Baked Cod with Lemon and Breadcrumb Crust
25 min
total
4
people
312
calories per serving
Ingredients
4 people
- 600 gAtlantic cod (thick loins)
- 40 gUnsalted butter (softened)
- 50 gBreadcrumbs (fine)
- 1 pcCitrus limon (L.) Burm. f. (half juiced, half sliced)
- 1 pcGarlic (finely minced)
- 1 pcFlat-leaf parsley (chopped)
- 2 tbspExtra virgin olive oil (for the dish)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Pearlescent cod loin that flakes perfectly under the fork. The golden breadcrumb crust offers a sharp crunch against the tender fish infused with lemon butter.
- 1
Preheat the oven to 200°C. Pat the cod loins dry with paper towels. Place them in a baking dish lightly greased with olive oil.
- 2
In a bowl, mix the softened butter, breadcrumbs, minced garlic, and chopped parsley. Work with a fork until you get a crumbly paste. Spread this mixture over each piece of fish, pressing down gently.
- 3
Place lemon slices around the fish. Bake for 12 to 15 minutes. The breadcrumbs should be golden brown and the fish flesh should turn opaque while remaining moist at the center.
Frequently asked questions
How do you get this dish right?
- If the fish releases too much water, it was either frozen or not dried enough.
- Check doneness with a knife tip: it should slide in like butter with no resistance.
- Avoid overly fine industrial breadcrumbs if you want a real crunch.
How long does this dish keep?
Consume immediately. Reheated fish loses its pearlescent texture and becomes dry.
4.4
13 reviews
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