Baked Cod with Breadcrumb Topping (Printable)
Tender cod fillets baked with a crispy, golden breadcrumb topping and fresh herbs.
# What You'll Need:
→ Fish
01 - 4 cod fillets, skinless and boneless, approximately 5.3 oz each
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste
→ Breadcrumb Topping
04 - 3/4 cup (2.1 oz) fresh breadcrumbs (preferably from day-old bread)
05 - 2 tablespoons chopped fresh parsley
06 - 2 tablespoons grated Parmesan cheese
07 - 1 clove garlic, minced
08 - Zest of 1 lemon
09 - 2 tablespoons melted butter
10 - 1 tablespoon olive oil
→ For Serving
11 - Lemon wedges
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly oil a baking dish.
02 - Pat the cod fillets dry with paper towels. Arrange them on the prepared baking sheet or dish. Brush each fillet with olive oil and season with salt and freshly ground black pepper.
03 - In a medium bowl, combine the fresh breadcrumbs, chopped parsley, grated Parmesan cheese, minced garlic, and lemon zest. Drizzle melted butter and olive oil over the mixture and stir until the breadcrumbs are thoroughly moistened.
04 - Evenly spoon the breadcrumb mixture over each cod fillet, gently pressing to ensure the topping adheres well.
05 - Bake the cod for 15 to 20 minutes until the fish flakes easily with a fork and the breadcrumb topping turns golden brown.
06 - Serve immediately with fresh lemon wedges.
# Expert Advice:
01 -
- The fish stays impossibly tender while the topping turns crispy and golden, giving you the best of both textures in one bite.
- It's ready faster than takeout, making it perfect for those evenings when you need dinner on the table but want something restaurant-quality.
02 -
- Do not skip drying the fish—moisture is the enemy of both tender cod and a crispy topping, so take an extra moment with the paper towels.
- If your breadcrumb topping isn't sticking after baking, your crumbs were too dry to begin with; the next time, add the butter and oil slowly and make sure each crumb gets coated.
03 -
- Make the breadcrumb topping up to an hour ahead and keep it in the fridge, then bake everything together so you're not rushing to combine components at dinner time.
- If your fillets are particularly thick, start them in the oven for five minutes before adding the topping, then bake until the top is golden—this prevents the outside from browning too quickly while the inside still cooks.