Oven-Roasted Cod Crusted with Herbs

A wonderful herb breadcrumb mixture enhances the flavor of roasted cod. Serve with Fennel Slaw Salad and Olive Rosemary Crostini.


  • 1 1/2 cups plain breadcrumbs
  • A handful of flat leaf parsley
  • 2 large cloves garlic
  • 1 lemon, zested
  • Coarse salt
  • 4 cod fillets (6-8 ounces each)
  • Extra virgin olive oil (EVOO)


Pre-heat the oven to 400°F.

Place the breadcrumbs in a shallow dish. Pile the parsley, garlic, lemon zest and a little coarse salt on the cutting board. Finely chop the lemon-garlic mixture, then combine with the plain breadcrumbs.

Brush the top of each fillet with EVOO and dip into the breadcrumb herb mixture. Brush a little bit of EVOO in the bottom of a baking pan, then place the fillet in the pan, crust side up. Roast the fillets in the oven until firm to the touch, about 12-15 minutes.

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