Elegant Icelandic Cod

This baked cod recipe puts a rich, tangy sauce on top of the fish and lets the oven do everything else. Sour cream, mayo, grated Parmesan, lemon juice, garlic, onion, and chives get mixed together and spooned over five pounds of cod fillets, then baked until the fish flakes and the topping turns golden.

The sour cream and mayo combination creates a sauce that insulates the cod during baking, keeping it moist instead of drying out. As it heats, the Parmesan melts into the sauce and forms a thin, savory crust on top. It’s a forgiving method that works even if your cod pieces aren’t perfectly uniform in thickness.

The fish is done when it flakes easily with a fork but still looks moist in the center. Overcooking cod turns it chalky and dry, so check early.

Pro Tips

• Thaw frozen cod completely and pat it dry with paper towels before seasoning. Excess moisture dilutes the sauce and steams the fish instead of baking it.
• Spread the sauce in an even layer so every piece gets the same coverage. Thick spots brown faster while thin spots stay pale.
• Use a shallow baking dish so the fish sits in a single layer with room around each piece.
• The sauce bakes into a crust that browns near the end. If it’s not golden enough, run it under the broiler for 1-2 minutes.

Variations

• Substitute Greek yogurt for sour cream and light mayo for a lower-fat version.
• Add a teaspoon of Old Bay seasoning or smoked paprika to the sauce for a more robust flavor.
• Try this same topping on haddock, halibut, or tilapia.