28 Exquisite Baked Black Cod Fish Creations

Baked black cod is one of those magical ingredients that transforms simple dinners into elegant meals with minimal effort. Whether you’re craving quick weeknight comfort food or planning an impressive dinner party, these 28 exquisite creations will inspire your next kitchen adventure. Get ready to discover mouthwatering recipes that will make this delicate, buttery fish your new favorite centerpiece!

Miso-Marinated Baked Black Cod

Ever had one of those restaurant dishes that seems impossible to recreate at home? This miso-marinated baked black cod is actually way easier than you’d think, and the results are absolutely stunning. You’ll be amazed at how simple ingredients transform into something so elegant and delicious.

Ingredients

– 1.5 lbs black cod fillets (skin-on works great for extra flavor)
– 1/2 cup white miso paste (I prefer the milder white variety for this recipe)
– 1/4 cup mirin (this sweet rice wine balances everything perfectly)
– 2 tbsp sake (don’t skip this – it adds depth)
– 2 tbsp granulated sugar (trust me, you need the sweetness)
– 1 tbsp vegetable oil (for that perfect non-stick situation)
– 2 green onions, thinly sliced (for that fresh finish)
– 1 tsp toasted sesame seeds (my secret crunch factor)

Instructions

1. Combine white miso paste, mirin, sake, and granulated sugar in a medium bowl, whisking until completely smooth with no lumps remaining.
2. Place black cod fillets in a shallow dish and pour the miso marinade over them, making sure every surface is thoroughly coated.
3. Cover the dish with plastic wrap and refrigerate for exactly 24 hours – this timing is crucial for the perfect flavor penetration.
4. Preheat your oven to 400°F and position the rack in the center of the oven for even heating.
5. Lightly brush a baking sheet with vegetable oil to prevent sticking – I always do this even with non-stick pans for extra insurance.
6. Remove cod fillets from the marinade and gently scrape off excess marinade using the back of a knife, leaving just a thin coating.
7. Place fillets skin-side down on the prepared baking sheet, spacing them about 1 inch apart for proper air circulation.
8. Bake at 400°F for 12-15 minutes until the fish flakes easily with a fork but still appears slightly translucent in the very center.
9. Transfer the baked cod to serving plates using a thin spatula to keep the delicate flesh intact.
10. Sprinkle generously with thinly sliced green onions and toasted sesame seeds just before serving. You’ll love how the buttery, flaky cod contrasts with the sweet-savory miso crust that caramelizes beautifully in the oven. Try serving it over steamed jasmine rice to soak up every bit of that incredible sauce, or pair it with simple roasted vegetables for a complete meal that feels restaurant-worthy.

Garlic Herb Baked Black Cod

Feeling like you need a restaurant-quality meal without the fuss? This garlic herb baked black cod is your answer. It comes together with minimal effort but delivers maximum flavor that’ll impress anyone at your table.

Ingredients

• 1.5 lbs black cod fillets (skin-on for extra flavor and moisture)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 4 garlic cloves, minced (fresh is best here for that punchy flavor)
• 2 tbsp fresh lemon juice (about half a medium lemon)
• 1 tbsp fresh parsley, chopped (I prefer flat-leaf for its robust taste)
• 1 tsp fresh thyme leaves (rub them between your fingers to release the oils)
• 1/2 tsp sea salt (I like the subtle crunch it adds)
• 1/4 tsp black pepper, freshly ground
• Lemon wedges for serving (don’t skip these – they brighten everything up)

Instructions

1. Preheat your oven to 400°F and position the rack in the center.
2. Pat the black cod fillets completely dry with paper towels – this helps the seasoning stick and creates a better surface texture.
3. In a small bowl, whisk together the olive oil, minced garlic, lemon juice, parsley, thyme, salt, and pepper until well combined.
4. Brush the garlic herb mixture evenly over both sides of each cod fillet, making sure to coat all surfaces.
5. Place the seasoned fillets skin-side down in a baking dish lined with parchment paper – the parchment prevents sticking and makes cleanup a breeze.
6. Bake at 400°F for 12-15 minutes until the fish flakes easily with a fork but still appears slightly translucent in the very center.
7. Remove from oven and let rest for 2 minutes before serving – this allows the juices to redistribute throughout the fish.

Gorgeously flaky and infused with aromatic herbs, this cod practically melts in your mouth. The garlic becomes mellow and sweet during baking, creating a beautiful balance with the bright lemon. Try serving it over creamy polenta or with roasted asparagus for a complete meal that feels truly special.

Panko-Crusted Baked Black Cod

Ugh, you know that feeling when you want something crispy and satisfying but don’t want to deal with frying? This panko-crusted baked black cod is your answer—it gives you all that golden crunch without the mess. I love making this on busy weeknights when I’m craving restaurant-quality fish at home.

Ingredients

– 1.5 lbs black cod fillets (skin-on works great for extra flavor)
– 1 cup panko breadcrumbs (I always grab the Japanese-style ones—they’re lighter and crispier)
– 1/4 cup grated Parmesan cheese (the real stuff, not the canned kind)
– 2 tbsp melted unsalted butter (I prefer unsalted so I can control the seasoning)
– 2 tbsp fresh lemon juice (freshly squeezed makes all the difference)
– 2 tbsp chopped fresh parsley (dried just doesn’t give the same bright flavor)
– 1 tsp garlic powder (my secret for consistent garlic flavor throughout)
– 1/2 tsp smoked paprika (adds that beautiful color and subtle smokiness)
– 1/4 tsp black pepper (freshly ground if you have it)
– 1/4 tsp salt (I use kosher salt for even distribution)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the black cod fillets completely dry with paper towels—this helps the coating stick better.
3. In a medium bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, smoked paprika, salt, and black pepper.
4. Pour the melted butter and lemon juice over the panko mixture and stir until everything is evenly moistened.
5. Press the panko mixture firmly onto the top of each cod fillet, creating an even layer about 1/4-inch thick.
6. Place the coated fillets on the prepared baking sheet, leaving about 1 inch between them for even cooking.
7. Bake at 400°F for 12-15 minutes until the panko is golden brown and the fish flakes easily with a fork.
8. Remove from oven and immediately sprinkle with fresh parsley.
Buttery and flaky underneath that irresistible crunchy topping, this cod practically begs to be served over creamy mashed potatoes or with roasted asparagus. The contrast between the tender fish and crisp crust makes every bite interesting, while the lemon keeps everything bright and fresh.

Lemon Butter Baked Black Cod

Ugh, is there anything better than a restaurant-quality fish dinner that you can make at home with minimal effort? This lemon butter baked black cod is exactly that kind of magical weeknight meal. You’ll be amazed at how a few simple ingredients transform into something so elegant and delicious.

Ingredients

– 1.5 lbs black cod fillets (skin-on gives you that beautiful crispy texture)
– 3 tbsp unsalted butter (I always use European-style for richer flavor)
– 2 medium lemons (one for juicing, one for thin slices – Meyer lemons are fantastic if you can find them)
– 3 garlic cloves (freshly minced makes all the difference)
– 1 tsp kosher salt (I prefer Diamond Crystal for its lighter texture)
– ½ tsp freshly ground black pepper (freshly cracked really elevates the flavor)
– 2 tbsp chopped fresh parsley (flat-leaf Italian parsley has the best flavor)
– 1 tbsp olive oil (extra virgin is my go-to for that fruity finish)

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the black cod fillets completely dry with paper towels – this ensures they’ll get beautifully golden rather than steam.
3. Rub both sides of the fish with olive oil using your hands or a pastry brush.
4. Sprinkle the kosher salt and freshly ground black pepper evenly over both sides of the fillets.
5. Place the seasoned fish skin-side down in a baking dish just large enough to hold them without crowding.
6. Melt the unsalted butter in a small saucepan over medium heat until just bubbling.
7. Add the minced garlic to the melted butter and cook for exactly 1 minute until fragrant but not browned.
8. Remove the butter-garlic mixture from heat and stir in the juice from one lemon.
9. Pour the lemon butter sauce evenly over the fish fillets in the baking dish.
10. Arrange thin lemon slices from the second lemon over the top of the fish.
11. Bake at 400°F for 12-15 minutes until the fish flakes easily with a fork and reaches 145°F internally.
12. Remove from oven and immediately sprinkle with chopped fresh parsley.

Now for the best part – that buttery, lemony sauce pooling in the baking dish is liquid gold. The fish becomes so tender it practically melts on your tongue, while the lemon slices caramelize into sweet-tart perfection. Serve it straight from the baking dish over creamy polenta or with crusty bread to soak up every drop of that incredible sauce.

Chili Honey Baked Black Cod

Aren’t you always looking for that perfect weeknight dinner that feels fancy but comes together with minimal effort? This chili honey baked black cod is exactly that—sweet, spicy, and so tender it practically melts on your fork. You’ll be amazed how just a few ingredients can create such incredible flavor.

Ingredients

– 1.5 lbs black cod fillets (skin-on works great for extra flavor)
– 3 tbsp honey (I like using raw honey for its floral notes)
– 2 tbsp soy sauce (regular or low-sodium both work)
– 1 tbsp rice vinegar (this little splash makes all the difference)
– 2 tsp chili garlic sauce (adjust up if you like more heat)
– 1 tbsp olive oil (extra virgin is my go-to for baking)
– 1 tsp sesame oil (don’t skip this—it adds that nutty aroma)
– 2 cloves garlic, minced (fresh is best here)
– 1 tsp grated ginger (I keep frozen ginger cubes for convenience)
– 1 tbsp sliced green onions (for that fresh finish)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the black cod fillets completely dry with paper towels—this helps the skin get crispy.
3. Whisk together honey, soy sauce, rice vinegar, chili garlic sauce, olive oil, sesame oil, minced garlic, and grated ginger in a small bowl until fully combined.
4. Place the dried cod fillets skin-side down on the prepared baking sheet.
5. Spoon the chili honey mixture evenly over each fillet, making sure to coat the tops completely.
6. Bake at 400°F for 12-15 minutes until the fish flakes easily with a fork but still looks moist.
7. Check for doneness by inserting a fork at the thickest part—the flesh should be opaque and separate easily.
8. Remove from oven and let rest for 2 minutes to allow the juices to redistribute.
9. Sprinkle sliced green onions over the top just before serving.

Here’s why this dish becomes an instant favorite—the flaky cod practically dissolves on your tongue while the sticky glaze caramelizes into the perfect sweet-heat balance. Try serving it over jasmine rice to soak up every last drop of that incredible sauce, or pair with roasted broccoli for a complete meal that feels restaurant-worthy.

Teriyaki Baked Black Cod

You know those restaurant dishes that seem impossible to recreate at home? This teriyaki baked black cod is actually surprisingly simple to make. Your kitchen will smell incredible, and you’ll have a restaurant-quality meal ready in no time.

Ingredients

– 1.5 lbs black cod fillets (I like getting them skin-on for extra flavor)
– 1/2 cup soy sauce (use the good stuff – it makes a difference)
– 1/4 cup mirin
– 3 tbsp brown sugar (pack it firmly for that perfect glaze)
– 2 tbsp rice vinegar
– 2 cloves garlic, minced (fresh is always better here)
– 1 tsp grated ginger (I keep frozen ginger cubes for convenience)
– 1 tbsp sesame oil
– 2 green onions, thinly sliced
– 1 tbsp sesame seeds

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the black cod fillets completely dry with paper towels – this helps the sauce stick better.
3. In a small saucepan, combine soy sauce, mirin, brown sugar, rice vinegar, minced garlic, and grated ginger.
4. Bring the sauce to a simmer over medium heat, stirring constantly until the sugar dissolves completely.
5. Reduce heat to low and cook for 5-7 minutes until the sauce thickens slightly – it should coat the back of a spoon.
6. Remove the teriyaki sauce from heat and stir in the sesame oil.
7. Place the dried cod fillets on the prepared baking sheet, skin-side down.
8. Brush half of the teriyaki sauce generously over the top and sides of each fillet.
9. Bake the cod for 12-15 minutes – the fish should flake easily with a fork when done.
10. Remove the baking sheet from the oven and brush the remaining teriyaki sauce over the hot fish.
11. Sprinkle the sliced green onions and sesame seeds evenly over the glazed cod.
12. Let the fish rest for 3 minutes before serving to allow the flavors to settle.

Velvety and flaky, this cod practically melts in your mouth with its sweet-savory glaze. The sesame oil adds this wonderful nutty aroma that fills your kitchen. Try serving it over steamed jasmine rice to soak up every last drop of that incredible teriyaki sauce.

Ginger Soy Baked Black Cod

Zesty and satisfying, this ginger soy baked black cod is one of those dishes that feels fancy but is surprisingly simple to pull off. You get that beautiful flaky fish with a savory-sweet glaze that caramelizes just enough in the oven. It’s perfect for a weeknight dinner that still feels special.

Ingredients

– 1.5 lbs black cod fillets (skin-on gives great texture)
– 1/4 cup low-sodium soy sauce (I always use low-sodium to control saltiness)
– 2 tbsp honey
– 1 tbsp grated fresh ginger (fresh makes all the difference here)
– 2 cloves garlic, minced
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 2 tbsp sliced green onions for garnish
– 1 tsp toasted sesame seeds

Instructions

1. Preheat your oven to 400°F.
2. Pat the black cod fillets completely dry with paper towels—this helps the marinade stick better.
3. In a small bowl, whisk together the soy sauce, honey, grated ginger, minced garlic, rice vinegar, and sesame oil until the honey is fully dissolved.
4. Place the cod fillets in a shallow baking dish just large enough to hold them in a single layer.
5. Pour the marinade over the fish, making sure it coats all surfaces.
6. Let the fish marinate at room temperature for 15 minutes—this short marinating time is perfect for delicate fish.
7. Transfer the baking dish to the preheated oven.
8. Bake for 12-15 minutes, until the fish flakes easily with a fork and the edges are slightly caramelized.
9. Check for doneness by inserting a fork into the thickest part—the flesh should be opaque and separate easily.
10. Remove the baking dish from the oven using oven mitts.
11. Sprinkle the sliced green onions and toasted sesame seeds over the hot fish.

Effortlessly elegant, this baked cod emerges with a beautifully caramelized glaze and tender, flaky flesh that practically melts. The ginger provides a warm kick that balances the salty-sweet marinade perfectly. Serve it over steamed jasmine rice to soak up every bit of that delicious sauce, or alongside some quick-sautéed bok choy for a complete meal that’s sure to impress.

Mediterranean Baked Black Cod

Remember when you want something fancy but don’t want to spend hours in the kitchen? Mediterranean baked black cod is your answer. It’s light, flavorful, and comes together with minimal effort for a restaurant-quality meal at home.

Ingredients

– 4 (6-oz) black cod fillets, skin-on (I find the skin helps keep them moist)
– 3 tbsp extra virgin olive oil (my go-to for Mediterranean flavors)
– 2 lemons (one for juice, one for thin slices)
– 3 garlic cloves, minced (fresh is always better here)
– 1 tsp dried oregano
– 1/2 tsp smoked paprika
– 1/4 tsp red pepper flakes (adjust if you’re sensitive to heat)
– 1/2 cup pitted kalamata olives
– 1/4 cup chopped fresh parsley
– Salt and black pepper

Instructions

1. Preheat your oven to 400°F and lightly oil a 9×13-inch baking dish.
2. Pat the black cod fillets completely dry with paper towels—this helps the skin get crispy.
3. Arrange the fillets skin-side down in the prepared baking dish, spacing them about 1 inch apart.
4. In a small bowl, whisk together the olive oil, juice from one lemon, minced garlic, oregano, smoked paprika, and red pepper flakes.
5. Brush this mixture evenly over the top and sides of each cod fillet.
6. Season the fillets generously with salt and black pepper.
7. Thinly slice the remaining lemon and tuck the slices around the fish in the baking dish.
8. Scatter the kalamata olives throughout the dish.
9. Bake at 400°F for 12-15 minutes, until the fish flakes easily with a fork but is still moist. Tip: Don’t overcook—check at 12 minutes for perfect texture.
10. Remove from oven and immediately sprinkle with fresh parsley. Tip: Let it rest for 2 minutes before serving to allow flavors to meld.
11. Tip: Use a thin spatula to lift the fillets, keeping the crispy skin intact.

Just out of the oven, the cod flakes into tender, buttery pieces with a subtle smokiness from the paprika. The briny olives and bright lemon slices make this perfect served over couscous or with roasted vegetables for a complete Mediterranean feast.

Maple Dijon Baked Black Cod

Haven’t you been craving something that feels fancy but is secretly super simple to make? This maple Dijon baked black cod is exactly that kind of dish. You get a sweet, savory, and slightly tangy glaze over perfectly flaky fish, and it all comes together with minimal effort.

Ingredients

• 1.5 lbs black cod fillets (I like to get them skin-on for extra flavor)
• 1/4 cup pure maple syrup (the real stuff makes all the difference)
• 2 tbsp Dijon mustard (this is my go-to for that perfect tang)
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced (freshly minced gives the best punch)
• 1 tsp smoked paprika
• 1/2 tsp black pepper, freshly ground
• 1/2 tsp sea salt
• 1 lemon, cut into thin slices (room temp lemons are easier to juice later)
• 2 tbsp fresh parsley, chopped (for that bright finish)

Instructions

1. Preheat your oven to 400°F and grab a baking dish that fits your fillets in a single layer.
2. Pat the black cod fillets completely dry with paper towels—this helps the skin get crispy.
3. In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, minced garlic, smoked paprika, black pepper, and sea salt until smooth.
4. Place the cod fillets skin-side down in your baking dish, making sure they aren’t crowded.
5. Pour the maple Dijon glaze evenly over the top of each fillet, using a brush or spoon to coat them thoroughly.
6. Arrange the thin lemon slices over and around the fish—they’ll caramelize and add great flavor.
7. Bake at 400°F for 12-15 minutes, until the fish is opaque and flakes easily with a fork. Tip: Check at 12 minutes to avoid overcooking.
8. Switch your oven to broil on high and cook for another 1-2 minutes until the glaze is bubbly and slightly caramelized. Tip: Watch closely here—it can burn fast!
9. Remove the baking dish from the oven and let the cod rest for 3 minutes before serving. Tip: Resting helps the juices redistribute.
10. Sprinkle the chopped fresh parsley over the top for a pop of color and freshness.

Really, the texture is what gets me—it’s so buttery and flaky, with that sweet and savory glaze forming a perfect crust. The hint of smokiness from the paprika plays so well with the maple. I love serving this over a bed of creamy polenta or with some roasted asparagus to soak up all that delicious sauce.

Citrus Glazed Baked Black Cod

Finally, let’s talk about a dish that’s both impressive and surprisingly simple to pull off. You get tender, flaky fish with a sweet-tangy glaze that caramelizes beautifully in the oven. It’s the kind of meal that feels fancy but comes together with minimal effort.

Ingredients

– 1.5 lbs black cod fillets (skin-on works great for extra flavor)
– 1/4 cup fresh orange juice (I like to squeeze my own for the brightest flavor)
– 2 tbsp fresh lemon juice (always use fresh—it makes a huge difference)
– 2 tbsp honey (local honey adds a nice floral note if you have it)
– 1 tbsp soy sauce (I prefer low-sodium to control the salt level)
– 2 cloves garlic, minced (freshly minced garlic packs the best punch)
– 1 tsp grated fresh ginger (keep your ginger in the freezer for easy grating)
– 1/2 tsp black pepper (freshly cracked is my go-to for maximum aroma)
– 1 tbsp olive oil (extra virgin olive oil is my favorite for roasting)
– 2 tbsp chopped fresh parsley (for garnish—it adds a pop of color and freshness)

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the black cod fillets completely dry with paper towels—this helps the skin crisp up nicely.
3. Whisk together the orange juice, lemon juice, honey, soy sauce, minced garlic, and grated ginger in a small bowl until the honey is fully dissolved.
4. Brush the olive oil evenly over the bottom of a baking dish large enough to hold the fillets in a single layer.
5. Place the cod fillets skin-side down in the prepared baking dish.
6. Season the top of the fillets evenly with the black pepper.
7. Pour the citrus glaze mixture over the fillets, making sure to coat them thoroughly.
8. Bake for 12–15 minutes, or until the fish flakes easily with a fork and the glaze is bubbly and lightly caramelized at the edges.
9. Remove the baking dish from the oven and let the fish rest for 2 minutes—this allows the juices to redistribute.
10. Sprinkle the chopped parsley over the top just before serving.
Just imagine that first bite: the fish is so tender it practically melts, while the sticky-sweet glaze balances the bright citrus notes perfectly. Serve it over a bed of coconut rice to soak up the extra sauce, or alongside roasted asparagus for a complete meal that’s as beautiful as it is delicious.

Spicy Sriracha Baked Black Cod

Zesty and full of flavor, this spicy sriracha baked black cod is about to become your new weeknight hero. You’ll love how the sweet-spicy glaze caramelizes on the flaky fish, and it comes together with minimal effort—perfect for when you want something impressive without the stress. Trust me, even if you’re not usually a fish person, this one might just convert you.

Ingredients

– 1.5 lbs black cod fillets (skin-on gives great texture, but skinless works too)
– 3 tbsp sriracha (I like the classic Huy Fong brand for that perfect kick)
– 2 tbsp honey (local if you have it—adds a lovely floral note)
– 1 tbsp soy sauce (I always use low-sodium to control the salt)
– 1 tbsp rice vinegar (this little splash balances the sweetness beautifully)
– 2 cloves garlic, minced (fresh is best here for that pungent punch)
– 1 tsp grated fresh ginger (keep your ginger in the freezer—it grates so easily!)
– 1 tbsp sesame oil (toasted sesame oil is my go-to for that nutty aroma)
– 2 scallions, thinly sliced (save the green parts for garnish)
– 1 tbsp sesame seeds (for that final crunchy sprinkle)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper—this prevents sticking and makes cleanup a breeze.
2. Pat the black cod fillets completely dry with paper towels; this helps the glaze stick better and promotes even browning.
3. In a small bowl, whisk together the sriracha, honey, soy sauce, rice vinegar, minced garlic, grated ginger, and sesame oil until smooth.
4. Place the cod fillets on the prepared baking sheet, skin-side down if they have skin.
5. Brush half of the sriracha mixture evenly over the top and sides of each fillet, reserving the rest for later.
6. Bake the cod for 12-15 minutes, until the edges are bubbling and the fish flakes easily with a fork—be careful not to overcook, as black cod stays moist but can dry out if left too long.
7. Remove the baking sheet from the oven and carefully brush the remaining glaze over the fillets.
8. Sprinkle the sliced scallions and sesame seeds over the top.
9. Return the baking sheet to the oven and bake for another 2-3 minutes, just until the sesame seeds are lightly toasted and fragrant.
10. Let the cod rest for 2 minutes before serving—this allows the juices to redistribute throughout the fish.
Wonderfully flaky and bursting with sweet-heat flavor, this cod practically melts in your mouth. The caramelized glaze forms a slightly sticky crust that contrasts beautifully with the tender flesh underneath. Serve it over steamed jasmine rice to soak up every bit of that spicy sauce, or alongside crisp roasted broccoli for a complete meal that feels restaurant-worthy.

Herb Parmesan Baked Black Cod

Remember those nights when you want something fancy but don’t have the energy for complicated cooking? This herb Parmesan baked black cod is your answer. It comes together with minimal effort but delivers restaurant-quality flavor that’ll impress everyone at your table.

Ingredients

• 1.5 lbs black cod fillets (skin-on works great for extra flavor)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup grated Parmesan cheese (freshly grated melts so much better)
• 2 tbsp chopped fresh parsley (don’t skimp – fresh makes all the difference)
• 1 tbsp chopped fresh dill (this bright herb really lifts the dish)
• 2 cloves garlic, minced (I always use fresh rather than jarred)
• 1 tsp lemon zest (use a microplane for the finest zest)
• 1/2 tsp black pepper (freshly cracked gives the best flavor)
• 1/4 tsp salt (I prefer sea salt for its clean taste)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the black cod fillets completely dry with paper towels – this helps the topping stick better and creates a nicer crust.
3. Place the dried cod fillets on the prepared baking sheet, spacing them about 1 inch apart.
4. Drizzle the olive oil evenly over all the cod fillets, using a brush or your fingers to coat them completely.
5. In a small bowl, combine the Parmesan cheese, parsley, dill, garlic, lemon zest, black pepper, and salt.
6. Sprinkle the herb-Parmesan mixture evenly over each cod fillet, pressing gently to help it adhere.
7. Bake at 400°F for 12-15 minutes – the fish is done when it flakes easily with a fork and the topping is golden brown.
8. Remove from oven and let rest for 2 minutes before serving – this allows the juices to redistribute throughout the fish.

Seriously, the texture of this cod is incredible – flaky and moist with that crispy, cheesy herb crust. The Parmesan forms this beautiful golden blanket while the fresh herbs keep everything bright and fresh. I love serving this over creamy polenta or with roasted asparagus to soak up all those delicious pan juices.

Balsamic Vinegar Baked Black Cod

Sometimes you just need a dinner that feels fancy but comes together with minimal effort. This balsamic vinegar baked black cod is exactly that—tender, flaky fish with a sweet-tangy glaze that will make you feel like a gourmet chef without the stress.

Ingredients

• 1 lb black cod fillets (skin-on or off, your preference—I like skin-off for easier eating)
• 2 tbsp extra virgin olive oil (my go-to for its fruity flavor)
• 3 tbsp balsamic vinegar (the good stuff makes a difference here)
• 1 tbsp honey (local if you have it—adds a lovely floral note)
• 2 cloves garlic, minced (fresh is best, not the jarred kind)
• 1 tsp dried oregano (crush it between your fingers to wake up the oils)
• ½ tsp red pepper flakes (adjust to your heat preference)
• Salt and freshly ground black pepper (I’m generous with both)
• Fresh parsley for garnish (optional but pretty)

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the black cod fillets completely dry with paper towels—this helps the marinade stick better and prevents steaming.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, minced garlic, oregano, red pepper flakes, ½ teaspoon salt, and ¼ teaspoon black pepper until well combined.
4. Place the cod fillets in a baking dish just large enough to hold them in a single layer.
5. Pour the marinade over the fish, making sure to coat both sides evenly.
6. Let the fish marinate at room temperature for 15 minutes—this short rest allows the flavors to penetrate without overcooking the delicate flesh.
7. Transfer the baking dish to the preheated oven and bake for 12-14 minutes.
8. Check for doneness by inserting a fork into the thickest part of the fish; it should flake easily and appear opaque throughout.
9. Remove from oven and let rest for 3 minutes before serving—this allows the juices to redistribute.
10. Spoon any remaining glaze from the baking dish over the fish and garnish with fresh parsley if using.

Unbelievably tender and flaky, this cod practically melts in your mouth with each sweet-and-tangy bite. The caramelized edges from the balsamic glaze add a wonderful textural contrast to the delicate fish. Try serving it over creamy polenta or alongside roasted asparagus for a complete meal that feels restaurant-worthy.

Conclusion

Remarkable! These 28 baked black cod recipes offer endless inspiration for easy, elegant meals. Whether you’re craving Asian flavors, Mediterranean herbs, or simple lemon-butter preparations, there’s a dish here to delight your family. We’d love to hear which recipe becomes your new favorite—drop us a comment below and don’t forget to pin your top picks to share the deliciousness!