A perfectly baked fillet of Pacific cod, topped with crusty breadcrumbs, is a basic but brilliant meal that every home cook should have in their weeknight dinner rotation.
With a delicate, mild flavor profile, high-quality Pacific cod is an ideal blank canvas for the hearty texture of coarse or panko breadcrumbs. Gluten-free breadcrumbs can easily be subbed in, if desired. A quick spin under the broiler when the fillets are nearly done baking ensures that the breadcrumbs are toasty and golden by the time the fish is cooked through.
The WAC recipe team featured Crispy Baked Cod in a live event! Watch the recording of the cooking demo to see how it's made.
Simple Tips for Perfectly Baked Pacific Cod
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Pat the Pacific cod fillet dry to remove excess moisture.
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An instant-read thermometer ensures perfect doneness.
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A minute or two under the broiler ensures that the breadcrumbs become crusty and golden.
How to Bake Pacific Cod
Gather your materials and ingredients: Your fillet(s), tea towel or paper towels, olive oil, lemon juice, breadcrumbs (scroll down for full recipe), salt and pepper, baking sheet
Arrange the top shelf in your oven so that it's 4 to 6 inches from the broiler element. Then, preheat your oven to 400F.
Meanwhile, pat cod fillet dry with a tea towel or paper towel, then season with salt and pepper and place on rimmed baking sheet or baking dish. Optional: line the baking sheet/dish with aluminum foil first.
Whisk together olive oil and lemon juice, then brush or spoon evenly over cod, coating both the top and bottom so the fillet doesn’t stick. Then, top each fillet with a portion of a *seasoned breadcrumb mixture. (*See full recipe below.)
Drizzle with more olive oil, then transfer to center rack in oven and set timer for 6 to 8 minutes, depending on thickness of fillets. When cod has reached an internal temperature of 125 degrees on an instant-read thermometer at its thickest part, turn on broiler and move baking sheet/dish to top rack.
Broil until breadcrumbs are golden, about 1 to 2 minutes, watching closely to avoid burning. Cod is medium-done when it has reached an internal temperature of 130 degrees on an instant-read thermometer at its thickest part, or when it can be flaked easily with a fork.
Enjoy! Once you've mastered the basic technique for baking breaded cod, you can start exploring your own palate and creating your own recipes by adding in different herbs and spices to the breadcrumb mixture.
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*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
