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 fish and chips from the local chippy or some breaded fish from the freezer.
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 roasted. 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 recipe.
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.
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.
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.
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!
- 350g (12oz) Cod Loin
- 50g (1 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
- Zest the Lemon.
- Heat the butter in a medium frying pan (~24cm) 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.
Amount 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.