Baked Cod with Lemon and Breadcrumb Crust

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.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 312
• Protein: 29 g
• Carbs: 10 g
• Fat: 17 g

Ingredients

• 600 g Atlantic cod ( thick loins )
• 40 g Minimum butter sweet ( softened )
• 50 g Breadcrumbs ( fine )
• 1 piece Citrus limon (L.) Burm. f. ( half juiced, half sliced )
• 1 piece Garlic ( finely minced )
• 1 piece Flat-leaf parsley ( chopped )
• 2 tbsp Extra virgin olive oil ( for the dish )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Preparing the fish

   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. Making the crust

   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. Baking and basting

   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.

Chef's tips

• 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.

Storage

Consume immediately. Reheated fish loses its pearlescent texture and becomes dry.