Crispy Baked Cod with Lemon (Kosher Recipe)

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I’ve been making this baked cod recipe for years, and it never fails to impress. There’s something so satisfying about watching a plain piece of fish transform into something golden and crispy without any frying involved. The secret is in the panko coating and a few tricks I picked up from my grandmother who always said the best fish should taste like the sea, not like whatever you put on top of it.

Cod works perfectly here because it’s mild and flaky, plus it holds up well to baking. You want thick fillets, about an inch if you can find them. The lemon isn’t just for show either. I use both the zest and juice to brighten everything up, and it cuts through any fishiness beautifully. The panko breadcrumbs get mixed with some olive oil and seasonings to create this amazing crust that actually gets crispy in the oven.

Why Cod Works So Well for Baking

What I love about this recipe is how foolproof it is. You can have dinner on the table in thirty minutes, and it looks fancy enough for company. I often serve it with roasted vegetables or a simple salad. The fish comes out tender inside with that perfect golden crust on top. And because everything bakes together on one sheet pan, cleanup is a breeze.

Getting That Perfect Crispy Coating

This works great for weeknight dinners or Shabbat meals. The flavors are clean and fresh, which makes it perfect for any time of year. Just make sure your fish is really fresh, and don’t skip the step of patting it completely dry before coating it.

Crispy Baked Cod with Lemon (Kosher Recipe) - American recipe
I've been making this baked cod recipe for years, and it never fails to impress. There's something so satisfying about watching a plain piece of fish transform into something golden and crispy without any frying involved. The secret is in the panko coating and a few tricks I picked up from my grandmother who always said the best fish should taste like the sea, not like whatever you put on top of it. Cod works perfectly here because it's mild and flaky, plus it holds up well to baking. You want thick fillets, about an inch if you can find them. The lemon isn't just for show either. I use both the zest and juice to brighten everything up, and it cuts through any fishiness beautifully. The panko breadcrumbs get mixed with some olive oil and seasonings to create this amazing crust that actually gets crispy in the oven. What I love about this recipe is how foolproof it is. You can have dinner on the table in thirty minutes, and it looks fancy enough for company. I often serve it with roasted vegetables or a simple salad. The fish comes out tender inside with that perfect golden crust on top. And because everything bakes together on one sheet pan, cleanup is a breeze. This works great for weeknight dinners or Shabbat meals. The flavors are clean and fresh, which makes it perfect for any time of year. Just make sure your fish is really fresh, and don't skip the step of patting it completely dry before coating it.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs cod fillets about 4 pieces, skin removed
  • 1 cup panko breadcrumbs
  • 3 tbsp olive oil
  • 1 large lemon zested and juiced
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
  • 1/4 tsp paprika
  • 2 tbsp fresh parsley chopped, for garnish

Method
 

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Pat cod fillets completely dry with paper towels. This is crucial for getting a crispy coating.
  3. In a bowl, combine panko breadcrumbs, olive oil, lemon zest, minced garlic, oregano, salt, pepper, and paprika. Mix well until the breadcrumbs are evenly coated with oil.
  4. Place cod fillets on the prepared baking sheet. Drizzle half the lemon juice over the fish.
  5. Press the seasoned breadcrumb mixture firmly onto the top of each cod fillet, creating an even layer.
  6. Bake for 15-20 minutes, until the fish flakes easily with a fork and the coating is golden brown. Cooking time depends on thickness of fillets.
  7. Remove from oven and immediately drizzle with remaining lemon juice. Garnish with fresh parsley before serving.

Notes

Make sure to buy fresh cod fillets that smell like the ocean, not fishy. Frozen cod works too, just thaw completely and pat very dry. The fish is done when it reaches an internal temperature of 145°F and flakes easily. Store leftovers in the refrigerator for up to 2 days.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 420mg 18%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.

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