Baked Cod Herb Crumble

I was craving something smoky and satisfying but wanted to skip the chorizo for once. That's when I stumbled on the idea of a savory crumble with smoked paprika and herbs over tender cod. The first batch came out golden and crisp, and I couldn't believe how much flavor those breadcrumbs packed without any meat at all.

I made this for a quiet Friday dinner with my neighbor, who doesn't eat red meat. She kept asking what the secret ingredient was, convinced I'd hidden sausage somewhere. When I told her it was just paprika and garlic, she laughed and took another helping.

Ingredients

• Cod fillets: Look for thick, firm fillets with no fishy smell, they should flake beautifully when baked and stay tender inside.
• Olive oil: A good drizzle keeps the fish moist and helps the crumble stick, don't skimp here.
• Lemon zest: Fresh zest brightens everything up, I always zest before juicing so I don't waste any.
• Fresh breadcrumbs: They toast up crispier than dried, I tear up day-old bread and pulse it in a food processor.
• Smoked paprika: This is where the magic happens, it mimics that chorizo warmth without any meat.
• Dried oregano: Adds a Mediterranean touch that pairs perfectly with fish.
• Garlic clove: Mince it fine so it melts into the crumble and doesn't burn.
• Fresh parsley: Chopped parsley keeps the topping fresh and bright, plus it looks beautiful.
• Parmesan cheese: Optional, but a little grated cheese adds nutty richness, skip it for dairy-free.
• Chili flakes: Just a pinch if you like a gentle kick, I usually add them.

Instructions

Preheat and prep:

Set your oven to 200°C (400°F) and line a baking dish with parchment or a light rub of oil. This keeps the fish from sticking and makes cleanup easy.

Season the cod:

Pat the fillets completely dry, then rub them with olive oil, salt, pepper, and lemon zest. Lay them in the dish with a little space between each one so the heat circulates.

Make the crumble:

Toss breadcrumbs, olive oil, smoked paprika, oregano, garlic, parsley, Parmesan, chili flakes, salt, and pepper in a bowl. Mix until everything is evenly coated and the crumbs feel slightly damp.

Top the fillets:

Spoon the crumble mixture over each cod fillet, pressing gently so it sticks. You want an even layer that will crisp up in the oven.

Bake:

Slide the dish into the oven for 15 to 20 minutes, until the cod is opaque and flakes with a fork and the crumble is golden. If it's browning too fast, tent it loosely with foil for the last few minutes.

Serve:

Plate the fillets right away with lemon wedges and a scatter of fresh parsley. Squeeze that lemon over the top just before eating.

Save

There's something comforting about pulling this dish out of the oven and seeing that golden crust bubbling at the edges. It reminds me that simple ingredients, when treated right, can feel like a small celebration on a weeknight.

Swaps and Substitutions

If you can't find cod, haddock or pollock work just as well, they have a similar mild flavor and firm texture. For a gluten-free version, swap in gluten-free breadcrumbs, just check they're fresh so the crumble stays light. You can also leave out the Parmesan entirely if you're avoiding dairy, the smoked paprika and garlic carry plenty of flavor on their own.

What to Serve Alongside

I love this with steamed green beans tossed in a little butter and garlic, or roasted baby potatoes with rosemary. A crisp green salad with lemon vinaigrette cuts through the richness beautifully. If you're pouring wine, reach for a chilled Sauvignon Blanc, it complements the smoky, herby notes without overpowering the delicate fish.

Storage and Leftovers

Leftovers keep in an airtight container in the fridge for up to two days, though the crumble will soften a bit. To reheat, pop the fillets in a 180°C (350°F) oven for about 10 minutes to crisp the topping back up. You can also flake the leftover cod into a salad or toss it with pasta and a squeeze of lemon.

• Store cooled fillets in a shallow container so they don't steam and get mushy.
• Reheat gently in the oven rather than the microwave to keep the crumble crisp.
• Flake leftovers into grain bowls or wraps for an easy lunch the next day.

Save

This dish has become my go-to when I want something impressive but don't have much time. I hope it brings you the same easy joy it's brought to my table.

Recipe FAQ

→ What type of fish works best for this dish?

Firm, white fish fillets like cod, haddock, or pollock are ideal as they hold their shape and have a mild flavor that complements the herb crumble.

→ Can I make the crumble topping dairy-free?

Yes, simply omit the Parmesan cheese from the crumble to keep it dairy-free without sacrificing texture or flavor.

→ How do I ensure the crumble topping stays crispy after baking?

Press the crumb mixture firmly onto the fish and bake at a high enough temperature for 15-20 minutes to achieve a golden, crisp topping.

→ What sides pair well with baked cod and herb crumble?

Steamed green beans, roasted potatoes, or a crisp salad complement the dish’s flavors and textures nicely.

→ Is smoked paprika essential in the crumble?

Smoked paprika adds a subtle smoky depth that enhances the crumble’s savory profile but can be adjusted to taste or omitted if preferred.

→ Can I prepare this dish gluten-free?

Use gluten-free breadcrumbs in place of regular ones to make the crumble suitable for gluten-free diets.