Crispy baked cod loin in lemon, thyme and black pepper breadcrumbs and then slid into the oven for just 15 minutes & cooked to perfection.
Frying the breadcrumbs in butter before coating the fish packs flavour into this dish and also ensures a perfectly golden crumb!
Breaded Cod Loin Roasted in the Oven
I love cooking and eating fish and seafood and always have.
Growing up my fish exploits would have been restricted to the occasional order of battered fish and chippy chips from the local chip shop or some breaded fish from the freezer.
Now my fish supper is more likely to be something like my cod mornay, sea bass curry, pan fried cod, Cajun blackened cod, pan-fried lemon sole, poached cod or my pan-fried skate wings.
But breaded fish still holds a place in my heart and this crispy baked cod loin is me clinging to those memories.
The crispy coating for the cod gets a whack of flavour before getting baked. The breadcrumbs are fried in butter, thyme, lemon zest and black pepper before the cod is coated in them.
This not only layers in flavour but also ensures that the breadcrumbs are perfectly golden without overcooking the delicate fish.
If breaded seafood is your thing then you must check out my breadcrumbed calamari rings and fish goujons recipes.
Frequently Asked Questions
Can I prepare this in advance?
Yes, once the fish has been coated it will store in the fridge for a day or two.
It can also be frozen for up to 6 months if stored well. You can cook the dish from frozen although it will not be “perfect”. Cook in the oven at 180°C or 350°F for 25-30 minutes.
Do I have to fry the breadcrumbs first?
No, but I think that it is better if you do! You can just mix the flavourings together and then pane the cod, then bake it with some butter placed on top.
However, the breadcrumbs will be less well cooked, a little paler and the butter will be less well incorporated. But it will still be tasty!
Can I use cod fillet?
Yes, absolutely! I usually use loin as it has a more uniform profile in terms of size.
This means that the fish cooks evenly throughout. Obviously using fillet means that the thinner end will be more cooked than thicker parts of the fish.
Can I use other types of fish?
Yes, any meaty white fish would be a perfect substitution for this baked cod.
Go for something like pollock, coley, hake (whiting) or haddock.
Serving Suggestions
Growing up baked cod in breadcrumbs would likely have been served with mashed potatoes, peas and lashings of tomato ketchup!
Ketchup aside, I have served it in the pictures here with similar ingredients. However, I have gone with crushed minted peas and buttered new potatoes.
But this breaded cod recipe is wonderfully versatile, it would work wonderfully with a samphire salad.
Sticking with the salad theme, this is glorious with potato salad on the side, you could even go with some fried potatoes, crushed roasted new potatoes or roasted Parmentier potatoes and a big spoonful of homemade tartar sauce.
If you want a left-field recommendation then give my lecso recipe a shot! It’s a delicious Hungarian pepper and tomato stew with bacon and salami and it is fab with this baked cod.
Equipment Used
I only mention specific brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
- Stovetop.
- Oven.
- Baking tray.
- 24cm or 10″ frying pan.
- Citrus zester.
- Weighing scales and or measuring cups and spoons.
- Mixing bowls and spoons.
Baked Cod Recipe in Lemon and Thyme Breadcrumbs
Simple breaded baked cod gets a flavour boost thanks to the addition of thyme, lemon and black pepper in the crumb, it's simply delicious!
Ingredients
- 350g (12oz) Cod Loin
- 50g (¾ Cup) Panko Breadcrumbs
- 30g (2 Tbsp) Butter
- 1 Lemon
- ½ Tsp Black Pepper
- 1 Tsp Fresh Thyme Leaves
- ½ Tsp Salt
- 2 Tbsp Flour
- 1 Egg
Instructions
- Zest the Lemon.
- Heat the butter in a medium frying pan (~24cm or 10") over a medium heat and when it begins to foam add the bread crumbs.
- Throw in the thyme, black pepper and lemon zest and cook for 4-5 minutes stirring regularly.
- When the breadcrumbs are golden transfer to a plate and allow to cool for 5 minutes.
- Place the egg in a wide-bottomed bowl and squeeze in the juice of half of a lemon then lightly beat with a fork.
- Season the cod with the salt then dredge with the flour, then dip into the egg and finally into the breadcrumbs, pressing to coat well.
- Place on a baking tray and slide into the oven and cook for 15 minutes at 170°C or 340°F.
- Squeeze with the juice of the remaining half of the lemon just before serving.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 468Total Fat: 18gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 222mgSodium: 1034mgCarbohydrates: 29gFiber: 3gSugar: 3gProtein: 48g
Calorific details are provided by a third-party application and are to be used as indicative figures only.
Sandra
Monday 20th of May 2024
Dear Brian, we followed your recipe and it turned out great! Thank you for posting. We especially liked the pre-crisped Beadcrumps. We always omplained about soggy crusts and the idea never occured to us, to pre-crisp them. Thank you! Sandra
Brian Jones
Monday 3rd of June 2024
Glad that you enjoyed it Sandra.
I have no idea why pre cooking breadcrumbs is not done more often, it is great for dishes that get thrown in the oven for a short period of time.
All the best.
Brian
Michelle Miller
Monday 24th of June 2019
Always down for some baked fish! It always feel like so a clean dinner to me. I really love that you've added the chorizo to it! Great and tasty idea!
Brian Jones
Tuesday 25th of June 2019
Thanks Michelle, it is a very light and fresh dinner, even with a liberal addition of butter :D
Farah Maizar
Monday 24th of June 2019
I love cod and your photos are absolutely lovely! Will try this out
Brian Jones
Monday 24th of June 2019
Thanks Farah, Enjoy!
Emma
Monday 24th of June 2019
Like you a fish supper to me is fish and chips from the local chippy!!! This looks delicious though - I'd happily devour this fancier version. Perfect for if you're entertaining.
Brian Jones
Monday 24th of June 2019
Thanks Emma, sadly my local chippy is now a long way from home :(