Baked Cod

Baked Cod

Baked Cod


  • 2 lbs. fresh wild-caught cod
  • 2 tbsp. olive oil
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 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
  • 1/8 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.

Detailed recipe

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