Baked Cod Recipe

Easy-Cheesy Baked Cod

By Leah E. McCullough, ©2015

Preparing fish doesn’t have to be difficult. When I was very ill, I couldn’t do much cooking, so I had to work with what I had and I had to make cooking very easy so I could have success. Try this delicious backed cod recipe for yourself and your family and guests.

4 Servings

Preparation of this baked cod recipe starts on the stove top and finishes in the oven, so if you don’t have a large pan that can go in the oven, move the ingredients to a covered casserole dish.



2 Tablespoons butter, lard or other oil of your choice

1 medium onion, thinly sliced

1 cup fish or chicken stock

4 pieces of cod, or other white fish

2 teaspoons chopped fresh thyme (or ½ t. dry)

½ teaspoon garlic powder

½ teaspoon fine ground unrefined sea salt

¼ teaspoon pepper

1 cup shredded Swiss, Monterey Jack, Provolone, or Mild Cheddar cheese


Preheat oven to 400˚F.

Heat the pan then heat the oil in a large, ovenproof skillet pan over medium-high heat.  Add onions and cook, 5-7 minutes until they are starting to soften.  Add the stock and deglaze the pan, until the stock is reduced by about half.  This takes about 5 minutes.

Turn off the heat.  Salt and pepper the fish on both sides.  Place the fish over the onions and sprinkle with the remaining ingredients except the cheese.  Cover and place in the oven for 12 minutes.

Uncover and sprinkle the cheese on the baked cod and continue to bake, uncovered for another 5-10 minutes, until the cheese has melted.