Crispy Baked Cod

Crispy Baked Cod is very easy to prepare and a delicious family-friendly recipe. Mild cod fillets are topped with a simple breadcrumb topping seasoned with fresh lemon, garlic, and parsley. It’s an ideal choice for busy weeknights, but also a very tasty option when entertaining. This recipe is low carb and keto and gluten free friendly.

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We have been eating a ton of seafood lately, thanks in large part to our monthly Sitka Salmon Shares delivery (use code DLB to save $25 off of any share except for the Taste of Fall). It has kind of forced me to come up with new ways to prepare it, but I’m not mad about that at all!

This Crispy Baked Cod recipe is the third cod recipe that I’ve made in the past few months. It’s based on a very similar recipe for Baked Crispy Lemon Garlic Salmon.

It’s a simple recipe of baked cod with breadcrumbs that are seasoned with lemon, garlic, and fresh parsley.

Why This Recipe Works

This is a super quick and easy recipe. The breadcrumbs are simply a topping for the fish which makes this recipes quicker and easier than preparing breaded cod with eggs and flour. You can also use tilapia, halibut, or any other mild whitefish with this recipe. 

It’s a great choice for busy weeknights. Cod is also very kid friendly, as cod is very mild and tends to have no fishy taste.

It’s a healthier alternative to fried cod, yet you still get that satisfying crunchiness from the baked on breadcrumbs.

This cod recipe can be made with gluten free bread crumbs. It’s low carb and can work for keto, if you allow small amounts of wheat in your diet (everyone does keto differently).

How to Make Baked Cod

What You Need To Make This Recipe

To make this recipe, you will need:

• 1.5 pounds cod fish fillets
• 1/4 cup seasoned breadcrumbs (can use gluten free or panko, if preferred)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon fresh parsley, minced
• 3 cloves garlic, minced
• 1 teaspoon fresh squeezed lemon juice
• 2 tablespoons butter, melted

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

Preheat your oven to 400°F.

Mince the garlic and parsley. Juice a half of a lemon, then cut the remaining half into slices, if you would like to bake lemon slices with the cod, or use it raw as a garnish.

Create!

Cut the cod into 4 fillets, if necessary, and place on a baking sheet.

Chef’s Tip: you can pat the cod with paper towels if it’s excessively wet. I find it best to keep the fish slightly moist to help the breadcrumbs stick to the top of it.

In a small bowl, combine the breadcrumbs, salt, pepper, parsley, garlic, lemon juice, and melted butter. Stir until well combined. The mixture should be thick.

Press the breadcrumb mixture onto the tops of the cod fillets. It doesn’t have to be perfect or cover the entire top of the fish completely. If you have thinner, larger fillets, you may want to double the breadcrumb mixture. 

Chef’s Tip: if you would like, you can place lemon slices around the fillets to roast. Don’t place them on top until after the fish is baked, or the bread crumbs won’t get crispy.

Bake for 10-12 minutes or until the internal temperature of the cod reads 145°F on an oven thermometer inserted into the center of the thickest part of the fillet. The cod will also be opaque throughout and flake easily with a fork when it’s done cooking.

If you want a crispier topping, you can place the cod under the broiler for a minute or two, watching closely to ensure that it doesn’t burn.

Present!

Garnish with lemon slices and additional fresh parsley, if desired.

Tips and Techniques

• You can pat the cod with paper towels if it’s excessively wet, but it is best to keep the fish slightly moist to help the breadcrumbs stick to the top of it.
• Freshly squeezed lemon juice and fresh parsley are best, but you can use bottled lemon juice and dried parsley if needed. Your cod will still be very flavorful!
• Bake lemon slices along the sides of the cod to serve as garnish once the dish is ready. Do not put them on top while baking or the bread crumbs won’t get crispy where they are covered.
• Store leftover baked cod in an airtight container in the refrigerator. Use within 3 days.

FAQ’s

What To Serve With Baked Cod?

This dish is one that can be paired with a huge variety of side dishes, as well as crusty bread or salad.

Potatoes, sweet potatoes, rice, pasta (like the pasta in this recipe for Garlic Parmesan Shrimp Pasta) make for heartier sides. You could also keep the meal a bit lighter and serve just about any vegetable with it, especially green veggies like broccoli, asparagus, and Brussels sprouts.

More Cod Recipes

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If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!