This baked cod is one of those dishes that feels like it should be served in a cozy little seaside restaurant, yet it comes together so easily at home. The first time I made it, the smell of butter, white wine, and toasty bread crumbs filled the kitchen, and I knew it was going to be special. What I didn’t expect was how light and flaky the fish would turn out beneath that crisp golden topping. It’s simple, elegant, and surprisingly quick — the kind of recipe that can make any weeknight dinner feel a little more special.
Why You’ll Love Making This
This dish delivers both comfort and sophistication without a lot of fuss. The cod bakes gently in the oven while the breadcrumb topping turns into a crisp, buttery crust that locks in moisture. The hint of lemon and wine brightens every bite, and the combination of Parmesan and Romano gives it a savory depth that keeps people going back for seconds.
I love making this when I want something satisfying but not heavy. It works just as well for a casual dinner as it does for entertaining guests. Best of all, it comes together in about 35 minutes from start to finish.
Ingredients You’ll Need
This recipe uses classic pantry staples with a few ingredients that make all the difference:
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Cod: Fresh or thawed fillets or loins. Atlantic or Pacific cod both work beautifully. You can also use haddock, pollock, or any flaky white fish.
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Bread Crumbs: Plain bread crumbs are best because they soak up the flavors from the butter and wine.
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Parmesan and Romano Cheese: The combination gives the topping a salty, nutty richness.
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White Wine: Sauvignon Blanc or a similar dry white adds a subtle layer of flavor.
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Lemon Juice: Adds brightness and balances the richness of the butter.
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Olive Oil: Helps dampen the crumbs so they toast up perfectly.
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Butter: Melts over the top to create that golden crust.
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Parsley and Seasonings: Fresh parsley adds color and a little freshness, while garlic powder and paprika bring everything together.
I always make sure the breadcrumb mixture is damp enough to pack gently on top of the fish — that’s what gives it that beautiful crust.
How to Make It Step by Step
I’ve made this recipe many times for both family dinners and guests, and it’s consistently a hit. Here’s how I usually go about it:
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Prepare the topping: In a mixing bowl, combine bread crumbs, Parmesan, Romano, white wine, lemon juice, olive oil, parsley, and seasonings. Toss with a fork until the mixture is evenly moistened.
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Assemble the fish: Place the cod fillets on a greased, foil-lined baking sheet. Mound the breadcrumb mixture generously over the top and gently pat it down so it sticks.
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Add butter: Place a small pat of butter on top of each piece of fish. A sprinkle of paprika gives it that warm golden finish.
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Bake: Bake at 400°F for about 25 minutes. The topping should be golden brown, and the fish should flake easily with a fork.
I usually check the fish around the 20-minute mark. Cod cooks quickly, and I like to catch it right when it’s perfectly flaky but still moist inside.
Serving Ideas
I almost always serve this baked cod with a squeeze of fresh lemon over the top — it wakes up all the flavors. On the side, I love pairing it with steamed asparagus, roasted potatoes, or a simple rice pilaf.
During spring and summer, a crisp green salad or steamed corn balances out the buttery breadcrumb crust beautifully. In colder months, I like serving it with scalloped potatoes and roasted vegetables for a cozier meal.
Tips and Tricks for the Best Result
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Season your crumbs well: Plain bread crumbs give you a blank canvas. Adding cheese, wine, and herbs brings the flavor to life.
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Use the right amount of topping: Don’t hold back. A generous layer of breadcrumbs creates that signature crust.
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Pat the topping down: Pressing it gently helps it stick and bake evenly.
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Watch your timing: Cod is delicate. Overbaking will make it dry, so start checking early.
I’ve learned over time that this dish isn’t just about the fish — the topping is the star, so take a moment to get it just right.
Make Ahead Tips
If I know I’ll be short on time in the evening, I prep the breadcrumb mixture earlier in the day and keep it covered in the fridge. When it’s time to cook, all I need to do is coat the fish and bake.
You can also prepare the fish with the topping a few hours in advance, cover it, and refrigerate it. Just add the butter right before baking.
Storage
If you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat gently in the oven at a low temperature to keep the topping crisp.
Microwaving works in a pinch, but the topping won’t stay as crunchy, so I prefer the oven method. This dish doesn’t freeze well once cooked, so it’s best enjoyed fresh.
FAQs
How do I know when the cod is done?
It should flake easily with a fork and reach an internal temperature of around 130°F. The topping will be golden brown when the fish is ready.
Can I use panko bread crumbs?
Yes, though the texture will be a little different — lighter and crispier. Plain bread crumbs give it a more classic, buttery crust.
Can I skip the wine?
You can replace it with a bit of extra lemon juice or broth. The flavor will be slightly different but still delicious.
Can I use frozen cod?
Yes, just thaw it completely and pat it dry before adding the topping.
Baked Pacific Cod With Garlicky Breadcrumb Crust
A golden, buttery crust over tender, flaky cod makes this baked dish feel both rustic and elegant.
Ingredients
- 2 pounds cod fillets or loins
- 1 cup plain bread crumbs
- ½ cup freshly grated Parmesan cheese
- ½ cup freshly grated Romano cheese
- 3 tablespoons white wine
- 1 tablespoon fresh lemon juice (plus more for serving)
- 1 tablespoon olive oil
- 1 tablespoon fresh parsley, chopped
- ¾ teaspoon garlic powder
- ½ teaspoon paprika (plus extra for sprinkling)
- 3 tablespoons salted butter
Instructions
- Preheat the oven to 400°F. Line a baking sheet with foil and lightly grease it with cooking spray. Pat the cod dry with paper towels and cut it into serving portions. Arrange the pieces evenly on the prepared baking sheet.
- In a mixing bowl, combine the bread crumbs, Parmesan, Romano, white wine, lemon juice, olive oil, parsley, garlic powder, and paprika. Mix with a fork until the crumbs are evenly moistened. Spoon the crumb mixture over each piece of fish, gently pressing it down to create a thick, even crust.
- Top each portion with a small pat of butter and sprinkle with a touch more paprika. Bake for 25 minutes, or until the crumb topping is golden and the fish flakes easily with a fork. Finish with a squeeze of fresh lemon juice and serve hot with extra wedges on the side.
Notes
- Don’t skimp on the bread crumb topping—it bakes into a perfect golden crust. Any firm, white fish like haddock or pollock can be used instead of cod. Sauvignon Blanc works beautifully here, but any dry white wine will do. If you prefer to skip the wine, just add an extra splash of lemon juice. The cooked fish can be stored in the refrigerator for up to three days or frozen for up to three months. For the crispiest reheating, use an air fryer at 400°F for about 10 minutes.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 370Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 113mgSodium 542mgCarbohydrates 15gFiber 1gSugar 1gProtein 42g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Baked cod with bread crumbs and butter is one of those timeless recipes that always delivers. The contrast of flaky fish with that buttery, cheesy crust is pure comfort. It’s a dish I make when I want something simple but worthy of a nice dinner table — and it’s never failed me.
Whether it’s a quiet weeknight or a special occasion, this recipe has a way of making the meal feel a little more memorable.
