Bacon Wrapped Cod
Published February 19, 2019 • Updated July 3, 2026
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I wrap cod in thick-cut bacon and bake it at 400°F until the outside crisps and the fish underneath stays tender and flaky. The flavor is so rich it reminds me of lobster.
I started wrapping cod in bacon because I needed a way to get my family eating more fish. Cod on its own is mild, almost bland, and nobody was requesting plain baked fillets for dinner. But wrapping it changed everything.
The bacon does two things at once. It adds fat to an otherwise lean fillet and bastes the cod from the outside as it renders in the oven. The result is fish that’s flaky in the center with a crispy, salty shell. I’ve had readers tell me it reminds them of lobster, and I agree. It has that same rich, buttery quality without the price tag.
I’ve tested this with different types of bacon. Thick-cut is what I always come back to because it crisps evenly without burning before the fish is done. Regular bacon works, but you have to watch it closely since thinner slices can overcook in 10 minutes. One of my readers, Jessica, has made this four times and figured out that overlapping the ends underneath gives better crisping on the bottom. I tried her method and she’s right.
This is one of those keto dinners that doesn’t feel like you’re watching what you eat. Zero net carbs, high protein, and the fat content from the bacon is exactly where you want it. I pull it from the oven when an instant-read thermometer hits 140°F in the thickest part of the fillet. That’s my check every time now, because visual cues alone can be unreliable with a bacon shell around the fish. If you want more wraps like this, try my bacon wrapped shrimp and bacon wrapped pork chops next.
The wrapping technique matters more than the recipe itself. A tight wrap is the difference between crispy and steamed. If there’s any gap between the bacon and the fish, moisture gets trapped and it turns rubbery instead of crackling. Steve, who made this on a Tuesday night, confirmed the same thing: wrap it tight, get it crispy. I’ve been saying that for years.
Cod is my first choice, but this works with any firm white fish. I’ve done it with haddock and halibut. Valerie tried barramundi and said her husband, who isn’t even doing keto, loved it too. The key is fillets at least half an inch thick. Thinner pieces? Stack two together before wrapping. That’s my go-to trick for even cooking across the whole batch. If you want another way to cook cod, my fiesta baked cod goes in a completely different flavor direction.
When I want a different seafood night but the same easy prep, I go for garlic butter shrimp. Same weeknight energy, totally different flavor.
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Ingredients
4 cod fillets -
4 slices of thick cut bacon
-
Salt & Pepper
-
2 tablespoons butter, melted or olive oil
Step by Step Instructions
Step by Step Instructions
Preheat oven
Preheat oven to 400°F.
Prepare cod fish
Lay out the cod fillet on a clean cutting board and pat dry with a paper towel.
Brush with butter
Brush melted butter or olive oil all over each piece of cod.
- 2 tablespoons butter, melted
Season
Season with salt and pepper.
Bacon wrap
Wrap each fillet with one slice of bacon.
Bake it
Place each bacon wrapped fillet on a parchment or foil lined baking tray. Bake at 400°F for 10 to 12 minutes or until fish is cooked through and flaky.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use a different type of fish instead of cod?
I've made this with haddock, halibut, and sea bass, and they all turn out great. Any firm white fish works as long as the fillets are at least half an inch thick so they don't fall apart during wrapping. Valerie, one of my readers, used barramundi and her husband loved it too. I'd avoid delicate fish like tilapia since it tends to flake apart. Adjust baking time based on thickness: thicker fillets need an extra 2-3 minutes.
Should I use cod loin or cod fillet?
I reach for cod loin whenever my fish counter has it. The loin is the thick center cut, so it's an even cylinder that cooks through at the same rate the bacon crisps up. Regular fillets taper at the tail, and those thin spots overcook before the bacon is done. When all I can get is fillets, I fold the thin tail end under so the piece is one uniform thickness before wrapping. Either cut works for cod wrapped in bacon, but the loin is the most foolproof, especially if you're new to cooking fish.
What's the best way to wrap the bacon so it crisps evenly?
I wrap each slice tight against the fillet with no gaps at all. If there's any space between the bacon and the fish, steam gets trapped and you end up with rubbery bacon instead of crispy. Jessica, who has made this four times, figured out that overlapping the ends underneath the fillet crisps the bottom too. I started doing it her way and it makes a real difference.
Can I make this in the air fryer?
I've done this in my air fryer at 400°F for about 8-10 minutes, flipping once halfway through. The air fryer circulates heat around the whole fillet, so I get crispy bacon on all sides instead of just the top. I set mine on a small rack insert so the grease drips away from the fish. The texture is even crispier than the oven version.
What internal temperature should the cod reach?
I pull it at 140°F measured in the thickest part of the fillet. The cod will look opaque and flake easily with a fork at that point. I started using an instant-read thermometer after overcooking a batch a few years back, and now I check every time. The USDA recommends 145°F for fish, and 140°F with carryover cooking gets you right there.
What seasoning works besides salt and pepper?
My favorite is Old Bay because the celery salt and paprika play off the smoky bacon without fighting it. I've also rubbed the cod with Cajun seasoning and a garlic-herb mix before wrapping. I always season the fish directly, then wrap, so the spices stay trapped between the bacon and the fillet. A little smoked paprika on its own is great if you want more depth without heat.
Can I add fresh herbs or lemon?
I tuck a few sprigs of fresh thyme and a little lemon zest right against the fillet before the bacon goes on. The herbs and zest steam between the fish and the bacon and season the cod from the inside instead of just the surface. Thyme and lemon is my go-to, but I've also used a parsley and garlic mix for a French lean or a pinch of oregano and basil for something more Italian. Lemon zest is zero carbs, so it fits keto easily, and I finish the plate with a squeeze of fresh juice to brighten the richness.
Should I sear it in a pan before baking?
I've tried searing the wrapped fillets seam-side down in a hot cast iron skillet for about 90 seconds before moving to the oven. It locks the bacon seam shut and gives you a crispier bottom. I use medium-high heat with no oil since the bacon fat renders enough on its own. Then I finish at 400°F for about 8 minutes instead of the full 10-12. It's an extra step, but the all-around crunch is worth it when I have the time.
Can I grill this instead of baking?
Grilling works if you're careful. I use a grill basket or heavy-duty foil so nothing falls through the grates. Medium heat, about 12-15 minutes, flipping once halfway through. The bacon picks up a char you can't get from the oven, and it's one of my favorite ways to cook this when the weather is warm. I stick with thick-cut bacon for the grill since it holds up better over open flame.
How should I store leftovers?
I keep leftovers in an airtight container in the fridge for up to 2 days. To reheat, I put them back in the oven at 350°F for about 5-7 minutes. The microwave works in a pinch but the bacon loses its crispiness. I wouldn't freeze this one because the texture of both the cod and the bacon changes after thawing.
My husband doesn't eat pork so I'm always trying to adapt recipes like this. Has anyone tried turkey bacon here? I know it's thinner and won't render fat the same way, so I'm worried the cod just steams underneath instead of getting a crispy outside. I thought about stacking two strips but that might just make it soggy. Does the timing change at 400, or does turkey bacon need less time? It goes from fine to cardboard really fast. The lobster comparison sold me on this, I really want it to work.
Turkey bacon can work, Dana, but your steam concern is the real one. Fat keeps moisture from pooling against the fish, so pat the cod really dry first and run two strips side by side instead of stacked. At 400 check it at 12 minutes. Goes cardboard way faster than regular bacon.
I'm on my eighth or ninth batch of this and the thing that finally stopped the bacon from coming loose: seam-side down, no toothpick. The fat renders against the pan and the bacon sets before you flip it, so the wrap holds through the whole bake. I was losing it on at least half my pieces before I figured this out. I also stopped brushing on too much butter at the start. Thin coat, then a second pass around ten minutes, and the cod stays moist without the bacon going greasy. My fillets run thick so I go 20-22 minutes, but the bacon color is the better tell.
Seam-side down in a hot pan is what I do before the oven too, same principle. The fat renders and it holds. Thick fillets are tricky on timing and I've burned myself trusting the clock too many times.
Oh wait, you're doing it stovetop first? That would seal the seam way faster. Trying that next time.
on my grocery list for this weekend
Fresh dill under the bacon before it goes in. Worth trying.
Dill with cod makes so much sense. I've been using thyme and lemon zest under the bacon, but dill would be brighter. It wouldn't fight the smokiness. The fish absorbs whatever you tuck under there. I'm trying this next batch.
zero carbs and I'm eating like this.
36 grams of protein, zero carbs, and it's wrapped in bacon. Doesn't feel like a workaround.
36g of protein and wrapped in bacon. I'm sold.
Wire rack over the sheet pan if you're not already doing it. Direct on the pan, the bottom of the bacon sits in rendered fat the whole time and never crisps. Elevated, it gets texture all the way around and the fish doesn't end up steaming from underneath. Big difference on the second batch.
Steam from underneath is the whole problem. Wire rack is how I do it now.
Crack when you cut into it is what I keep chasing. Six batches in and somewhere around batch three I started pressing the cod really dry before the butter goes on, not just a couple paper towel pats but actual pressure. Bacon grips tighter, doesn't steam the fish from underneath. Still a four for me because the window between crispy bacon and overcooked cod is narrow, but that drying step is the thing.
Something happens to this cod when the bacon crisps up. Took me straight back to my grandmother's summer lobster bakes, which I haven't thought about in years. Didn't think a weeknight dinner would do that. The butter brush is what does it.
Lobster bakes is high praise. Once that bacon fat renders into the cod it stops tasting like cod. That's what I was after.
Made four portions Sunday and I'm freaking obsessed with how well the cod holds up when you reheat it. The bacon keeps it from drying out and the fish is still flaky on day three. Going in my weekly rotation for sure.
Three days still flaky is a good sign the bacon is doing its job. I reheat at 350 for 5-6 minutes. Microwave kills the texture.
Tried a couple other bacon-wrapped fish recipes before this one and none of them clicked the same way. That lobster comparison Annie mentions, I thought it was a stretch, but the butter plus the bacon fat does something to the cod that you really can't explain.
The butter is what seals it. Bacon alone you still taste fish. That melted butter going into the fillet with all that rendered fat is what tips it over.
I've been wrapping fish in bacon for years, but I started brushing a thin layer of Dijon on the cod first. It keeps the bacon from sliding when you're wrapping it, and by the time it comes out of the oven you barely taste mustard at all. What you get is something harder to place, the fish just tastes more like itself, only better. I also put the fillets on a wire rack over the baking sheet so the bottom crisps up instead of steaming in its own fat. Without it, the underside stays soft, which bothers me. Two small changes. It's become my go-to for nights when I want something that feels like real effort but isn't.
Dijon as a grip coat is clever. Mustard blooms and disappears at 400 so you just get that harder-to-place depth. Wire rack I do for everything bacon now, bottom steams soft otherwise.
Cod is fine but halibut holds up better wrapped, less likely to fall apart when you cut into it. Bacon crispness at 400 was exactly right. I'd revisit this with a firmer fish.
Yeah halibut holds cleaner. I like cod here because it pulls in the bacon fat differently, and that's what gets you that lobster flavor. Halibut is a different dish.
My son refuses fish on principle. He cleared his whole piece and asked me when I was making 'that bacon chicken' again. Took me a second to figure out what he was even talking about.
Ha, bacon chicken. The cod pulls in so much bacon fat that it basically stops tasting like fish. Your son isn't wrong.
My mom made bacon-wrapped fish every Christmas Eve. Thought I'd lost that going keto. Bacon still crisps against the cod the same way, butter and all. This one means something.
The thick-cut bacon and butter are doing the same thing your mom's did. That part doesn't change.
Wasn't sold on cod and bacon together but the fish came out almost buttery, like lobster honestly.
Cod does that. The fat renders straight into the fillet in a way halibut or tilapia just won't.