Creamy Lemon Cod Pasta Bake
Every once in a while, I get the biggest craving for fish! And I don’t mean the usual, fish fry or grilled salmon – I mean something seafood forward but just feels a little different. This Creamy Lemon Cod Pasta Bake was loaded with big juicy pieces of cod, tender veggies like broccoli, corn, peas, and carrots, cavatappi pasta, and a creamy lemon sauce! It was comforting and cozy, but also light and bright. It was the type of dish that makes you feel warm and satisfied but doesn’t feel too heavy once you’ve devoured your bowl. My boys loved this, and it felt like something we hadn’t had before!
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So, wait…fish and cheese?! Isn’t that a no go?
Fish and cheese don’t go together! Fact or myth? Well, I believe it’s a total myth. I’m sure you’ve heard it before…I mean even Gordon Ramsey himself claims this to be true. Well not so much Gordon, but his cohort, Joe Bastianich really preaches this on their cooking show, “MasterChef.”
But then, how do you explain lobster ravioli, seafood alfredo, salmon risotto, a tuna melt?
The truth is, everybody has their preferences. I believe, when the flavors are balanced with salt, fat, acid, heat – anything is possible! “No fish + cheese” is basically an old Italian guideline and NOT a culinary sin.
Did you know?
Cod is one of the most popular white fish around, and it’s super underrated! It also pairs beautifully with cheese, often appearing in dishes with creamy sauces, parmesan cheese, white cheddar, and mozzarella.
It’s also extremely good for you! This fish is lean, packed with protein, rich in vitamins, and contains almost no fat. It’s low in calories and mild in flavor – making it easy to pair with a variety of ingredients.
What ingredients do I need to make this?
For the broccoli:
Broccoli
Olive Oil
Salt
Black Pepper
For the cod:
Cod Fillets
Salt
Black Pepper
Olive Oil
For the creamy lemon cod pasta bake:
Cavatappi Pasta
Butter
Yellow Onion
Carrots
Thyme
Garlic
Chicken Broth
Heavy Cream
Ground Mustard
Salt
Oregano
Parmesan
Lemon
Peas
Corn
Shredded Colby Jack and Cheddar
For the topping:
Butter
Parsley
Red Pepper Flakes
Breadcrumbs
Parmesan
For serving:
Lemon Wedges
What equipment do I need?
- Cutting Board
- Chef Knife
- Whisk
- Juicer
- Mixing Bowls
- 9×13 Baking Pan
- Large Skillet
- Stockpot
- Large Baking Sheet
- Aluminum Foil
- Paper Towel
- Spatula
- Strainer
How do I make it?
To prep the ingredients:
To get started on this recipe, first let’s wash all of our veggies and pat them dry. Cut the broccoli crowns into florets, dice the onion, and mince the garlic. Shred the parmesan and the carrot.
Juice half of the lemon, then cut the rest into wedges. Pluck the thyme off the sprigs, mince up the parsley, then set everything off to the side.
Preheat the oven to 425°F then line a baking sheet with foil. Next, let’s prep and roast the broccoli!
To prep the broccoli and pasta:
Add the broccoli to a large mixing bowl along with the olive oil, salt, and black pepper.
Use your hands to toss and coat the broccoli, then spread onto the prepared baking sheet.
Bake those for a while.
Once browned and tender, remove from the oven, set aside, then lower the oven temp to 400°F.
In the meantime, get out a large stockpot and fill it with some water with a touch of salt. Boil the cavatappi to package instructions, draining once al dente and setting aside until ready to use.
To prep the cod:
Pat the cod fillets very dry with paper toweling on both sides, then set aside on a plate.
In a small bowl, whisk the salt and black pepper for the cod until combined, then rub the seasonings all over the fillets on both sides.
Next, in a large skillet, heat the olive oil on medium high. Sear the cod for a few minutes per side, then carefully remove to a plate once crispy and golden brown in color.
Set the skillet aside to use again later.
Pro Tip: Using a fish spatula is superior when searing a delicate fish like cod or salmon. While a regular spatula will do the job, sometimes the fillets can break, or crispy skin can tear off entirely when trying to remove them from the pan. That’s a big bummer!
Allow the fish to cool slightly, then flake into large chunks with a fork.
To make the creamy lemon cod pasta bake:
In the same skillet, melt the butter on medium heat. Sauté the onions and carrots for a few minutes, stirring occasionally.
Next, stir in the thyme and the garlic, and once fragrant, reduce the heat to medium low.
Stir in the chicken broth, heavy cream, and the rest of the seasonings.
Bring the mixture to a simmer, then reduce the heat to low. Simmer for a few minutes, stirring occasionally until the mixture has slightly thickened.
Next, stir in the shredded parmesan, fresh lemon juice, roasted broccoli, and the frozen peas and corn.
Carefully stir in the flaked cod chunks and the cavatappi pasta.
Remove from heat.
Get out a 9×13 baking pan and lightly grease it. Spread the creamy lemon pasta bake into the dish, smoothing it out into an even layer with a spatula.
Top with the shredded Colby jack and cheddar cheese, now let’s make the topping!
To make the topping and bake:
In a small dish, melt the butter for the topping, then add the parsley, red pepper flakes, breadcrumbs, and the shredded parmesan cheese, whisking to combine.
Sprinkle the mixture all over the casserole.
Bake, uncovered, until bubbly and melty!
Broil on high for a minute or so to create a beautiful golden crust, then remove from the oven to rest for a few minutes.
To serve:
Scoop creamy lemon cod pasta bake onto plates and serve with fresh lemon wedges, if desired. Enjoy!
Tips:
- Casseroles have no rules! Use whatever fresh veggies you have on hand for this. Frozen and canned veggies are also welcomed.
- No cavatappi? No problem. Just use a similar short pasta like rigatoni, rotini, penne, or shells.
- This cheesy cod casserole will keep for 2-3 days if stored in an airtight container in the refrigerator. Due to the pasta, it is not freezer friendly.
Do you also think seafood and cheese belong together?
Need more cozy bake recipes for this winter?
Creamy Lemon Cod Pasta Bake
Equipment
Ingredients
For the broccoli:
- 2 cups Broccoli Florets
- 1 tbsp Olive Oil
- ¼ tsp Salt
- ¼ tsp Black Pepper
For the cod:
- 1 lb. Cod Fillets
- ½ tsp Salt
- ¼ tsp Black Pepper
- 1 tbsp Olive Oil
For the creamy lemon cod pasta bake:
- 10 oz Cavatappi Pasta
- 2 tbsp Butter
- 1 Yellow Onion diced
- 1 Small Carrot peeled and shredded
- 2 Thyme Sprigs removed from sprig, about 1 tsp
- 4 Garlic Cloves minced
- 1 cup Chicken Broth
- ¾ cup Heavy Cream
- ¼ tsp Ground Mustard
- ¾ tsp Salt
- ½ tsp Dried Oregano
- ¾ cup Parmesan freshly shredded
- 1 tbsp Lemon freshly squeezed
- ¼ cup Frozen Peas
- ¼ cup Frozen Corn
- ½ cup Shredded Colby Jack and Cheddar Cheese Blend
For the topping:
- 1 tbsp Butter
- 1 tsp Parsley minced
- ¼ tsp Red Pepper Flakes
- ¼ cup Panko Breadcrumbs
- ¼ cup Parmesan Cheese freshly shredded
For serving:
- Lemon Wedges
Instructions
To prep the ingredients:
- To get started on this recipe, first wash all the veggies and herbs, pat them dry, prep them and set off to the side, setting up your mise en place!
- Preheat the oven to 425°F then line a baking sheet with foil.
To prep the broccoli and pasta:
- Add the broccoli to a large mixing bowl along with the olive oil, salt, and black pepper for the broccoli.
- Use your hands to toss and coat, then spread out onto the prepared baking sheet.
- Bake for 16-18 minutes and once browned and tender, remove from the oven.
- Set aside, then lower the oven temp to 400°F.
- In the meantime, get out a large stockpot and fill it with some water with a touch of salt.
- Boil the cavatappi to package instructions, draining once al dente and setting aside until ready to use.
To prep the cod:
- Pat the cod fillets very dry with paper toweling on both sides, then set aside on a plate.
- In a small bowl, whisk the salt and black pepper for the cod until combined.
- Rub the seasonings all over the fillets on both sides.
- In a large skillet, heat the olive oil on medium high.
- Sear the cod for 3-4 minutes, then flip, and cook about 2 minutes more.
- Carefully remove to a plate once crispy and golden brown in color, then set the skillet aside to use again later.
- Allow the fish to cool slightly, then flake into large chunks with a fork.
To make the creamy lemon cod pasta bake:
- In the same skillet, melt the butter on medium heat.
- Sauté the onions and carrots for 2 minutes, stirring occasionally.
- Next, stir in the thyme and the garlic, and once fragrant, about 1 minute, reduce the heat to medium low.
- Stir in the chicken broth, heavy cream, and the rest of the seasonings, then bring the mixture to a simmer.
- Reduce the heat to low and simmer for 3-4 minutes, stirring occasionally, until the mixture has slightly thickened.
- Next, stir in the shredded parmesan, fresh lemon juice, roasted broccoli, frozen peas and corn, flaked cod chunks, and the cooked cavatappi, then remove from heat.
- Get out a 9×13 baking pan and lightly grease it.
- Spread the creamy lemon pasta bake into the dish, smoothing it out into an even layer with a spatula, then top with the shredded colby jack and cheddar cheese.
To make the topping and bake:
- In a small dish, melt the butter for the topping, then add the parsley, red pepper flakes, breadcrumbs, and the shredded parmesan, whisking to combine.
- Sprinkle the mixture all over the casserole, then bake, uncovered, until bubbly and melty, 19-22 minutes.
- Broil on high for 1-2 minutes to create a beautiful golden crust, then remove from the oven to rest for 5-10 minutes.
To serve:
- Scoop creamy lemon cod pasta bake onto plates and serve with fresh lemon wedges, if desired. Enjoy!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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