Baked Cod with Bread Crumbs and Butter

The other night I found myself arranging a simple weeknight dinner like I was staging a photo for the table, because a golden crust is oddly satisfying. I browned breadcrumbs in butter until they smelled warm and nutty, then spooned that mixture over fresh cod fillets before sliding them into a hot oven. Baked Cod with Bread Crumbs and Butter felt both effortless and elevated, the kind of dish that makes a plain weeknight feel a little curated and calm.

Why You’ll Love It

This recipe balances homely comfort and pretty plating. The butter brings glossy richness and helps the crumbs turn a crunchy, golden brown while the cod stays flaky and light. It’s quick enough for a weekday but pretty enough to serve friends. People who like simple seafood dishes, mild flavors, and a reliably crisp topping will reach for this again and again.

Serves 4
Prep Time: 15 |
Cook Time: 12 |
Total Time: 27

Ingredients

• 4 cod fillets about 6 ounces each, skinless and patted dry
• 1 cup panko breadcrumbs
• 4 tablespoons unsalted butter melted, plus extra for greasing
• 2 tablespoons olive oil
• 1 small garlic clove minced
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 lemon cut into wedges for serving

Instructions

1. Preheat the oven to 400 degrees F and lightly butter or oil a shallow baking dish.
2. In a small skillet over medium heat, melt 2 tablespoons of the butter with the olive oil. Add the minced garlic and cook for 30 seconds until fragrant.
3. Stir in the panko breadcrumbs and cook, stirring, until they are golden and toasted about 3 to 4 minutes. Remove from heat and mix in the lemon zest, chopped parsley, salt and pepper.
4. Brush each cod fillet with the remaining melted butter and a little lemon juice. Place the fillets in the prepared baking dish spaced slightly apart.
5. Press an even layer of the toasted breadcrumb mixture onto the top of each fillet so it adheres. Drizzle any leftover melted butter from the pan over the crumbs for extra color.
6. Bake in the preheated oven until the cod is opaque and flakes easily with a fork about 10 to 12 minutes depending on thickness. The breadcrumb topping should be golden.
7. Remove from the oven and let rest for a minute. Serve each fillet with a lemon wedge and a small ramekin of melted butter if desired.

Tips & Tricks

• Pat the fillets very dry before cooking so the butter and crumbs stick and the fish browns evenly.
• Toast the breadcrumbs in a skillet rather than using raw crumbs for better texture and flavor.
• If your fillets are thick, reduce oven temperature to 375 F and bake a few minutes longer to avoid overbrowning the topping.
• Use panko for the lightest crunch, regular breadcrumbs will make a denser crust.
• Warm the melted butter just before serving to keep it glossy and pourable.

Serving Ideas

• Serve with steamed green beans and new potatoes for a simple family dinner.
• Plate alongside a light mixed greens salad with lemon vinaigrette for a lunch gathering.
• Offer as part of a seafood-focused dinner with roasted asparagus and crusty bread.
• Arrange on a buffet with lemon wedges and small ramekins of melted butter for a casual party.
• Serve with herbed couscous for a polished weeknight plate.

Frequently Asked Questions

Conclusion

This baked cod with bread crumbs and butter is one of those reliably pretty and approachable recipes that fits both busy nights and small dinner moments. The contrast of flaky white fish and a buttery, golden crust is simple to achieve and easy to tweak to your taste. Trust the basic method, keep the crumbs toasted, and feel free to experiment with herbs, citrus, or cheese until it feels like your signature version.