Easy to make savory baked cod topped with crispy, buttery, garlicky crumbs makes a quick weeknight dinner in under thirty minutes.
Crumb Topped Baked Cod
By Sue Lau | Palatable Pastime
My recipe of the day, Crumb Topped Baked Cod, is with Fish Friday Foodies. Caroline Williams is hosting this month, and chose the theme of fish from the oven.
This is a very quick and easy fish dinner to make, and a bonus is that it is healthy too.
I served it with rice and asparagus, which is very easy to roast the asparagus since if you add it to the other end of the pan, it cooks in the same amount of time. Just drizzle with a little olive oil, add some seasonings, such as salt, pepper, and garlic, toss a bit and add to the sheet pan.
The fish itself cooks in about 12 minutes, and it only takes a few minutes more to get this together on the pan.
The crumb topping comes from crushed croutons, which have some seasoning, but adding a little more really gives it a savory punch of flavor. I just pound those out inside a ziplock bag then pour into a shallow dish to press the fish into.
This month for Fish Friday Caroline Williams of Caroline’s Cooking is hosting and selected recipes baked in the oven. For my part, I will be sharing Crumb Topped Baked Cod. You can see the entire collection by clicking the link below.
“Fresh From the Oven!”
Hosted by Caroline Williams
Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at firstname.lastname@example.org. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.
Crumb Topped Baked Cod
- 8 ounce cod loin piece
- 2 tablespoons mayonnaise
- 1/4 teaspoon dill weed
- 1/4 teaspoon dried chives, crushed
- salt and black pepper
- 1 cup garlic cheese croutons, crushed
- drizzle of olive oil or melted butter
- Preheat oven to 425°F.
- Cut cod loin into two thinner, 1/2-inch thick pieces.
- Season fish with salt and pepper then spread on top side with mayonnaise.
- Crush croutons and mix with dill weed and dried chives.
- Press mayo coated fish, mayo side down, into the crumbs and then turn right side up and place on a baking sheet.
- Continue piling on as many of the remaining crumbs as you can.
- Drizzle lightly with melted butter or olive oil.
- Bake 10-12 minutes or until fish is firm and opaque.
From the kitchen of palatablepastime.com
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