Calling this baked fish recipe “stuffed” is a bit of a misnomer because the cod fillets are simply topped with a buttery combination of fresh breadcrumbs, garlic, parsley, and a pinch of crushed red pepper, but no matter what you call it, it’s a delicious and easy way to cook fish.
Because this dish is quick enough for a weeknight dinner, yet impressive enough to serve for company, we make it often and have even included it in our Italian Christmas Eve Dinner Menu.
Baked Stuffed Cod
This foolproof recipe for moist and flaky baked cod fillets is topped with a mixture of buttered fresh breadcrumbs, garlic, and chopped parsley.
Ingredients
- 1 to 1-1/4 lbs cod fillets, about 1 inch thick (see notes for substitutions)
- 4 tablespoons freshly squeezed lemon juice, divided
- 4 tablespoons extra virgin olive oil, divided
- Salt and freshly ground black pepper
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1/4 teaspoon crushed red pepper
- 3/4 cup fresh breadcrumbs
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 400°F and thoroughly coat a baking dish with nonstick spray and add the cod fillets.
- Try to choose a dish that will accommodate your fish in a single layer with little or no room left over. If your fillets have thin portions (as most do), it’s a good idea to overlap them a bit to keep the thickness somewhat uniform.
- Drizzle the fish with 1 tablespoon each of the lemon juice and olive oil, then season lightly with salt and pepper.
- In a separate skillet, heat the remaining olive oil together with the butter over medium heat.
- Add the garlic and crushed red pepper and sauté just until garlic begins to turn golden (do not brown).
- Remove from the heat, stir in the remaining lemon juice, breadcrumbs and parsley.
- Spread the crumb mixture evenly over the fish and bake for 12 to 14 minutes, or until the fish flakes easily.
- Serve immediately (this dish is served casserole-style – you don’t have to portion out individual fillets).
Recipe Notes
This recipe works nicely with just about any thick, flaky white fish. If you can’t get cod, try haddock, pollack, or grouper.
Nutrition Information
Nutrition Facts
Baked Stuffed Cod
Amount per Serving
Calories
432
% Daily Value*
Fat
24
g
37
%
Saturated Fat
8
g
50
%
Polyunsaturated Fat
15
g
Cholesterol
101
mg
34
%
Sodium
406
mg
18
%
Carbohydrates
16
g
5
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
35
g
70
%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.
Liz says
Can this be prepared ahead and baked later in the day?
Lynne Webb says
Hi Liz,
You can definitely make this ahead of time. Just assemble everything in a casserole, cover, and refrigerate until you are ready to bake it.
Annie O'Toole says
I’ve been making this for years, but here in Newfoundland we use summer savoury in place of parsley in the breadcrumb topping, and butter instead of oil. It’s our traditional “dressing” or stuffing if you will. It is absolutely delicious.
Lynne Webb says
Thank you for sharing that recipe variation. I’m sure the summer savory adds nice flavor.
Pauline says
Made this for Christmas Eve. What a hit! I used seasoned croutons as the breading for the breadcrumbs. I put them in a food processor to grind them. It was so good I made it again a week later. It’s also an easy recipe to follow. I say give it a try!
Patrick says
I live in New England, and I eat a lot of seafood, including codfish. This is by far the best cod fish recipe I have ever found online. I must confess, however, I couldn’t help but add bay scallops and chopped shrimp to the bread crumb topping. UNBELIEVABLE flavor!
Thank you for sharing!
Bette says
This is a great recipe – it’s easy and fast yet it looks very inviting on your table!
Lynne Webb says
Hi Bette,
So glad to hear you liked the cod done this way. It’s a virtually foolproof way to cook fish and a nice dish to serve for company.