Venture beyond basic fish dinners with Pacific cod—this versatile star shines in everything from quick weeknight tacos to elegant dinner-party dishes. Whether you’re craving crispy comfort food or light seasonal mealsour roundup has a perfect recipe for every occasion. Let’s explore 18 delicious ways to make cod the highlight of your table!

Lemon Herb Baked Pacific Cod

Dreading another bland fish dinner? Let’s banish boring with this zestyherbyand ridiculously easy Lemon Herb Baked Pacific Cod that’s about to become your weeknight hero.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

• 1.5 lbs Pacific cod fillets (fresh or thawedbecause nobody likes a frozen surprise)
• 3 tbsp extra virgin olive oilmy go-to for its fruity kick
• 2 lemons (one for zesting and juicingone for slicing—trust meyou’ll want both)
• 3 cloves garlicminced (fresh is bestbut I won’t judge if you use the jarred stuff in a pinch)
• 1 tbsp fresh thyme leavesstripped from the stems (dried works in a 1:3 ratiobut fresh sings)
• 1 tbsp fresh parsleychopped (for that final pop of green)
• 1 tsp kosher salt (it clings better than table saltin my humble opinion)
• ½ tsp freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F (a hot oven is key for a quickflaky bake) and lightly grease a baking dish with 1 tbsp of the olive oil.
2. Pat the cod fillets completely dry with paper towels—this is my top tip for preventing a soggy bake.
3. Place the dried fillets in the prepared baking dish in a single layernot touching.
4. In a small bowlwhisk together the remaining 2 tbsp olive oilthe zest and juice of 1 lemonthe minced garlicthymesaltand pepper.
5. Pour the lemon-herb mixture evenly over the top of each cod filletusing a spoon to coat them thoroughly.
6. Thinly slice the second lemon and arrange the slices over and around the fillets in the dish.
7. Bake on the middle rack for 12-15 minutes. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F—my second pro tip for perfect doneness every time.
8. Remove the dish from the oven and let it rest for 3 minutes (my final must-do tip for juicy fish).
9. Sprinkle the chopped fresh parsley over the top just before serving.

Marvel at the tenderflaky cod that’s bursting with bright lemon and aromatic herbs. The garlic infuses every bite without overpoweringmaking it a light yet satisfying centerpiece. Try serving it over a bed of fluffy quinoa or with roasted asparagus for a completecolorful plate that’s as pretty as it is delicious.

Crispy Pacific Cod Fish Tacos

Just when you thought fish tacos couldn’t get any betterthese Crispy Pacific Cod Fish Tacos swoop in to prove you deliciously wrong. Imagine goldenflaky cod wrapped in a warm tortilla with a zesty kick—it’s basically a party in your mouth that you’re definitely invited to. Trust meyour taste buds will be sending you thank-you notes for days.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

– 1 lb Pacific cod filletscut into 1-inch strips (fresh is bestbut frozen works if thawed overnight in the fridge)
– 1 cup all-purpose flourfor that perfect crispy coating
– 2 large eggslightly beaten (I prefer room temp eggs here—they mix more evenly)
– 1 cup panko breadcrumbsbecause extra crunch is non-negotiable
– 1 tsp garlic powderfor a savory punch
– 1 tsp paprikato add a smoky hint
– ½ tsp saltto balance the flavors
– ¼ tsp black pepperfreshly ground if you have it
– ½ cup vegetable oilfor frying (extra virgin olive oil is my go-tobut any high-smoke-point oil works)
– 8 small corn tortillaswarmed up for maximum flexibility
– 1 cup shredded cabbagefor a crispfresh bite
– ½ cup sour creambecause creamy goodness is essential
– ¼ cup chopped cilantrofor a herby finish
– 1 limecut into wedgesto squeeze over everything at the end

Instructions

1. Pat the Pacific cod fillets dry with paper towels to remove excess moisturewhich helps the coating stick better—this is my secret tip for extra crispiness.
2. In a shallow bowlmix the all-purpose flourgarlic powderpaprikasaltand black pepper until well combined.
3. Place the lightly beaten eggs in a second shallow bowl and the panko breadcrumbs in a third bowlcreating a dredging station.
4. Dip each cod strip first into the flour mixtureshaking off any excessthen into the eggsand finally coat evenly with the panko breadcrumbspressing gently to adhere.
5. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°Fusing a thermometer for accuracy to avoid burning.
6. Fry the coated cod strips in batches for 3-4 minutes per sideor until golden brown and crispyflipping once with tongs—don’t overcrowd the pan to ensure even cooking.
7. Transfer the fried cod to a paper towel-lined plate to drain any excess oilkeeping them warm in a 200°F oven if needed.
8. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per sideor until pliable and slightly toasted.
9. Assemble each taco by placing a few cod strips on a tortillatopping with shredded cabbagea dollop of sour creamand a sprinkle of chopped cilantro.
10. Serve immediately with lime wedges on the side for squeezing over the topadding a brighttangy finish.

The result is a delightful contrast of textures: the cod stays juicy inside with a satisfying crunch outsidewhile the cool cabbage and creamy sour cream mellow out the zesty lime. For a fun twisttry serving these tacos with a side of mango salsa or a spicy mayo drizzle—they’re so goodyou might just forget to share!

Garlic Butter Pacific Cod with Spinach

Aren’t we all looking for that magical weeknight dinner that feels fancy but won’t keep us in the kitchen for hours? This Garlic Butter Pacific Cod with Spinach is exactly that—a flakybutteryone-pan wonder that’s faster than scrolling through your streaming options. Let’s get cooking!

Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

– 2 Pacific cod fillets (about 6 oz eachfresh or thawed—trust mefresh makes a difference)
– 3 tbsp unsalted butter (the good stuffplease)
– 4 garlic clovesminced (don’t be shyit’s called garlic butter for a reason)
– 1/2 cup chicken broth (low-sodium is my go-to for better control)
– 4 cups fresh spinach (packedbecause it wilts down to nothing)
– 1 tbsp olive oil (extra virginalways)
– 1/2 tsp salt (I prefer kosher for even seasoning)
– 1/4 tsp black pepper (freshly cracked adds a nice pop)
– 1 tbsp lemon juice (freshly squeezednot from a bottle—your taste buds will thank you)
– 1 tbsp chopped fresh parsley (for that bright finish)

Instructions

1. Pat the Pacific cod fillets completely dry with paper towels—this is key for a golden searnot a steam.
2. Season both sides of the fillets evenly with the salt and black pepper.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmersabout 2 minutes.
4. Place the cod fillets in the skillet and cook for 3–4 minutes per sideuntil golden brown and opaque throughout. Tip: Don’t move them around; let them develop that beautiful crust.
5. Transfer the cooked cod to a plate and cover loosely with foil to keep warm.
6. Reduce the heat to medium and add the butter to the same skillet.
7. Once the butter meltsadd the minced garlic and sauté for 1 minuteuntil fragrant but not browned—burnt garlic is a sad flavor.
8. Pour in the chicken broth and lemon juicescraping up any browned bits from the bottom of the pan for extra flavor.
9. Add the fresh spinach to the skillet and cook for 2–3 minutesstirring occasionallyuntil wilted. Tip: Work in batches if your skillet is small; overcrowding leads to soggy spinach.
10. Return the cod fillets to the skilletnestling them into the spinach and sauce.
11. Spoon the garlic butter sauce over the cod and let everything heat through for 1–2 minutes. Tip: A quick baste here ensures every bite is infused with flavor.
12. Remove from heat and sprinkle with the chopped fresh parsley.

Enjoy the tenderflaky cod swimming in that rich garlic butter saucewith the spinach adding a freshearthy balance. It’s perfect over a bed of fluffy rice or with crusty bread to soak up every last drop—simpleelegantand utterly delicious.

Pan-Seared Pacific Cod with Tomato Basil Sauce

Darlingsif you’re tired of the same old chicken and want to impress without the stresslet me introduce you to this flakyfabulous fish that’s about to become your new weeknight hero. Pan-seared Pacific cod with a vibrant tomato basil sauce is the kind of dish that looks like you spent hoursbut secretly comes together faster than you can say ‘takeout’—perfect for when you want to feel fancy without the fuss.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

– 4 (6-ounce) Pacific cod filletspatted super dry with paper towels (trust methis is the secret to that golden crust!)
– 2 tablespoons extra virgin olive oilmy kitchen MVP for everything savory
– 1 small yellow onionfinely diced (about 1 cup)
– 3 cloves garlicminced—fresh onlypleasenone of that jarred stuff!
– 1 (28-ounce) can crushed tomatoesthe good kind with no added sugar
– 1/4 cup fresh basil leavesroughly choppedplus extra for garnish
– 1 teaspoon kosher saltdivided
– 1/2 teaspoon freshly ground black pepper
– 1/2 teaspoon red pepper flakesoptional but highly recommended for a little kick

Instructions

1. Season both sides of the cod fillets evenly with 1/2 teaspoon of the kosher salt and all of the black pepper.
2. Heat 1 tablespoon of the extra virgin olive oil in a large non-stick skillet over medium-high heat until it shimmersabout 2 minutes.
3. Carefully place the cod fillets in the hot skilletskin-side down if they have skin. Do not move them for 4-5 minutes to develop a deep golden-brown crust.
4. Gently flip each fillet using a thin spatula and cook for another 3-4 minutesuntil the fish is opaque and flakes easily with a fork. Transfer to a plate and tent loosely with foil.
5. In the same skilletreduce the heat to medium and add the remaining 1 tablespoon of olive oil.
6. Add the diced onion and cookstirring occasionallyuntil softened and translucentabout 5 minutes.
7. Stir in the minced garlic and red pepper flakes (if using) and cook for just 30 seconds until fragrant—don’t let it burn!
8. Pour in the entire can of crushed tomatoes and the remaining 1/2 teaspoon of kosher salt. Bring to a gentle simmer.
9. Let the sauce simmer uncovered for 8-10 minutesstirring occasionallyuntil it thickens slightly.
10. Remove the skillet from the heat and stir in the chopped fresh basil.
11. Spoon the warm tomato basil sauce onto plates or a serving platter and top with the seared cod fillets. Garnish with extra basil leaves.

The result is pure magic: tenderbuttery cod with a crispy searswimming in a brightherbaceous sauce that’s just tangy enough. Serve it over a bed of creamy polenta to soak up every last dropor keep it light with a simple arugula salad—either wayyour taste buds will throw a party.

Coconut Curry Pacific Cod Stew

Fancy a cozy escape from the holiday hustle? Let’s dive into a bowl of Coconut Curry Pacific Cod Stew—it’s like a warm hug from the oceanwith a spicy kick that’ll make your taste buds do a happy dance. This one-pot wonder is my go-to when I need something hearty yet lightand trust meit’s easier to whip up than untangling last year’s Christmas lights!

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

– 1.5 lbs Pacific cod filletscut into 1-inch chunks (fresh is bestbut thawed frozen works in a pinch—just pat it dry to avoid a watery stew)
– 1 tbsp coconut oilmy secret for that tropical vibe
– 1 medium yellow oniondiced (I always shed a tear or twobut it’s worth it for the flavor)
– 3 cloves garlicminced (go aheaduse the pre-minced jar if you’re lazy like me sometimes)
– 1 tbsp fresh gingergrated (peel it with a spoon to save your knuckles)
– 2 tbsp red curry pastethe star of the show—I like a brand with a bit of heat
– 1 can (13.5 oz) full-fat coconut milkshaken well (don’t skimp here; light coconut milk just won’t give you that creamy dreaminess)
– 2 cups vegetable brothlow-sodium so you can control the salt
– 1 red bell peppersliced into strips (adds a sweet crunch)
– 1 cup snap peastrimmed (they stay bright green if you add them late)
– 1 tbsp fish saucefor that umami punch—yesit smells funkybut it’s magic
– 1 tbsp lime juicefreshly squeezed (bottled is finebut fresh zings better)
– Fresh cilantro for garnishbecause pretty bowls taste better

Instructions

1. Heat 1 tbsp coconut oil in a large pot over medium heat until shimmeringabout 2 minutes.
2. Add 1 diced yellow onion and cookstirring occasionallyuntil softened and translucentabout 5 minutes.
3. Stir in 3 minced garlic cloves and 1 tbsp grated gingercooking for 1 minute until fragrant—don’t let it burnor you’ll get bitter notes.
4. Mix in 2 tbsp red curry pastecoating the onions evenlyand cook for 1 minute to bloom the spices.
5. Pour in 1 can of full-fat coconut milk and 2 cups vegetable brothstirring to combinethen bring to a gentle simmer over medium-high heat.
6. Reduce heat to medium-lowadd 1 sliced red bell pepperand let it simmer uncovered for 10 minutes to soften the pepper slightly.
7. Gently place 1.5 lbs of Pacific cod chunks into the stewensuring they’re submergedand cook for 5 minutes until the fish turns opaque and flakes easily with a fork.
8. Tip: Avoid stirring too much here to keep the cod intact—just nudge it gently.
9. Add 1 cup snap peas and 1 tbsp fish saucesimmering for 2 more minutes until the peas are bright green but still crisp.
10. Remove the pot from heatstir in 1 tbsp lime juiceand let it sit for 2 minutes to meld the flavors.
11. Tip: Taste and adjust seasoning with a pinch of salt if neededbut the fish sauce usually does the trick.
12. Ladle the stew into bowls and garnish with fresh cilantro.
13. Tip: Serve it over steamed jasmine rice to soak up all that creamy goodness—it’s a game-changer!
14. Wrap up: What a delight! This stew boasts tenderflaky cod swimming in a velvety coconut broth with a hint of spicewhile the snap peas add a satisfying crunch. Try pairing it with crusty bread for dippingor go wild and top it with extra lime wedges for a zesty twist—it’s comfort food that feels fancy without the fuss.

Grilled Pacific Cod with Mango Salsa

Oofhave you ever wanted to taste summer on a plate? This Grilled Pacific Cod with Mango Salsa is your ticket—it’s like a tropical vacation for your taste budsno passport required. It’s the perfect lightbright dish to make you forget you’re not actually on a beach.

Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

– 4 Pacific cod fillets (about 6 oz eachbecause bigger is better here)
– 2 tbsp extra virgin olive oil (my go-to for everythinghonestly)
– 1 tsp kosher salt (I swear by this for even seasoning)
– 1/2 tsp black pepper (freshly groundplease—your pepper mill will thank you)
– 2 ripe mangoesdiced (go for the sweetfragrant ones)
– 1/2 red onionfinely chopped (it adds a nice zing without being too harsh)
– 1 jalapeñoseeded and minced (adjust to your spice toleranceyou brave soul)
– 1/4 cup fresh cilantrochopped (don’t skip it—it’s the herb hero here)
– Juice of 2 limes (about 1/4 cupfresh-squeezed for maximum tang)

Instructions

1. Preheat your grill to medium-high heataiming for about 400°F—this ensures a nice sear without burning.
2. Pat the Pacific cod fillets completely dry with paper towels to remove excess moisturewhich helps prevent sticking on the grill.
3. Brush both sides of the cod fillets evenly with the extra virgin olive oil.
4. Sprinkle the kosher salt and black pepper evenly over both sides of the fillets.
5. Place the cod fillets on the preheated grillskin-side down if they have skinand cook for 4-5 minutes without moving them to get those beautiful grill marks.
6. Carefully flip the fillets using a spatula and cook for another 3-4 minutesuntil the fish is opaque and flakes easily with a fork—this visual cue means it’s perfectly done.
7. While the cod is grillingin a medium bowlcombine the diced mangoesfinely chopped red onionminced jalapeñoand chopped fresh cilantro.
8. Squeeze the juice of the limes over the mango mixture and gently toss everything together until well combined.
9. Remove the grilled cod from the grill and let it rest for 2 minutes on a plate to allow the juices to redistribute.
10. Serve the cod fillets immediatelytopped generously with the mango salsa.

Firm yet flakythe cod pairs magically with the sweet and spicy salsa for a burst of freshness. Try it over a bed of cilantro-lime rice or with crispy tortilla chips for a fun twist—it’s so goodyou might start planning that beach trip after all.

Pacific Cod with Mediterranean Couscous

Mmmpicture this: you’re craving something light yet satisfyinga dish that feels like a sunny Mediterranean escape without requiring a passport. That’s where this Pacific Cod with Mediterranean Couscous swoops in—flakymild fish meets a brightherby grain saladall ready to rescue your weeknight dinner routine from the mundane.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

– 1.5 lbs Pacific cod filletspatted dry (trust methis prevents a soggy sear)
– 2 tbsp extra virgin olive oilmy go-to for its fruity kick
– 1 cup couscousthe quick-cooking kind that’s a weeknight hero
– 1.5 cups vegetable brothbecause water just doesn’t pack the same flavor punch
– 1 lemonzested and juiced (I always roll it first to get more juice out)
– 1/2 cup chopped fresh parsleyfor that vibrant green pop
– 1/4 cup chopped Kalamata olivespitted—savory little gems
– 1/4 cup crumbled feta cheesebecause everything’s better with cheese
– 2 cloves garlicminced (fresh is bestbut I won’t judge if you use pre-minced in a pinch)
– Salt and black pepperto season everything generously

Instructions

1. Preheat your oven to 400°F (200°C) to get it nice and toasty for the fish.
2. In a medium saucepanbring the vegetable broth to a boil over high heat.
3. Stir in the couscousremove the saucepan from the heatcover it tightly with a lidand let it sit for 5 minutes until all the liquid is absorbed. Tip: Fluff it with a fork after—no stirringor it’ll get mushy!
4. While the couscous restsheat 1 tbsp of olive oil in a large oven-safe skillet over medium-high heat until it shimmersabout 2 minutes.
5. Season the cod fillets on both sides with salt and black pepper.
6. Place the cod in the hot skillet and sear for 2-3 minutes per side until golden brown. Tip: Don’t move the fish around—let it develop that crispy crust.
7. Transfer the skillet to the preheated oven and bake the cod for 8-10 minutesuntil it flakes easily with a fork and reaches an internal temperature of 145°F.
8. In a large bowlcombine the fluffed couscouslemon zestlemon juiceparsleyKalamata olivesfeta cheeseand minced garlic.
9. Drizzle the remaining 1 tbsp of olive oil over the couscous mixture and toss gently to combine. Tip: Taste and adjust seasoning with salt and pepper if neededbut go easy—the feta and olives add saltiness.
10. Serve the baked cod fillets over a bed of the Mediterranean couscous.

This dish delivers a delightful contrast: the cod is tender and mildwhile the couscous bursts with zesty lemon and briny olives. Try it with a side of roasted veggies or a crisp white wine for a meal that’s as easy to love as it is to make.

Spicy Pacific Cod with Sriracha Mayo

Ever had one of those days where you want dinner to slap you awake? Enter this fieryflakyand frankly fabulous Spicy Pacific Cod with Sriracha Mayo—it’s basically a flavor party in your mouthand everyone’s invited (except maybe your spice-averse cousin). This dish is a weeknight hero that’s ready faster than you can scroll through your streaming queuedelivering a perfect crispy-on-the-outsidetender-on-the-inside bite with a creamyspicy kick that’ll make you forget all about takeout.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

– 1.5 lbs Pacific cod filletspatted super dry with paper towels (trust methis is the crispy secret!)
– 1/2 cup all-purpose flourfor that golden dredge
– 2 large eggslightly beaten in a shallow bowl—I let mine sit out for 10 minutes to avoid a cold shock
– 1 cup panko breadcrumbsbecause regular crumbs just don’t crunch the same
– 1 tsp garlic powderfor a subtle savory hum
– 1 tsp smoked paprikamy go-to for a smoky whisper
– 1/2 tsp saltto balance the heat
– 1/4 tsp black pepperfreshly ground if you’re fancy
– 1/4 cup vegetable oilfor frying—extra virgin olive oil can smokeso I skip it here
– 1/2 cup mayonnaisefull-fat for maximum creaminess
– 2 tbsp sriracha sauceadjust if you’re brave or wimpy
– 1 tbsp lime juicefreshly squeezed for a zesty zing
– 1 green onionthinly sliced for a fresh garnish

Instructions

1. Preheat your oven to 200°F and place a wire rack on a baking sheet—this keeps the cod crispy while you batch cook.
2. In a shallow dishwhisk together the flourgarlic powdersmoked paprikasaltand black pepper until fully combined.
3. In another shallow dishlightly beat the eggs until smooth.
4. In a third shallow dishspread out the panko breadcrumbs evenly.
5. Dip each cod fillet first into the flour mixturecoating all sides and shaking off any excess.
6. Nextdip the floured fillet into the beaten eggsletting any drip-off.
7. Finallypress the fillet into the panko breadcrumbsensuring a fulleven coating on all sides.
8. In a large skilletheat the vegetable oil over medium-high heat until it shimmers—test with a breadcrumb; it should sizzle immediately.
9. Carefully place two cod fillets in the hot oilcooking for 3-4 minutes per side until golden brown and crispy.
10. Transfer the cooked fillets to the wire rack in the oven to stay warm and repeat with the remaining fillets.
11. In a small bowlwhisk together the mayonnaisesriracha sauceand lime juice until smooth and creamy.
12. Drizzle the sriracha mayo over the hot cod fillets or serve it on the side for dipping.
13. Garnish with the sliced green onion just before serving.
Sowhat’s the verdict? This cod boasts a shatteringly crisp panko crust that gives way to moistflaky fishall tied together with that creamytangy-spicy mayo. Serve it over a bed of cool slaw or with crispy sweet potato fries for a textural showdown that’ll have everyone reaching for seconds—just maybe keep a glass of milk nearby for the heat!

Pacific Cod in Creamy Dill Sauce

Brace yourselvesseafood lovers—this Pacific Cod in Creamy Dill Sauce is about to become your new weeknight heroeffortlessly fancy enough to impress guests but simple enough to whip up when you’re craving something cozy and comforting. It’s the kind of dish that makes you feel like a culinary wizard without requiring a magic wand (or a trip to a specialty store).
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

– 1.5 lbs Pacific cod filletspatted dry (trust methis prevents a soggy sear)
– 2 tbsp unsalted butterdivided (I always keep extra on hand for that rich finish)
– 1 tbsp extra virgin olive oilmy go-to for a lightfruity base
– 1 small yellow onionfinely chopped (about ½ cup)
– 2 garlic clovesminced (fresh is best here for that punchy aroma)
– ½ cup dry white winelike Sauvignon Blanc (a splash for the pana sip for the chef)
– 1 cup heavy creambecause indulgence is non-negotiable
– ¼ cup fresh dillchopped (dried just won’t cut it for that vibrant flavor)
– ½ tsp saltplus more for seasoning
– ¼ tsp black pepperfreshly ground
– 1 lemoncut into wedges for serving (a squeeze brightens everything up)

Instructions

1. Season both sides of the cod fillets evenly with ½ tsp salt and ¼ tsp black pepper.
2. Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium-high heat until the butter melts and sizzlesabout 2 minutes.
3. Place the cod fillets in the skillet skin-side down (if they have skin) and cook undisturbed for 4–5 minutesuntil the edges turn golden brown and opaque—this ensures a crispy exterior without flipping too soon.
4. Gently flip the fillets using a spatula and cook for another 3–4 minutesuntil the fish flakes easily with a fork. Transfer to a plate and cover loosely with foil to keep warm.
5. Reduce the heat to medium and add the chopped onion to the same skilletcooking for 3–4 minutes until softened and translucentscraping up any browned bits from the fish for extra flavor.
6. Stir in the minced garlic and cook for 1 minute until fragrantbeing careful not to let it burn.
7. Pour in the white wine and simmer for 2–3 minutesallowing it to reduce by half to cook off the alcohol and concentrate the taste.
8. Add the heavy cream and bring to a gentle simmerstirring occasionallyfor 4–5 minutes until the sauce thickens slightly and coats the back of a spoon.
9. Remove the skillet from heat and stir in the remaining 1 tbsp butter and chopped fresh dill until the butter melts and the sauce is smooth.
10. Return the cod fillets to the skilletspooning the creamy dill sauce over the top to warm through for 1–2 minutes.
11. Serve immediately with lemon wedges on the side.
This dish delivers a tenderflaky cod that practically melts in your mouthenveloped in a velvety sauce with the freshherbaceous kick of dill. Try pairing it with roasted asparagus or a simple quinoa salad for a complete meal that feels both elegant and effortless.

Pacific Cod and Potato Chowder

Picture this: a cozy winter eveninga pot bubbling on the stoveand the promise of a creamydreamy chowder that’s about to become your new comfort food obsession. This Pacific Cod and Potato Chowder is the culinary equivalent of a warm hug—simplesatisfyingand packed with flavor that’ll make you forget all about the chilly weather outside. Trust meyour taste buds are in for a treat!

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 1 tablespoon extra virgin olive oil (my go-to for that fruity kick)
• 1 medium yellow oniondiced (the sweeterthe better in my book)
• 2 cloves garlicminced (freshly minced—no jarred stuffplease!)
• 3 medium Yukon Gold potatoespeeled and diced into ½-inch cubes (they hold their shape beautifully)
• 4 cups low-sodium chicken broth (I swear by this for balanced flavor)
• 1 cup heavy cream (for that lusciousvelvety texture)
• 1 pound Pacific cod filletsskin removed and cut into 1-inch chunks (fresh is bestbut thawed frozen works in a pinch)
• 1 teaspoon dried thyme (crush it between your fingers to wake up the aroma)
• Salt and freshly ground black pepper (to season every layer—don’t skimp!)
• 2 tablespoons chopped fresh parsley (for a brightherby finish)

Instructions

1. Heat 1 tablespoon extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmeringabout 1 minute.
2. Add 1 diced medium yellow onion and cookstirring occasionallyuntil softened and translucentabout 5 minutes.
3. Stir in 2 minced cloves garlic and cook until fragrantabout 30 seconds—be careful not to let it burn! Tip: Keep the heat medium to avoid bitter garlic.
4. Add 3 diced Yukon Gold potatoes and 1 teaspoon dried thymestirring to coat in the oil and aromatics.
5. Pour in 4 cups low-sodium chicken brothbring to a boil over high heatthen reduce to a simmer and cook until potatoes are tender when pierced with a forkabout 15 minutes.
6. Gently stir in 1 cup heavy cream and bring the chowder back to a gentle simmer over medium-low heat. Tip: Avoid boiling after adding cream to prevent curdling.
7. Season the broth with salt and freshly ground black pepperstarting with ½ teaspoon salt and ¼ teaspoon pepper—you can adjust later.
8. Add 1 pound Pacific cod chunks to the simmering chowdersubmerging them gently. Cook until the fish is opaque and flakes easily with a forkabout 5–7 minutes. Tip: Don’t stir vigorously; use a spoon to nudge the fish to keep it intact.
9. Remove the pot from heat and stir in 2 tablespoons chopped fresh parsley.
10. Ladle the chowder into bowls and serve immediately.

This chowder boasts a creamyvelvety broth with tender potato chunks and flaky cod that melts in your mouth. The subtle thyme and garlic notes shine throughmaking it hearty yet not overly heavy. For a fun twisttop it with crispy bacon bits or serve alongside crusty sourdough bread for dipping—it’s pure comfort in a bowl!

Herb-Crusted Pacific Cod with Lemon Zest

Wellif you’re tired of the same old fish routine and want something that’ll make your taste buds do a happy dancelet me introduce you to this herb-crusted Pacific cod with lemon zest—it’s like giving a boring Tuesday night a gourmet makeover without the fuss!

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

• 1.5 lbs Pacific cod fillets (fresh is bestbut frozen works if you thaw it overnight in the fridge—trust meit’s worth the wait!)
• 1/2 cup panko breadcrumbs (I love the extra crunch these givebut regular breadcrumbs will do in a pinch)
• 1/4 cup fresh parsleyfinely chopped (go for the curly kind if you want a bit more texture)
• 2 tbsp fresh dillchopped (dried dill is a no-go here—fresh herbs are the secret weapon!)
• 1 lemon (for zesting and juicing; I always grab an extra just in case—lemon love is real)
• 2 tbsp extra virgin olive oil (my go-to for that richfruity flavor)
• 1/2 tsp salt (I prefer sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground if you have it—it makes all the difference)
• 2 garlic clovesminced (don’t skimp on these; they add a punch of flavor)

Instructions

1. Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper to prevent sticking—this little hack saves cleanup time!
2. Pat the Pacific cod fillets dry with paper towels to remove excess moisturewhich helps the crust adhere better and prevents sogginess.
3. In a medium bowlcombine the panko breadcrumbschopped parsleychopped dillzest from the lemonminced garlicsaltand black peppermixing until evenly distributed.
4. Drizzle the extra virgin olive oil over the breadcrumb mixture and stir to coat everything lightlycreating a crumbly texture that’ll crisp up nicely in the oven.
5. Place the cod fillets on the prepared baking sheet and brush the tops with a bit of the lemon juice from the zested lemon to add a tangy base.
6. Press the herb-crumb mixture firmly onto the top of each cod filletcovering them evenly—don’t be shypack it on for maximum flavor!
7. Bake in the preheated oven for 12-15 minutesor until the crust is golden brown and the fish flakes easily with a fork (check at 12 minutes to avoid overcooking).
8. Remove from the oven and let rest for 2-3 minutes before serving to allow the juices to redistributekeeping the fish moist and tender.

Perfectly flaky and infused with zesty lemonthis cod boasts a crispy herb crust that adds a delightful crunch with every bite. Pair it with a simple side like roasted veggies or a light salad for a meal that feels fancy but is totally doable on a busy weeknight—your dinner guests will be begging for the recipe!

Teriyaki Pacific Cod Skewers

Wondering how to make a weeknight dinner feel like a festive occasion? These Teriyaki Pacific Cod Skewers are your answer—they’re sweetsavoryand so simple you’ll be tempted to make them every Tuesday. Honestlythey’re the culinary equivalent of putting on a fancy hat just to watch TV.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

– 1.5 lbs Pacific cod filletscut into 1-inch cubes (fresh is bestbut thawed frozen works in a pinch)
– 1/2 cup low-sodium soy sauce (I swear by Kikkoman for that perfect salty-sweet balance)
– 1/4 cup honey (local if you have it—it adds a lovely floral note)
– 2 tbsp rice vinegar (the secret tang that cuts through the richness)
– 2 cloves garlicminced (don’t skimp—freshly minced makes all the difference)
– 1 tsp grated fresh ginger (I keep a knob in the freezer for easy grating)
– 1 tbsp vegetable oil (for brushing—it helps prevent sticking)
– 4 green onionsthinly sliced (for garnishbecause pretty food tastes better)
– 8 wooden skewerssoaked in water for 30 minutes (to avoid a fiery skewer situation)

Instructions

1. In a medium bowlwhisk together 1/2 cup low-sodium soy sauce1/4 cup honey2 tbsp rice vinegar2 cloves minced garlicand 1 tsp grated fresh ginger until fully combined.
2. Add 1.5 lbs cubed Pacific cod to the bowltossing gently to coat each piece evenly. Let it marinate at room temperature for 10 minutes—this short soak infuses flavor without making the fish mushy.
3. While the cod marinatessoak 8 wooden skewers in water for at least 30 minutes to prevent burning during cooking.
4. Preheat a grill or grill pan to medium-high heatabout 400°Fand lightly brush it with 1 tbsp vegetable oil.
5. Thread the marinated cod cubes onto the soaked skewersleaving a small space between pieces for even cooking.
6. Place the skewers on the preheated grill. Cook for 3–4 minutes per sideflipping onceuntil the cod is opaque and flakes easily with a fork—avoid overcooking to keep it tender.
7. Brush the skewers with any remaining marinade during the last minute of cooking for an extra glossy finish.
8. Remove the skewers from the grill and let them rest for 2 minutes to allow the juices to redistribute.
9. Garnish the skewers with 4 thinly sliced green onions just before serving.
Mouthwatering doesn’t even begin to cover it—these skewers boast a caramelizedsticky exterior that gives way to flakymoist cod inside. Serve them over a bed of steamed rice to soak up every drop of that teriyaki goodnessor get creative by tucking them into lettuce wraps with a sprinkle of sesame seeds for a crunchy twist.

Baked Pacific Cod with Cheese and Broccoli

Brace yourselvesseafood skepticsbecause this baked Pacific cod with cheese and broccoli is about to become your new weeknight hero—it’s so easyeven my cat could probably assemble it (though she’d definitely steal the fish). Imagine flakymild cod snuggled under a blanket of melty cheese and vibrant broccoliall baked to golden perfection in under 30 minutes. Trust methis dish is the cozyno-fuss dinner your busy life deservesand it’s way fancier than ordering pizza again.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 1.5 lbs Pacific cod fillets (fresh or thawed—I always pat them dry with paper towels to avoid a soggy situation)
• 2 cups broccoli florets (fresh is bestbut frozen works in a pinch—just thaw and squeeze out excess water)
• 1 cup shredded cheddar cheese (I go for sharp cheddar for that extra tangbut any melty cheese will do)
• 1/2 cup mayonnaise (full-fat mayo is my secret weapon here—it keeps everything moist and creamy)
• 1/4 cup grated Parmesan cheese (the pre-grated stuff is finebut fresh-grated adds a nice punch)
• 1 tbsp lemon juice (freshly squeezedplease—bottled just doesn’t have the same zing)
• 1 tsp garlic powder (because who has time to mince garlic on a Wednesday night?)
• 1/2 tsp paprika (smoked paprika adds a lovely depthbut regular works too)
• Salt and black pepper to taste (I’m generous with both—don’t be shy!)
• 1 tbsp olive oil (extra virgin olive oil is my go-to for a light drizzle)

Instructions

1. Preheat your oven to 400°F (that’s 204°C for my metric friends) and lightly grease a 9×13-inch baking dish with the olive oil—this prevents sticking and adds a hint of flavor.
2. Arrange the Pacific cod fillets in a single layer in the prepared baking dishseasoning both sides generously with salt and black pepper.
3. In a medium bowlcombine the mayonnaiselemon juicegarlic powderand paprikawhisking until smooth—tip: taste the mixture here and adjust seasoning if needed; it should be tangy and savory.
4. Spread the mayonnaise mixture evenly over the top of each cod filletcoating them completely to lock in moisture during baking.
5. Scatter the broccoli florets around and over the cod in the baking dish—tip: cut larger florets in half for even cookingso they’re tender but not mushy.
6. Sprinkle the shredded cheddar cheese and grated Parmesan cheese evenly over the cod and broccolicovering everything in a cheesy blanket.
7. Bake in the preheated oven for 18–20 minutesor until the cod flakes easily with a fork and the cheese is bubbly and golden brown—tip: check at 18 minutes to avoid overcooking; cod can dry out quickly if left too long.
8. Remove from the oven and let it rest for 2–3 minutes before serving—this allows the juices to redistribute for maximum flavor.

Can you believe how simple that was? The result is a dreamy combo of tenderflaky cod with a creamycheesy topping and crisp-tender broccoli that adds a fresh crunch. Serve it straight from the baking dish with a side of crusty bread to soak up the cheesy sauceor over a bed of rice for a heartier meal—either wayit’s a guaranteed crowd-pleaser that’ll have everyone asking for seconds.

Sesame Soy Pacific Cod Asian Stir-Fry

Aren’t you tired of the same old weeknight dinners? Let’s shake things up with a flakyflavorful fish stir-fry that comes together faster than you can say “takeout.” This sesame soy Pacific cod is your ticket to a restaurant-worthy meal without the hefty price tag or the long wait.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

– 1.5 lbs Pacific cod filletscut into 1-inch chunks (fresh is bestbut thawed frozen works in a pinch!)
– 3 tbsp soy sauce (I always use low-sodium to control the salt)
– 2 tbsp toasted sesame oil (this stuff is liquid gold—don’t skip it!)
– 1 tbsp honey (for that perfect sweet-savory balance)
– 2 cloves garlicminced (freshly minced makes all the difference)
– 1 tbsp fresh gingergrated (keep the peel on while grating—it’s easier!)
– 1 red bell pepperthinly sliced (adds a lovely crunch and color)
– 1 cup broccoli florets (small florets cook faster and more evenly)
– 2 green onionssliced (reserve the green tops for garnish)
– 1 tbsp vegetable oil (a neutral oil with a high smoke point is key here)
– 1 tbsp sesame seedsfor garnish (toasted sesame seeds add a nutty finish)
– Cooked white ricefor serving (I’m a jasmine rice loyalistbut any will do)

Instructions

1. In a medium bowlwhisk together the soy saucetoasted sesame oilhoneyminced garlicand grated ginger to create the marinade.
2. Place the cod chunks in the bowl with the marinadegently tossing to coat each piece. Let it marinate at room temperature for 10 minutes—this infuses flavor without overcooking the fish later. (Tip: Don’t marinate longer than 15 minutesas the acid can start to “cook” the delicate cod.)
3. While the cod marinatesheat the vegetable oil in a large skillet or wok over medium-high heat until it shimmersabout 1-2 minutes.
4. Add the sliced red bell pepper and broccoli florets to the hot skillet. Stir-fry for 4-5 minutesuntil the vegetables are bright in color and slightly tender but still crisp.
5. Using a slotted spoonremove the cod from the marinadeletting excess drip back into the bowl. Reserve the remaining marinade.
6. Push the vegetables to the sides of the skilletcreating a space in the center. Add the cod chunks to the center and cook undisturbed for 2 minutes to get a nice sear.
7. Gently flip the cod pieces and pour the reserved marinade over everything in the skillet. Cook for another 2-3 minutesstirring occasionallyuntil the cod is opaque and flakes easily with a fork and the sauce has thickened slightly. (Tip: The cod is done when it reaches an internal temperature of 145°F—use a thermometer for perfection.)
8. Remove the skillet from the heat and stir in most of the sliced green onionssaving some for garnish.
9. Divide the cooked white rice among four bowls. Top with the stir-frygarnish with the remaining green onions and sesame seedsand serve immediately. (Tip: For extra flairdrizzle with a little extra toasted sesame oil right before serving.)
Very flaky and tenderthe cod practically melts against the crisp-tender veggiesall coated in that stickysavory-sweet sauce. Try serving it over a bed of crunchy cabbage slaw instead of rice for a low-carb twist that still soaks up every delicious drop.

Pacific Cod Provencal with Olives and Tomatoes

Ohthe holidays are hereand while everyone else is fussing over turkeys and hamslet’s sneak in a little Mediterranean magic that’ll make your taste buds do a happy dance. This Pacific Cod Provencal is like a sunny vacation on a plate—flaky fish swimming in a brinytomatoey sauce that’s so goodyou’ll forget about all those cookie trays. Trust meit’s the perfect way to jazz up a cozy winter evening without breaking a sweat!

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

– 1.5 lbs Pacific cod filletspatted dry (fresh is bestbut thawed frozen works in a pinch—just don’t tell my fishmonger!)
– 2 tbsp extra virgin olive oilmy go-to for that fruity kick
– 1 medium yellow oniondiced (I like it fine so it melts into the sauce)
– 3 garlic clovesminced (because more garlic is always the answer)
– 1 (14.5 oz) can diced tomatoesundrained (I grab the fire-roasted kind for extra smoky vibes)
– 1/2 cup pitted Kalamata olivessliced (these briny gems are non-negotiable)
– 1/4 cup dry white wine (use something you’d sip—it adds a lovely brightness)
– 1 tsp dried oregano (crush it between your fingers to wake up the flavor)
– 1/4 tsp red pepper flakes (just a pinch for a subtle heat)
– Salt and black pepperto season (I’m generous with the pepper here)
– Fresh parsleychoppedfor garnish (a handful adds a pop of color)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until it shimmersabout 2 minutes.
2. Add the diced onion and cookstirring occasionallyuntil softened and translucent5-7 minutes—don’t rush this; caramelized onions are flavor gold!
3. Stir in the minced garlic and cook for 1 minute until fragrantbeing careful not to let it burn.
4. Pour in the dry white wine to deglaze the panscraping up any browned bits from the bottom—this builds a rich base.
5. Add the undrained diced tomatoessliced Kalamata olivesdried oreganoand red pepper flakes; bring to a simmer and cook for 10 minutes to let the flavors meld.
6. Season the Pacific cod fillets generously with salt and black pepper on both sides.
7. Nestle the cod fillets into the simmering saucespooning some over the top; cover the skillet and cook for 8-10 minutesuntil the fish flakes easily with a fork—check at 8 minutes to avoid overcooking.
8. Remove from heat and sprinkle with chopped fresh parsley for garnish.
9. Marvel at how this dish transforms humble ingredients into a showstopper. The cod stays tender and flakysoaking up all that tangy tomato and briny olive goodnesswhile the sauce is just thick enough to cling to every bite. Serve it over a bed of creamy polenta or with crusty bread to mop up every last drop—it’s a meal that feels fancy but is secretly a breeze!

Conclusion

Ready to explore the versatility of Pacific cod? This roundup offers 18 delicious recipes perfect for any occasionfrom quick weeknight dinners to impressive weekend feasts. We hope you find a new favorite! Give one a tryleave a comment below telling us which recipe you lovedand don’t forget to share this article on Pinterest to spread the cod love. Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authenticapproachable home cooking.