Baked cod with breadcrumb topping recipes - Main course

Author: William Webb  

Tender baked cod smothered in lemon butter, topped with fresh tomato bruschetta, and crispy Panko. The recipe is for 3, as that's the population of our little family - but obviously can be multiplied as needed, with no adjustment in cooking time.

Roasted Cod with Lemon-Parsley Crumbs

Roasted Cod with Lemon-Parsley Crumbs
Provided by: Molly Stevens
Yields: 0 servings
Number of ingredients: 6
  • 1 cup panko breadcrumbs
  • 3 Tbs. melted unsalted butter
  • 3 Tbs. finely chopped fresh flat-leaf parsley
  • 2 tsp. finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • Six 1- to 1-1/2-inch-thick cod fillets (about 6 oz. each)
  • Serving Size: six.
  • Calories: 210 kcal
  • Fat: 60 kcal
  • Saturated Fat: 4 g
  • Trans Fat: 7 g
  • Carbohydrate: 7 g
  • Protein: 28 g
  • Cholesterol: 80 mg
  • Sodium: 410 mg
  • Unsaturated Fat: 2 g
How to cook:
  1. Position a rack in the center of the oven and heat the oven to 425°F.
  2. In a medium bowl, combine the panko, butter, parsley, and lemon zest. Add a pinch of salt and a grind of pepper and stir to evenly distribute the ingredients.
  3. Line a heavy-duty rimmed baking sheet with parchment. Arrange the cod fillets on the baking sheet and season all over with salt and pepper. Divide the panko topping among the fillets, pressing lightly so it adheres. Roast until the breadcrumbs are browned and the fish is mostly opaque (just cooked through), with a trace of translucence in the center (cut into a piece to check), 10 to 12 minutes, depending on the thickness of the fillets. Serve immediately.
Notes: Easy Baked Cod with Parmesan Breadcrumb Topping, Ingredients · 4 Cod Fillets, about 1 ½″ thick · 1 Tablespoon Lime Juice · 1 Tablespoon Mayonnaise · ¼ teaspoon Onion Powder · ¼ teaspoon Garlic Powder · 1 Churn Fresh

Ina Garten's Baked Cod with Garlic and Herb Ritz Crumbs

Place the fish fillets in the dish and turn to coat both sides with the oil. Sprinkle the fish with 1 1/2 Duration: 5:01

Baked Cod with Panko

Baked Cod with Panko
Tender baked cod smothered in lemon butter, topped with fresh tomato bruschetta, and crispy Panko. It's an easy and light one pan meal.
Provided by: Katya
Total time: 35 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 16
  • 1 3/4 – 2 lbs. fresh cod, cut into 4-6 (6 – 8 oz.) portions
  • Kosher salt and fresh black pepper
  • 3 Tbsp. butter, softened at room temperature (not melted)
  • 2 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 Tbsp. fresh lemon juice
  • 2 ripe tomatoes on the vine, seeded + chopped
  • 5 large basil leaves, thinly sliced
  • 1 clove garlic, minced
  • 1 Tbsp. olive oil
  • 1 tsp. balsamic vinegar
  • 1/4 cup Panko breadcrumbs, unseasoned
  • 2 Tbsp. shredded Parmesan
  • 1/4 tsp. dried oregano
  • 1/4 tsp. crushed red pepper
  • 1 Tbsp. olive oil
  • Serving Size: 1 fillet with toppings
  • Calories: 372 calories
  • Sugar: 1.6 g
  • Sodium: 373.7 mg
  • Fat: 16.5 g
  • Saturated Fat: 5.4 g
  • Trans Fat: 0 g
  • Carbohydrate: 6.1 g
  • Fiber: 0.9 g
  • Protein: 51.6 g
  • Cholesterol: 146.9 mg
How to cook:
  1. Preheat the oven to 425 degrees F.
  2. Lightly pat dry the cod with few sheets of paper towels and season all over with salt and pepper, to taste. Place in a casserole dish or parchment lined baking sheet.
  3. Prepare the toppings: in a small bowl, combine the lemon butter ingredients. In another bowl, combine the bruschetta ingredients, and lastly, in another bowl, combine the crumb topping ingredients.
  4. Spoon the butter mixture over each cod fillet, spreading evenly on top and sides. Top with the bruschetta and sprinkle with the crumb topping.
  5. Bake for 15-20 minutes or until the cod is cooked through. Cook time will depend on the thickness of the cod. Cooked through cod should be opaque and flake easily with a fork. Undercooked cod resists flaking and is translucent.
Notes: Baked Cod with Panko - More Than Meat And Potatoes, Baked Cod with Panko features cod fillets topped with seasoned, buttery Panko breadcrumbs then baked to perfection!

Pacific Cod with Lemon Butter Recipe

Pacific Cod with Lemon Butter Recipe
Our baked cod with lemon butter is easy to put together—less than 5 steps— and it cooks quickly!
Provided by: Cheryl Najafi
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 7
  • 6 Tbsp unsalted butter (melted, divided)
  • 4 6 oz cod fillets (about 1½" thick)
  • salt and pepper
  • 1/2 cup breadcrumbs (or panko breadcrumbs)
  • 1/2 tsp lemon zest
  • 2 tsp fresh parsley (chopped)
  • lemon juice
  • Calories: 280 kcal
  • Carbohydrate: 8 g
  • Protein: 22 g
  • Fat: 17 g
  • Saturated Fat: 11 g
  • Cholesterol: 114 mg
  • Sodium: 823 mg
  • Fiber: 0.4 g
  • Sugar: 0.4 g
  • Unsaturated Fat: 5 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 400 degrees. Pour 4 Tbsp of the melted butter into a 2-qt casserole dish and set aside.
  2. Season both sides of fish with salt and pepper and place into casserole dish on top of melted butter. In a small bowl, stir together breadcrumbs, lemon zest and parsley then drizzle in remaining 2 Tbsp of melted butter. Toss with a fork until breadcrumbs are evenly coated in butter then divide crumb mixture evenly over the top of the cod filets.
  3. Bake 18-20 minutes or until cod is cooked through and flakes easily when pierced with a fork.
  4. Remove from oven and transfer fish to serving platter. Add a few drops of lemon juice to the butter remaining in the baking dish and season to taste with salt and pepper. Drizzle butter sauce over fish filets and serve immediately.
Notes: Crispy Baked Cod with Panko Recipe, Crispy Baked Cod with Panko is an easy, flavorful, and light dinner meal. Flaky cod fillets topped


A light and quick fish entree that's easy enough for weeknight suppers, but company-worthy as well. The recipe is for 3, as that's the population of our little family - but obviously can be multiplied as needed, with no adjustment in cooking time.
Yields: 3 servings
Cuisine: American
Number of ingredients: 11
  • 3 8-10 ounce pieces Captain's Cut cod fillet
  • 1-1/2 tbsp mayonnaise mixed with 1-1/2 tsp Dijon mustard
  • 1/2 T EVOO
  • 1/2 T butter
  • 1 small shallot minced
  • 1 medium clove garlic minced
  • 3/4 cup panko
  • 1-1/2 tsp Old Bay seasoning
  • 2 tbsp chopped fresh basil
  • 1 tsp grated lemon rind
  • Lemon wedges
How to cook:
  1. Preparation
  2. Preheat oven to 425 (convect). Brush the cod fillets with the mayo/Dijon mixture. Saute the shallot and garlic in the butter & EVOO until softened. Remove pan from heat and stir in the Panko, basil, lemon rind and Old Bay seasoning to combine. Spread 1/3 of mixture over each piece of fish and pat down to adhere. Bake about 15 minutes in a lightly oiled 12" skillet or shallow baking pan just large enough to hold the fish. Serve with lemon wedges
Notes: Bruschetta Baked Cod with Panko, It's so flavorful, juicy, and tender. The sweetness of the bruschetta with crunchy Panko parmesan topping over cod is one of the best
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