Skip to Content

We’ve Got A Bite: 15 Easy & Delicious Recipes For What To Serve With Baked Cod

We’ve Got A Bite: 15 Easy & Delicious Recipes For What To Serve With Baked Cod

Are you looking for a few side ideas to go with your meal of this flaky white fish? We have 15 recipe ideas here to help inspire you!
Here’s what to eat with baked cod that’ll bring out the best in your fish filet. 
Watching the rain beat down on the panes, a slow, sleepy drip that seems as though it might go on forever . . . it’s hard not to miss the sea. 

We’ve lived in the South for a good long time, but for us, the joy of being beachside — the sky streaked with late sunlight, the water lapping at our toes and the roar of the surf so loud we might be annihilated by it — remains unparalleled. 

As life conspires to keep us right where we are and our dreams of travel remain just that, dreams, we let our food spirit us away instead. 

We recently took a daydreamy trip to the Mediterranean, sailing there on a plateful of handsome, herby baked cod; it was absolutely serendipitous. 

But such a beautiful, vibrant dish deserves an equally beautiful accompaniment. 

We’ve borrowed ideas from all over the world for today’s roundup for brilliant, bold sides for baked cod. 

From a brassy Carolina coleslaw (at #15, it’s last but hardly least) to Mexican-cuisine-influenced cilantro and lime brown rice: which is your favorite side dish to serve with cod?

Potato salad seems to dip in and out of fashion. 

One day, it’s at every picnic/dinner party/lunch, the next, it’s disappeared as though it was never there to begin with. 
We’re happy to admit we don’t care how popular it is or isn’t: the modest potato salad has always got a spot at our table (several spots . . . all the spots).  

Feel free to put your very own spin on this recipe by using up whatever herbs you have on hand (fennel and chives would both do very nicely here).

There’s plenty of reasons to eat your greens; but it’s not often that okra is among them.
Cook it, and it becomes gloopy, limp and uniquely capable of totally ruining a dish. 

Fry it, though, and it takes on the crisp, buttery qualities of an entirely different vegetable. 

Now that’s a little everyday culinary-alchemy for you. 

Well spiced brown rice with lilting coriander, marvelously zingy lime and plenty of chutzpah — you’d be remiss in overlooking this comforting classic. 

Resist the temptation to stir the rice overmuch – you want it to have a crunchy, caramelized layer at the bottom of the pan. 

This would do exceedingly well as brunch or an airy, light lunch with some tender cod.
Serve with a little pickle for extra points.

This is a very popular dish at our house, in part because our doctor recommends against a side of potato chips with every meal (spoilsport). 

These have all the wonderful qualities of classic French fries — sans any of the former’s irritating tendency to increase our risk of coronary artery disease. 

Best enjoyed alongside some homemade lemon mayo aioli, side dishes don’t get a whole lot easier than this.

Like good news, good easy recipes are only too happily passed along — we poached this one off a friend who served this luscious, warming pasta with sausages and tall jugs of sparkling lemonade (though we’re partial to a good pint of bitter, ourselves).

Avoid producing a claggy, cheesy death spiral — ensure you keep a deft, controlled hand when you’re beating the cheese into your potatoes. 

Remember: it’s silky-smooth mash you’re after, not gluey slurry (the line is finer than you’d think).

All aboard the Tahini train! 

This recipe, spectacularly simple though it is, will blow your mind.

 The toasted, smoky sesame paste lends these beautifully charred vegetables a depth and flavor unlike anything else we’ve tried before. 

Good eating at its easiest —  this is a great way to feed a table-ful of eagerly hangry guests before they turn on you with their forks.

Whatever divine culinary architect first lobbed a piquant dollop of tartar sauce atop some flakey finger-fish must be thanked — but the versatility of this sweet-sour gloop is too often overlooked. 

The point of tartare sauce has always been to proffer a biting contrast to whatever it’s being served with, which needn’t necessarily be mild fish. 

So don’t feel too put out by the thought of having to make your own: it’s leagues above the cloyingly sweet stuff in a jar and it’s good for plenty more than flaky cod. 

Toast your baked cod with a crisp and easy green-bean extravaganza! 

Here’s the adjectives we’ve got on hand for what is indubitably our favorite way to prepare and eat the humble bean:

  • Crunchy 
  • Crispy 
  • Easy 
  • Verdant

So on and so forth. You get the idea. 

They’re good — see for yourself. 

Racks of lamb, Mi Goreng, cookies, zucchini, gummy bears and of course, potatoes — that’s just some of what we’ve been slinging in the air-fryer as of late. 

Some people like to watch unboxing videos or makeup tutorials; we’d much rather stage air-fryer experiments. 

Some are truly awful (see: the gummy bear debacle) and end with loads of disgruntled washing-up. 

Others are happy accidents, like this one. 

There’s no longer any need to settle for frozen hush puppies; not when making your own is this easy. 

Wonderfully crisp and buttery, these make for a great mid-afternoon pick me up or appetizer. 

Serve alongside some hot sauce and cod fillets.

There’s some debate as to what’s meant by an ‘Italian Salad,’ seeing as Italy is 301,340 km² worth of folks with differing, contradictory and occasionally entirely conflicting ideas about food but we digress. 

This is an excellent salad, in that it’s, one, delicious and two, follows the golden rules of a simple salad:

  • Infinitely adaptable
  • Filling (hello, croutons) 
  • Lunch and dinner appropriate (breakfast is a tricky beast)

We like ours made deliciously smelly with the addition of some pungent basil — it really brings out the very best in all of the other ingredients. 

Serve alongside some crusty bread and cod filet or an easy dinner.

The reward for continually resisting the ever-present impulse to spill a kilogram of potatoes in some sizzling, golden oil is, uh, . . . we’re not altogether sure. 

Lower blood pressure, probably. 

 Anyway, if you haven’t yet heard, you ought to be baking your French fries. 

It’s infinitely more elegant and brag-worthy (oh, these? 

These are oven fries) not to mention, you can eat as many as you like sans guilt (it bears saying that we’re not doctors and you oughtn’t listen to us, except when it comes to delicious recipes).
Serve garnished with a handful of grated feta and dried oregano.

Corn is one of our chief comforts right now, not in the least because it’s so wonderfully pliant. 

The lovely thing about it— and one that’s seldom discussed —  is that corn is really very acrobatic. 

It’ll bend every which way. 

A little butter, pepper and lemon juice? 

Yes, please. 

Tarred with sour cream and feathered with Hot Cheetos? 

Even better. 

Here are our wonderful recipes to help you tease the sweetness from every kernel.

Corn is never better than when you’re eating it sun-warmed, right off the cob in the cornfield — but this corn and feta salad is probably the next best thing. 

And the perfect side dish.
The kernels have a lovely, milky flavor that plays really well with the sharp, acidic feta. 

Serve alongside some deep fried cod. 

We’re on a mission to make coleslaw sexy again. 

O.K, so it was never sexy but at one point it was nice, right?  

People would murmur appreciatively if you brought it to a picnic. 

They’d say, “Thank you, So And So. 

This was a great idea.” 

Now it isn’t even doggie-bag worthy. 

Classic sides haven’t been the same since. 

This iteration is going to change everything — most things.

 Some stuff. 

Stick up for slaw.

:fish: Even more, MORE sides that go with fish! :fish:

The bottom line

You’ve made it to the end of our roundup of side dish ideas for baked cod!

Thank you for your continued patience — we hope your easy weeknight dinner is better for it.

And I had to end this list somewhere but I ALWAYS recommend our tried-and-true farro salad as a wonderful side for fish, as well as ANY cranberry sauce, but this rosemary-scented cranberry compote is just lovely with baked cod. 

And nearly any of these turnip salads would be a pop of color. 

If you have to save some time, we actually put together a list of recipes to make with CANNED green beans, too. I know, right? But the Blistered Garlic Green Beans really are a …mouthful (of deliciousness).

From chips to salads to slaw and back again: we think we’ve covered it all. Well, I could keep going, but 

As fresh ingredients and fish recipes enthusiasts, we’ve tried not to veer too far from either; the result is a fun, unexpected collection of dishes that’ll have you looking forward to your next meal. 

Which would you serve with your favorite fish dish?

And that’s all we’re really trying to do. 

Until next time, everybody!

What To Serve With Baked Cod

What To Serve With Baked Cod 🐟

Are you looking for a few side ideas to go with your meal of this flaky white fish? We have 15 recipe ideas here to help inspire you!


  • ​​Lemon Dill Potato Salad
  • Air Fried Okra
  • Cilantro Lime Brown Rice
  • Sweet, Crisp & Delicious Carrot Fries
  • Roasted Red Pepper Pasta
  • Cheesy Mashed New Potatoes
  • Roasted Carrots, Bell Peppers, Apples And Sweet Potatoes With Tahini Drizzle
  • Zesty Cajun Tartar Sauce
  • Roasted Parmesan Green Beans
  • Air Fryer Hush Puppies
  • Simple Italian Salad
  • Baked French Fries
  • Corn On The Cob
  • Corn And Feta Salad
  • Carolina Coleslaw


  1. Choose one or more options from our list of recipes for what to serve with baked cod here!
  2. Create your new favorite dish.
  3. Pat yourself on the back for making food at home for you to enjoy!
  4. Share and comment! Did you make any tweaks so it’s all your own?

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Skip to Recipe