8 Delicious Pacific Cod Recipes: Easy Ways to Cook Wild Alaskan Cod

Looking for a delicious way to cook wild Alaskan cod? These eight Pacific cod recipes range from quick baked fish and pan-seared loins to fish tacos, crispy fish and chips, and flavorful dairy-free dinners. Choose a recipe below and jump straight to the ingredients.

Shop wild Alaskan Pacific cod loins for home delivery →

Before You Start: Preparing Frozen Pacific Cod

These recipes use thawed, skinless, boneless Pacific cod. Remove cod completely from vacuum packaging before thawing, then thaw in a covered container in the refrigerator. Pat dry before seasoning. Do not thaw vacuum-sealed fish on the counter.

Kwee-Jack’s cod loins are generally 8–12 ounces each. Most recipes below are written for 6–8-ounce portions, so you can divide a large loin into smaller servings or cook it whole, allowing more time. Cook fish to 145°F at the thickest point using a food thermometer; times are estimates and vary with thickness and equipment.

Interested in the fish itself? Read our guide to wild Alaskan Pacific cod, including nutrition, flavor, and species comparisons.

1. Garlic Butter Baked Pacific Cod with Lemon

Low-carb · Gluten-free

Prep: 10 minutes  |  Cook: 12–20 minutes  |  Serves: 4

Why this recipe works: Butter and garlic add richness to lean cod; lemon and parsley brighten the finished sauce.

Ingredients

• 4 thawed Pacific cod portions (6–8 oz each)
• 4 tablespoons unsalted butter, melted
• 3 garlic cloves, finely minced
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• ¾ teaspoon kosher salt
• ½ teaspoon sweet paprika
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley
• Lemon wedges, for serving

Instructions

1. Preheat oven to 400°F. Lightly grease a baking dish large enough to hold the fish in one layer.
2. Pat the thawed cod dry. Combine melted butter, garlic, lemon zest, salt, paprika, and pepper.
3. Place cod in the dish and spoon the seasoned butter evenly over the portions.
4. Bake for approximately 12–20 minutes, depending on thickness, checking early. The center of the thickest portion must reach 145°F.
5. Finish with lemon juice and parsley. Spoon the warm pan sauce over the fish and serve with lemon wedges.

Cooking tip: Use a baking dish that keeps the butter close to the fish. For a dairy-free variation, substitute 3 tablespoons olive oil for the butter.

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2. Crispy Pan-Seared Pacific Cod with Lemon-Caper Butter

Low-carb · Gluten-free

Prep: 10 minutes  |  Cook: 10–15 minutes  |  Serves: 4

Why this recipe works: A well-dried surface develops golden color; capers and lemon balance the butter sauce.

Ingredients

• 4 thawed Pacific cod portions (6–8 oz each)
• ¾ teaspoon kosher salt
• ½ teaspoon black pepper
• 2 tablespoons avocado or other neutral cooking oil
• 3 tablespoons unsalted butter
• 2 tablespoons capers, drained
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon chopped parsley

Instructions

1. Pat cod thoroughly dry and season with salt and pepper.
2. Heat oil in a heavy nonstick or well-seasoned skillet over medium-high heat until shimmering.
3. Add cod and leave undisturbed for 3–5 minutes, until lightly browned and it releases easily.
4. Turn gently with a wide spatula; reduce heat to medium. Continue cooking until the thickest portion reaches 145°F. Thicker loins may take longer. Transfer to plates.
5. Lower heat. Melt butter in the skillet with capers and zest for about 30 seconds. Remove from heat; stir in lemon juice and parsley. Spoon over cod.

Cooking tip: If the fish is thick, briefly cover the pan after turning to help the center cook without scorching the outside.

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3. Pacific Cod Fish Tacos with Cilantro-Lime Slaw

Dairy-free

Prep: 15 minutes  |  Cook: 12–15 minutes  |  Serves: 4 (2 tacos each)

Why this recipe works: Tangy, crunchy slaw contrasts with gently spiced flaky fish; no dairy-based sauce is needed.

Ingredients

• 1½ pounds thawed Pacific cod, cut into 8 pieces
• 2 tablespoons olive oil, for fish
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¾ teaspoon kosher salt, plus a pinch for slaw
• ¼ teaspoon black pepper
• 3 cups shredded cabbage
• ⅓ cup chopped cilantro
• 2 tablespoons fresh lime juice, plus lime wedges
• 1 tablespoon olive oil, for slaw
• 1 teaspoon honey
• 8 small corn tortillas
• 1 avocado, sliced

Instructions

1. Combine cabbage, cilantro, lime juice, 1 tablespoon olive oil, honey, and a pinch of salt; refrigerate.
2. Pat cod dry. Combine 2 tablespoons olive oil with chili powder, cumin, smoked paprika, salt, and pepper; coat fish.
3. Cook in a nonstick skillet over medium heat for roughly 3–5 minutes per side, adjusting for thickness, until the thickest piece reaches 145°F.
4. Gently break fish into large flakes. Warm tortillas in a dry skillet.
5. Fill tortillas with slaw, cod, and avocado; serve with lime wedges.

Cooking tip: Keep slaw cold until serving. Choose certified gluten-free tortillas and spices if gluten avoidance is essential.

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4. Parmesan-Crusted Baked Pacific Cod

Family-friendly

Prep: 10 minutes  |  Cook: 12–20 minutes  |  Serves: 4

Why this recipe works: Panko provides crunch and Parmesan adds savory flavor without requiring deep-frying.

Ingredients

• 4 thawed Pacific cod portions (6–8 oz each)
• ½ cup panko breadcrumbs
• ⅓ cup finely grated Parmesan cheese
• 2 tablespoons unsalted butter, melted
• 1 tablespoon olive oil
• 1 teaspoon lemon zest
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• Lemon wedges, for serving

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Pat cod dry and arrange on the prepared sheet.
3. Mix panko, Parmesan, butter, olive oil, zest, garlic powder, salt, and pepper.
4. Press the crumb mixture onto the top of each cod portion.
5. Bake for about 12–20 minutes, depending on thickness, until the center reaches 145°F. If necessary, broil briefly to brown the topping, watching carefully.
6. Serve with lemon wedges.

Cooking tip: Do not flip the fish; keeping the crust on top helps it stay crisp. Contains wheat and dairy.

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5. Mediterranean Baked Pacific Cod with Tomatoes, Olives & Herbs

Dairy-free · Low-carb · Gluten-free

Prep: 12 minutes  |  Cook: 18–25 minutes  |  Serves: 4

Why this recipe works: Warm tomatoes release juices that form a bright sauce with olive oil, garlic, and herbs.

Ingredients

• 4 thawed Pacific cod portions (6–8 oz each)
• 2 cups cherry tomatoes, halved
• ½ cup pitted Kalamata olives, halved
• 3 tablespoons extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 1 teaspoon dried oregano
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped parsley

Instructions

1. Preheat oven to 400°F.
2. In a baking dish, toss tomatoes, olives, olive oil, garlic, oregano, salt, and pepper. Roast for 8 minutes.
3. Nestle cod among the vegetables and spoon some pan juices over the fish.
4. Return to the oven for approximately 10–17 minutes, depending on thickness, until the thickest portion reaches 145°F.
5. Finish with lemon juice and parsley. Spoon the tomatoes, olives, and juices over the fish.

Cooking tip: Taste before adding more salt; olives are already salty.

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6. Crispy Beer-Battered Pacific Cod Fish & Chips

Classic comfort food

Prep: 20 minutes  |  Cook: 20–25 minutes  |  Serves: 4

Why this recipe works: A cold batter meets hot oil for a crisp coating around tender, flaky cod.

Ingredients

• 1½ pounds thawed Pacific cod, cut into 8 strips
• 1½ pounds russet potatoes, cut into fries
• 1 cup all-purpose flour, plus ⅓ cup for dredging
• ¼ cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon kosher salt, plus more for fries
• ½ teaspoon paprika
• 1 cup very cold lager beer, plus a splash if needed
• Canola or other neutral frying oil
• Lemon wedges, for serving

Instructions

1. Rinse cut potatoes and dry thoroughly. Fill a deep, heavy pot less than halfway with oil and heat to 325°F.
2. Fry potatoes in small batches for approximately 4–6 minutes until tender but pale; drain on a rack.
3. Increase oil temperature to 375°F. Whisk 1 cup flour, cornstarch, baking powder, salt, paprika, and cold beer into a thick but pourable batter.
4. Pat cod strips dry, dust lightly with the remaining ⅓ cup flour, and dip into batter.
5. Carefully lower battered fish into hot oil in small batches. Fry approximately 4–6 minutes, turning as needed, until golden and the fish reaches 145°F internally. Drain on a rack.
6. Fry potatoes a second time at 375°F for about 2–4 minutes until golden. Season with salt and serve with fish and lemon.

Cooking tip: Use a thermometer; keep oil below half the pot depth, never add wet potatoes, and do not overcrowd. Contains wheat and beer.

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7. Blackened Pacific Cod with Cajun Seasoning

Dairy-free · Low-carb · Gluten-free

Prep: 8 minutes  |  Cook: 10–15 minutes  |  Serves: 4

Why this recipe works: A smoky spice coating gives mild cod bold flavor without breading or dairy.

Ingredients

• 4 thawed Pacific cod portions (6–8 oz each)
• 2 tablespoons avocado oil
• 1 teaspoon smoked paprika
• 1 teaspoon sweet paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried thyme
• ¼ teaspoon cayenne pepper, optional
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper
• Lemon wedges, for serving

Instructions

1. Combine paprikas, garlic powder, onion powder, thyme, cayenne (if using), salt, and pepper.
2. Pat cod dry, brush lightly with oil, and season both sides.
3. Heat a heavy nonstick or well-seasoned skillet over medium to medium-high heat.
4. Cook cod for approximately 3–5 minutes on the first side. Turn gently; reduce heat if the spices darken too quickly.
5. Continue until the thickest portion reaches 145°F. Serve with lemon wedges.

Cooking tip: Medium heat is often better than very high heat for thick loins; scorched spices taste bitter.

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8. Ginger-Soy Glazed Pacific Cod

Dairy-free

Prep: 10 minutes  |  Cook: 12–18 minutes  |  Serves: 4

Why this recipe works: Ginger and rice vinegar balance a sweet-salty glaze that complements cod’s mild flavor.

Ingredients

• 4 thawed Pacific cod portions (6–8 oz each)
• 3 tablespoons reduced-sodium soy sauce
• 1½ tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon freshly grated ginger
• 2 garlic cloves, minced
• 1 teaspoon toasted sesame oil
• 2 scallions, sliced
• 1 teaspoon sesame seeds, optional

Instructions

1. Preheat oven to 400°F. Whisk soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil.
2. Place cod in a lightly oiled baking dish. Brush with half the glaze, keeping the rest separate until needed.
3. Bake for about 12–18 minutes, depending on thickness, brushing with the reserved glaze halfway through, until the thickest portion reaches 145°F.
4. Transfer fish to plates. Pour pan juices into a small saucepan and bring to a full boil before spooning over fish.
5. Garnish with scallions and sesame seeds.

Cooking tip: For a gluten-free variation, choose gluten-free tamari in place of ordinary soy sauce.

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