Bacon Wrapped Cod
Published February 19, 2019 • Updated February 23, 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 making bacon wrapped cod 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 in bacon 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 make this when I want something indulgent that takes almost no effort. 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 quick weeknight energy.
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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 grill bacon wrapped cod?
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 gets a nice char you won't get from the oven, and it's one of my favorite keto meals when the weather is warm. I'd stick with thick-cut bacon for the grill since it holds up better over open flame.
Can I use pancetta instead of bacon?
I've done this with pancetta and it works well. The flavor is a bit different (more peppery, less smoky) and pancetta slices are usually thinner, so they crisp up faster. I keep the oven at the same 400°F but start checking around 8 minutes. The cod still comes out great either way.
What herbs pair best with cod and bacon?
My go-to is fresh thyme with a squeeze of lemon. The thyme and bacon together give you that sweet-salty combination that works every time. I've also done an Italian version with oregano, basil, and a little garlic pressed onto the fish before wrapping. Fresh parsley and lemon zest as a finishing touch is the simplest option and what I do most often.
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.
Do I need to use thick-cut bacon?
I always reach for thick-cut because it renders at the right pace to finish when the cod does. Regular bacon works but crisps faster, so I start checking at 8 minutes instead of 10. Brandon, one of my readers, used turkey bacon and said it still worked fine. You get less fat rendered into the fish, but the wrap still holds and crisps up.
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.
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.
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.