kitchen. That’s when I decided to whip up this Cod with Coconut Curry Sauce, a dish that’s as comforting as it is exotic. The creamy coconut milk paired with the bold flavors of curry makes for a sauce that’s downright addictive.

Ingredients

• 1.5 lbs cod fillets, skinless and boneless
• 1 tbsp clarified butter
• 1 cup full-fat coconut milk
• 2 tbsp red curry paste
• 1 tbsp fresh ginger, finely grated
• 2 cloves garlic, minced
• 1 tbsp fish sauce
• 1 tsp coconut sugar
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced

Instructions

1. Heat the clarified butter in a large skillet over medium heat until shimmering, about 2 minutes.
2. Season the cod fillets lightly with salt and sear in the skillet for 3-4 minutes per side, until golden but not fully cooked through. Remove and set aside.
3. In the same skillet, add the red curry paste, ginger, and garlic. Cook for 1 minute, stirring constantly to release the aromas.
4. Pour in the coconut milk, fish sauce, and coconut sugar. Bring to a gentle simmer, stirring to combine all the ingredients.
5. Return the cod fillets to the skillet, spooning the sauce over them. Cover and cook for another 5 minutes, or until the fish flakes easily with a fork.
6. Stir in the lime juice and half of the chopped cilantro just before serving.

Here’s the thing about this dish: the cod turns out incredibly tender, soaking up all the vibrant flavors of the curry sauce. Serve it over a bed of steamed jasmine rice or with a side of roasted vegetables for a meal that’s both nourishing and utterly delicious.

Honey Mustard Glazed Cod

Discovering the perfect balance between sweet and savory has never been easier with this Honey Mustard Glazed Cod recipe. I remember the first time I tried this dish at a quaint seaside restaurant; the glaze was so perfectly caramelized, it inspired me to recreate it at home, and now it’s a staple in my kitchen.

Ingredients

• 1.5 lbs fresh cod fillets, skin-on
• 3 tbsp Dijon mustard
• 2 tbsp raw honey
• 1 tbsp clarified butter
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh lemon juice
• 2 tbsp finely chopped fresh parsley

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. Pat the cod fillets dry with paper towels to ensure the glaze adheres properly, then place them skin-side down on the prepared baking sheet.
3. In a small bowl, whisk together the Dijon mustard, raw honey, smoked paprika, sea salt, and black pepper until smooth.
4. Brush the honey mustard mixture evenly over the top of each cod fillet, reserving a small amount for basting later.
5. Bake in the preheated oven for 12 minutes, then remove and baste the fillets with the remaining glaze.
6. Return to the oven and bake for an additional 3-5 minutes, or until the cod flakes easily with a fork and the glaze is bubbly and slightly caramelized.
7. Drizzle the fresh lemon juice over the hot cod fillets and sprinkle with chopped parsley before serving.

The result is a beautifully glazed cod with a tender, flaky texture and a rich, smoky-sweet flavor that pairs wonderfully with a crisp green salad or roasted vegetables. For an extra touch of elegance, serve it over a bed of quinoa pilaf.

Cod in a Rich Red Pepper Sauce

After a long day of testing recipes, I stumbled upon this gem that’s become a staple in my kitchen. Cod in a Rich Red Pepper Sauce is not just a dish; it’s a vibrant journey of flavors that’s surprisingly simple to whip up. Let me walk you through how to bring this colorful, flavorful dish to your table.

Ingredients

• 1.5 lbs fresh cod fillets, skinless
• 2 tbsp extra virgin olive oil
• 1 large red bell pepper, finely diced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup fish stock
• 1 tbsp smoked paprika
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh parsley, chopped

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced red bell pepper and minced garlic to the skillet, sautéing until the peppers soften and the garlic is fragrant, approximately 5 minutes.
3. Pour in the heavy cream and fish stock, stirring to combine. Bring the mixture to a gentle simmer.
4. Season the sauce with smoked paprika, sea salt, and black pepper, stirring well to incorporate the spices.
5. Gently place the cod fillets into the skillet, ensuring they are submerged in the sauce. Cover and cook for 8-10 minutes, or until the fish flakes easily with a fork.
6. Sprinkle the chopped parsley over the dish before serving to add a fresh, herby brightness.

Every bite of this dish offers a creamy, smoky sauce that perfectly complements the tender, flaky cod. Serve it over a bed of saffron rice or with crusty bread to soak up every last drop of that rich red pepper sauce.

Garlic Parmesan Cod with Alfredo Sauce

Last week, I found myself staring into the abyss of my fridge, wondering what to make for dinner that would feel both comforting and a bit luxurious. That’s when I remembered the cod fillets I had tucked away in the freezer, and the idea for this Garlic Parmesan Cod with Alfredo Sauce was born. It’s a dish that marries the simplicity of weeknight cooking with the elegance of a meal that feels special.

Ingredients

• 1 lb cod fillets, skinless
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 2 cloves garlic, minced
• 1/2 cup freshly grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. Season the cod fillets evenly with sea salt and freshly ground black pepper on both sides.
3. In a skillet over medium heat, melt the unsalted butter and sauté the minced garlic until fragrant, about 1 minute.
4. Add the heavy cream to the skillet, stirring constantly to combine with the butter and garlic.
5. Gradually whisk in the freshly grated Parmesan cheese until the sauce is smooth and slightly thickened.
6. Place the seasoned cod fillets in the prepared baking dish and pour the Alfredo sauce over them, ensuring they’re fully covered.
7. Bake in the preheated oven for 15-20 minutes, or until the cod is opaque and flakes easily with a fork.
8. Garnish with chopped fresh parsley before serving.

Key to this dish’s success is the balance between the tender, flaky cod and the rich, creamy Alfredo sauce. The garlic and Parmesan add depth and umami, making each bite a delightful experience. Serve it over a bed of steamed asparagus or alongside a crisp green salad for a complete meal that’s sure to impress.

Cod with Sweet Chili Lime Sauce

After a long day of testing recipes in my tiny kitchen, I stumbled upon a combination that’s become a weeknight hero in my house. A perfectly seared cod fillet, glazed with a sweet chili lime sauce that’s as vibrant as it is versatile.

Ingredients

• 4 cod fillets, skin-on, about 6 oz each
• 2 tbsp clarified butter
• 1/4 cup sweet chili sauce
• 2 tbsp fresh lime juice
• 1 tsp lime zest
• 1 tbsp finely chopped cilantro
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Pat the cod fillets dry with paper towels to ensure a crisp sear, then season both sides with sea salt and black pepper.
2. Heat clarified butter in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Place the cod fillets skin-side down in the skillet, pressing gently with a spatula for the first 30 seconds to prevent curling.
4. Cook undisturbed for 4 minutes, or until the skin is golden and crispy.
5. Flip the fillets carefully and cook for another 3 minutes, until the flesh is opaque and flakes easily with a fork.
6. While the cod cooks, whisk together sweet chili sauce, lime juice, and lime zest in a small bowl.
7. Reduce the heat to low and pour the sauce over the cod, tilting the skillet to coat evenly. Simmer for 1 minute to thicken slightly.
8. Sprinkle with chopped cilantro before serving.

My favorite part? The way the sweet heat of the chili plays off the bright acidity of the lime, creating a sauce that’s downright addictive. Serve it over a bed of jasmine rice to soak up every last drop, or alongside a crisp green salad for a lighter take.

Cod in a Creamy Spinach Sauce

Just last week, I found myself staring into my fridge, pondering what to make for dinner that would be both comforting and a tad luxurious. That’s when I spotted a beautiful piece of cod and a bunch of fresh spinach, and the idea for this creamy, dreamy dish was born. It’s become a quick favorite in my household, perfect for those evenings when you want something special without spending hours in the kitchen.

Ingredients

• 1 lb fresh cod fillets, skinless
• 2 cups fresh spinach, tightly packed
• 1 cup heavy cream
• 2 tbsp clarified butter
• 1 small shallot, finely minced
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp nutmeg, freshly grated
• 1 tbsp fresh dill, chopped

Instructions

1. Pat the cod fillets dry with paper towels and season both sides with sea salt and black pepper.
2. In a large skillet over medium heat, melt the clarified butter until it shimmers.
3. Add the cod fillets to the skillet and cook for 3-4 minutes per side, until golden and just opaque throughout. Remove and set aside on a warm plate.
4. In the same skillet, add the minced shallot and garlic, sautéing until translucent, about 2 minutes.
5. Stir in the fresh spinach, cooking until just wilted, approximately 1 minute.
6. Pour in the heavy cream and bring to a gentle simmer, allowing the sauce to thicken slightly, about 3 minutes.
7. Season the sauce with nutmeg, then return the cod fillets to the skillet, spooning the sauce over them.
8. Sprinkle with fresh dill before serving.

Now, the cod is tender and flaky, enveloped in a sauce that’s rich yet balanced by the freshness of spinach and dill. For an extra touch of elegance, serve it over a bed of saffron-infused rice or with a side of roasted baby potatoes.

Cod with Lemon Caper Butter Sauce

Believe it or not, the first time I tried making Cod with Lemon Caper Butter Sauce, I was skeptical about the combination of flavors. But one bite was all it took to convince me—this dish is a game-changer for weeknight dinners.

Ingredients

• 4 (6-ounce) cod fillets, skinless
• 1/2 cup unsalted butter, clarified
• 2 tablespoons capers, drained
• 1 lemon, juiced and zested
• 1/4 cup fresh parsley, finely chopped
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly season the cod fillets with sea salt and black pepper.
2. In a large oven-safe skillet, heat the clarified butter over medium heat until it begins to shimmer, about 2 minutes.
3. Add the cod fillets to the skillet and sear for 2 minutes on each side, until lightly golden. Tip: Avoid moving the fillets too much to ensure a perfect sear.
4. Transfer the skillet to the preheated oven and bake for 8-10 minutes, until the cod is opaque and flakes easily with a fork.
5. While the cod bakes, combine the lemon juice, zest, capers, and parsley in a small bowl to create the sauce.
6. Remove the skillet from the oven and carefully pour the lemon caper sauce over the cod. Tip: The residual heat will help meld the flavors together.
7. Let the dish rest for 2 minutes before serving to allow the sauce to thicken slightly. Tip: This resting period is crucial for the sauce to achieve the right consistency.

What makes this dish stand out is the delicate balance of the buttery cod against the bright, tangy sauce. Serve it over a bed of quinoa or with a side of roasted asparagus for a complete meal that’s as nutritious as it is delicious.

Teriyaki Glazed Cod

Waking up to the aroma of something sweet and savory simmering on the stove is one of my favorite ways to start the day, especially when it involves this Teriyaki Glazed Cod. It’s a dish that brings back memories of my first trip to Japan, where I learned the importance of balancing flavors in teriyaki sauce.

Ingredients

• 1 lb fresh cod fillets, skin-on
• 1/4 cup mirin
• 1/4 cup soy sauce
• 2 tbsp granulated sugar
• 1 tbsp clarified butter
• 1 tsp freshly grated ginger
• 1 garlic clove, minced
• 1/2 tsp sesame oil
• 1 tbsp scallions, thinly sliced for garnish
• 1 tsp sesame seeds for garnish

Instructions

1. Pat the cod fillets dry with paper towels to ensure a crisp skin.
2. In a small saucepan over medium heat, combine mirin, soy sauce, sugar, ginger, and garlic. Bring to a simmer, stirring occasionally, until the sugar dissolves and the sauce thickens slightly, about 5 minutes.
3. Heat clarified butter in a large skillet over medium-high heat until shimmering. Carefully place the cod fillets skin-side down in the skillet. Cook undisturbed for 4 minutes, or until the skin is golden and crispy.
4. Flip the fillets and brush the top with the teriyaki sauce. Continue cooking for another 3 minutes, or until the fish flakes easily with a fork.
5. Drizzle the remaining teriyaki sauce over the cod and garnish with scallions and sesame seeds before serving.

Off the heat, the cod should be moist and flaky, with a perfectly caramelized glaze that’s not too sweet. Serve it over a bed of steamed jasmine rice or alongside a crisp Asian slaw for a complete meal that’s as beautiful as it is delicious.

Cod in a Creamy Dijon Mustard Sauce

Many evenings, I find myself craving something that’s both comforting and a tad luxurious without spending hours in the kitchen. That’s when this Cod in a Creamy Dijon Mustard Sauce comes to the rescue, blending simplicity with elegance in every bite.

Ingredients

• 1.5 lbs fresh cod fillets, skinless
• 2 tbsp clarified butter
• 1/2 cup heavy cream
• 2 tbsp Dijon mustard
• 1/2 cup dry white wine
• 1 small shallot, finely minced
• 1 tbsp fresh thyme leaves
• Salt, to season
• Freshly ground black pepper, to season

Instructions

1. Pat the cod fillets dry with paper towels and season both sides lightly with salt and black pepper.
2. Heat clarified butter in a large skillet over medium heat until it shimmers but does not smoke.
3. Gently place the cod fillets in the skillet, cooking for 3-4 minutes per side until golden and just cooked through. Remove and set aside on a warm plate.
4. In the same skillet, add minced shallot, sautéing for 1-2 minutes until translucent but not browned.
5. Deglaze the skillet with dry white wine, scraping up any browned bits, and reduce by half, about 2 minutes.
6. Whisk in Dijon mustard and heavy cream, bringing the sauce to a gentle simmer. Cook for 2-3 minutes until slightly thickened.
7. Return the cod fillets to the skillet, spooning the sauce over them, and sprinkle with fresh thyme leaves. Heat through for 1 minute.
8. Serve immediately, ensuring each plate gets a generous amount of sauce.

The cod turns out flaky and moist, enveloped in a sauce that’s rich with a sharp mustard kick. For a stunning presentation, serve over a bed of wilted spinach or alongside roasted fingerling potatoes.

Cod with Mango Salsa Sauce

Yesterday, I found myself craving something light yet flavorful, and that’s when I decided to whip up this Cod with Mango Salsa Sauce. It’s the perfect dish for those warm evenings when you want something refreshing but don’t want to spend hours in the kitchen.

Ingredients

• 1 lb fresh cod fillets, skinless
• 1 cup ripe mango, finely diced
• 1/4 cup red bell pepper, finely diced
• 2 tbsp red onion, minced
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice, freshly squeezed
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 2 tbsp extra virgin olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. Season the cod fillets evenly with sea salt and black pepper on both sides.
3. Place the seasoned cod fillets in the prepared baking dish and drizzle with 1 tbsp of olive oil.
4. Bake in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork.
5. While the cod is baking, combine the diced mango, red bell pepper, minced red onion, chopped cilantro, and lime juice in a medium bowl to make the mango salsa.
6. Once the cod is done, remove it from the oven and let it rest for 2 minutes.
7. Serve the baked cod hot, topped generously with the mango salsa.

Delightfully, the cod turns out perfectly flaky and moist, while the mango salsa adds a sweet and tangy contrast that’s simply irresistible. For an extra touch, serve it over a bed of quinoa or alongside some grilled asparagus.

Cod in a Creamy Garlic Herb Sauce

Perfectly seared cod nestled in a velvety garlic herb sauce is my go-to dish when I want something that feels indulgent yet is surprisingly simple to make. I remember the first time I tried this recipe; the aroma of garlic and herbs filling my kitchen was absolutely irresistible, and the dish has been a staple in my home ever since.

Ingredients

• 1.5 lbs fresh cod fillets, skinless
• 2 tbsp clarified butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/4 cup fresh parsley, finely chopped
• 1 tbsp fresh dill, finely chopped
• 1 tsp lemon zest
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp smoked paprika

Instructions

1. Pat the cod fillets dry with paper towels to ensure a good sear.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering.
3. Season cod fillets with sea salt and black pepper, then place them in the skillet. Sear for 3-4 minutes per side until golden brown. Remove and set aside.
4. In the same skillet, reduce heat to medium and add minced garlic. Sauté for 30 seconds until fragrant.
5. Pour in heavy cream, stirring gently to combine with the garlic. Simmer for 2 minutes to slightly thicken.
6. Stir in chopped parsley, dill, lemon zest, and smoked paprika. Cook for another minute to infuse the flavors.
7. Return the cod fillets to the skillet, spooning the sauce over them. Cook for an additional 2 minutes to warm through.
8. Tip: For an extra touch of brightness, finish with a squeeze of fresh lemon juice before serving.

Lusciously creamy with a hint of smokiness, this cod dish is a delightful balance of flavors and textures. Serve it over a bed of steamed asparagus or alongside roasted baby potatoes for a complete meal that’s sure to impress.

Cod with a Spicy Chipotle Sauce

Kicking off this recipe with a dish that’s close to my heart, Cod with a Spicy Chipotle Sauce is a perfect blend of mild, flaky fish and a bold, smoky sauce that’ll have your taste buds dancing. I remember the first time I tried this combination at a small seaside eatery; it was love at first bite, and I’ve been perfecting my version ever since.

Ingredients

• 1 lb fresh cod fillets, skinless
• 2 tbsp clarified butter
• 1 cup heavy cream
• 2 tbsp chipotle peppers in adobo sauce, finely minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice, freshly squeezed
• Salt, to precise taste

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a consistent cooking environment for the cod.
2. Season the cod fillets lightly with salt on both sides, enhancing their natural flavors.
3. In a large oven-safe skillet, heat the clarified butter over medium heat until it shimmers, indicating it’s ready for the fish.
4. Place the cod fillets in the skillet, cooking for 2-3 minutes on each side until a golden crust forms. Tip: Avoid moving the fish too soon to ensure a perfect sear.
5. Transfer the skillet to the preheated oven, baking the cod for 8-10 minutes, or until it flakes easily with a fork.
6. While the cod bakes, combine the heavy cream, minced chipotle peppers, smoked paprika, and ground cumin in a small saucepan over medium heat. Stir continuously until the sauce thickens slightly, about 5 minutes. Tip: Adjust the heat to prevent the sauce from boiling, which can cause separation.
7. Remove the cod from the oven and let it rest for 2 minutes. Drizzle with the spicy chipotle sauce and garnish with fresh cilantro and a squeeze of lime juice. Tip: The lime juice adds a bright acidity that balances the richness of the sauce.

Zesty and vibrant, this dish offers a delightful contrast between the tender cod and the creamy, spicy sauce. Serve it over a bed of cilantro-lime rice or with a side of roasted vegetables for a complete meal that’s sure to impress.

Cod in a Creamy Lemon Basil Sauce

Nothing beats the comfort of a creamy, flavorful dish that comes together in under 30 minutes, especially on a busy weeknight. This Cod in a Creamy Lemon Basil Sauce is my go-to when I want something light yet indulgent, and the bright flavors always remind me of summer dinners at my grandma’s house.

Ingredients

• 1.5 lbs fresh cod fillets, skinless
• 2 tbsp clarified butter
• 1 cup heavy cream
• 2 tbsp fresh lemon juice
• 1/4 cup fresh basil leaves, finely chopped
• 1 tsp lemon zest
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp garlic powder

Instructions

1. Pat the cod fillets dry with paper towels to ensure a good sear.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Season the cod fillets with sea salt and black pepper, then place them in the skillet. Cook for 3-4 minutes per side, until golden and just opaque in the center. Remove and set aside.
4. Reduce heat to medium and pour heavy cream into the skillet, scraping up any browned bits. Simmer for 2 minutes until slightly thickened.
5. Stir in lemon juice, lemon zest, and garlic powder. Cook for 1 minute, then return the cod to the skillet, spooning sauce over the fillets.
6. Sprinkle chopped basil over the cod and sauce, then remove from heat. Let rest for 2 minutes before serving.

Zesty lemon and aromatic basil elevate the delicate cod, while the creamy sauce adds a luxurious texture. Serve over a bed of al dente linguine or with a side of roasted asparagus for a complete meal that’s sure to impress.

Cod with a Rich Tomato Garlic Sauce

Remember the last time you had a dish that was both comforting and elegantly simple? That’s exactly what this cod with a rich tomato garlic sauce brings to the table. It’s a recipe that I’ve tweaked over the years, especially on those evenings when I crave something hearty yet refined.

Ingredients

• 1.5 lbs fresh cod fillets, skinless and boneless
• 2 tbsp extra virgin olive oil
• 4 garlic cloves, finely minced
• 1 cup San Marzano tomatoes, crushed
• 1/2 cup dry white wine
• 1 tbsp unsalted butter
• 1/4 cup fresh basil leaves, thinly sliced
• Sea salt and freshly ground black pepper, to season

Instructions

1. Pat the cod fillets dry with paper towels and season both sides with sea salt and freshly ground black pepper.
2. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
3. Add the cod fillets to the skillet and cook for 3-4 minutes per side, or until golden and just opaque in the center. Transfer to a plate and cover loosely with foil.
4. In the same skillet, add the minced garlic and sauté for 30 seconds, or until fragrant but not browned.
5. Pour in the dry white wine to deglaze the pan, scraping up any browned bits with a wooden spoon, and let it reduce by half, about 2 minutes.
6. Add the crushed San Marzano tomatoes and simmer the sauce for 5 minutes, stirring occasionally, until slightly thickened.
7. Stir in the unsalted butter until melted and fully incorporated into the sauce for a silky finish.
8. Return the cod fillets to the skillet, spooning the sauce over them, and let them warm through for 1-2 minutes.
9. Garnish with thinly sliced fresh basil leaves before serving.

Zesty and vibrant, the tomato garlic sauce clings to the flaky cod, creating a dish that’s as visually appealing as it is delicious. Serve it over a bed of creamy polenta or alongside a crisp green salad for a complete meal that sings with flavor.

Conclusion

With 19 flavorful cod recipes smothered in delicious sauces, there’s something here for every home cook to love! Whether you’re craving something creamy, tangy, or spicy, these dishes are sure to impress. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these tasty meals too. Happy cooking!