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When you can take a fork and the fish meat is flaky, its done. All meats should be cooked with at least 350 degrees in order to kill all bacteria. Answer, 03.21.10: To prevent bacterial growth, fish should be cooked TO an internal temperature of 145 degrees F and held for at least 15 seconds.It can be cooked AT whatever temperature you like. Always check the temperature in the thickest part of the fish.ake at 425 degrees F for 15-20 minutes or until fish flakes easily with a fork. It depends on your cooking utensil, whether the grill, oven or fry pan. The faster is cooks, â¦ the less soggy it can get in the batter/butter, etc. I do both grill and pan. Grill I put it in a foil pan.
up vote 9 down vote accepted. Cooking time will vary greatly depending not only on the cut of fish but also the cooking method. In general, your cod will be done when it reaches an internal temperature of 54Â°C (130Â°F), regardless of cooking method. Here are some times/temperatures that work for me: 1  Sous Vide: 10 minutes or more at 56Â°C, followed by a quick broiling/grilling/blow torch. 2  Baking (thick fillets): 15â20 minutes at 218Â°C (425Â°F).