Baked Italian Cod

    25 min

    This recipe is a great way of sprucing up any fish. Cod is topped with a Parmesan and Italian herb crumb, then baked to perfection. Enjoy with a side salad, rice, potatoes or pasta.

    550 people made this

    Serves: 4 

    • 4 tablespoons fine dry breadcrumbs
    • 2 tablespoons grated Parmesan cheese
    • 1 tablespoon dry polenta or cornmeal
    • 1 teaspoon olive oil
    • 1/2 teaspoon Italian herb seasoning
    • 1/8 teaspoon garlic granules
    • 1/8 teaspoon ground black pepper
    • 4 (85g) fillets cod fish
    • 1 egg white, lightly beaten

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat oven to 230 C / Gas 8.
    2. In a small shallow bowl, stir together the breadcrumbs, cheese, polenta, oil, herbs, garlic granules and pepper; set aside.
    3. Spray the rack of a grill pan with oil spray. Place the cod on the rack, folding under any thin edges of the fillets. Brush with the egg white, then spoon the crumb mixture evenly on top.
    4. Bake in a preheated oven for 10 to 12 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.

    Alternatives to cod:

    Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.

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    Reviews in English (435)


    Absolutely beautiful.  -  10 Sep 2012


    After reading several of the reviews for this recipe, we decided to forgo the egg white and replace it with 2T of mayo. mixed w/ 1t. lemon juice. We brused each piece of fish w/ the mixture, followed by the crumb topping. It was delicious! This was an inexpensive, quick and easy meal to prepare.  -  16 Oct 2006  (Review from Allrecipes US | Canada)


    THe best cod I've ever eaten. The only reason why I'm giving it a four star is because I took the suggestion of lemon and mayo instead of egg whites and I think it made a big difference in taste. I sauteed 3 cloves of garlic in oil then added it to a little mayo and lemon juice until it was thin. I then brushed that on the fish instead of the egg whites. It was awesome and super flavorful.  -  08 Feb 2008  (Review from Allrecipes US | Canada)