How Long to Bake Cod and Other White Fish
By The Recipes by Mom kitchen · Last checked October 21, 2026 · Not kitchen-tested; see how our recipes are made
A cod fillet about one inch thick bakes in 12 to 15 minutes at 400°F (200°C). For a thinner, half-inch fillet like tilapia, the time is closer to 8 to 12 minutes at the same temperature. These times are a reliable starting point for baking most common white fish fillets.
The exact time depends on several factors, including the precise thickness of the fish, the starting temperature, and the oven’s accuracy. Using an instant read thermometer is the best way to ensure fish is cooked properly and safely without becoming dry.
How Long to Bake Cod and Other White Fish: time chart
| What | Heat | Time | Done when |
|---|---|---|---|
| Cod fillet, about 1 inch | 400°F (200°C) | 12 to 15 minutes | 145°F, flakes easily |
| Tilapia or thin fillet, about 1/2 inch | 400°F (200°C) | 8 to 12 minutes | 145°F |
| Cod fillet, about 1 inch | 375°F (190°C) | 15 to 20 minutes | 145°F |
| Frozen cod fillet | 400°F (200°C) | 20 to 25 minutes | 145°F |
Table source: Typical ranges from standard cooking practice, not an official chart. Ovens, grills and pieces vary: start checking at the low end of each range.
Good to know
- A general rule many cooks use: about 10 minutes per inch of thickness at 400 to 450°F
What changes the baking time
Three main variables determine how long fish needs to be in the oven. Adjust the timing based on these factors.
- Thickness: This is the most critical factor. Many cooks use a general rule of about 10 minutes per inch of thickness for an oven temperature between 400°F and 450°F. For example, a cod fillet that is about one inch thick takes 12 to 15 minutes at 400°F (200°C), while a thinner, half-inch fillet needs only 8 to 12 minutes.
- Oven Temperature: A lower oven temperature requires a longer baking time. The same one-inch cod fillet that takes 12 to 15 minutes at 400°F (200°C) will need 15 to 20 minutes at 375°F (190°C).
- Starting Temperature: Fish that is cooked directly from frozen will require significantly more time.
How to tell when fish is done
There are two reliable ways to check if fish is cooked through. Using both is a good practice.
The most accurate method is to use an instant read food thermometer. For all fish and shellfish, the USDA recommends a minimum internal temperature of 145°F (63°C). Insert the thermometer probe into the thickest part of the fillet to get a correct reading.
You can also check for doneness with a fork. Gently press the tines of a fork into the thickest part of the fish and twist slightly. The flesh of properly cooked fish will be opaque all the way through and should separate, or flake, easily. If the flesh is still translucent or resists flaking, it needs more time.
Tips for better baked fish
A few simple techniques can help produce evenly cooked, moist fish.
- Pat the fish dry: Before adding any oil or seasonings, use a paper towel to pat the surface of the fillets dry. This helps prevent steaming and allows the surface to brown slightly.
- Coat with fat: A light coating of oil or melted butter on the fish before baking helps keep it moist and prevents it from sticking to the baking dish.
- Ensure even thickness: If you have a fillet with one very thin end and one thick end, you can fold the thin part underneath itself. This creates a piece that is more uniform in thickness, which helps it cook more evenly from edge to center.
Sources and method
- USDA FSIS Safe Minimum Internal Temperature Chart
- Time ranges not marked as USDA are typical ranges from standard cooking practice
Last checked October 21, 2026.