If you're looking for a fresh, bright, and incredibly easy fish supper, this Gremolata Baked Cod is a recipe you will want to bookmark. Made with thick, meaty North Atlantic cod loins and topped with a crisp lemon-herb breadcrumb mixture, it's the kind of dish that delivers big flavor with very little effort.
The fish is moistened with a simple blend of oil, wine, lemon juice and garlic before baking which helps to keep the fish tender and flaky every time. A golden panko topping adds just the right amount of crunch, turning a simple piece of fish into something truly special. Quick, wholesome, and perfect for two - this is an easy weeknight favourite that feels restaurant worthy without a lot of fuss.
I love Cod. Where I live, more often than not people will go for haddock rather than cod, although cod used to be a mainstay here in the maritime provinces. The cod was overfished for a while, and stocks were low as it was so popular. Good cod is not so common to find as it once was, but the stocks are beginning to replenish themselves. A lot of cod that is in the shops now is blue cod, which is not exactly the same thing, but very similar.
I love Atlantic Cod the most. It is mild and sweet. When I lived in the U.K. I used to buy Icelandic Cod and it was also very lovely. Fish from artic/colder waters just has the nicest flavors and I would always buy wild if you can as opposed to farmed.
This recipe is another of my cooking for two sized recipes, but it will also very easily double to feed more. Cod loins are seasoned with salt and then swished in a mix of lemon juice, white wine, olive oil and garlic before being placed on a buttered baking tray. Bread crumbs are then mixed with some herbs, lemon zest and olive oil and sprinkled on top. I used Panko bread crumbs because I love their light crispness.
The fish is then baked in a hot oven for a short time (15 - 20 minutes) until the crumbs are golden brown and the fish flakes easily with a fork. My loins were quite thick so it did take closer to 20 minutes for them to cook to perfection.
The end result is a beautifully flavored, perfectly cooked pieces of fish. You could use this same method for other while mild fish, but the timings might vary a bit according to their thickness. All being said, however, you can't go wrong with this recipe. Quick to make, easy and delicious. Perfectly sized for the smaller family. I hope you will give it a go!
INGREDIENTS NEEDED
TO MAKE
🐟GREMOLATA BAKED COD🐟
Simple ingredients put together in the most delicious way.
- 2 thick cod loin portions
- 3 TBS olive oil
- salt and black pepper to taste
- the juice of 1/2 lemon
- 1/4 cup (60ml) white wine
- 1 large clove of garlic, peeled and minced finely
- 1/4 cup (70g) panko bread crumbs
- the finely grated zest of 1/2 lemon
- 1/2 TBS chopped fresh flat leaf parsley
- 1/4 tsp dried oregano
- pinch red pepper flakes
- lemon wedges to serve (optional)
🐟NOTES ON INGREDIENTS🐟
Cod Loins
Choose thick, meaty cod loins. They stay moist, flake beautifully and give the dish it's tender, sweet flavor. North Atlantic, sustainably sourced is best.
Olive Oil
Used both to moisten the fish and to bind the crumb topping. It adds richness and helps the crumbs to adhere during baking.
Lemon Juice & Lemon Zest
Lemon brightens the fish and keeps it tender, while the zest in the topping adds a fresh, aromatic citrus lift. Together they balance out the richness of the cod and the olive oil.
White Wine
Adds subtle acidity and depth to the fish. It helps create a moist, flavorful base for the cod as it bakes. See below for notes on substitutions.
Fresh Garlic
Minced fresh garlic infuses the fish with gentle savoury warmth. It blends into the lemon-wine mixture, giving the cod a fragrant, well-rounded flavour.
Panko Breadcrumbs
I chose these specifically for their light, crisp texture which creates a beautiful crunchy topping without feeling heavy or dense.
Fresh Parsley
Flat-leaf parsley adds colour and a clean, herbal note to the gremolata topping. It keeps the dish bright and fresh, rather than overly rich.
Dried Oregano
A small amount of oregano adds gentle earthiness and depth to the rumb mixture. It complements the lemon and garlic without overpowering the delicate cod.
Red Pepper Flakes
Just a pinch adds a whisper of heat, lifting the flavours and giving the topping a subtle spark. It's not spicy. Just lively.
Lemon Wedges (optional)
Serving with lemon wedges lets diners add extra brightness at the table, enhancing the fresh flavours of the gremolata topping and the fish itself.
🐟HOW TO MAKE GREMOLATA BAKED COD🐟
A very quick and easy make. Low effort, spectacular results.
- Preheat the oven to 400*F/200*C/gas mark 6. Line a baking tray with some aluminum foil and butter the foil. (This helps to prevent anything from sticking and provides for ease of cleanup.)
- Sprinkle the cod fillets lightly with salt all over and pat it in. (Patting it will help the seasoning to penetrate better and require less salt.)
- Combine 1 1/2 TBS of the olive oil, white wine, lemon juice and 1/4 teaspoon salt together in a bowl, whisking well together. Add the minced garlic. (I use a small metal whisk to mix everything together.)
- Moisten the fish on both sides with the olive oil mixture, then place on the baking tray.
- Mix together the bread crumbs, lemon zest, parsley, oregano, red pepper flakes, 1/4 tsp salt, some pepper and the remaining olive oil. (I used a fork to do this.)
- Divide the crumb mixture between both cod fillets, lightly pressing it onto the tops of them. (Don't press it on too hard. You don't want the crumbs too compressed. You want them to have a light texture.)
- Bake in the preheated oven , uncovered for 15 to 20 minutes, until the crumbs are golden brown and the cod flakes easily when probed with the tines of a fork. (Don't over cook. Remember it will continue to cook for a bit after you remove it from the oven.)
- Serve hot with lemon wedges for squeezing, if desired.
🐟HINTS & TIPS FOR SUCCESS🐟
Choose good-quality cod loins
Thick, meaty cod loins cook more evenly and stay beautifully moist. Sustainably sourced North Atlantic loins, are lovely. Sweet, white, and exceptional in quality.
Pat the salt in well
Seasoning the fish lightly all over and patting the salt in helps the flavour to penetrate the fish and ensures the fish is well-seasoned without being salty.
Don't skip the lemon-wine-oil mixture
Moistening the fish on both sides in the mixture of olive oil, white wine, lemon juice garlic and salt adds brightness and keeps the cod tender as it bakes.
Use panko for the crispiest topping
Panko crumbs give the gremolata topping it's signature light, crisp texture. I prefer them for this dish, but you can use regular bread crumbs if you wish.
Bake just until the fish flakes
Cod cooks quickly. Check at the 15-minute mark. The crumbs should be golden and the fish should flake easily with the tip of a fork. Overbaking will dry it out.
Line and butter your baking tray
Lining the tray with foil and buttering it prevents sticking and makes cleanup effortless - especially helpful with delicate fish.
Serve with bright earthy sides
My pairing of roasted beetroot, sweet potatoes and sauteed spinach added color and balanced the citrus-herb topping beautifully.
🐟FREQUENTLY ASKED QUESTIONS🐟
WHAT KIND OF COD WORKS BEST FOR THIS RECIPE?
I used thick meaty cod loins, which are ideal. They're sweet, beautifully white and hold up well to baking. I like to use sustainably sourced fish. Wild caught, not farmed.
CAN I USE REGULAR BREAD CRUMBS INSTEAD OF PANKO?
Yes, but panko does give the topping it's signature light, crisp texture.
HOW DO I KNOW WHEN THE COD IS PERFECTLY COOKED?
The fish should flake easily with a fork and the crumbs should be golden brown. This usually takes 15 to 20 minutes, depending on the thickness of your fish.
CAN I DOUBLE THE RECIPE?
Absolutely. The recipe as written serves two but it is very easily doubled to feed more people without any changes to the method.
DO I HAVE TO USE WHITE WINE?
The wine does add a brightness and depth, but if you prefer not to use it, you can replace it with extra lemon juice, or a splash of broth.
WHAT IS BEST TO SERVE WITH THIS DISH?
I served it with roasted beetroot, sweet potatoes and sauteed garlic spinach, which made for a beautiful, colorful plate and complemented the citrus-herb topping beautifully.
CAN I PREPARE THE BREADCRUMB TOPPING AHEAD OF TIME?
Yes, you can absolutely make the bread crumb topping in advance. Just make and refrigerate it until you are ready to use it.
🐟A FEW OTHER FISH RECIPES TO ENJOY🐟
Fish is something we really like eating. It's really good for you. Mom always called it Brain Food. Here are a few other ways we enjoy preparing it that we think are delicious!
SOLE WITH CRISPY FRESH BREAD CRUMBS - Sole is a delicious fish and requires treatment that won't overpower it's delicate flavors. For this the fillets are lightly seasoned and dusted with flour before panfrying to perfection. Golden and melt-in-the-mouth tender. What makes the dish truly special is the finishing touch: buttery, crisp fresh breadcrumbs toasted until golden brown and scattered generously over the fish. A squeeze of fresh lemon juice adds a lovely chef's kiss finish that lifts every bite.
NOVA SCOTIA FISH CHOWDER - This traditional recipe is a simple, old fashioned classic, built on clean, honest flavors. Tender haddock is simmered with onion, potato, and crisp salt pork or bacon, creating a broth that is both delicate and deeply comforting. Heated milk enriched with butter and crumbled soda crackers are folded in at the end, giving the chowder it's signature creamy body without being overly rich.
Pin this delicious recipe to your Main Dish, Fish, or Cooking for Two recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Two servings
Gremolata Baked Cod
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Oven baked loins of Cod with a crisp gremolata bread crumb topping. Quick, easy and delicious!
Ingredients
- 2 thick cod loin portions
- 3 TBS olive oil
- salt and black pepper to taste
- the juice of 1/2 lemon
- 1/4 cup (60ml) white wine
- 1 large clove of garlic, peeled and minced finely
- 1/4 cup (70g) panko bread crumbs
- the finely grated zest of 1/2 lemon
- 1/2 TBS chopped fresh flat leaf parsley
- 1/4 tsp dried oregano
- pinch red pepper flakes
- lemon wedges to serve (optional)
Instructions
- Preheat the oven to 400*F/200*C/gas mark 6. Line a baking tray with some aluminium foil and butter the foil.
- Sprinkle the cod fillets lightly with salt all over and pat it in.
- Combine 1 1/2 TBS of the olive oil, white wine,lemon juice and 1/4 teaspoon salt together in a bowl, whisking well together. Add the minced garlic.
- Moisten the fish on both sides with the olive oil mixture, then place on the baking tray.
- Mix together the bread crumbs, lemon zest, parsley, oregano, red pepper flakes, 1/4 tsp salt, some pepper and the remaining olive oil.
- Divide the crumb mixture between both cod fillets, lightly pressing it onto the tops of them.
- Bake in the preheated oven , uncovered for 15 to 20 minutes, until the crumbs are golden brown and the cod flakes easily when probed with the tines of a fork.
- Serve hot with lemon wedges for squeezing, if desired.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
This Small Batch Corn Casserole is the perfect blend of sweet corn, creamy texture, and golden, cheesy comfort. Made with simple pantry ingredients and baked until fluffy inside and lightly crisp around the edges, it's a cozy side dish that right at home on any table.
Whether you are cooking for one or two, or just want a smaller, fuss-free version of a classic favorite, this easy corn casserole delivers big flavour in a perfectly sized dish.
I was looking for a simple side dish to cook today that would use up some of the things I had in my refrigerator that needed using up. I am all about using everything I have and reducing the size of the things I do make these days. Where there is only one of me, I just don't need large sizes of anything, and I really hate waste, so I am in a use it up, cut it down phase of my life.
This is a lovely little casserole, which comes out as a bit of a cross between a savory corn bread and a rich corn custard casserole. It falls somewhere in between the two. Its very simple to make, going together very quickly and easily and it uses simple ingredients that most of us will have in our kitchens most of the time.
Today I had some corn which needed using up and a bit of sour cream. This used both of them. Many corn casseroles will employ a corn bread mix. This recipe does not. Everything is made from scratch, which also appeals to me and might appeal to you as well.
The original recipe used some chopped spring onions on top. I didn't have any of those so I used parsley, for just a pop of color. In the original recipe all of the cheese was piled on top as well. I chose to add a bit of it in with the corn because, well . . . when is it ever a bad idea to have cheese in a casserole rather than just on top! Never! That's when!
This was rich, delicious and very moreish. I only wanted to take a taste of it but found myself picking at it all night. Yes. I am that person. If you are a small family and are looking for a fabulous side that is perfectly sized for two, and you like corn and you like cornbread and you love cheese, this is for you!
INGREDIENTS NEEDED
TO MAKE
🌽CORN CASSEROLE, SMALL BATCH🌽
There is nothing outlandish required to make this. Simple store cupboard ingredients.
- 2 rashers of streaky bacon
- 1/4 cup (28g) finely chopped onion
- 1 clove of garlic, minced
- 1/4 cup (43g) cornmeal
- 1/4 cup (30g) plain all-purpose flour
- 2 TBS (24g) sugar
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1 large egg yolk (freeze the white for another use)
- 1/4 cup (57g) sour cream
- 1/4 cup (60ml) milk
- 2 TBS (28g) butter, melted
- 1 cup (154g) corn kernels
- 1/2 cup (40g) shredded white cheddar
- 2 TBS chopped green onions, optional
🌽INGREDIENTS NOTES🌽
Cornmeal
A medium grind cornmeal gives the casserole its soft, tender cornbread-like texture. A finger grind makes it cakier and a coarse polenta will create a grainier bite.
Flour, Sugar & Baking Powder
These replace boxed corn bread mix, giving lift, structure, and a touch of sweetness. The small amount of sugar in the recipe keeps the casserole lightly sweet without overpowering it.
Corn (Fresh, Frozen or Canned)
Any type works, but it must be well drained so as to keep the center from being over wet and not setting properly. Fresh corn can be blanched briefly before using and frozen corn must be thawed.
Egg Yolk
Only the yolk is used, adding richness and helping to bind the batter into a soft, custardy cornbread texture.. The white can be frozen for another use.
Bacon
Two strips of streaky bacon add smoky, savoury depth, adding a lovely contrast to the sweet corn.
Sour Cream
Adds moisture along with a gentle tang, keeping the casserole tender and preventing dryness. It also helps to balance the sweetness of the corn and the sugar.
Milk & Melted Butter
These combine with the richness of the egg and sour cream to create a rich, creamy base that keeps the casserole soft inside while helping it to brown beautifully on top.
Cheddar Cheese
Shredded white cheddar adds a golden savory crust. I used a rich sharp cheddar for plenty of flavor.
Spring (Green) Onions
Add a pop of color and a mild onion brightness which lifts the whole dish.
🌽HOW TO MAKE CORN CASSEROLE🌽
This is really simple and goes together just like a quick bread would, with the wet and the dry ingredients being folded together.
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a deep 5 by 5 inch glass casserole dish and set aside. (You could use a cooking spray, but I prefer to use butter.)
- Fry the bacon in a skillet over medium heat until crisp. Remove to a piece of paper towel to drain and then crumble. (Draining it well helps to keep your casserole from being too greasy.)
- Add the onions to the bacon drippings and cook, for about 2 minutes, until soft. Stir in the garlic and remove the pan from the heat. Leave to cool. (Cooling it makes sure that your eggs don't start to cook when you add it to them.)
- Whisk the cornmeal, flour, sugar, baking powder and salt together in a bowl. (I use a small wire whisk.)
- Whisk the egg yolk, sour cream, milk and melted butter together in a beaker until smooth. Fold in the crumbled bacon, onion/garlic mixture, corn and 2 TBS of the cheese. (I whisk the egg bit with a whisk and then fold in the solid ingredients with a spoon.)
- Add this mixture to the dry ingredients and fold together just until combined. (Do not overmix.)
- Spoon this mixture into the prepared baking dish. Set on a rimmed baking sheet. (Just in case you have a spill-over.)
- Bake for 30 minutes until the tip of a knife inserted near the center comes out clean and the edges are golden brown. (It will not be completely set, but close.)
- Mix the remainder of the cheese together with the spring onions (if using) and sprinkle over top of the casserole. Return to the oven and bake for 5 minutes longer until the center is set. (A toothpick inserted in the center will come out clean.)
- Serve warm. (Spoon out and enjoy!)
This makes a fabulous holiday side dish, but goes well with just about anything!
🌽HINTS AND TIPS FOR SUCCESS🌽
MIX JUST TO COMBINE
Overmixing runs the risk of a tougher and denser result.
USE THE RECOMMENDED DISH TO BAKE
Using a larger dish spreads the mixture out and you may not get perfect results. It will bake faster and dry out if you don't keep an eye on it.
MAKE SURE YOUR INGREDIENTS ARE AT ROOM TEMPERATURE
Making sure your ingredients at room temperature insures the perfect results. Using cold milk and eggs can cause the melted butter to solidify into clumps.
DRAIN THE CORN WELL AND PAT DRY
Whether you use tinned or frozen corn, make sure you drain it well and pat it dry, otherwise you risk adding too much liquid into the mix. (If using frozen corn, thaw it out first.)
CHECK YOUR BAKING POWDER TO MAKE SURE IT IS FRESH
Drop a bit of baking powder into some warm water, about 1/2 tsp to 1/2 cup of warm water. If it fizzes, it's good to go. This is especially important if your baking powder has been open a while.
🌽FREQUENTLY ASKED QUESTIONS🌽
DON'T YOU NEED A CORN BREAD MIX TO MAKE CORN CASSEROLE?
Not at all. This delicious casserole is completely made from scratch. No mix needed.
WHAT SIZED BAKING DISH DO I NEED FOR THIS SMALLER CASSEROLE?
I used a 5 inch square casserole dish that is about 3 inches deep. You can also use a 4 by 7 inch dish. I bought my dish on Amazon. It was very reasonably priced and two came together.
CAN THIS BE MADE AHEAD OF TIME?
You can make it ahead and bake it, then reheat it in a moderate oven when you wish to serve it. I do not recommend making the batter and letting it sit, as it may not rise as much.
HOW CAN YOU TELL WHEN IT IS DONE?
It will be golden brown around the edges and set in the middle. A toothpick inserted in the center should come out clean.
IS THIS THE SAME AS CORN PUDDING?
No, it is not. Corn pudding is more custardy. This is more cakey with a cornbread-like texture.
CAN THIS BE FROZEN?
Yes, it freezes very well. Wrap tightly with some plastic cling film, then a layer of aluminum foil. Label, date and freeze. use within 3 months. Thaw overnight in the refrigerator and then reheat in the oven to serve.
HOW CAN YOU REHEAT THIS?
Reheat in a 325*F/160*C/ gas mark 3 oven, covered, until warmed through. Alternately you can reheat it in the microwave as individual portions, for 30 seconds each.
🌽A FEW OTHER CORN CASSEROLES TO ENJOY🌽
Here are a few other Corn Casserole recipes that we enjoy that I think you might also like!
CHEESY SWEET CORN CASSEROLE - This four serving sized casserole is very similar to this one but makes enough for a larger family. It is light, fluffy and irresistibly packed with sweet kernels, rich creamed corn, and plenty of strong cheddar, folded in and melted on top. It bakes up golden, moist and just sweet enough - the perfect balance of savory comfort and gentle sweetness. Simple ingredients, minimal effort and a cozy side everyone will love.
CREAMY CORN & MACARONI CASSEROLE - A cozy, old-fashioned casserole that brings together tender macaroni, sweet corn, and a velvety cheese sauce that bakes up golden around the edges and perfectly creamy in the center. It's pantry-friendly, budget-friendly, and wonderfully nostalgic. The kind of dish that tastes like it came straight from a church supper or your grandmother's kitchen. Simple ingredients, big flavours, and quick to disappear!
Pin this delicious recipe to your Side Dish, Holiday Sides, Casserole, or Cooking for Two recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: two servings
Corn Casserole, The Small Batch
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
A cheesy corn casserole that doesn't use creamed corn. No waste here. Rich and delicious! Quick and easy to make as well. This makes a wonderful side.
Ingredients
- 2 rashers of streaky bacon
- 1/4 cup (28g) finely chopped onion
- 1 clove of garlic, minced
- 1/4 cup (43g) cornmeal
- 1/4 cup (30g) plain all-purpose flour
- 2 TBS (24g) sugar
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1 large egg yolk (freeze the white for another use)
- 1/4 cup (57g) sour cream
- 1/4 cup (60ml) milk
- 2 TBS (28g) butter, melted
- 1 cup (154g) corn kernels
- 1/2 cup (40g) shredded white cheddar
- 2 TBS chopped green onions, optional
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a deep 5 by 5 inch glass casserole dish and set aside.
- Fry the bacon in a skillet over medium heat until crisp. Remove to a piece of paper towel to drain and then crumble.
- Add the onions to the bacon drippings and cook, for about 2 minutes, until soft. Stir in the garlic and remove the pan from the heat. Leave to cool.
- Whisk the cornmeal, flour, sugar, baking powder and salt together in a bowl.
- Whisk the egg yolk, sour cream, milk and melted butter together in a beaker until smooth. Fold in the crumbled bacon, onion/garlic mixture, corn and 2 TBS of the cheese.
- Add this mixture to the dry ingredients and fold together just until combined. Do not overmix.
- Spoon this mixture into the prepared baking dish. Set on a rimmed baking sheet.
- Bake for 30 minutes until the tip of a knife inserted near the center comes out clean and the edges are golden brown.
- Mix the remainder of the cheese together with the spring onions (if using) and sprinkle over top of the casserole. Return to the oven and bake for 5 minutes longer until the center is set.
- Serve warm.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Subscribe to:
Posts (Atom)
Social Icons