Bacon Wrapped Cod
Published February 19, 2019 • Updated March 12, 2026
This post may contain affiliate links. See my disclosure policy.
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.
Explore 688+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
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.
Your Macros. Your Recipes. Calculated in 60 Seconds.
Get personalized keto macros and instantly see which recipes fit your targets. No more guessing what to eat.
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.
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.
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.
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.
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.
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.
I never make fish at home because it either comes out rubbery or I second-guess the timing and pull it too early, but I finally tried this and it actually worked. The bacon got this crunch on the outside while the cod underneath just flaked apart. And that note about it tasting like lobster? I thought it was a stretch until I actually tasted it.
The lobster thing catches everyone off guard. Cod absorbs the bacon fat differently than other white fish, and that's what does it.
Made this Sunday because I had cod in the freezer and needed something that wasn't chicken again. My husband has announced some version of 'I don't really eat fish' for at least a decade, and by the time I came back from putting the kids down, my serving was gone. He didn't say anything. Just looked a little guilty when I came back to the kitchen. When I pressed him he said it didn't taste like fish, it tasted like really good bacon with something underneath it, which is probably the most accurate description I could come up with myself. The thick-cut bacon traps all the moisture in and the cod stays tender in a way that's hard to explain until you cut into it. Planning to try this with halibut next to see if that lobster richness holds up.
The guilty look is better than a compliment. Halibut works fine, just make sure the fillets are at least half an inch thick or they fall apart before the bacon crisps up.
My boyfriend swears he doesn't eat fish. Has turned down salmon, tilapia, all of it, every time I've tried. Made this on a Wednesday and he finished his piece before I was halfway through mine, then looked up and said 'that doesn't taste like fish.' The thick-cut bacon does something to the cod underneath, keeps it almost buttery instead of that flaky dry texture he always complains about. Would give it 5 stars except I'm kind of annoyed it only took one try when I've been fighting this battle for two years.
Ha, 'that doesn't taste like fish' is literally the goal. The thick-cut bacon keeps the cod from drying out, so he's eating fish without the texture that turned him off every other time. Worth the two years.
Kept putting this off thinking cod was too mild for thick-cut bacon. Completely wrong. Fish stays tender, gets a real crust, and honestly tastes richer than anything I've made with white fish. Lobster comparison isn't an exaggeration.
Cod is the one. I've done this with haddock and halibut and they're both fine but cod has the density to hold inside the wrap without going mushy. The others start to fall apart before the bacon finishes.
Made this for a spring dinner last weekend, nervous since half the table doesn't eat fish. The bacon smell pulled my friend Sarah out of the living room before I could explain what I was making (she never orders seafood), which I didn't expect. First time cooking fish for a group. Plated SO much cleaner than I thought it would. Someone said it tasted almost like lobster, and I was relieved I'd read the description beforehand so I didn't look confused when people said that. Four stars only because the center fillets went soggy before everyone sat down. Double-wrapping next time.
Double-wrapping helps but the real fix is getting them from oven to table fast. Cod releases steam the second it comes out and it pools under the bacon if they sit.
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.
That butter step is the one. Tested without it and the fish dried out even with the bacon wrap.
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.