Baked Cod with Lemon and Thyme Breadcrumbs

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, 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 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.