Fish is one of those dinners that can make you feel as though you’re doing something sophisticated right up until you remember it may take less time to cook than the potatoes beside it.
I’m comfortable with that illusion.
This baked cod gets a crisp lemon-herb topping made with whole wheat breadcrumbs, Parmesan, garlic, parsley, and lemon zest.
Underneath, the cod stays tender and flaky.
Add roasted broccoli and baby potatoes and you have a complete family dinner that looks considerably more ambitious than the amount of work involved.
That’s my favorite kind of ambitious.
Why You’ll Love This Recipe
- Ready in about 30 minutes
- High in protein
- Mild, family-friendly fish
- Crisp topping without frying
- Simple ingredients
- Easy enough for a weeknight
- Fresh lemon and herb flavor
- A useful alternative to salmon
Ingredients
For the Cod
- 4 cod fillets, approximately 5–6 oz each
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Lemon Herb Crust
- ½ cup whole wheat breadcrumbs
- ¼ cup finely grated Parmesan
- 2 tablespoons chopped fresh parsley
- 2 garlic cloves, finely minced
- Zest of 1 lemon
- 1 tablespoon olive oil
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
For Serving
- Lemon wedges
- Fresh parsley
- Roasted broccoli
- Roasted baby potatoes
Instructions
1. Preheat the oven
Preheat your oven to 425°F (220°C).
Line a baking sheet with parchment paper.
2. Dry the cod
Pat the cod fillets dry with paper towels.
Place them on the prepared baking sheet and season lightly with salt and pepper.
Just like with our shrimp, removing surface moisture helps everything else behave better.
3. Make the crust
In a small bowl, combine the breadcrumbs, Parmesan, parsley, garlic, lemon zest, oregano, black pepper, and olive oil.
Mix until the breadcrumbs are lightly coated.
The mixture should feel slightly damp rather than wet.
4. Top the fish
Brush the tops of the cod fillets lightly with olive oil.
Spoon the breadcrumb mixture over each piece.
Press it down gently with your fingertips so that the topping adheres.
Don’t compact it into armor.
We want a light, crisp crust.
5. Bake
Bake for approximately 10–15 minutes, depending on the thickness of your fillets.
The fish should be opaque and flake easily when tested with a fork.
For food safety, fish should reach an internal temperature of 145°F (63°C).
6. Serve
Finish with fresh lemon juice and parsley.
Serve immediately with roasted vegetables, potatoes, rice, or your preferred side.
Sarah’s Tip
Pat the fish dry before adding the topping.
This takes perhaps thirty seconds and solves a surprisingly common problem.
If the surface of the cod is wet, the breadcrumb topping has a harder time adhering and can become damp underneath rather than crisp.
Dry fish.
Then seasoning.
Then topping.
Sometimes the boring little step is the one that makes dinner better.
How Do You Know When Cod Is Done?
Cod changes dramatically as it cooks.
Raw cod is translucent.
Cooked cod becomes opaque and separates into moist flakes when gently pressed with a fork.
A thermometer gives you the most reliable check, particularly when fillets vary in thickness.
The USDA safe minimum internal temperature for fish is 145°F (63°C).
Can I Use Frozen Cod?
Absolutely.
Frozen cod makes this recipe much easier to keep available for an unplanned dinner.
Thaw the fillets completely before cooking, then drain and pat them particularly well dry.
Frozen fish can release additional moisture as it thaws.
Can I Use Another Fish?
Yes.
The same topping can work with other relatively firm white fish such as:
- Haddock
- Pollock
- Halibut
- Tilapia
Cooking time will vary with the thickness of the fish.
Make It Kid-Friendly
Cod has a relatively mild flavor, which makes it a useful fish for families.
For children who aren’t enthusiastic about herbs, make one fillet with a simpler breadcrumb-and-Parmesan topping.
Serve lemon on the side rather than squeezing it over everything.
Small choices at the table can save surprisingly large negotiations.
What to Serve With Baked Cod
For a complete dinner, try:
- Roasted baby potatoes
- Broccoli
- Green beans
- Brown rice
- Quinoa
- Simple salad
- Roasted carrots
You could also serve it with our future collection of easy vegetable sides once that section grows.
Make It Mediterranean
Add chopped basil to the breadcrumb mixture and serve the cod with:
- Cherry tomatoes
- Cucumber
- Olives
- Roasted peppers
- A little feta
It’s the same basic recipe with a completely different dinner personality.
Can I Prepare It Ahead?
You can mix the breadcrumb topping several hours ahead and refrigerate it.
I would wait to place it on the cod until shortly before baking.
That keeps the breadcrumbs from absorbing moisture from the fish while they wait.
Storage
Store leftover cooked cod in an airtight container in the refrigerator for up to 3 days.
Reheat gently in the oven or air fryer when possible.
The microwave works, but fish has a remarkable ability to announce to everyone in the building that you’ve reheated lunch.
Sarah has apparently worked in an office before. 😄
FAQ
Cod is a lean source of protein and can be part of a balanced meal. Baking it with a light breadcrumb, herb and Parmesan topping provides texture and flavor without deep-frying.
Fish should reach an internal temperature of 145°F (63°C). The flesh should also appear opaque and separate easily into flakes.
Cod fillets generally take around 10–15 minutes at 425°F (220°C), although the exact cooking time depends on their thickness.
For this particular recipe, thawing the cod first is preferable. It allows you to remove excess moisture so the breadcrumb topping adheres better and becomes crisp.
Pat the fish thoroughly dry before adding the topping and avoid making the breadcrumb mixture overly wet. Baking at relatively high heat also helps create a crisp surface.
Roasted potatoes, broccoli, green beans, brown rice, quinoa, roasted carrots and salad all work well with lemon herb cod.
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