Baked Cod Recipe Seafood Lovers

I absolutely love this recipe because it’s a simple yet flavorful way to elevate fresh cod with a crispy Parmesan and herb crust that never fails to impress. Plus, the zesty kick from the lemon juice and the aromatic garlic make it a dish that’s both satisfying and light, perfect for any weeknight or special occasion.

I adore preparing meals that showcase the ocean’s abundance, and this oven-baked cod recipe is perfect for seafood enthusiasts. It calls for 1.5 lbs of incredibly fresh cod fillets, which I enliven with a simple but effective mix of olive oil, lemon juice, and minced garlic.

I keep the seasoning straightforward—salt, black pepper, and two of my favorite herbs, thyme, and parsley. The one place this dish strays from being a health bomb is in its topping: a mixture of breadcrumbs and grated Parmesan cheese, which transforms the fish from a simple supper into an elegant dish that even respectable restaurant chefs would be proud to serve.

Ingredients

Fresh Cod Fillets:
A protein source that is low in fat and has omega-3 fatty acids, to which the usual body-building virtues of protein can be ascribed.

Olive Oil:
Fat that is good for the heart, full of antioxidants.

Lemon Juice:
Imparts a piquant taste, rich in ascorbic acid.

Garlic:
Improves taste with germ-fighting qualities.

Salt:
Essential mineral; elevates the flavor profile.

Paprika:
Contributes gentle spice and lively hue.

Parmesan Cheese:
Umami is added by the savory flavor and contains calcium.

Breadcrumbs:
Delivers a brittle texture, goes crunchy—this is supercritical carbon dioxide CO2 to the rescue, providing a textural contrast in a snack that otherwise might be too chewy.

Melted Butter:
Flavor that is rich and contributes to the creation of a golden crust.

Lemon Wedges:
Garnish.

It may be tangy, but it is certainly optional.

Ingredient Quantities

• 1.5 lbs fresh cod fillets
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/4 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 2 tablespoons melted butter
• 1 lemon, sliced into wedges for serving
• Fresh parsley, chopped for garnish

Instructions

1. Heat your oven to 400°F (200°C) and line a baking dish with parchment paper or grease it lightly with olive oil.

2. Dry the fresh cod fillets with paper towels and place them in the prepared baking dish.

3. In a minute bowl, combine the olive oil, lemon juice, minced garlic, salt, black pepper, paprika, dried thyme, and dried parsley. Whisk together.

4. Evenly brush the cod fillets with the mixture of olive oil and lemon juice so that they are well-coated.

5. In a separate bowl, mix together the bread crumbs and the grated Parmesan cheese.

6. Evenly distribute the Parmesan and breadcrumb mixture over the top of the cod fillets, pressing down gently to help it adhere.

7. Melted butter should be drizzled over the breadcrumb topping to give it flavor and to help it brown and crisp.

8. Place in the preheated oven and cook for 12-15 minutes, or until the fish is opaque and flakes easily with a fork, and the topping is golden brown.

9. Take it out of the oven and permit it to repose for a few minutes prior to serving.

10. Accompany the baked cod with lemon wedges to squeeze over the top and an abundant scattering of bright green chopped parsley. Enjoy!

Equipment Needed

1. Oven
2. Baking dish
3. Parchment paper or olive oil for greasing
4. Paper towels
5. Small bowl for mixing marinade
6. Whisk
7. Basting brush
8. Bowl for breadcrumb mixture
9. Fork or spoon for mixing
10. Knife and cutting board (for garlic and parsley)
11. Measure spoons
12. Grateless cheese grater
13. Spoon (for drizzling melted butter)
14. Plate or platter for serving

FAQ

• Can I use frozen cod for this recipe?Certainly! Frozen cod is a fine choice. Just be certain it is fully thawed and patted dry before you do any kind of cooking with it.
• What can I use instead of Parmesan cheese?You can use Pecorino Romano or omit it for a dairy-free version.
• How do I ensure the cod doesn’t overcook?Until it is opaque and flakes easily with a fork. This generally takes about 15-20 minutes in an oven preheated to 400°F (200°C).
• Can I prepare this dish ahead of time?The breadcrumb topping can be made in advance, but the cod should be baked just before serving if you want it to be at its best.
• Is there a gluten-free option for breadcrumbs?Certainly! Gluten-free bread crumbs or crushed gluten-free crackers can be used.
• Can I substitute other herbs for thyme and parsley?Certainly, herbs such as basil, oregano, or dill may be utilized for an alternative flavor profile.

Substitutions and Variations

Haddock or another firm white fish can be used in place of fresh cod fillets.
Melted coconut oil or avocado oil can be used instead of olive oil.
Lime juice can be used in place of lemon juice if a different citrus flavor is desired.
You can substitute 1/2 teaspoon garlic powder for each clove of garlic called for in a recipe.
You can interchange dried oregano or Italian seasoning for dried thyme.

Pro Tips

1. Choose High-Quality Cod Ensure you select fresh, high-quality cod fillets for optimal flavor and texture. Fresh fish should have a mild scent and firm flesh.

2. Breadcrumb Texture For an extra crispy topping, consider using panko breadcrumbs instead of regular breadcrumbs. They create a lighter and crunchier texture.

3. Marinate for More Flavor Allow the cod fillets to marinate in the olive oil and lemon juice mixture for 15-20 minutes before baking. This step enhances the flavor penetration.

4. Uniform Coating When distributing the Parmesan and breadcrumb mixture over the fish, press gently but firmly to ensure even coating. This will help the topping adhere better and provide a consistent crust.

5. Monitor Cooking Time Keep a close eye on the cod as it bakes. Cooking times can vary depending on fillet thickness and oven efficiency. It’s ready when it flakes easily with a fork and is no longer translucent.