Baked Cod Herb Crumble (Printable version)
Tender cod topped with a golden herb crumble featuring smoked paprika and fresh parsley.
# List of ingredients:
→ Fish
01 - 4 skinless, boneless cod fillets (approximately 5.3 oz each)
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste
04 - Zest of 1 lemon
→ Crumble Topping
05 - 1 cup fresh breadcrumbs
06 - 2 tablespoons olive oil
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon dried oregano
09 - 1 garlic clove, finely minced
10 - 2 tablespoons chopped fresh parsley
11 - 1 tablespoon finely grated Parmesan cheese (optional)
12 - Pinch of chili flakes (optional)
13 - Salt and black pepper, to taste
→ To Serve
14 - Lemon wedges
15 - Fresh parsley leaves
# Directions:
01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly oil it.
02 - Pat cod fillets dry. Rub with olive oil, season with salt, pepper, and lemon zest on both sides. Arrange in prepared dish.
03 - In a bowl, mix breadcrumbs, olive oil, smoked paprika, oregano, minced garlic, parsley, Parmesan (if using), chili flakes, salt, and pepper until evenly moistened.
04 - Spoon crumble evenly over each fillet, pressing lightly to adhere.
05 - Bake for 15 to 20 minutes until cod is opaque and flakes easily, and topping is golden and crisp.
06 - Serve immediately with lemon wedges and fresh parsley leaves.
# Expert Advice:
01 -
- The smoky crumble gives you all the warmth and depth you'd expect from chorizo, but it's lighter and easier to customize.
- Cod stays incredibly moist under that golden topping, and the whole thing comes together in just 35 minutes.
02 -
- Dry the cod fillets thoroughly before seasoning, any moisture will make the crumble soggy instead of crisp.
- Don't overbake the fish, cod can turn rubbery if left too long, check it at 15 minutes and look for opaque, flaky flesh.
03 -
- Press the crumble firmly onto the fillets so it forms a cohesive crust that won't fall off when you serve.
- Taste the crumble mixture before topping the fish, you want enough salt and paprika to stand up to the mild cod.