Baked Cod with Breadcrumbs (Printable)
Delicate cod fillets topped with golden breadcrumbs, baked to a light and flavorful finish.
# What You’ll Need:
→ Fish
01 - 4 skinless, boneless cod fillets (approximately 5.3 oz each)
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
→ Breadcrumb Topping
05 - 3/4 cup (60 g) fresh breadcrumbs, preferably from day-old bread
06 - 2 tablespoons chopped fresh parsley
07 - 2 tablespoons grated Parmesan cheese
08 - 1 clove garlic, minced
09 - Zest of 1 lemon
10 - 2 tablespoons melted butter
11 - 1 tablespoon olive oil
→ For Serving
12 - Lemon wedges
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly oil a baking dish.
02 - Pat cod fillets dry with paper towels, place on prepared baking surface, brush with olive oil, and season with salt and pepper.
03 - Combine breadcrumbs, parsley, Parmesan, garlic, and lemon zest in a bowl. Drizzle in melted butter and olive oil, mixing until evenly moistened.
04 - Evenly spoon the breadcrumb mixture over each fillet, pressing lightly to adhere.
05 - Bake for 15 to 20 minutes, until fish flakes easily with a fork and topping is golden brown.
06 - Serve immediately accompanied by lemon wedges.
# Expert Advice:
01 -
- It's ready faster than takeout, but tastes like you spent hours on it.
- The breadcrumb topping stays crispy even as the fish underneath stays impossibly tender.
- One pan, minimal cleanup, and enough flavor that lemon wedges feel like a luxury.
02 -
- The single biggest mistake is not drying the fish first—any moisture on the surface keeps the breadcrumbs from getting crispy and makes them steam instead.
- Fresh breadcrumbs from actual bread make a world of difference compared to the store-bought kind in the container; if you have a food processor, pulse day-old bread yourself and taste the difference.
03 -
- If your oven runs hot, start checking the fish around the 12-minute mark so the topping doesn't brown before the fish is cooked through.
- Make the breadcrumb mixture ahead of time and refrigerate it; it actually firms up and adheres better when it's cold.