Baked Cod with Crispy Crumb Topping

A casserole filled with baked cod fillets topped with breadcrumb stuffing, surrounded by linen napkin, wooden server, and lemon wedge.

4.43 from 49 votes

Baked Cod with Crispy Crumb Topping

This simple baked cod recipe features moist, flaky fish fillets topped with buttery lemon-garlic breadcrumbs. On the table in just over 30 minutes, it’s a foolproof weeknight main that's easy to prep in advance.

Prep Time20

Cook Time15

Total Time35

Course: Entrées

Cuisine: American, Italian

Servings: servings

Author: Lynne Webb

Ingredients

1 to 1-1/4 lbs cod fillets (or haddock) about 1 inch thick
4 tablespoons freshly squeezed lemon juice divided
4 tablespoons extra virgin olive oil divided
Salt and freshly ground black pepper
3 tablespoons unsalted butter
3 cloves garlic minced
1/8 teaspoon crushed red pepper flakes (more or less to taste)
1 cup fresh breadcrumbs (see notes)
2 tablespoons chopped fresh parsley

Instructions

Preheat the oven to 400°F. Lightly coat a baking dish with nonstick spray and arrange the cod fillets in a single layer. If your fillets taper at the ends, tuck or slightly overlap the thinner parts so they cook more evenly. Choose a dish that holds the fish snugly.
Drizzle the fillets with 1 tablespoon each of lemon juice and olive oil. Season lightly with salt and pepper.
In a medium skillet, heat the remaining 3 tablespoons of olive oil with the butter over medium heat. Add the garlic and crushed red pepper flakes and sauté for 1 to 2 minutes, just until fragrant and pale golden. Avoid browning.
Remove the skillet from the heat. Stir in the remaining 3 tablespoons of lemon juice, then add the breadcrumbs and parsley. Mix well to combine. If the breadcrumb mixture seems dry, you can stir in a touch more olive oil or lemon juice.
Spoon the breadcrumb mixture evenly over the fish. Bake for 12 to 14 minutes, or until the topping is golden and the fish is opaque and flakes easily with a fork.

Notes

ABOUT THE BREADCRUMBS: Fresh breadcrumbs give this dish its crisp, buttery texture. If needed, you can substitute panko, though the result will be slightly different. For instructions and storage tips, see How to Make Fresh Breadcrumbs.

MAKE-AHEAD TIPS: You can assemble the dish completely and refrigerate it (unbaked) up to one day ahead. Let it sit at room temperature for 30 to 45 minutes before baking to ensure even cooking.

Nutrition