Cook cod until the thickest part reaches an internal temperature of about 145°F (63°C), which is the USDA’s recommended safe temperature for fish like cod.

Quick scoop

  • Target internal temp: 145°F (63°C) for safely cooked, flaky cod.
  • Visual cues: flesh turns from translucent to opaque white and flakes easily with a fork.
  • Slightly under for juicier texture (advanced cooks): some chefs pull cod around 140°F (60°C) and let it rest a few minutes, but 145°F is the official safety guideline, especially for kids, pregnant people, or anyone immunocompromised.

Oven temperature and timing

These are common starting points; always rely on internal temp rather than time alone.

  • Bake at 400°F (204°C) for about 10–15 minutes for 1‑inch thick fillets, checking for 145°F near the end of cooking.
  • Thinner fillets cook faster, thicker loins can take a bit longer; start checking early so you don’t dry it out.

Why this temperature works

Cod is a lean fish with very little fat, so a few extra degrees can turn it dry and rubbery. Around 140–145°F, its proteins set enough to make the fish opaque and flaky while keeping it moist. That’s why using a quick‑read thermometer in the thickest part is the easiest way to hit that sweet spot consistently.

TL;DR: Aim for an internal temp of 145°F (63°C) in the thickest part of the cod, usually reached in about 10–15 minutes at 400°F in the oven for average fillets.