This foolproof recipe for moist and flaky baked cod fillets is topped with a mixture of buttered fresh breadcrumbs, garlic, and chopped parsley.

A serving of baked cod topped with a mixture of buttered crumbs, garlic, and parsley.

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

Baked Stuffed Cod

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This foolproof recipe for moist and flaky baked cod fillets is topped with a mixture of buttered fresh breadcrumbs, garlic, and chopped parsley.
Yield: 4 servings
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
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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).

Tips for Making This Recipe

This recipe works nicely with just about any thick, flaky white fish. If you can’t get cod, try haddock, pollack, or grouper.
Author: Lynne Webb
Course: Seafood
Cuisine: American
Calories: 432kcal, Carbohydrates: 16g, Protein: 35g, Fat: 24g, Saturated Fat: 8g, Polyunsaturated Fat: 15g, Cholesterol: 101mg, Sodium: 406mg, Fiber: 1g, Sugar: 2g
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