Baked Breaded Cod with Lemon, Garlic and Parsley
- Antonia Quinn
- Mar 5, 2018
- 2 min read
This has been one of my staple recipes for years that I really never get tired of. I love that it's healthy because of the cod, but also delicious and not just a plain oven roasted piece of fish because of the breadcrumb topping. I use my favorite Italian breadcrumbs to make this, Aleia's Gluten Free Italian Breadcrumbs. Again, I'm not on a gluten free diet or anything but I tried these one time and I fell in love! I find them to be much crunchier and tastier than regular breadcrumbs which sometimes get soggy in my experience, but you can use whatever breadcrumbs you like best! I like to pair this with a nice fresh salad, or my other favorite side dish that won't be a surprise to anyone, pan roasted veggies. This is a great dinner recipe that is easy and quick to make, and is actually also really good when reheated in the oven for a few minutes if you have leftovers.
Ingredients:
- 1 lb Cod Filet
- 2 tbsp Olive Oil
- 1/2 cup Italian Breadcrumbs
- 1 tsp Salt
- Zest of 1 Lemon
- 1/3 cup Parsley, chopped
Directions:
1. Preheat oven to 400 degrees F, then rinse cod and pat dry. If you have a very large piece of cod (like I did) cut it into smaller more manageable filets. Place on a baking sheet lined with parchment paper.
2. Brush filets with olive oil using a basting brush. Then season with salt and pepper.
3. Combine breadcrumbs, lemon zest, garlic, parsley, and one teaspoon of salt into a bowl and mix all together
4. Spoon breadcrumb mixture over the cod
5. Then use your hands to press the breadcrumbs in so they really coat and stick to the fish.
6. Place baking sheet in preheated oven for 12-16 minutes depending on the thickness of the filets. When they're done the breadcrumbs will look browned as shown below and the fish will be easy to cut with a fork.
7. Now plate your fish with a lemon wedge and some fresh arugula salad. I posted my favorite arugula salad recipe on here as well if you want to check it out!
