Crispy Baked Cod

Southern Living
Crispy Baked CodRecipe
Photo: Ralph Anderson; Styling: Buffy Hargett
This 6-ingredient fish recipe is ready in less than 30 minutes and perfect for busy weeknights.  Coat the fish in panko breadcrumbs for a crispy coating. You can substitute mahi mahi, grouper, catfish, salmon, or tilapia for cod.
Makes 4 servings


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1 cup Japanese breadcrumbs (panko)*
2 tablespoons chopped fresh parsley
2 teaspoons grated lemon rind
1 teaspoon minced garlic
6 (6-oz.) cod fillets
1 teaspoon salt
2 tablespoons butter, melted


Prep: 10 Minutes
Cook: 17 Minutes

1. Combine first 4 ingredients in a small bowl.

2. Place fillets on a lightly greased wire rack in a baking pan; sprinkle evenly with salt. Spoon breadcrumb mixture evenly onto fillets, pressing down gently. Drizzle evenly with 2 Tbsp. melted butter.

3. Bake at 400° for 17 minutes or until breadcrumbs are golden and fish flakes with a fork.

*1 cup fine dry breadcrumbs may be substituted.

Created date

April 2007