Bacon Wrapped Cod
Published February 19, 2019 • Updated March 12, 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
Brush with butter
Brush melted butter or olive oil all over each piece of cod.
- 2 tablespoons butter, melted
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.
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.
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.
I've been keto for almost two years and there are meals I thought I was just done with forever, the kind of rich buttery fish dish you'd order somewhere nice. Made this on a weeknight just needing something that felt like more than another chicken breast, and when the bacon crisped up around the cod at 400 it smelled incredible. Cut into it and the fish was perfectly tender and flaky underneath the crispy wrap. The lobster comparison in the recipe is not an exaggeration, that richness is real, and I think the butter brushed on before wrapping is what makes it. I got a little emotional eating this, which is a weird thing to type but it's the truth. Going in the regular rotation.
I don't cook fish. Like, ever. Figured I'd try this anyway on a cold Tuesday night and followed the steps exactly, wrapped the cod tight in the bacon, and the second it came out of the oven I couldn't believe the smell. The bacon crisps up completely while the cod underneath stays flaky and almost buttery. Freaking unbelievably good for something I was completely convinced I'd ruin.
That buttery texture is what sold me on cod specifically. The fish steams inside the bacon instead of drying out. Cold Tuesday well spent.
Fourth time making this. Pro tip: overlap the bacon ends underneath so they crisp up better.
Oh that's smart. I've been tucking them under but not overlapping. The bottom does stay chewier that way. Trying this next batch.
made this tuesday night after work. wrapped the bacon tight and it crisped up perfect. didnt miss carbs at all
The tight wrap is key. If there's any gap the bacon steams instead of crisps. Weeknight win.
used turkey bacon, still worked
Good to know. The tight wrap matters more than the bacon type.
Oh wow! You are right…this does remind me of lobster. It’s a poor man’s lobster but does the trick! Very easy too.
Ha, poor man's lobster is exactly right. The butter underneath is what sells it.
Great recipe! Thank you.
But, I had to change to 425*,
took more like 30 mins.
Maybe our electric oven as I'm not a fan of them🤪
Electric runs cooler, yeah. 425 for 30 is a lot but if the bacon was crispy and the cod flaked, you got there.
I used barramundi instead of cod and this was AMAZING. My non-keto hubby who is a little iffy on fish loved this! So quick and easy. We will definitely be having this on regular rotation.
Haven't tried barramundi yet but it tracks. Slightly fattier than cod, which means it really soaks up the butter. A fish-skeptic non-keto husband approving is basically a five-star review.
This is SO tasty and even a normally, non cook, made it! Thank you. XX
Ha, this one's hard to mess up. Try drizzling a little extra melted butter on top right before serving. The cod soaks it right in.
What a cool idea! It is Friday and I grew up with Friday being fish day, so here it is. Not being Catholic we can have meat, so why not wrap in (who doesn't love) bacon!! Love it. I made a cucumber potato salad to serve along side.
Cucumber potato salad next to bacon-wrapped cod - the cool crunch is exactly what you want against all that richness. Friday fish day is a tradition worth keeping.
I am cooking the bacon wrapped cod now and of course it smells delicious. I don't know if the roasted balsamic green beans are keto but I think they'll be perfect with this dish, Thanks for posting the recipe,
Green beans are fine. Balsamic has a few carbs but a drizzle spread across a whole pan is nothing. Good pairing with the cod.