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Broiled cod is quick, effortless, and surprisingly refined. Thick fillets go under the broiler and come out golden on top, tender in the center, and begging for a spoonful of melting chive butter. It’s that rare weeknight dinner that looks like you went all out. Forget the frying mess or slow-bake uncertainty, broiling gives you flaky, flavorful fish in just ten minutes.
If you’re looking for another cod recipe, try my baked cod with tomatoes and beans for a hearty, Mediterranean-style recipe.
Here’s Why This Broiled Cod Recipe Works
High heat, fast dinner: Broiling cod cooks the fish quickly at high heat, keeping it moist inside with lightly browned tops.
Built-in doneness check: When broiled cod flakes easily with a fork, it’s done. No thermometer panic, no guesswork.
Butter with range: Compound butter sounds fancy, but it’s just soft butter and chives. It turns hot, broiled fish into its own sauce.
Wire rack: Elevating the fillets lets air circulate so the cod cooks evenly under the broiler instead of steaming. Bonus: easier cleanup.
Recipe Tips
Choose evenly sized fillets: Broiling works best when all the pieces are about the same thickness (around 1 inch) so they cook evenly and stay juicy.
Pat the fish really dry: Moisture prevents browning, so take an extra minute to blot both sides with paper towels before brushing on the oil. You’ll get a beautiful golden top.
Don’t walk away: Broilers vary in intensity, and cod cooks fast. Start checking at 6–7 minutes. The difference between perfect and overdone can be just a minute.
Let it rest briefly: After broiling, let the fish sit for 2–3 minutes before topping with the chive butter. The short rest helps the juices settle and keeps the texture tender.
Try flavored variations: Swap chives for dill, parsley, or a mix of lemon zest and garlic in the butter. You can also add a light dusting of smoked paprika or cayenne to the fillets. This cod would also be delicious with our miso butter.
For easy cleanup: Lightly spray the foil under the rack with oil before placing the fish. It keeps cleanup quick and prevents anything from sticking.
Add a touch of color: Broil a few lemon slices or cherry tomatoes alongside the fish. They’ll blister slightly and bring brightness to the plate.
Broiling Questions
Broiling cooks primarily from the top down, and for cod fillets about 1 inch thick, the heat penetrates quickly enough that the underside cooks through without flipping the fish.
Place the oven rack 4 to 6 inches from the heating element. This gives enough distance for the fish to brown without burning.
The easiest test is to insert a fork at a 45° angle into the thickest part of the fillet and twist. If it flakes easily and looks opaque, it’s done. For a precise check, the internal temperature should read 145°F.
Broiled Cod Fillets
This broiled cod with chive butter is proof that dinner doesn’t need to be complicated to feel impressive. You get crisp edges, buttery flakes, and herby richness in under 15 minutes. Minimal effort, maximum payoff.
For another easy seafood favorite, try my Miso Teriyaki Black Cod. It’s rich, buttery, and glazed with a savory-sweet sauce that practically cooks itself.
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Broiled Cod with Chive Butter
If you make this recipe, please leave a star rating and comment.
Ingredients
For the ChiveButter:
- 4 ounces butter, softened to room temperature
- 3 tablespoons fresh chopped chives
For the Broiled Cod Fillets:
- 24 ounce cod fillets, four fillets, 6-oz each, 1-inch thick
- 1 tablespoon olive oil
- Salt, to taste
- ground black pepper, to taste
- Paprika, for garnish
- 1 lemon, for garnish
Instructions
For the Chive Butter:
- In a small dish add the soft butter and snipped chives. Mix with a spatula to combine well. Set aside while broiling the cod filets.
To Broil the Cod Fillets:
- Set the oven rack to the upper position, about 4-6 inches from the heat and set the control to Broil. Allow 5 minutes for the oven to heat. Line a baking sheet with foil and set a wire rack over it.
- Pat the fillets on both sides with paper towels to remove as much moisture as possible. Brush them with the olive oil and sprinkle with salt and pepper. Dust each fillet lightly on the top side with paprika and place them on the wire rack.
- Broil the fillets for 7-10 minutes, (begin checking at 7 minutes) just until the fish is opaque and begins to flake easily when a fork is inserted into the thickest part.
- Remove the fillets from the oven, place on serving plates. Top each serving with a dollop of chive butter and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Whenever you’re cooking dish, the idea is NOT to cook it “til it’s just cooked through”. That means it will be overcooked by the time you eat it. Instead, cook it until the very center of the fish is just undercooked (not quite opaque) then take it off the heat and cover with foil while you serve the side on the (warmed up—in a microwave) plates. Next serve the fish onto the plates—-by then the residual heat in the fish will have cooked the fish through without it being dry.
Thank you for your comments, Sandro
This is fabulous. Nice and light and full of flavor. i had to giggle when i saw the name of the post. we went to a restaurant once that served fresh hot bread with chive butter. it was so good we kept eating the damn bread! why i haven’t made chive butter myself is beyond me! thanks for the reminder!
Thanks Mimi, just going to a restaurant right now sounds fabulous. I can’t wait until things open up again.
I loved chive butter and goes well with fish. It’s making me hungry! Yum
Hi, Chris…This is a quick and easy dinner that I know you will enjoy. Thanks for your comments!
The fish looks incredibly tender and yummy with chive butter!
Thank you, Angie!