Photo: Jennifer Causey; Styling: Claire Spollen
Serves 4 (serving size: 1 fillet)

Sustainable Choice.

Mild-flavored, flaky cod is delicious with this crispy topping. Chewy English muffins make for divinely crunchy breadcrumbs, but feel free to use any odds and ends you have in your kitchen--toasted sourdough and pecans are a delicious combo. Serve with lightly dressed greens.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Place muffin pieces, almonds, and thyme in a mini food processor; pulse until coarse crumbs form. Heat oil in a medium skillet over medium heat. Add crumb mixture to pan, and stir to coat with oil; sprinkle with salt and pepper. Cook 3 minutes or until golden, stirring occasionally.

Step 3

While crumbs toast, arrange fish fillets on a parchment paper-lined baking sheet; spread 1/2 teaspoon mayonnaise over each fillet.

Step 4

Divide crumb mixture evenly over tops of fillets, patting lightly. Bake at 400° for 8 minutes or until fish is done.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

Easy and delicious!

May 28, 2015
Loved how easily this all came together! I used cod and it took about 10 minutes to bake in my oven.  My 5 year old said how much he liked the fish.  Thats a winner in my books! Thank you Cooking Light for never disappointing us! 

Very good

October 22, 2016
My family usually groans when I make fish for dinner but tonight my husband literally said, "Mmm good fish!" so winner!!  I used Tilapia and it took more like 12 minutes to cook completely.  Love the breadcrumb topping.  Would love to try this with halibut.


October 17, 2015
Made suggested alternate version using sourdough & pecans.  Excellent


August 13, 2015
This was an easy dish to make.  The almond-thyme breadcrumb topping was delicious.  I served it over a bed of arugula with a champagne pear vinaigrette.