Baked Cod with Crumb Topping (Printable Version)
Tender cod fillets baked beneath a crisp, buttery breadcrumb topping for a light main dish.
# What You Need:
→ Fish
01 - 4 cod fillets (5-6 oz each), skinless and boneless
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper
→ Crumb Topping
04 - 1 cup fresh breadcrumbs (from 2–3 slices white or sourdough bread)
05 - 2 tablespoons unsalted butter, melted
06 - 2 tablespoons grated Parmesan cheese
07 - 2 tablespoons fresh parsley, finely chopped
08 - 1 teaspoon lemon zest
09 - 1 tablespoon fresh lemon juice
10 - 1 garlic clove, minced
11 - 1/4 teaspoon paprika
→ To Serve
12 - Lemon wedges
# How to Make It:
01 - Preheat oven to 400°F. Lightly grease a baking dish large enough for a single layer of cod fillets.
02 - Pat cod fillets dry. Season both sides with salt and black pepper. Arrange fillets in prepared dish.
03 - In a medium bowl, combine breadcrumbs, melted butter, Parmesan, parsley, lemon zest, lemon juice, minced garlic, and paprika. Stir until crumbs are evenly moistened.
04 - Spoon crumb mixture evenly over cod fillets, pressing lightly to adhere.
05 - Bake for 18–20 minutes until topping is golden brown and fish flakes easily with a fork, internal temperature reaching 145°F.
06 - Serve immediately with lemon wedges.
# Expert Advice:
01 -
- This crumb topping is a secret handshake for every home cook wanting a simple yet impressive weeknight meal
- It became a favorite because it feels fancy without any fuss—perfect for busy evenings that need a touch of comfort
02 -
- Patting the cod dry is essential to getting that crumb topping crispy and not soggy
- The balance of lemon zest and garlic is delicate—too much lemon juice before baking can make the topping less crisp
03 -
- Experiment with a mix of herbs in the crumb topping to make it uniquely yours
- Pressing the topping gently ensures it sticks but leaves just enough loose crumbs for crunch