This recipe for baked cod is one of the easiest ones I know. Cod fillets are covered with a delicious herbed bread crumb crust and baked in the oven. Serve with rice.
Substitute 1 teaspoon dried dill for the fresh dill if desired.
This recipe surprised me. I made this for a family who requested this particular recipe. I'm not a fan of cod fish unless it's beer battered and fried, but this came out great! I followed 99% of the recipe as I did not have and could not find fish bouillon cubes, so I used chicken bouillon instead. I also used panko breadcrumbs which held up well as I reserved a uncooked portion of fish for the next day and the topping was still crunchy when it was baked. This is a must try!
Read MoreWe've made this twice now & won't again. The 1st time the fish had such a mushy topping on it. Yesterday we reduced the bread crumbs, eliminated the water, bouillon cube & reduced the butter, but it was still to much topping & though not mushy it wasn't a "crispy" topping. Maybe that is what I hoped for but this isn't that so no more trying.
Read More This recipe surprised me. I made this for a family who requested this particular recipe. I'm not a fan of cod fish unless it's beer battered and fried, but this came out great! I followed 99% of the recipe as I did not have and could not find fish bouillon cubes, so I used chicken bouillon instead. I also used panko breadcrumbs which held up well as I reserved a uncooked portion of fish for the next day and the topping was still crunchy when it was baked. This is a must try!
This was the best fish I have ever had. I used fresh cod fillets and put thin lemon slices under them when I put them in the pan. I used chicken boullion instead of fish boullion. We had leftovers the next night and the fish tasted just as good the second time. I will use less salt next time because the boullion is salty. I will be making this dish a lot.
This was a great way to prepare fish. I had Spanish mackerel fillets. I sliced lemons very thinly and placed them under the fish for extra flavor and it really added some punch.
My husband and I loved it! It was easy to make and tasted really good. I will definitely make it again. I highly recommend this dish!
We've made this twice now & won't again. The 1st time the fish had such a mushy topping on it. Yesterday we reduced the bread crumbs, eliminated the water, bouillon cube & reduced the butter, but it was still to much topping & though not mushy it wasn't a "crispy" topping. Maybe that is what I hoped for but this isn't that so no more trying.
Absolutely delicious! Used only 1/2 c. Italian flavored bread crumbs and just enough margarine to moisten them. Used fresh dill and I used a lot as we love dill. I will cut out the salt and pepper on the fish and only add them to the bread crumb mixture. Used chicken broth, didn’t have fish broth. Can’t wait to make this again!
Three stars might be unfair. I subbed panko for bread crumbs. In the future I will be sure I have bread crumbs on hand. I added loads of my own spice to the chicken, so it was extremely flavorful
I followed the suggestions of others and put slices of lemon under the fillets and used the chicken bouillon. (Use less salt if you use the bouillon or less bouillon cube.) I used Panko bread crumbs and tossed in whatever spices I had at hand since I didn't have dill or tarragon. The MAJOR difference is that I used 2 or 3 tablespoons of olive oil rather than butter to moisten the crumbs. That way I don't have to feel guilty about my cholesterol. I enjoyed it as did my husband and will make it again. It's fast and easy as well as tasty.
I was looking for a quick, easy way to prepare some cod that would have lots of flavor. This fit the bill! I usually have these ingredients on hand.
I've made better versions, but was ok. I subbed summer savoury for the tarragon and dill. Used lemon juice sprinkled over fillets vs broth. And added slivered almonds for extra crunch.
This is a great recipe but I made a few changes so the fish would not come out mushy. First, I used sea salt and salted the cod liberally on both sides on a baking sheet that was covered in parchment paper and then refrigerated it for an hour. This helped to firm up the fish. Then rinced it off and placed it on a 2nd clean baking sheet covered with parchment paper. I followed the ingredients list from here. However, I increased the over temp to 450 and because my fish was 4" in heighth I cooked it for 24 minutes or 5-6 minutes per inch and to an internal temp of 145 degrees F. Came out so very nice and flaky. Will make this again but with these changes.
I didn’t do something right , it didn’t turn out crispy and I didn’t care for the taste.
made this for the first time about 2 weeks ago. I followed every step, except for the fish bouillon which I did not have, Used chicken bouillon instead and placed salt and pepper on the cod, before placing the butter and crumbs mixture as suggested. Came out just right.Really delicious.
