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Butter-Baked Cod with Parsley Crumbs

4 cod fillets Active 10 min Total 30 min

Cod has a delicate flavor and broad flakes, so a thin crust is all it needs. Buttered breadcrumbs mixed with parsley and lemon zest provide contrast without hiding the fish beneath a heavy coating. A little lemon juice in the baking dish keeps the bottom moist while the top turns golden. Choose four fillets of similar thickness, preferably cut from the center of the fish. Thin tail pieces can be folded underneath themselves to make a more even portion, though they may still finish sooner.

Jump to the ingredients

A white cod fillet with golden parsley crumbs and pale lemon-butter juices on a blue plate.

A crisp top and tender center

Pat the fish dry before adding the buttered crumbs so the coating stays in place. Keep the topping on the upper surface, leaving the sides visible. Begin checking the temperature at the early end of the suggested cooking time, inserting the thermometer sideways into the thickest center. The cod should reach 145°F, with an opaque center and broad flakes that separate easily. Move any early-finishing portion to a clean plate while the others cook. Serve straight from the oven to preserve the crisp topping. Spoon the lemony pan juices around each fillet instead of over the crumbs, giving the plate moisture without immediately softening its carefully toasted surface.

Ingredients

  • 4 skinless cod fillets, about 6 oz (170 g) each
  • 3 tablespoons unsalted butter, melted, divided
  • 1/2 teaspoon kosher salt
  • 3/4 cup plain panko breadcrumbs (45 g), without pepper or seasoning
  • 3 tablespoons chopped flat-leaf parsley
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon water

Set out

9-by-13-inch baking dish, Small mixing bowl, Paper towels, Instant-read thermometer

Allergens

Fish (cod), milk, wheat. Check ingredient labels and substitutions.

Make it

  1. Heat the oven to 400°F (200°C). Brush the baking dish with 1 tablespoon melted butter. Pat the cod dry and arrange the fillets in the dish without overlapping. Season with the salt.
  2. Mix the panko, parsley, lemon zest, and remaining 2 tablespoons melted butter in the bowl. Divide over the fish and press lightly onto the tops.
  3. Pour the lemon juice and 1 tablespoon water into the dish around the fillets, keeping the crumb topping dry.
  4. Bake for 12–18 minutes, depending on thickness, until each fillet reaches 145°F (63°C) in the thickest part and flakes easily. Begin checking early for thin fillets.
  5. Serve immediately, spooning a little of the buttery lemon juice around each portion rather than over its crisp crumbs.

A useful detail

If the fish is safely cooked but the crumbs are pale, skip extra baking rather than drying the cod out. The topping is still flavorful without deep browning.

Make it your own

  • Use haddock or pollock fillets of similar thickness, cooking to the same 145°F (63°C) temperature.
  • Replace half the parsley with chopped chives.

Keep it well

Refrigerate in shallow covered containers within 2 hours, or 1 hour above 90°F (32°C). Keep at 40°F (4°C) or colder for up to 2 days. Reheat to 165°F (74°C); the crumb topping will soften.