Everything Bagel Cod

When I need a quick seafood dinner with a short ingredient list, I make this Everything Bagel Cod. The flaky cod fillets are coated in bold “everything bagel seasoning”, creating a savory crust that adds tons of flavor with almost no effort. With just five ingredients, it’s one of the easiest weeknight meals in my rotation.

Good ol’ white fish. We all have a favorite variety, whether it’s crispy catfish or poached halibut in a creamy sauce… There is really no wrong fish dish to call your favorite. But no matter how you normally like to eat white fish, this baked cod with a delicious everything bagel seasoning crust is a simple 5-ingredient wonder you are going to LOVE! The seasoning creates a zesty base for the crust, and adds an incredible crunch that pairs perfectly with the soft baked fish. The best part is that from start to finish, this dish comes together in just 15 minutes, which makes it a great option for a quick and hassle-free weeknight dinner. I like to pair this easy recipe with simple sides like a green salad, roasted vegetables, or some fluffy basmati rice for a light and nutritious meal that will fill you up without leaving you feeling heavy. It’s right up there with my favorite grilled cod recipes!

Kristyn – ⭐⭐⭐⭐⭐ Healthy & so tasty! I have learned to really like fish, so I am excited to have this recipe! The crust is amazing on the fish!

Key Ingredients and Tips

• White Fish – To make this dish, choose your favorite type of white fish, whether it’s cod, halibut, mackerel, flounder, grouper, or snapper. Personally, I always make this recipe with a thick fillet of cod because it has just the right amount of meat versus fat ratio, so it’s extra flavorful.
• Mayonnaise – I use a regular mayo here because it acts as the glue that holds the crust to the fish. Plus, it adds a richness to every bite.
• Everything Bagel Seasoning – Some brands are called “Everything But The Bagel Seasoning” but you get the picture. The blend should include minced garlic, onions, sesame seeds, and poppy seeds. If you can’t find it at the market, you can blend your own!
• Almond Flour – I like to use almond flour for the crust because it adds a nutty flavor that tastes great. Use the store-bought kind or grind your own in a blender.
• Lemon Pepper Seasoning – The simple blend of dehydrated lemon, black pepper, and salt is a great way to add a little extra zest!

How to Make

Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.

Prep – To kick off this recipe, I heat up the oven to 400 degrees Fahrenheit. Then I grab the fish fillets and pat them dry with a paper towel. It’s really important to remove any excess moisture so that the mayo and seasoning stick well to the fish.

Make the crust – Then, I pour the everything bagel seasoning, almond flour, and lemon pepper mixture into a bowl, and I mix that up.

Season the fish – Once I’ve made the crust mixture, I brush a very thin layer of mayo all over the fish and I cover it in the seasoning. To make sure it coats, I press the seasoning mixture down with my hands.

Bake – Then, I transfer the seasoned fish onto a parchment paper-lined baking sheet, and I bake them for about 10-15 minutes, depending on the thickness of the fillets.

Expert Tips

Pat the fish dry first. To get the crust to stick, I find this to be the most important step. If the fish is wet, the crust mixture will slide right off.

Don’t overkill on mayo. You only need a very thin layer of mayonnaise. Trust me, too much mayo will make the crust fall off, or at the very least, become soft and mushy while baking.

Press in the seasoning. After sprinkling on the crust mixture, I press it gently it into the mayo-coating with my hands.

Keep an eye on the fish. Fish cooks quickly and can go from perfect to dried out in just a couple of minutes. The fish is done when it flakes easily with a fork and looks moist in the center. It’s ok to open the oven door an check it!

For thick fillets, use a thermometer. White fish is perfectly cooked when it reaches an internal temperature of 145°F in the thickest part. When in doubt, I pull out my cooking probe!

Recipe Variations

• I See You, Salmon Fans! – If you are not a fan of white fish, it’s ok to swap it for salmon fillets. Rich, flaky salmon pairs nicely with the EBS topping for an equally satisfying main dish.
• Add Heat – Sometimes I mix a pinch of cayenne pepper into the seasoning blend. It adds a pop of heat without overpowering the other flavors. Crushed red pepper flakes works well, too! Plus, I like seeing those little flakes of red.
• Mix in Parmesan – I occasionally add grated Parmesan cheese to the crust mixture. As the fish bakes, the Parmesan becomes golden and crisp, and makes the texture of the coating even crunchier.
• Use Butter Instead of Mayo – When I’ve got a guest who does not eat mayo, I’ll swap the mayo for melted butter. The fish still turns out moist and tender, and the butter adds a little extra richness. Just be sure to brush it on evenly, and let the butter sit and thicken for a minute, so the topping sticks… Butter is not as glue-like as mayo. *wink*

Serving Suggestions

This everything bagel seasoned white fish recipe is so versatile and can be served with so many different things! You can try serving it on top of a light salad, or with a variety of different side dishes. Here are some of my personal favorites to eat with this everything bagel fish:

• Lemon garlic potatoes
• Roasted root vegetables salad
• Mashed potatoes
• Garlic butter roasted parsnips
• Artichoke white bean salad

Storing

Keep leftovers in an airtight container in the fridge for up to 3 days. I do not recommend freezing baked white fish.

Frequently Asked Questions

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