You can make Broiled Cod with Paprika in less than 20 minutes! Enjoy this low-carb, low-calorie cod recipe when you want a simple, flavorful fish dinner. Enjoy it as is, or try it in lettuce wraps, fish tacos or fish sandwiches!
Sometimes, we just need a simple recipe that delivers big flavor while being diet friendly.
When I realized people were coming to Cooking with Mamma C, searching in vain for a broiled cod recipe with paprika, I knew I needed to make this happen.
I never want to disappoint my guests. (It's an Italian thing!)
So, here's the lowdown on the broiled cod fish recipe I've been making for the last couple of months!
It starts with fresh cod fillets or cod loins. But, feel free to substitute haddock, pollock, orange roughy, or any sturdy white fish.
Now, let's talk about paprika. This recipe calls for plain paprika. You can use smoked paprika, if you wish, but it has a stronger flavor, so I recommend slightly reducing the amount used.
As for hot paprika, like I use in my Hungarian Chicken Paprikash, I think it might be too spicy hot here. But, you can give it a try in a reduced amount.
The other ingredient I want to mention is the butter. We're using one tablespoon here, in addition to a tablespoon of olive oil.
It's just enough for flavor and moisture, while keeping the calories low. However, if you're looking for a more decadent meal, feel free to use extra butter.
This is a judgment-free zone!
How to broil cod fillets
See the recipe card at the bottom of the post for full instructions, but here's an overview.
Move the oven rack to the top level. Preheat your broiler to medium heat (500 degrees F), if you have that option.
Coat the fish on both sides with a little olive oil. Place the cod on a greased, foil-lined half-sheet pan (affiliate link).
Sprinkle on a mixture of paprika, onion powder, garlic powder and salt. Rub the seasoning on the surface of the cod.
Squeeze on the juice of half a lemon. Top each piece of fish with a slice of butter.
Broil the cod for 6-8 minutes. The thin pieces will cook faster than the thick ones, so take out the thin ones as soon as they're done.
The cod is cooked when you can easily flake it with a fork. If you want to check its internal temperature, it should be 130 degrees F for a moist result.
If you want the broiled cod fillets more well done, the maximum internal temperature should be 145 degrees F. But that will give you fish that's bordering on tough.
- For easy cleanup, broil the cod on a foil-lined sheet pan that's greased with cooking spray.
- Monitor the cod (or any food) carefully when broiling. Cooking time will depend on the thickness of your fish and how hot your broiler gets.
- If the cod fillets seem to be getting too dark but still need time to cook through, move the pan to the center rack of the oven to finish cooking, keeping the broil setting.
Frequently asked questions
It's best to use a sturdy, metal pan for broiling. Don't use a glass pan, because it might break.
You don't need to turn over the cod when broiling. You may wish to rotate your pan after a few minutes, if you notice that the fish at one end of the pan is getting darker than the other end.
More fish recipes to love
And, here are some tips on how to cook cod.
Broiled Cod with Paprika (Low Cal, 1g Carb)
- 2 pounds cod fillets (or make 1 pound with half the recipe)
- 1 tablespoon olive oil
- 1 ¼ teaspoons paprika (if using smoked paprika, use 1 teaspoon)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ⅓ teaspoon salt
- juice from ½ lemon
- 1 tablespoon salted butter (see notes)
- Move an oven rack to the highest position. Preheat the broiler to medium (500 degrees F).
- Line a half-sheet pan with foil. Grease it with cooking spray.
- Lightly rinse the cod and feel for any bones to remove. Pat the fish dry with paper towels. Use kitchen scissors or a knife to cut any large pieces into serving portions. Place the raw fish on the prepared pan. Wash your hands well.
- Add the paprika, garlic powder, onion powder and salt to a tiny bowl and stir to blend. Drizzle a little olive oil on each piece of fish, using one tablespoon of oil total. Brush the oil all over the fish, front and back. Sprinkle some of the blended seasoning on each piece of fish, using it all. Rub the seasoning all over the top of each piece of cod. Wash your hands well.
- Squeeze half a lemon over the fish. Slice the tablespoon of butter into pieces and place a piece of butter on each piece of fish.
- Broil the cod on the top rack of the oven, about 4 inches away from the heat source. Broil thin pieces for about 6 minutes, and thick pieces for 8 minutes, or until cooked through. Monitor the fish carefully. The cod is done when you can easily flake it with a fork. If the cod fillets seem to be getting too dark but still need time to cook through, move the pan to the center rack of the oven to finish cooking, keeping the broil setting.
- To serve, plate the fish and spoon some of the pan juices over the top. The broiled cod is also excellent served on a brioche bun or hamburger bun with some mayonnaise and lettuce. You also could use the broiled cod in lettuce wraps or fish tacos.
- Store leftover broiled cod in the refrigerator for up to three days.
- This recipe calls for 1 ¼ teaspoons of plain paprika. If you use smoked paprika, reduce the amount to 1 teaspoon, since it has a stronger flavor. I would not recommend using hot paprika here, unless you want spicy hot cod. I would reduce the amount of hot paprika to about ¾ teaspoon.
- The recipe calls for 1 tablespoon each of olive oil and butter. It's just enough for flavor and moisture, while keeping the calories low. However, if you're looking for a more decadent meal, feel free to use extra butter.
- If you don't have a sheet pan, make sure to use a sturdy metal pan for broiling. Do not use a glass pan, because it might break.
- The cod is cooked when you can easily flake it with a fork. If you want to check its internal temperature, it should be 130 degrees F for a moist result. If you want the broiled cod fillets more well done, the maximum internal temperature should be 145 degrees F. But that will give you fish that's bordering on tough.
- You can substitute any sturdy white fish, such as haddock or orange roughy.
(Recipe Source: Cooking with Mamma C)