Description
This Baked Breaded Cod recipe offers a delicious, healthy way to enjoy flaky white fish with a crispy breadcrumb coating. Perfectly seasoned with dill and kosher salt, the cod is coated in flour, dipped in egg, and covered in olive oil-infused panko breadcrumbs before baking to golden perfection in the oven. Ready in under 30 minutes, this easy-to-make dish is ideal for a quick weeknight dinner or a special meal with family.
Ingredients
Scale
Fish
- 1 ½ pounds cod, cut into 4 even pieces
Breaded Coating
- 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 and Prepare Pan: Preheat your oven to 425º F and lightly grease a sheet pan to prevent the fish from sticking.
- Portion the Cod: If your cod is not already divided, carefully cut it into 4 even pieces for uniform cooking.
- Prepare Breadcrumb Mixture: Place panko breadcrumbs in a bowl, drizzle with 1 teaspoon olive oil, and mix thoroughly to evenly coat the crumbs with oil, ensuring a crispier crust after baking.
- Whisk the Eggs: Crack the eggs into another bowl and whisk them until well combined for the egg wash.
- Mix the Flour and Seasoning: In a third bowl, combine the all-purpose flour with dried dill and kosher salt, mixing well to distribute the seasoning evenly.
- Bread the Fish: Set up the three bowls in order: flour, egg wash, and breadcrumb mixture. One piece at a time, dredge the fish in the flour to coat, then dip into the egg wash letting any excess drip off. Press the fish into the panko breadcrumbs, turning it to coat thoroughly and pressing lightly so the crumbs stick well. Place each breaded piece onto the prepared sheet pan.
- Bake the Cod: Place the sheet pan in the preheated oven and bake for 10 to 12 minutes, or until the internal temperature reaches 145ºF and the fish flakes easily with a fork. Serve immediately for best texture and flavor.
Notes
- Ensure the breadcrumbs are well coated with olive oil for a crispier crust.
- Do not overcrowd the sheet pan to allow even baking and crisping of the fish.
- Use a meat thermometer to check for doneness and avoid overcooking the cod.
- Serve with lemon wedges or tartar sauce for added flavor.
- This recipe works well with other firm white fish such as haddock or pollock.
