Crispy Baked Cod (Soy-Free)


The photo and recipe were brought to life by Cate O’Malley of Paper Palate.

Crispy Baked Cod

Recipe courtesy of Southern Living, May 2007 issue


1 cup Japanese breadcrumbs (panko)*
2 tablespoons chopped fresh parsley
2 teaspoons grated lemon rind
1 teaspoon minced garlic
6 (6-oz.) cod fillets
1 teaspoon salt
2 tablespoons butter alternative, melted

Combine first 4 ingredients in a small bowl. Place fillets on a lightly greased wire rack in a baking pan; sprinkle evenly with salt. Spoon breadcrumb mixture evenly onto fillets, pressing down gently. Drizzle evenly with 2 Tbsp. melted butter. Bake at 400° for 17 minutes or until breadcrumbs are golden and fish flakes with a fork.

*1 cup fine dry breadcrumbs may be substituted.

Yield: 4 servings

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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