Best Baked Cod with Mayonnaise

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Growing up, I thought baked fish had to be dry and flavorless – that’s just how it always turned out at our house. My mom would pop it in the oven with some lemon and hope for the best, but we’d end up with something that needed a ton of tartar sauce to be edible.

Then I discovered the magic of mayonnaise on fish. I know it sounds a bit weird at first – I was skeptical too! But this simple trick keeps the cod incredibly moist while it bakes, and adds just the right amount of richness. It’s basically impossible to end up with dry fish when you use this method, which makes it perfect for busy weeknight dinners.

Best Baked Cod with Mayonnaise
Image: mollyshomeguide.com / Photographer Molly
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Why You’ll Love This Baked Cod

  • Quick weeknight dinner – Ready in just 35-45 minutes, this baked cod fits perfectly into your busy schedule when you need a satisfying meal without spending hours in the kitchen.
  • Restaurant-quality results – The combination of mayonnaise, anchovies, and capers creates a rich, flavorful crust that makes this fish taste like something from your favorite seafood restaurant.
  • Healthy main course – Cod is naturally lean and protein-rich, making this dish a nutritious choice that doesn’t sacrifice on taste.
  • Foolproof preparation – The mayonnaise coating keeps the fish moist during baking, so you’ll get perfectly cooked, tender cod every time – even if you’re new to cooking fish.

Which Kind of Cod Should I Use?

For this recipe, you’ll want to look for thick, white fillets of either Pacific or Atlantic cod – both types work great for baking. Fresh cod should look firm, smell like the ocean (but not fishy), and have a translucent appearance. If you can’t find fresh cod, frozen is totally fine – just make sure to thaw it completely in the fridge overnight and pat it dry with paper towels before cooking. When you’re at the store, try to pick pieces that are similar in thickness so they’ll cook evenly, and aim for fillets that are about 1 to 1½ inches thick for the best results.

Best Baked Cod with Mayonnaise
Image: mollyshomeguide.com / Photographer Molly
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Options for Substitutions

This recipe can be adapted with several ingredient swaps if needed:

  • Fresh cod: While cod works great in this recipe, you can use other white fish like haddock, halibut, or pollock. Just keep in mind that cooking times might need to be adjusted slightly depending on the thickness of your fish.
  • Anchovy fillets: If you’re not an anchovy fan or don’t have them, you can use 1 tablespoon of fish sauce or 1 teaspoon of anchovy paste. For a completely anchovy-free version, add an extra pinch of salt and 1 teaspoon of capers.
  • Italian breadcrumbs: Regular breadcrumbs work fine – just add 1/2 teaspoon of Italian seasoning. You can also use panko for extra crunch, or crushed crackers in a pinch.
  • Mayonnaise: Store-bought mayo is perfectly fine if you don’t want to make it from scratch. Just try to use a good quality one made with olive oil for the best results.
  • Capers: If you’re out of capers, chopped green olives can work as a salty substitute. Use about the same amount to maintain that briny flavor.
  • Fresh parsley: Dried parsley can work (use 1 teaspoon instead), or try fresh dill or basil for a different but tasty twist.

Watch Out for These Mistakes While Cooking

The biggest challenge when baking cod is preventing it from drying out – the key is to avoid overcooking, as cod will continue to cook for a few minutes even after you’ve taken it out of the oven. For perfectly moist fish, remove it from the oven when it reaches 135°F internal temperature, as it will climb to the safe temperature of 145°F while resting. Another common mistake is not patting the fish dry before adding the mayonnaise topping, which can make the final dish watery and prevent the topping from sticking properly – use paper towels to thoroughly dry the cod fillets before preparing them. When making the mayonnaise topping, be sure to spread it evenly and not too thick, as an overly thick layer can prevent the fish from cooking evenly and might result in a greasy final dish. For the best results, place the fish on the middle rack of your oven and avoid using the broiler setting at the end for too long – just 1-2 minutes is enough to get that golden-brown crust without risking burning the topping.

Best Baked Cod with Mayonnaise
Image: mollyshomeguide.com / Photographer Molly
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What to Serve With Baked Cod?

This rich, mayo-topped cod pairs perfectly with light, fresh sides that balance out its creamy texture. A simple bed of lemony rice or couscous makes an excellent base, soaking up all those tasty juices from the fish. For vegetables, try roasted asparagus or a mix of sautéed summer squash – they’re quick to prepare and won’t overshadow the delicate fish. If you want to keep things super simple, a crisp green salad with a light vinaigrette and some steamed baby potatoes on the side will round out your meal nicely.

Storage Instructions

Keep Fresh: If you have any leftover baked cod, place it in an airtight container and pop it in the fridge. It’ll stay good for up to 2 days, though fish is always best enjoyed as fresh as possible. Try to store the fish separate from any side dishes to keep the textures intact.

Make Ahead: You can prep the mayonnaise mixture up to a day ahead and keep it in the fridge. This actually lets the flavors mingle together nicely! Just wait to add the breadcrumb topping and bake the fish until you’re ready to serve.

Warm Up: To enjoy leftover cod, gently warm it in the oven at 275°F (135°C) for about 10-15 minutes. Try to avoid using the microwave as it can make the fish rubbery and dry. A little splash of olive oil before reheating helps keep the fish moist.

Preparation Time 15-20 minutes
Cooking Time 20-25 minutes
Total Time 35-45 minutes
Level of Difficulty Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

  • Calories: 3300-3600
  • Protein: 120-140 g
  • Fat: 310-340 g
  • Carbohydrates: 60-70 g

Ingredients

  • 800g fresh cod, divided into serving portions
  • 6 tablespoons extra virgin olive oil
  • 4 anchovy fillets
  • 1 tablespoon capers, finely chopped
  • 1 tablespoon fresh parsley, chopped
  • A pinch of salt and black pepper
  • 1/3 cup italian breadcrumbs
  • 4 tablespoons mayonnaise made with olive oil
  • 1 clove garlic, grated
  • 1 teaspoon dijon mustard
  • Salt and pepper to taste
  • 2 egg yolks
  • 1 clove garlic, grated
  • 1 teaspoon dijon mustard
  • 3/4 cup olive oil
  • A dash of salt and pepper

Step 1: Prepare the Fish

Rinse the fish thoroughly under cold water and pat dry using a paper towel.

Place the fish on a lightly oiled 9×15 baking sheet.

This will prevent the fish from sticking while baking.

Step 2: Make the Herb and Anchovy Mixture

In a small mixing bowl, pour in some oil and add anchovy fillets, chopped parsley, and capers.

Season with salt and pepper to taste.

Use a whisk to combine the ingredients, making sure to break up the anchovy fillets into small pieces.

Pour this flavorful mixture over the fish, using a spoon to spread it evenly, ensuring the top of the fish is fully coated.

Step 3: Add the Breadcrumbs

Sprinkle some breadcrumbs over the top of the fish and gently pat down with your fingers to adhere them to the coating.

Add the remaining breadcrumbs, allowing some to fall in between the pieces if necessary.

This will add a nice crispy texture when baked.

Step 4: Bake the Fish

Preheat the oven to 400°F (200°C).

Place the baking sheet with the fish on the middle rack and bake for 20-25 minutes.

The exact time depends on the thickness of the fish.

You’ll know it’s done when the breadcrumbs turn a beautiful golden brown.

Step 5: Prepare the Garlic Mayo

While the fish is baking, prepare the garlic mayo.

In a mixing bowl, combine mayonnaise, grated garlic, mustard, salt, and pepper.

Whisk until the ingredients are well combined.

Cover the bowl with plastic wrap and refrigerate until serving time.

Step 6: Make the Olive Oil Emulsion

Place grated garlic, eggs, and mustard in a mixing bowl and beat with a fork.

Slowly pour olive oil in a steady stream while whisking vigorously until the mixture thickens.

This creates a smooth emulsion.

Season with salt and pepper, cover with plastic wrap, and place in the fridge.

Step 7: Serve the Fish

Take the fish out of the oven and let it sit for a few minutes to allow flavors to meld.

Retrieve the garlic mayo from the fridge.

Plate the fish and serve it with a side of the delicious garlic mayo.

Enjoy your flavorful and crisp meal!

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