This easy-peasy lemon baked cod is perfect for a busy week night. It is a fast, *mostly* healthy and fool proof recipe- ready in under 30 minutes!
Key Ingredients and Substitutions
- Cod – is a light, delicate, flaky fish. If you can’t find cod, any white flaky fish, like haddock will do.
- Panko Breadcrumbs – I like the fluffiness that panko breadcrumbs bring, giving the fish a nice crispiness which compliments the tender fish beautifully. If you don’t have panko breadcrumbs, regular breadcrumbs work here too.
- Herbs – I always prefer fresh herbs (chives, parsley and thyme) from my garden. If you don’t have fresh herbs handy, you can use dried. Use roughly 1/3 of the dried herbs.
- Smoked Paprika – for some interesting richness. Regular paprika is a fine substitution.
- Butter – Skip the butter if you must and drizzle a bit more olive oil instead.
Preparation
- First make your fish topping by combining extra virgin olive oil, garlic, herbs, lemon zest, paprika and panko bread crumbs in a bowl.
- Place the fish in a baking dish and top with the breadcrumb mixture.
- Top evenly with pads of butter and lemon slices.
- Bake for about 20 minutes. And boom, that’s it!
What to Serve with Lemon Baked Cod?
Today I paired it with simple roasted asparagus and quinoa. Any quick steamed, boiled or roasted veggies will work: Sheet Pan Green Vegetables, broccoli, carrots, peas, zucchini, summer squash. If you don’t like or have quinoa handy, rice, faro or couscous are some other easy sides that pair well.
Looking for a one pan dinner? You can easily add some fast cooking veggies to the baking dish. Here are some ideas: tomatoes, summer squash, zucchini, onions, or broccoli.
Equipment
PrintLemon Baked Cod
- Total Time: 28 minutes
- Yield: 4 1x
Description
This simple, healthy lemon baked cod is a perfect weeknight meal.
Ingredients
- 1 1/2 pounds cod
- 4 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon each chives and thyme, chopped
- 1 teaspoon smoked paprika
- 1 tablespoon parsley, chopped, plus a few sprigs for garnish
- 1/4 cup panko bread crumbs
- 1 teaspoon lemon zest, grated or finely chopped
- Salt and pepper
- 2 tablespoon butter, cut into 1 inch pads
- 1 lemon, sliced
Instructions
1. Preheat the oven at 400 degrees.
2. Combine the extra virgin olive oil, garlic, chives, parsley, thyme, lemon zest, paprika and panko bread crumbs in a bowl.
3. Rinse the fish, pat dry and place in a prepared baking dish.
4. Top the fish with with the panko mixture, pressing lightly to help it adhere to the fish.
5. Top evenly with pads of butter, then lemon slices, tucking some of the lemon slices under the fish as well.
6. Bake for 20 minutes or until the fish is opaque and flakes easily with a fork. To serve, plate the fish and spoon the juices over the fish.
Equipment
- Prep Time: 8 mins
- Cook Time: 20 mins
- Category: Seafood
- Method: Baked
Keywords: Cod, Lemon Cod, Fish, Weeknight Meals
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