This Baked Cod with Bread Crumbs is fancy enough for company, yet easy enough for a weeknight dinner! The divine bread crumb topping includes Parmesan, Romano and white wine. You'll love its crispy texture and will swoon over the tender, flaky fish inside!
I'm SO excited to share this new cod recipe with you! My family is head-over-heels for it.
It's probably because I took the components from one of Mom's legendary dishes (not shared yet) and paired them with cod.
I had a vision, I called Mom, and we hashed out this recipe for baked cod with bread crumbs over the phone.
As usual, she provided mostly a list of ingredients without their amounts.
I had to test and tweak the bread crumb mixture until it tasted how I remembered. I knew it would be delicious, but this dish turned out to be absolutely divine.
It's perfect for Valentine's Day dinner or any meal that must impress your family or friends. But... you can whip this up in 35 minutes, so go ahead and treat yo-self on a weeknight!
Cod: You'll need cod fillets or cod loins, whether Atlantic cod or Pacific cod. You can substitute any flaky white fish, however, so feel free to make baked scrod or use pollock, haddock or orange roughy.
Bread crumbs: Use plain ones, whether you buy them or use homemade bread crumbs. I'm not a fan of panko, but I'll look the other way if you need to substitute them. (Wink, wink!)
If you only have Italian seasoned bread crumbs, you can make those work. You may need to reduce the garlic powder in the recipe however, so taste the mixture to see what you think.
White Wine: I like Sauvignon Blanc here, but you can use another white wine. I haven't tried this with red wine, but you could probably use that in a pinch.
If you need to omit the alcohol, add another tablespoon of lemon juice to the bread crumb mixture.
How to make it
See the recipe card at the end of this post for full instructions, but here's an overview:
- Add bread crumbs, Parmesan, Romano, wine, olive oil, lemon juice, parsley and seasonings to a medium mixing bowl.
- Toss the ingredients with a fork until combined and the crumbs are evenly dampened.
- Mound the bread crumb mixture all over the fish and pat it into place. Top with a pat of butter and extra paprika. Bake for 25 minutes at 400 degrees F.
- Use a greased, foil-lined pan for easy cleanup.
- Pat down the bread crumb topping on the fish to help it adhere better.
- Use all of the bread crumb mixture. You'll think I've lost my mind, but once it bakes, it'll form the perfect crusted cod.
What to serve with cod
Squeeze on more lemon juice using a citrus squeezer (affiliate link) if you have one. Serve the Baked Cod with Bread Crumbs with side dishes such as rice, steamed corn, steamed asparagus or Italian broccoli with gremolata.
Frequently asked questions
Cod is cooked when you can easily flake it with a fork. If you want to check its internal temperature, it should be 130 degrees F for a moist result. For this recipe, you should wait until the bread crumb topping is golden brown before checking if the fish is done.
For baked fish with bread crumbs, I highly recommend starting with plain bread crumbs and seasoning them according to this recipe. Regular bread crumbs combined with Italian cheeses and seasonings provide the best flavor, as opposed to panko.
More seafood recipes to enjoy
- Broiled Cod with Paprika
- Broiled Scallops with Parmesan Bread Crumbs
- Baked Cod with Coffee Butter
- Skillet Cod with Tomatoes
And don't miss all of my tips for How to Cook Cod!
If you try this Baked Cod with Bread Crumbs and Butter, don't forget to leave a comment and a rating!
Baked Cod with Bread Crumbs and Butter (Divine!)
- 2 pounds cod fillets (or loins) (or make 1 pound using half of the ingredients)
- 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; need 1 lemon total)
- 1 tablespoon olive oil
- 1 tablespoon fresh, chopped parsley
- ¾ teaspoon garlic powder
- ½ teaspoon paprika (plus more to sprinkle on top)
- 3 tablespoons salted butter
- Preheat the oven to 400 degrees F. Line a sheet pan with foil and grease it with cooking spray.
- Rinse the cod and feel for any bones to remove. Pat the fish dry with paper towels. Use kitchen scissors to cut the cod into serving portions. Place the cod on the foil-lined pan. Wash your hands.
- Grate the Parmesan and Romano, if needed. (I use my blender.) Rise the parsley and pat it dry. Chop up the parsley leaves until you have a tablespoon of them.
- Add the bread crumbs to a medium mixing bowl. Add the Parmesan, Romano, white wine, lemon juice, olive oil, parsley, garlic powder and paprika. Toss with a fork to combine, making sure the bread crumbs are evenly dampened.
- Use a large spoon or scoop to place some of the bread crumb mixture on top of the entire surface of each piece of cod. Keep piling on the bread crumbs until all of them are used. With clean hands (or wearing food-grade gloves), mound the crumbs on top of the fish (scoop up the bread crumbs from the pan as needed) and pat the topping down so it stays in place. Wash your hands if needed.
- Slice the butter into squares and top each piece of cod with at least one pat of butter. (Use all the butter.) Sprinkle some more paprika onto the fish and bake for 25 minutes, or until the crumb topping is golden brown and the cod is cooked and flakes easily.
- Squeeze extra lemon juice over the fish and serve with lemon wedges on the side.
- Store any leftovers in the refrigerator for up to three days. The cooked fish also can be frozen and should be used within three months, for best quality. It's delicious reheated in the air fryer at 400 degrees F for 10 minutes on the lowest rack.
(Recipe Source: Inspired by one of my mom's legendary dishes. We collaborated to come up with this recipe for cod!)