Broiled Cod with Paprika

Cod under the broiler is one of those weeknight wins that feels fancier than the effort warrants. Sweet paprika and a flick of cayenne bloom in melted butter with softened onion, building a basting sauce that browns the fillets while keeping the inside moist and flaky.

The paprika does double work here. It carries flavor, and it gives the fish that signature rust-colored crust under high heat. Brush the cod generously and flip once, broiling about two inches from the element so the top blisters before the inside overcooks.

Cod is lean and mild, which means it dries out fast. The butter sauce is your insurance, brush again every couple of minutes for moisture and color.

Pro Tips

• Use sweet Hungarian paprika for the right warmth, smoked paprika changes the dish into something else entirely
• Pat the fillets fully dry before brushing, surface water steams instead of browning under the broiler
• Watch the fillets the last minute, broilers vary wildly and overcooked cod turns chalky in seconds
• Test for doneness at the thickest part, the flesh should flake easily with a fork

Variations

• Swap cod for haddock, hake, or pollock with the same timing
• Add minced garlic to the onion for a deeper savory base
• Finish with chopped fresh dill or parsley and lemon wedges for color and brightness