This Baked Cod recipe is truly the best you can find! Perfectly-seasoned cod, covered with a layer of roasted pepper sauce and topped with crispy breadcrumbs.
Servings: 6 servings
- 2 lbs. fresh wild-caught cod
- 2 tbsp. olive oil
- ¼ tsp. salt
- ¼ tsp. pepper
- ¼ tsp. dried oregano
For the Roasted Pepper Paste:
- 6 oz. roasted peppers without liquid
- 2 oz. Parmesan
- 2 garlic cloves minced
- 1 tbsp. lemon juice
- 1 tbsp. olive oil
- handful of fresh parsley
- ⅛ red pepper flakes
For the Breadcrumbs:
- 4 oz. stale bread
- 3 anchovy fillets
- 1 garlic clove minced
- a pinch of black pepper
Preheat the oven to 375º F.
Season the fish. Pour the olive oil onto a non-stick baking tray. Sprinkle it with salt, pepper, and oregano. Place the fish fillet(s) on top, and gently rub it into these seasonings. Flip the fish and set aside.
Make the Roasted Pepper Paste. Place all of the paste ingredients into a food processor and pulse until fairly smooth.
Spread the paste onto the fish evenly.
Make the Breadcrumbs. Into the same food processor (no rinsing needed), place the bread together with the garlic and anchovy fillets. Add a little black pepper. Pulse until the breadcrumbs form.
Top the cod with breadcrumbs, and bake for about 20-25 minutes, depending on how thick your cod fillet is.
WHAT IS A GOOD SIDE DISH FOR BAKED COD?
- Salad of your choice.
- Mashed or Baked Potatoes.
- Sautéed or steamed vegetables, like asparagus, cauliflower, broccoli, or carrots.
- White rice, bulgur, couscous, or quinoa
WHAT KIND OF WINE TO PAIR WITH BAKED COD?
Look for zesty and refreshing white wines to balance the delicate fish flavor. Sauvignon Blanc, Pinot Grigio, Chardonnay, Champagne, and Riesling will pair well with this dish.
Calories: 245kcal | Carbohydrates: 11g | Protein: 33g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 801mg | Potassium: 716mg | Fiber: 1g | Sugar: 1g | Vitamin A: 280IU | Vitamin C: 16.1mg | Calcium: 182mg | Iron: 1.7mg