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Crispy Baked Cod with Lemon (Kosher Recipe)

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Crispy baked cod with lemon has a golden panko crust flavored with lemon zest, garlic, oregano and paprika over mild, flaky fish, finished with fresh lemon juice and parsley.

Tips

Thick fillets, about an inch, stay moist best. Fresh cod should smell like the ocean, not fishy; frozen cod works if thawed completely and patted very dry. Toss the panko with olive oil and seasonings, press it onto the fish, and bake until golden and the fish reaches 145°F.

Kosher Notes

This dish is pareve. Cod is kosher. If you serve fish at a meat meal, many people eat it as a separate course.

Leftovers

Leftovers keep for 2 days.

Serving Ideas

Serve the cod with roasted potatoes, rice or a simple green salad and extra lemon wedges. A spoonful of tartar sauce, tahini or a quick herb mayo goes well on the side. The same crust works on other firm white fish such as haddock, halibut or tilapia; adjust the cooking time to the thickness of the fillets.

Crispy Baked Cod with Lemon (Kosher Recipe)
This foolproof baked cod recipe delivers restaurant-quality results with a golden, crispy panko coating and bright lemon flavor that's ready in just 30 minutes.
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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

What I use for this recipe

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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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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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