Crispy Baked Cod


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

Crispy Baked Cod

Recipe courtesy of Southern Living, May 2007 issue

Special Diet Notes: Crispy Baked Cod

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, and soy-free.

Crispy Baked Cod
Serves: 4
  • 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
  1. 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.

About Author

Alisa is the founder of, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply

Rate this recipe: