Herb Garlic Crusted Baked Cod
After a long day out, I want to come home to a simple, delicious dinner. This cod is one of my favorite recipes because all the hard work is done by the oven. You start the cooking there while working on the crumb topping. Halfway through the bake time, you retrieve your fish to layer a thick crumb coat on top. 10 minutes later, you’re eating dinner. Plus, no need to make your entire kitchen smell of fish!
What’s special about this recipe is the crispy herb garlic crust. It’s a mix of crackers (whatever I have in my pantry: Saltines, Ritz, Carrs), panko breadcrumbs, minced garlic, chopped parsley, and lemon zest. Because everything is made in a baking dish, you’re simultaneously making your sauce too. Loose crumbs drop into the lemon-white wine bath to flavor and thicken the sauce. A win-win situation! This crumb topping also work with other hearty white fish, so let me know what you try!
Ingredients
- Olive oil
- Four 8 oz center-cut cod fillets
- Salt and pepper
- 1/2 cup cracker crumbs (about 12-15 crackers)
- 1/2 cup panko breadcrumbs
- 2 cloves garlic, minced
- 1/4 cup parsley, chopped (about 1/2 bunch)
- 3 tbsp olive oil
- Zest of 1 lemon
- Juice of 1 lemon
- 1/4 cup white wine
Directions
- Preheat oven to 375F.
- In a large baking dish, cover the bottom with olive oil and place fish evenly apart. Season with salt and pepper on both sides. Bake for 10 minutes.
- In the meantime, combine cracker crumbs, breadcrumbs, garlic, parsley, olive oil, lemon zest, and 1/2 tsp salt in a small bowl. Mix until you get the texture of moist sand.
- Retrieve the fish. Pour the lemon juice and wine on top of the fish.
- Carefully scoop a heaping mound of crumbs on each filet, gently pressing and forming a crust. It’s OK if the crumbs fall into the dish- This will flavor and thicken the sauce!
- Put the fish back in the oven for 10 minutes until the crumbs are golden brown.
- Serve with extra lemon wedges. Enjoy!
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