Iodine Disorder Deficiency (IDD) due to iodine decrease or loss in iodized salt and foodstuff during processing or cooking is still a major public health problem in several areas of the world, especially in developing countries. IDD was known to affect human health and mental growth, hence some preventions were needed. In this research was aimed to investigate the baking process of nile tilapia fish (Oreochromis niloticus) that had been salted with the chosen iodizes salt which still retained high iodine content. The sample of iodizes salt bought in supermarkets and traditional markets around Karawaci. The method of indirect iodometry was used in the process of the analysis. Salt (10% concentration based of weight of fish) was used to salten fish for 24 hours. The salten fish then was baked using oven with various temperature (150, 185, 190oC) and time (7,10,13 minutes). The result of sensory test showed that salten fish that was baked with condition 220oC and 13 minutes statisticallly were most liked by the panelist. Iodine content was decreased 43,49-51,32% after baked and still have about 47,96 mg/kg ppm, but there was no significant different between baking temperature and time.