Fish is a weeknight dinner staple for a reason. It's quick to cook and when done right, super juicy and flaky. Just like Steamed Salmon, my dad transforms cod into a gourmet entrée with a simple marinade and cooking technique. It's one of our favorite meals and once you try it, we guarantee it'll become a regular part of your dinner rotation, too!
My dad uses a classic Chinese combination of garlic, ginger and scallion to enhance the cod. Garlic salt also adds an umami punch, but doesn't overwhelm cod's delicate flavor and texture. The cod can baked in a traditional oven, but my dad opts for an air fryer or toaster oven for both speed and easy clean up.
An expert Chinese chef's tips for crispy baked cod
The key to the best baked fish is dry fish! Make sure you thoroughly pat the cod dry with paper towels before cooking, especially if the fish was recently defrosted. This removes excess moisture and helps the seasoning penetrate the fish.
Adding oil to the fish before you place it in the oven or air fryer seals in the juices, while a drizzle mid-way through cooking helps it crisp up nicely.
Finally, high heat is also essential to help keep the fish moist, which is why we're air frying the fish at 375° F and baking at 425°F.
What to serve with baked cod
My dad pairs his baked cod with blanched broccoli as a simple garnish and side, but you can serve it with any of our vegetable dishes. Stir-Fried Green Beans, Bok Choy or Choy Sum with Garlic would all be delicious!
Check out a quick story summary of our recipe!