oven-baked cod
I really love cod. It’s a meaty white fish that goes beautifully with a healthy topping of lemon, butter, and breadcrumbs… and who doesn’t like that, I ask you?
It’s a nice change up from our usual salmon on the grill. Plus if it’s raining, or winter, you don’t have to go outside! TYSM
If you’re missing a spice or want to swap one out - do you! Make it your own! Like all of my recipes, this one is flexible and easy to riff on.
This simple dinner cooks up in about 15 minutes plus 5-10 minutes of prep.
INGREDIENTS:
1lbs cod filet (3-4 pieces)
2 tbsp melted butter
1/2 cup panko breadcrumbs
1.5 tsp lemon juice (about 1/4 a lemon)
1 tsp salt
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 tsp paprika
STEPS:
Pre-heat oven to 425 and line a baking sheet with parchment paper
Melt butter in a small bowl in microwave
Combine the butter, breadcrumbs, and spices in a bowl
Rinse and pat dry the cod fillets
Drizzle lemon juice onto cod first, then place a handful of breadcrumb topping on each, pressing into the cod to encourage staying in place
Bake for 12-14 minutes**
**Cook cod until it’s visibly flaky. You want to make sure the fish looks white in color, rather than translucent (take note of what it looks like when you rinse it)
**White fish is very easy to overcook - I won’t pretend there isn’t some trial and error here. But once you get the hang of it, SO worth it!
Favorite sides to pair:
Mashed potatoes
Asparagus
Baby bok choy (rinse and chop the stems - sauté over low/medium heat with butter or coconut oil. Add the leafy parts and cook until wilted. Top with coconut aminos or soy sauce - this is a favorite in my house!)
Rice (Keep it easy and fire up a box of rice pilaf - it’s OKAY not to make every element of your meal from scratch)
