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Crispy Roasted Cod

Crispy, roasted cod is a quick and tasty dish that won’t weigh you down, or run up your grocery bill.  All this dish requires is mixing up a simple bread crumb mixture, piling it on top of cod fillets on a sheet pan, and throwing the whole thing in a hot oven.  Serve the fish with a salad and you have a complete, low stress dinner.  I put my cod fillets on a baking rack (per the original recipe), but this could easily done with just a sheet pan, lined with foil or parchment paper.  If your cod fillets have a long, skinny shape, tuck the thinner end under so that they cook evenly.  Fish doesn’t always make the greatest leftovers, but I actually really enjoyed this dish cold the next day.



Crispy Roasted Cod (sightly adapted from

Serves 4-6 people

1 cup Japanese breadcrumbs (panko)
2 tablespoons chopped fresh parsley
2 teaspoons grated lemon rind
1 teaspoon minced garlic
6 (6-oz.) cod fillets
Kosher salt and freshly ground black pepper
2 tablespoons butter, melted
  1. Preheat oven to 400°.
  2. Combine first 4 ingredients in a small bowl.
  3. Place fillets on a lightly greased wire rack in a baking pan; sprinkle evenly with salt and pepper. Spoon breadcrumb mixture evenly onto fillets, pressing down gently. Drizzle evenly with melted butter.
  4. Bake at 400° for 15-17 minutes or until breadcrumbs are golden and fish flakes with a fork.

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