My Recipe Box

Roasted Cod with Lemon-Parsley Crumbs


Serves six.

  • To learn more, read:
    Quick Prep, Easy Roast
  • by from Fine Cooking
    Issue 89

  • 1 cup panko breadcrumbs
  • 3 Tbs. melted unsalted butter
  • 3 Tbs. finely chopped fresh flat-leaf parsley
  • 2 tsp. finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • Six 1- to 1-1/2-inch-thick cod fillets (about 6 oz. each)
If you get thinner tail pieces of cod, you might want to fold them over to double the thickness so they don’t cook too quickly and dry out.

Position a rack in the center of the oven and heat the oven to 425°F.

In a medium bowl, combine the panko, butter, parsley, and lemon zest. Add a pinch of salt and a grind of pepper and stir to evenly distribute the ingredients.

Line a heavy-duty rimmed baking sheet with parchment. Arrange the cod fillets on the baking sheet and season all over with salt and pepper. Divide the panko topping among the fillets, pressing lightly so it adheres. Roast until the breadcrumbs are browned and the fish is mostly opaque (just cooked through), with a trace of translucence in the center (cut into a piece to check), 10 to 12 minutes, depending on the thickness of the fillets. Serve immediately.

nutrition information (per serving):
Calories (kcal): 210, Fat (kcal): 7, Fat Calories (g): 60, Saturated Fat (g): 4, Protein (g): 28, Monounsaturated Fat (g): 1.5, Carbohydrates (mg): 7, Polyunsaturated Fat (mg): 0.5, Sodium (g): 410, Cholesterol (g): 80, Fiber (g): 0,

Photo: Scott Phillips

Great recipe, easy to make and it is delicious!

Wonderful! I added grated Parmesan to the panko and a touch more lemon easy, quick, healthy and tasty dinner. Think you!

I'm giving it 5 stars because the ratio of flavor to prep time is very high. I now choose to make this over buying frozen breaded fish for those need-a-super-quick-dinner nights. When I have side-dish leftovers, I make this to round out the meal and dinner is on the table in 25 mins flat.

Simple and tasty. Will make again.

Simple and tasty. Will make again.

Simple and tasty. Will make again.

Tasteless, I'm surprised that it's a recipe from Fine Cooking.

We really didn't like this. I was looking forward to it based on all the good reviews here, but we found it plain and unappetizing compared to many other fish recipes we have. We won't be revisiting this one, sorry. =(

This is one of those, I could use this with almost any fish! I have done this with Sea Bass for clients, family and friends, always a hit and a go to when you are crunched for time. Reduced the butter to 2 tablespoons with great results...

We loved this. I did add about 1/4 cup of grated parmesan cheese to the panko mix because we love parma and I drizzled the fish with olive oil before cooking to crisp it up a bit. We will make this again.

I used Halibut and it turned out really good. I also loved the balance in the crumbs!

Tender, moist, tasty and easy!!! What else do we need? It's also very healthy, too... Wow!!

Excellent with scrod, added some lemon juice to mix to "juice" it up

Cookbooks, DVDs & More