The Simple Joy of this Buttery Bacon-Mushroom Baked Cod
When I think about comfort food that doesn’t require a culinary degree to master, this buttery bacon-mushroom baked cod hits every mark.
I mean, what’s not to love about tender fish swimming in bacon fat and butter? It’s like the ocean met the barnyard and decided to throw a delicious party in your oven.
This recipe practically cooks itself while you binge-watch your favorite show. The bacon renders its smoky goodness, mushrooms release their earthy flavor, and everything melds into pure comfort.
Simple ingredients, zero fuss, maximum flavor – that’s my kind of weeknight victory.
Ingredients
Let me tell you, this baked cod recipe is like a greatest hits album of simple ingredients that just work together. You know those dishes where every single component has a purpose, and nothing feels unnecessary? That’s exactly what we’re dealing with here.
The ingredient list is delightfully short, which means less time shopping and more time enjoying the results.
- 2 lbs cod fish fillets
- 2 ounces bacon
- 3 1/2 ounces button mushrooms
- 3 tablespoons butter
- Salt and freshly ground black pepper
- 3 lemon slices for garnish
- 4 lemon wedges for serving
- 3 sprigs fresh parsley for garnish
- 2 tomatoes, quartered for garnish
- 4 tablespoons cooked peas for garnish
Now, I’ll be honest with you – some of these measurements might seem oddly specific, especially those ounce measurements for the bacon and mushrooms.
Don’t stress if you eyeball it a little, because cooking isn’t chemistry class. If you’ve got a slightly thicker piece of bacon or a few extra mushrooms lying around, go for it.
The cod fillets should be relatively thick so they don’t turn into fish jerky during the 45-minute baking time.
And while the recipe calls for cooked peas as garnish, you can absolutely use frozen peas that you’ve quickly blanched or even leftover peas from last night’s dinner.
How to Make this Buttery Bacon-Mushroom Baked Cod
Making this baked cod is honestly one of those recipes where the oven does most of the heavy lifting while you get to look like a culinary genius. Start by cranking your oven to 375 degrees F – not too hot, not too cool, just that sweet spot where fish cooks through without turning into shoe leather.
While that’s heating up, give your 2 lbs cod fish fillets a good rinse under cold water, then pat them dry and season generously with salt and freshly ground black pepper. Don’t be shy here, because seasoning is what separates okay fish from actually delicious fish.
Next comes the fun part where you build your flavor foundation. Cut your 2 ounces bacon into small strips – think bite-sized pieces, not confetti – and slice up those 3 1/2 ounces button mushrooms. Toss the bacon pieces and mushrooms into the bottom of a small casserole dish, creating a tasty little bed for your fish to rest on.
Place the seasoned cod on top of this bacon-mushroom mixture, then add a generous pat of butter from your 3 tablespoons. Now here’s where patience becomes your best friend: slide that casserole into the oven, uncovered, and let it bake for about 45 minutes, basting frequently with the melted butter.
I know, I know, opening the oven door feels counterintuitive, but trust me on this one – that regular basting is what keeps the fish moist and builds up those gorgeous flavors. Using proper seafood cookware ensures even heat distribution and prevents the delicate fish from sticking or breaking apart during cooking.
When the fish flakes easily with a fork and looks perfectly cooked through, it’s showtime. Transfer the fish to your serving dish and surround it with all that bacon-mushroom goodness, plus your 4 lemon wedges for squeezing.
Top the whole thing with those 3 butterflied lemon slices (just cut the rind in two places and give them a twist), then arrange your 2 quartered tomatoes in the four corners of the dish and top each tomato quarter with a tablespoon of those 4 tablespoons cooked peas.
Finish with a sprinkle of fresh parsley from your 3 sprigs, and suddenly you’ve got a dish that looks like it came from a restaurant but required about as much skill as making a really good sandwich.
Substitutions and Variations
The beauty of this baked cod recipe is that it’s basically a template you can mess around with depending on what’s lurking in your fridge or what your family will actually eat without making those faces.
I swap mushrooms for zucchini when my kids stage their anti-fungi rebellion. No bacon? Ham works, or skip meat entirely for a lighter version.
Different fish? Absolutely. Halibut, haddock, even salmon handle this treatment beautifully.
I’ll toss in cherry tomatoes right in the casserole instead of just using them as garnish. Fresh herbs like thyme or dill replace parsley perfectly.
Additional Things to Serve With Buttery Bacon-Mushroom Baked Cod
Five perfect sides can transform this buttery bacon-mushroom cod from a simple weeknight dinner into something that’ll have your family asking when you’re making it again.
I love pairing it with creamy garlic mashed potatoes that soak up those rich pan juices. Roasted asparagus adds a bright green crunch, while buttered rice pilaf keeps things elegant yet simple.
For something heartier, try crusty sourdough bread for mopping up every last drop of that bacon-butter goodness.
And honestly, a simple mixed greens salad with lemon vinaigrette cuts through the richness perfectly, making each bite feel balanced and fresh.
Final Thoughts
After considering all those delicious side dish options, I can’t help but reflect on why this baked cod recipe has earned its place in my regular rotation.
The magic happens when bacon fat mingles with mushroom juices, creating this incredible savory base that transforms simple cod into something special. It’s foolproof enough for weeknight dinners yet elegant for company.
The buttery richness balances the fish’s delicate flavor perfectly, while those crispy bacon bits add textural interest. Plus, cleanup is minimal since everything bakes together.
Sometimes the best recipes are the ones that look fancy but feel effortless.
