How long to cook cod
Choose a method and size for a practical estimate; cooking times are ranges, not a substitute for checking doneness. How we calculate times.
Calculator
Adjust exact weight, thickness or quantity when you need to.
Estimated cooking time
12–14 min
- Oven temp
- 400°F / 200°C
- Rest
- 2 min
Evidence-informed estimate · Cooking times vary — follow the food-specific completion and food-safety guidance.
- Assuming a typical thickness — enter the exact thickness for a better estimate.
- Times assume the food starts refrigerated, not room temperature.
- Official food-safety guidance recommends 63°C (145°F). Raw or undercooked fish carries additional risk. Parasite-control freezing may reduce parasite risk, but it does not eliminate all harmful germs.
Cod by method
At typical settings. Pan is fastest at 6–8 min.
| Method | Typical time | Temp |
|---|---|---|
| Oven | 12–14 min | |
| Air fryer | 10–12 min | |
| Pan | 6–8 min | |
| Steam | 8–10 min | |
| Poach | 8–10 min |
Cod cooking time by size
| Size | Approximate | Time |
|---|---|---|
| Thin fillet | ≈120 g, 1.5 cm | 8–10 min |
| Typical fillet | ≈180 g, 2.5 cm | 12–14 min |
| Thick fillet / loin | ≈250 g, 3.5 cm | 15–19 min |
Fresh vs frozen
Cooking from frozen takes roughly 50% longer and cooks less evenly. These estimates are for a typical fillet.
Fresh / refrigerated
12–14 min
From frozen
18–21 min
For frozen fish, follow package directions where available. Cook until the centre is no longer icy, then use the fish-specific flaking and safety guidance above.
How to know when it's done
Time is an estimate — temperature is the truth. Check the thickest part with an instant-read thermometer: cod is safely done at 145°F / 63°C. Official food-safety guidance recommends 63°C (145°F). Raw or undercooked fish carries additional risk. Parasite-control freezing may reduce parasite risk, but it does not eliminate all harmful germs.
Food-level cooking reference: BBC Good Food — Cod glossary (checked 2026-08-18). CookCue applies deterministic adjustments; food-safety guidance is sourced separately.
Frequently asked questions
How do I know cod is done?
The flesh turns opaque and flakes easily with a fork — or measure 63°C (145°F) at the thickest point.