Description
This Baked Breaded Cod recipe offers a crispy, flavorful coating on tender, flaky fish. Using panko breadcrumbs mixed with olive oil creates a golden crust while baking at a high temperature ensures the fish cooks quickly and remains moist. Perfect for a healthy, delicious dinner that’s easy to prepare and serves four.
Ingredients
Scale
Fish
- 1 ½ pounds cod, cut into 4 even pieces
Breading
- 1 cup panko breadcrumbs
- 1 teaspoon olive oil
- ¼ cup all-purpose flour
- ½ teaspoon dried dill
- ½ teaspoon kosher salt
- 2 eggs
Instructions
- Preheat Oven: Preheat the oven to 425ºF and lightly grease a sheet pan to prevent sticking.
- Portion Fish: Carefully cut the cod into 4 even pieces if not already portioned for even cooking.
- Prepare Breadcrumbs: Place the panko breadcrumbs in a bowl, drizzle with 1 teaspoon olive oil, and mix well to evenly coat the crumbs.
- Whisk Eggs: In a separate bowl, whisk the 2 eggs until well combined to use as the moistening layer for breading.
- Mix Flour and Seasonings: In a third bowl, combine the flour, dried dill, and kosher salt; mix thoroughly.
- Bread the Fish: Set the bowls in a line: flour, eggs, and breadcrumbs. Dredge each piece of fish in the flour mixture until fully coated, then dip in the whisked eggs, letting excess drip off. Finally, firmly press the fish into the breadcrumb mixture, ensuring full and even coverage on all sides. Place the breaded fish onto the prepared sheet pan. Repeat for all pieces.
- Bake the Fish: Bake the breaded cod in the preheated oven for 10 to 12 minutes, or until the internal temperature reaches 145ºF and the fish flakes easily with a fork. Serve immediately for optimal crispiness.
Notes
- Using panko breadcrumbs coated with olive oil helps achieve a crispier crust when baking.
- Make sure to press the breadcrumbs firmly onto the fish to prevent them from falling off during baking.
- Check the fish’s internal temperature to ensure it is fully cooked and safe to eat.
- Serve with lemon wedges or tartar sauce for extra flavor.
