That sounds good too.
Both are mild, even bland, fishes.
I usually bake tilapia fillets because they have a thick middle and thin sides, making pan work difficult.
I brush the baking tray/pan with a bit of melted butter or oil, lay them out so they overlap their edges a bit, brush the tops with a bit of melted butter or oil, and sprinkle the dish with some flavorful seasoning like Tony Chachere’s.
I don’t work with cod that much so don’t have any rec’s there.
Want something quick and easy?
Pour a jar of non-meat spaghetti sauce into a frying pan and bring it to a simmer. Put a couple of tilapia fillets on top, and cover them with sauce. Cover, and simmer until the fish is cooked. In the meantime, boil some thin spaghetti or angel hair pasta. Dump the pasta into a colander. Heat some olive oil in the pot. Add some minced garlic and sun-dried tomatoes. Cook for a minute, then add the pasta back into the pot and toss it all together.
Put the fish with sauce on a plate, and put the spaghetti to the side. Or put the fish and sauce on top of the spaghetti. I like them separate.
I do tilapia in the toaster oven. Season with whatever salty mix, then lightly spread a thin layer of mayo. Press crushed almond slivers onto it, then bake until the nuts are golden brown.
You won’t taste the mayo, but it melts into the fish and keeps everything moist. It’s stupid-simple to make, but seems fancy.