Baked Cod with Cream Sauce

This Baked Cod has a delicious parmesan cream sauce that only uses 4 ingredients. Topped with toasted breadcrumbs, this is a pro chef dinner that’s takes only an hour to make. Plus it’s great with any white fish as well as salmon to customize to your liking.

This delightful dish combines the delicate flavor of perfectly baked fish with the richness of a creamy Parmesan sauce. It’s easy to make and an impressive meal for dinner guests or a nice family dinner.

The cod is swimming in a rich parmesan cream sauce and baked to flaky perfection with a crunchy garlicky crust. You will want to sop up every last bite!

Every time I make a fish recipe, I say to myself “I need to make these more often!” I tend to lean on beef and chicken the most while there are so many varieties of fish to get creative with. If you’re saying the same thing, my Blackened Fish, Shrimp Caprese, and Salmon Patties are some great seafood meals to start with!

Why You’ll Love this Recipe

• Pairing Opportunities: This Baked Cod with Cream sauce pairs well with so many side dishes. It’s excellent with pasta, rice, and/or vegetables.
• Impressive Presentation: While the cod with cream sauce is actually very simple, the presentation looks elegant and will impress your family or guests.
• Moisture Retention: Cream sauce for fish helps to retain moisture of the protein, preventing it from drying out during the cooking process.
• Comfort Food: The tender, flaky fish, buttery garlicky crust, and luxurious cream sauce definitely puts this in the comfort food category.

Baked Cod with Cream Sauce Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Butter: Contributes richness and a silky mouthfeel to the sauce. It also contributes to the crispy, golden crust of the cod.
• Cornstarch: The thickening agent for the creamy sauce.
• Half and Half: Provides a smooth and velvety texture to the cream sauce and helps bind the flavors together.
• Parmesan Cheese: Adds a rich and savory flavor and creamy texture to the cream sauce.
• Cod Filets: The primary protein source in the dish. It provides a mild, flaky, and delicate texture that absorbs the flavors of the sauce.
• White Pepper: Adds flavor and ensures a well balanced taste without adding specks of black pepper. However, black pepper can be used if needed.
• Garlic: Infuses the dish with a subtle garlic flavor, complementing the richness of the cream and the nuttiness of Parmesan.
• Seasoned Bread Crumbs or Panko: Adds a satisfying crunch to the fish that complements the creaminess of the sauce.

How to Make Cream Sauce for Fish

Parmesan Cream Sauce

1. In a small saucepan on medium heat, melt butter. Whisk in cornstarch. Allow the mixture to cook 30 seconds. 

2. Slowly whisk in half & half. When the mixture begins to simmer (do not let it boil), turn the heat to low and add parmesan cheese. 

3. Whisk occasionally for 3-5 minutes, until mixture thickens. Add salt and pepper to taste. 

Cod

1. Pat cod filets dry with a paper towel. Season with salt and pepper on both sides. 

2. Melt butter in a small bowl and mix in garlic. 
3. Pour the parmesan cream sauce in the bottom of individual au gratin dishes or a baking pan. Place cod on top.

4. Brush the cod filets with the garlic butter. Sprinkle bread crumbs on top. 

5. Bake in a preheated 400ºF oven for 25-30 minutes or until the cod reaches an internal temperature of 145ºF. The sauce should be bubbling and the crust golden brown.

What to Serve with Creamy Baked Cod

So many side dishes can complement the rich and flavorful cod. Some of my go-to non-starchy vegetable pairings are Gremolata Green Beans or Gremolata Asparagus. A couple starch side dishes that work super well are Garlicky Ranch Roasted Potatoes, 3 Ingredient Rice, and Buttered Potatoes.

Recipe Tips and Variations

• Using Frozen Fish: Thaw frozen filets completely, then remove as much moisture as possible. Sometimes frozen varieties can leach out additional moisture, which can alter the consistency of the baked sauce’s consistency.
• Fish Varieties: Salmon, tilapia, or flounder can also be used in this dish. Keep in mind you may need less baking time. The safe internal temperature of fish that should be reached is 145°F.
• Avoid Broken or Curdled Sauce: To avoid a broken or curdled cod sauce, follow these tips during the cooking process:
  • Control Heat: Use low to medium heat. Avoid bringing the sauce to a boil
  • Temperatures Matter: Gradually whisk in the half-and-half. This helps prevent abrupt temperature changes that can lead to curdling.
  • Whisk Constantly: Stir or whisk the sauce continuously while cooking.
  • Use Room Temperature Ingredients: Allow the half-and-half to come to room temperature as cold ingredients can shock the mixture and lead to curdling.
• Sauce Thickness: If your sauce becomes too thick, simply whisk in 1-2 tablespoons half-and-half or milk. If it’s too thin, in a small bow, mix together 1-2 teaspoons each cornstarch and milk. Whisk the mixture into the sauce and allow it to cook 1-2 minutes.

Storage and Freezing

This dish is best served fresh from the oven. You can store leftovers in an airtight container in the refrigerator for 2-3 days. While it is possible to freeze a homemade a cream sauce and cod, it’s not ideal for this dish since they are baked together. The cream sauce tends to separate upon freezing.

Frequently Asked Questions

More Simple Fish Recipes

• Blackened Fish
• Shrimp Caprese
• Shrimp Scampi
• Salmon Patties