23 Delicious Fall Cod Recipes for Every Meal

Autumn is the perfect time to enjoy hearty, comforting meals that highlight seasonal flavors.

Cod, with its mild flavor and flaky texture, is an ideal canvas for fall-inspired ingredients like pumpkin, squash, root vegetables, apples, and warming spices.

Whether you prefer baked, roasted, or creamy cod dishes, there’s a recipe to suit every taste and occasion.

In this article, we’ve compiled 24 fall cod recipes that will inspire your autumn cooking.

From maple-glazed cod with roasted vegetables to creamy pumpkin sauces and herb-crusted fillets, these recipes bring seasonal ingredients to life.

Whether you’re cooking for family dinners, cozy weeknights, or festive gatherings, these cod dishes offer a perfect blend of comfort, flavor, and elegance.

23 Delicious Fall Cod Recipes for Every Meal

Fall is a season of comfort, warmth, and rich flavors, and these 24 fall cod recipes perfectly capture the essence of autumn.

From sweet and savory glazes to creamy sauces and hearty grain-based dishes, cod is a versatile fish that can carry a wide range of fall ingredients.

Whether you’re looking for a quick weeknight dinner, a cozy family meal, or a show-stopping dish for guests, these recipes offer inspiration to make the most of seasonal flavors.

Embrace the flavors of fall and bring the taste of autumn to your table with these delicious cod dishes.

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Maple-Glazed Cod with Roasted Autumn Vegetables

This fall cod recipe highlights the natural sweetness of maple syrup paired with earthy roasted vegetables.

Tender cod fillets are brushed with a rich maple glaze and baked to perfection alongside a medley of seasonal root vegetables like carrots, parsnips, and sweet potatoes.

A cozy, hearty dish perfect for a crisp fall evening.

Ingredients:

• 4 cod fillets (6 oz each)
• 3 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 tsp fresh thyme leaves
• Salt and pepper, to taste
• 2 carrots, sliced into thin rounds
• 1 parsnip, sliced into thin rounds
• 1 small sweet potato, cubed
• 1 red onion, sliced
• 2 cloves garlic, minced
• 1 tbsp balsamic vinegar

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together maple syrup, Dijon mustard, olive oil, thyme, salt, and pepper. Set aside.
3. On a large baking sheet, toss carrots, parsnips, sweet potato, and red onion with olive oil, garlic, balsamic vinegar, salt, and pepper. Spread them in a single layer. Roast for 15 minutes.
4. Remove the baking sheet from the oven and place cod fillets on top of the vegetables. Brush the maple glaze generously over the fish.
5. Return to the oven and bake for 12-15 minutes, or until the cod flakes easily with a fork.
6. Serve hot, garnished with extra thyme if desired.

The combination of sweet maple glaze and earthy vegetables creates a comforting and elegant fall meal.

Perfect for weeknight dinners or impressing guests during a seasonal gathering.

Lemon-Rosemary Cod with Butternut Squash Puree

This elegant fall dish features cod fillets baked with zesty lemon and fragrant rosemary, served over a creamy, velvety butternut squash puree.

The bright, citrusy flavors balance the rich sweetness of the squash, creating a harmonious autumn-inspired dinner.

Ingredients:

• 4 cod fillets (6 oz each)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 lemon (zested and juiced)
• 1 tsp fresh rosemary, chopped
• Salt and pepper, to taste
• 1 medium butternut squash, peeled and cubed
• 2 tbsp unsalted butter
• 1/4 cup heavy cream (optional)
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender.
3. Meanwhile, in a small bowl, combine olive oil, garlic, lemon zest, lemon juice, rosemary, salt, and pepper. Brush the mixture over the cod fillets.
4. Place cod fillets on a lightly greased baking dish and bake for 12-15 minutes, or until the fish is opaque and flakes easily.
5. To make the squash puree, transfer roasted squash to a blender or food processor, add butter and heavy cream, and blend until smooth. Adjust seasoning to taste.
6. Serve cod fillets over a bed of butternut squash puree, garnished with fresh parsley.

This refined dish brings together light and rich flavors, perfect for fall dinner parties or a comforting weeknight meal.

The creamy squash and fragrant cod make every bite a seasonal delight.

Spiced Cod with Apple-Cabbage Slaw

A crisp fall twist on cod, this recipe pairs mildly spiced baked fish with a tangy apple-cabbage slaw.

The combination of warming spices and fresh, crunchy slaw makes it an ideal lunch or dinner option during the cooler months.

Ingredients:

• 4 cod fillets (6 oz each)
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 apple, julienned
• 1/4 cup Greek yogurt
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1 tbsp chopped fresh cilantro (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix paprika, cumin, cinnamon, salt, and pepper. Rub the spice mixture evenly over the cod fillets.
3. Place cod fillets on a baking sheet, drizzle with olive oil, and bake for 12-15 minutes, or until fish is opaque and flakes easily.
4. In a separate bowl, combine shredded cabbage, apple, Greek yogurt, apple cider vinegar, honey, and cilantro to make the slaw. Toss until evenly coated.
5. Serve the spiced cod fillets with a generous helping of apple-cabbage slaw on the side.

The warmth of spices paired with the crisp, tangy slaw perfectly captures the flavors of fall.

A healthy, satisfying dish that balances texture, flavor, and seasonality beautifully.

Pumpkin Curry Cod

This fall-inspired cod recipe marries tender white fish with a creamy pumpkin curry sauce.

The subtle sweetness of pumpkin combined with aromatic spices creates a comforting dish that’s perfect for chilly autumn evenings.

Ingredients:

• 4 cod fillets (6 oz each)
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 cup pumpkin puree
• 1/2 cup coconut milk
• 1 tsp curry powder
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Cooked rice or quinoa, for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and ginger, cooking another minute.
2. Stir in pumpkin puree, coconut milk, curry powder, smoked paprika, salt, and pepper. Simmer gently for 5–7 minutes until sauce thickens slightly.
3. Season cod fillets with a pinch of salt and carefully place them into the simmering sauce. Cover and cook for 8–10 minutes, or until the fish flakes easily.
4. Serve cod over rice or quinoa, spooning the pumpkin curry sauce generously on top. Garnish with fresh cilantro.

This cozy pumpkin curry cod delivers the warmth of fall spices with the gentle sweetness of pumpkin, creating a comforting, healthy, and flavorful meal.

Apple-Cider Braised Cod with Brussels Sprouts

A light yet hearty fall cod dish, where cod fillets are gently braised in apple cider and served alongside caramelized Brussels sprouts.

The combination of tart cider and sweet, nutty sprouts gives this dish an unmistakably autumnal flavor.

Ingredients:

• 4 cod fillets (6 oz each)
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/2 cup apple cider
• 1 tbsp Dijon mustard
• 1 tsp fresh thyme
• 1/2 lb Brussels sprouts, halved
• 1 small shallot, minced
• 1 tbsp butter

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet. Season cod with salt and pepper and sear on both sides for 2–3 minutes until lightly golden. Remove and set aside.
3. In the same skillet, sauté shallots until fragrant. Add Brussels sprouts and cook 5–6 minutes until slightly caramelized.
4. Stir in apple cider, Dijon mustard, and thyme. Return cod to the skillet. Transfer skillet to the oven and bake for 10–12 minutes until cod is cooked through.
5. Remove from oven, top with butter for richness, and serve hot.

The sweet-tart apple cider and caramelized Brussels sprouts elevate the cod, creating a balanced, flavorful, and visually appealing fall dish perfect for a cozy dinner.

Herb-Crusted Cod with Roasted Fennel and Pears

This elegant fall cod recipe features a fresh herb crust, paired with roasted fennel and pears.

The combination of aromatic herbs, slightly sweet pears, and earthy fennel makes this a sophisticated yet approachable seasonal dish.

Ingredients:

• 4 cod fillets (6 oz each)
• 2 tbsp olive oil
• 1/4 cup fresh parsley, chopped
• 1 tsp fresh thyme leaves
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 fennel bulb, thinly sliced
• 1 ripe pear, sliced
• 1 tbsp honey

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, combine parsley, thyme, lemon zest, salt, and pepper. Brush cod fillets lightly with olive oil, then press herb mixture on top to form a crust.
3. On a baking sheet, toss fennel and pear slices with olive oil and honey. Roast for 15 minutes.
4. Place herb-crusted cod fillets on the same baking sheet and roast for an additional 12–15 minutes, or until fish flakes easily.
5. Serve cod alongside roasted fennel and pears, drizzling any pan juices over the top.

This herb-crusted cod with roasted fennel and pears is a fragrant, flavorful dish that brings together fresh herbs and fall produce for an elegant autumn meal.

Brown Butter Sage Cod with Roasted Acorn Squash

This fall cod recipe features the nutty flavor of brown butter and aromatic sage, paired with sweet roasted acorn squash.

The richness of the butter enhances the mild cod, creating a warm and comforting autumn dish.

Ingredients:

• 4 cod fillets (6 oz each)
• 3 tbsp unsalted butter
• 6 fresh sage leaves
• Salt and pepper, to taste
• 1 small acorn squash, peeled and cubed
• 2 tbsp olive oil
• 1 tsp maple syrup (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss acorn squash cubes with olive oil, salt, pepper, and maple syrup, if using. Roast for 20–25 minutes until tender and caramelized.
2. Meanwhile, melt butter in a skillet over medium heat. Add sage leaves and cook until butter turns golden brown and releases a nutty aroma.
3. Season cod fillets with salt and pepper. Add them to the skillet and cook for 4–5 minutes per side, basting with brown butter until fish is cooked through.
4. Serve cod on a plate with roasted acorn squash, drizzling extra brown butter and sage over the top.

The combination of nutty brown butter, fragrant sage, and sweet roasted squash makes this dish a quintessential fall meal that’s both simple and impressive.

Cod with Roasted Beet and Carrot Salad

This vibrant fall cod dish pairs perfectly roasted beets and carrots with flaky cod, creating a colorful, healthy, and flavorful meal.

A light vinaigrette ties the flavors together, making it perfect for a seasonal lunch or dinner.

Ingredients:

• 4 cod fillets (6 oz each)
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 medium beets, peeled and diced
• 2 carrots, peeled and sliced
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1 tbsp fresh dill, chopped
• Mixed greens for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Toss beets and carrots with 1 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Season cod fillets with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium heat and cook cod for 4–5 minutes per side until opaque and flaky.
3. In a small bowl, whisk together balsamic vinegar, honey, and fresh dill. Toss roasted beets and carrots in the vinaigrette.
4. Serve cod atop a bed of mixed greens, with roasted vegetables arranged around it.

The earthy sweetness of roasted beets and carrots complements the mild cod beautifully, creating a bright, healthy, and seasonal fall dish.

Cider-Braised Cod with Sweet Potato Mash

This comforting fall recipe features cod gently braised in apple cider, served with creamy sweet potato mash.

The cider adds a subtle tang, enhancing the mild fish and pairing perfectly with the natural sweetness of sweet potatoes.

Ingredients:

• 4 cod fillets (6 oz each)
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup apple cider
• 1 tsp fresh thyme
• Salt and pepper, to taste
• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp butter
• 2 tbsp milk or cream

Instructions:

1. Boil sweet potatoes in salted water until tender, about 15 minutes. Drain and mash with butter and milk until smooth. Season with salt and pepper.
2. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until translucent. Add apple cider, thyme, salt, and pepper, and bring to a simmer.
3. Add cod fillets to the skillet, cover, and braise for 8–10 minutes until fish is cooked through.
4. Serve cider-braised cod with a generous portion of sweet potato mash on the side, spooning some of the cider sauce over the top.

This cozy, autumn-inspired dish combines the gentle sweetness of cider and sweet potatoes with flaky cod, creating a hearty and satisfying fall meal.

Miso-Glazed Cod with Roasted Pumpkin

This Japanese-inspired fall dish features cod fillets glazed with a sweet and savory miso sauce, paired with roasted pumpkin.

The umami-rich glaze perfectly complements the mild fish, while the caramelized pumpkin adds a seasonal sweetness.

Ingredients:

• 4 cod fillets (6 oz each)
• 2 tbsp white miso paste
• 1 tbsp soy sauce
• 1 tbsp mirin (or rice wine)
• 1 tsp sesame oil
• 1 small pumpkin, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp sesame seeds, for garnish
• Sliced green onions, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and caramelized.
2. In a small bowl, mix miso paste, soy sauce, mirin, and sesame oil. Brush the mixture over cod fillets.
3. Place cod on a baking sheet lined with parchment paper and broil for 8–10 minutes until the glaze is slightly caramelized and fish is cooked through.
4. Serve cod with roasted pumpkin, garnished with sesame seeds and sliced green onions.

The miso glaze gives the cod a rich, savory depth, perfectly balanced by the natural sweetness of roasted pumpkin.

A sophisticated and flavorful fall dish.

Pecan-Crusted Cod with Cranberry Relish

This festive fall recipe pairs crunchy pecan-crusted cod with a tart and sweet cranberry relish.

The texture contrast and seasonal flavors make it a standout dish for autumn dinners or holiday gatherings.

Ingredients:

• 4 cod fillets (6 oz each)
• 1/2 cup pecans, finely chopped
• 1/4 cup panko breadcrumbs
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/2 cup fresh cranberries
• 2 tbsp honey
• 1 tbsp orange juice
• 1 tsp orange zest

Instructions:

1. Preheat oven to 375°F (190°C). Combine chopped pecans and panko breadcrumbs in a shallow bowl.
2. Brush cod fillets with olive oil and press into the pecan-panko mixture, coating evenly.
3. Place fillets on a baking sheet and bake for 12–15 minutes, until cod flakes easily and the crust is golden.
4. In a small saucepan, combine cranberries, honey, orange juice, and zest. Cook over medium heat for 5–7 minutes until cranberries soften and form a chunky relish.
5. Serve pecan-crusted cod with cranberry relish spooned over the top.

The crunchy, nutty coating combined with the tangy-sweet cranberry relish makes this cod recipe a festive and flavorful celebration of fall ingredients.

Roasted Cod with Fennel and Apple Cider Reduction

This fall cod recipe features roasted cod served with caramelized fennel and a tangy apple cider reduction.

The slightly sweet and aromatic flavors highlight the season, creating a beautifully balanced autumn dish

Ingredients:

• 4 cod fillets (6 oz each)
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 fennel bulb, thinly sliced
• 1 cup apple cider
• 1 tbsp butter
• 1 tsp fresh thyme leaves

Instructions:

1. Preheat oven to 400°F (200°C). Toss fennel slices with 1 tbsp olive oil, salt, and pepper. Roast for 15 minutes until caramelized.
2. Season cod with salt, pepper, and remaining olive oil. Place cod on a baking sheet and roast for 12–15 minutes until cooked through.
3. In a small saucepan, reduce apple cider over medium heat until thickened, about 10 minutes. Stir in butter and thyme.
4. Serve cod with roasted fennel, drizzled with the apple cider reduction.

This dish brings together the sweetness of apple cider, the earthy flavor of fennel, and tender cod for a refined, seasonal meal perfect for fall.

Sage and Garlic Cod with Roasted Parsnips

This fall cod recipe combines aromatic sage and garlic with tender roasted parsnips for a simple yet flavorful autumn meal.

The earthy parsnips complement the delicate cod, while garlic and sage enhance the overall warmth of the dish.

Ingredients:

• 4 cod fillets (6 oz each)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp fresh sage, chopped
• Salt and pepper, to taste
• 3 parsnips, peeled and sliced
• 1 tsp paprika
• 1 tbsp butter

Instructions:

1. Preheat oven to 400°F (200°C). Toss parsnips with olive oil, paprika, salt, and pepper. Roast for 20–25 minutes until golden and tender.
2. Heat butter in a skillet over medium heat. Add garlic and sage, sautéing for 1–2 minutes until fragrant.
3. Season cod with salt and pepper and sear in the skillet for 4–5 minutes per side, basting with sage-garlic butter.
4. Serve cod alongside roasted parsnips, drizzling any remaining butter from the skillet over the fish.

This hearty fall dish combines earthy parsnips with aromatic cod for a satisfying meal that’s full of seasonal flavor.

Paprika and Lemon Cod with Roasted Root Vegetables

Bright lemon and smoky paprika enhance tender cod fillets, served with roasted root vegetables like carrots, turnips, and sweet potatoes.

A warm, colorful, and satisfying fall dish perfect for weeknight dinners.

Ingredients:

• 4 cod fillets (6 oz each)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Juice of 1 lemon
• Salt and pepper, to taste
• 2 carrots, sliced
• 2 turnips, diced
• 1 small sweet potato, cubed
• 1 tsp fresh thyme leaves

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots, turnips, and sweet potatoes with 1 tbsp olive oil, thyme, salt, and pepper. Roast for 20–25 minutes until tender.
2. Season cod with smoked paprika, lemon juice, salt, and pepper. Heat remaining olive oil in a skillet and cook cod 4–5 minutes per side until opaque.
3. Serve cod atop the roasted root vegetables, drizzling any pan juices over the top.

This paprika and lemon cod pairs perfectly with sweet, earthy roasted vegetables for a bright and hearty fall-inspired meal.

Thyme and White Wine Cod with Mushrooms

This fall cod recipe features cod fillets gently baked in white wine with earthy mushrooms and fresh thyme.

The combination creates a light yet flavorful dish that captures the essence of autumn.

Ingredients:

• 4 cod fillets (6 oz each)
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 cup mushrooms, sliced
• 1/2 cup dry white wine
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1 tbsp butter
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Heat olive oil in a skillet, sauté mushrooms and garlic for 4–5 minutes until softened.
2. Place cod fillets in a baking dish, season with salt, pepper, and thyme. Pour white wine over the fillets and add the mushroom mixture on top.
3. Dot butter over cod and bake for 12–15 minutes until fish flakes easily.
4. Garnish with fresh parsley and serve hot.

The white wine and mushroom sauce enhances the delicate cod, offering a fragrant and elegant fall dish perfect for seasonal dinners.

Farro and Herb-Crusted Cod with Roasted Carrots

This hearty fall dish features cod fillets coated in a flavorful mixture of farro and fresh herbs, paired with sweet roasted carrots.

The crunchy crust adds texture, while the tender fish and caramelized vegetables make it a satisfying autumn meal.

Ingredients:

• 4 cod fillets (6 oz each)
• 1/2 cup cooked farro, cooled
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp olive oil
• Salt and pepper, to taste
• 4 carrots, peeled and sliced
• 2 tbsp olive oil
• 1 tsp honey

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots with 2 tbsp olive oil, honey, salt, and pepper. Roast for 20–25 minutes until tender and caramelized.
2. In a bowl, mix cooked farro, parsley, thyme, salt, and pepper. Brush cod fillets lightly with olive oil, then press the farro mixture onto the top of each fillet.
3. Heat a lightly oiled skillet over medium heat and sear cod for 3–4 minutes per side, then transfer to the oven for 5–7 minutes until cooked through.
4. Serve cod alongside roasted carrots.

The farro herb crust adds a delightful crunch and nutty flavor, making this cod recipe both hearty and seasonally inspired.

Barley Risotto with Lemon Cod

A fall twist on classic risotto, this dish uses barley as a hearty grain base, served with lemon-scented cod.

The combination is creamy, nutty, and refreshing, perfect for an autumn dinner that’s both filling and light.

Ingredients:

• 4 cod fillets (6 oz each)
• 2 tbsp olive oil
• Salt and pepper, to taste
• Juice and zest of 1 lemon
• 1 cup pearl barley
• 4 cups vegetable or chicken broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan (optional)
• 1 tbsp butter
• Fresh parsley, chopped

Instructions:

1. In a saucepan, sauté onion and garlic in olive oil until translucent. Add barley and cook for 1–2 minutes.
2. Gradually add broth, 1/2 cup at a time, stirring constantly, until barley is tender and creamy (about 30 minutes). Stir in butter, Parmesan, and parsley.
3. Season cod with salt, pepper, lemon juice, and zest. Heat olive oil in a skillet and cook cod 4–5 minutes per side until flaky.
4. Serve cod atop barley risotto.

This lemon cod with creamy barley risotto balances earthy grains with bright citrus, making it a satisfying and elegant fall meal.

Autumn Cod with Wild Rice and Roasted Fennel

This wholesome fall dish features cod served with nutty wild rice and caramelized fennel.

The combination of textures and flavors evokes the essence of autumn, offering a healthy yet flavorful dinner.

Ingredients:

• 4 cod fillets (6 oz each)
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 cup wild rice, cooked
• 1 fennel bulb, thinly sliced
• 1 tbsp honey
• 1 tsp fresh thyme
• 1 tbsp butter

Instructions:

1. Preheat oven to 400°F (200°C). Toss fennel slices with olive oil, honey, salt, and pepper. Roast for 20 minutes until golden and caramelized.
2. Season cod with salt and pepper. Heat olive oil in a skillet and cook cod 4–5 minutes per side until opaque and flaky.
3. Serve cod over a bed of wild rice, topped with roasted fennel and a drizzle of pan butter. Sprinkle thyme over the dish before serving.

The earthy wild rice and sweet, caramelized fennel perfectly complement tender cod, making this a wholesome and seasonally inspired fall meal.

Creamy Leek and Cod Skillet

This comforting fall dish features tender cod simmered in a creamy leek sauce.

The sweetness of leeks combined with a light cream base creates a rich yet delicate flavor perfect for a cozy autumn dinner.

Ingredients:

• 4 cod fillets (6 oz each)
• 2 tbsp butter
• 2 leeks, cleaned and sliced
• 2 cloves garlic, minced
• 1/2 cup vegetable or chicken broth
• 1/2 cup heavy cream
• Salt and pepper, to taste
• 1 tsp fresh thyme
• Lemon wedges, for serving

Instructions:

1. In a large skillet, melt butter over medium heat. Add leeks and garlic, cooking until soft and fragrant, about 5 minutes.
2. Stir in broth and bring to a simmer. Add cream and thyme, and season with salt and pepper.
3. Place cod fillets into the skillet, spooning some sauce over the top. Cover and simmer for 8–10 minutes, until the fish flakes easily.
4. Serve cod with a spoonful of creamy leeks and a wedge of lemon.

The creamy leek sauce perfectly complements the mild cod, creating a warm, flavorful fall dish that’s elegant yet simple.

Cod Chowder with Sweet Corn and Potatoes

This hearty fall chowder features flaky cod, sweet corn, and tender potatoes in a creamy broth.

Packed with autumn flavors, it’s a comforting and filling meal perfect for cooler evenings.

Ingredients:

• 4 cod fillets (6 oz each), cut into chunks
• 2 tbsp butter
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups diced potatoes
• 1 cup corn kernels (fresh or frozen)
• 3 cups vegetable or fish stock
• 1 cup heavy cream
• Salt and pepper, to taste
• 1 tsp fresh thyme

Instructions:

1. In a large pot, melt butter over medium heat. Sauté onion and garlic until translucent.
2. Add potatoes and stock. Bring to a simmer and cook until potatoes are tender, about 15 minutes.
3. Stir in corn, cod chunks, cream, thyme, salt, and pepper. Simmer 8–10 minutes until cod is cooked through.
4. Serve hot with crusty bread for a full autumn meal.

This cod chowder balances creamy, sweet, and savory flavors, making it a perfect cozy dish for fall evenings.

Roasted Cod with Creamy Pumpkin Sauce

This fall-inspired recipe pairs roasted cod with a velvety pumpkin cream sauce.

The sauce is subtly spiced, creating a rich and warming dish that highlights seasonal flavors.

Ingredients:

• 4 cod fillets (6 oz each)
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 cup pumpkin puree
• 1/2 cup heavy cream
• 1/2 tsp ground nutmeg
• 1/2 tsp cinnamon
• 1 tbsp butter
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Drizzle cod fillets with olive oil, season with salt and pepper, and roast for 12–15 minutes until flaky.
2. In a saucepan, combine pumpkin puree, cream, nutmeg, cinnamon, and butter. Heat over low-medium heat until smooth and warm.
3. Plate cod fillets and spoon pumpkin cream sauce over the top. Garnish with fresh parsley.

The sweet and spiced pumpkin cream sauce perfectly enhances tender roasted cod, offering a cozy and flavorful fall dish ideal for seasonal dinners.

Braised Cod with Caramelized Onions and Fennel

This fall cod recipe features tender cod fillets braised with caramelized onions and fennel.

The natural sweetness of the vegetables and the mild fish create a comforting, aromatic autumn meal.

Ingredients:

• 4 cod fillets (6 oz each)
• 2 tbsp olive oil
• 2 onions, thinly sliced
• 1 fennel bulb, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup white wine or vegetable broth
• Salt and pepper, to taste
• 1 tsp fresh thyme

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onions and fennel, cooking until caramelized, about 15–20 minutes.
2. Stir in garlic and thyme, cooking 1–2 minutes until fragrant.
3. Add white wine or broth and bring to a gentle simmer. Season cod fillets with salt and pepper and nestle them into the vegetable mixture.
4. Cover and cook for 8–10 minutes, until cod is opaque and flakes easily.
5. Serve hot, spooning caramelized vegetables over the cod.

The sweetness of the caramelized onions and fennel complements the delicate cod, resulting in a hearty and flavorful fall dish.

Spiced Cod with Roasted Winter Squash and Sage

This autumnal dish pairs lightly spiced cod with roasted winter squash and fresh sage.

The warming spices and earthy squash create a cozy, flavorful meal perfect for the season.

Ingredients:

• 4 cod fillets (6 oz each)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper, to taste
• 1 small butternut squash, peeled and cubed
• 1 tbsp olive oil
• 1 tsp fresh sage, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, sage, salt, and pepper. Roast for 20–25 minutes until tender and golden.
2. Season cod fillets with smoked paprika, cumin, cayenne, salt, and pepper. Heat olive oil in a skillet and cook cod 4–5 minutes per side until flaky.
3. Serve cod alongside roasted squash, garnished with extra sage if desired.

The aromatic spices paired with sweet, roasted squash make this spiced cod a quintessential fall meal that’s both flavorful and comforting