Ingredients
For the cod
- 4 fillets cod fillets (about 6 oz each / 170g each), fresh or thawed frozen
- 1 tablespoon olive oil For drizzling over the cod
- ½ teaspoon kosher salt Recommended for seasoning the fish, to taste
- Freshly ground black pepper to taste
- ½ teaspoon smoked paprika Optional for added flavor
For the breadcrumb mixture
- ¾ cup panko breadcrumbs (75g)
- ½ cup fresh parsley, finely chopped
- 2 tablespoons fresh thyme leaves, stripped from stems
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 3 tablespoons unsalted butter, melted To coat the breadcrumbs
Method
Preparation
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
- In a mixing bowl, combine the panko breadcrumbs, parsley, thyme leaves, lemon zest, minced garlic, salt, pepper, and smoked paprika if using. Pour in the melted butter and mix until the crumbs are shiny and evenly coated.
- Pat the cod fillets dry with paper towels. Place them skin-side down on the prepared baking sheet.
- Drizzle olive oil over the top and sprinkle lightly with salt and pepper.
- Press the herb and breadcrumb mixture generously onto the top of each fillet, pressing firmly to make it stick.
Cooking
- Bake in the oven for 12-15 minutes, until the crust is golden brown and the fish flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Optional: Squeeze fresh lemon juice over the fish right after baking. Serve immediately.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gSodium: 600mgFiber: 2gSugar: 1g
Notes
Make sure to dry the fish well before adding the herb crust. Feel free to adjust the herbs based on your taste. Dill or basil can also be nice alternatives. If you want more crunch, consider adding finely chopped nuts to the breadcrumb mixture.
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