Easy Gremolata Baked Cod (Crispy Lemon Herb Topping)

 

 

 

 

 

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.

1. 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.)
2. 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.)
3. 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.)
4. Moisten the fish on both sides with the olive oil mixture, then place on the baking tray.
5. 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.)
6. 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.)
7. 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.)
8. 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.

   

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Yield: Two servings

Author: Marie Rayner

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

1. Preheat the oven to 400*F/200*C/gas mark 6. Line a baking tray with some aluminium foil and butter the foil.
2. Sprinkle the cod fillets lightly with salt all over and pat it in.
3. 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.
4. Moisten the fish on both sides with the olive oil mixture, then place on the baking tray.
5. Mix together the bread crumbs, lemon zest, parsley, oregano, red pepper flakes, 1/4 tsp salt, some pepper and the remaining olive oil.
6. Divide the crumb mixture between both cod fillets, lightly pressing it onto the tops of them.
7. 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.
8. Serve hot with lemon wedges for squeezing, if desired.

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