Mary Berry Baked Cod Recipe – Simple, Healthy, and Perfectly Flaky

Every time I baked cod, it either came out watery, stuck to the pan, or turned to rubber. Not exactly Mary Berry-worthy. The breakthrough came when I learned two little tricks: patting the fillets bone-dry and not overbaking them. Suddenly, I was pulling out cod that was flaky, moist, and lemony fresh.

This version is my go-to weeknight dinner when I want something light but still feels like proper cooking. And if you’re hosting? Trust me, this dish looks elegant enough to impress without you breaking a sweat.

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WHY THIS ONE WORKS SO WELL

Most baked cod recipes are either bland or drowned in sauce. Mary Berry’s style keeps it clean and simple: a drizzle of olive oil, a squeeze of lemon, and a sprinkle of fresh parsley. It sounds too basic, but the balance is spot on.

The breadcrumb topping is optional — but when I tested it with Parmesan, it gave the fish just enough crunch to turn it into something special.

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INGREDIENTS + WHY THEY MATTER

• Cod fillets (4, about 150–180g each) – Lean, flaky, and mild; patting them dry is the key to avoiding sogginess.
• Olive oil (2 tbsp) – Adds richness and helps the fish stay moist. I once skipped it, and the cod turned out chalky.
• Lemon (zest + juice of 1) – Brightens the flavor; bottled lemon juice just doesn’t compare.
• Garlic (1 clove, optional) – A subtle kick if you like. Raw garlic can be too sharp, so mince finely.
• Fresh parsley (2 tbsp, chopped) – Classic freshness. I tried dried parsley once — no good.
• Salt + black pepper – Don’t skimp; seasoning is everything with such a simple dish.

Optional Breadcrumb Topping:

• Breadcrumbs (50g / ½ cup) – Adds crunch; panko works best if you want it extra crisp.
• Butter (1 tbsp, melted) – Binds topping; olive oil works if you prefer lighter.
• Parmesan (2 tbsp, optional) – Adds depth and a golden crust.

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WANT TO CHANGE IT UP? HERE’S HOW

• Gluten-free – Use GF breadcrumbs or skip the topping.
• Dairy-free – Swap butter/Parmesan with olive oil + nutritional yeast.
• Other fish – Works beautifully with haddock, pollock, or hake.
• Mediterranean twist – Add cherry tomatoes, black olives, and a drizzle of pesto.
• Family-friendly – Bake on a bed of spinach or thin courgette slices — it cooks with the fish.

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Fish came out watery	Didn’t pat fillets dry	Always blot with kitchen paper first
Cod turned rubbery	Overbaked by 5 mins	Check at 10 mins, it cooks quickly
Breadcrumbs soggy	Added too early	Add topping right before baking

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HOW TO MAKE MARY BERRY’S BAKED COD

1. Preheat oven to 200°C (180°C fan) / 400°F. Lightly grease a baking dish.
2. Prep the cod – Pat fillets dry, place skin-side down. Drizzle with olive oil, squeeze over lemon juice, and scatter zest. Season with salt, pepper, parsley (and garlic if using).
3. Optional topping – Mix breadcrumbs, melted butter, and Parmesan. Sprinkle evenly over the fish.
4. Bake uncovered for 12–15 minutes until the cod flakes easily and is opaque. If using topping, broil for 2 minutes at the end for a golden crust.
5. Serve with lemon wedges and your favorite sides.

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TIPS FROM MY KITCHEN

• Always start checking the cod a couple of minutes early — it goes from perfect to dry quickly.
• If you’re batch cooking, season and freeze raw cod, not baked cod — texture stays better.
• Rest the fish for 2 minutes before serving so the juices don’t run out.
• Use a metal baking dish for best browning — ceramic holds too much steam.

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STORAGE + SERVING

• Fridge: Store cooled cod in an airtight container for up to 2 days.
• Freezer: Freeze raw, seasoned cod (not baked) for up to 1 month.
• Reheat: Warm gently in the oven at 160°C / 325°F with a splash of broth or olive oil. Avoid microwaving unless desperate.
• Serving ideas: Baby potatoes, lemon couscous, garlicky spinach, or a crisp salad.

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FAQs – Mary Berry Baked Cod

Q: How long does it take to bake cod in the oven?
At 200°C (180°C fan) / 400°F, cod usually takes 12–15 minutes. You’ll know it’s ready when the flesh is opaque and flakes easily with a fork. My tip? Start checking at 10 minutes — I once left it for 20 and ended up with dry, sad cod.

Q: Should I bake cod covered or uncovered?
Uncovered. Covering traps steam and can make the fish watery. Leaving it uncovered helps the surface stay firm and gives the breadcrumb topping (if using) that golden, crisp finish.

Q: Can I bake cod from frozen?
Yes, but it’s not ideal. I tested it straight from frozen, and while it cooked through, the fish released lots of liquid and lost some flavor. Best method? Thaw overnight in the fridge, then pat completely dry before baking.

Q: How do you keep baked cod from drying out?
Two tricks: don’t overbake, and add a little fat. A drizzle of olive oil or butter keeps the fillet moist. I also let mine rest for 2 minutes after baking so the juices settle back in.

Q: What can I serve with Mary Berry’s baked cod?
Cod is mild, so it pairs with almost anything. My go-tos are steamed baby potatoes, lemon couscous, or garlicky spinach. For a dinner party, I sometimes go Mediterranean with roasted tomatoes and olives in the same baking dish.

Q: Can I use another fish instead of cod?
Definitely. Haddock, pollock, hake, or even tilapia work just as well. Just adjust the baking time slightly if the fillets are thinner.

Q: Is baked cod healthy?
Yes — cod is naturally lean and high in protein. Skip the breadcrumb topping if you want lower carbs, or bake it on a bed of spinach or leeks to sneak in more veggies.

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Other Similar Recipes

• Mary Berry Cod and Spinach With Gremolata
• Mary Berry Lemon Pepper Cod
• Mary Berry Miso Cod

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