Recipe and Photo: Lynne Web, mygourmetconnection

Prep time: 10 mins Cook time: 15 mins Total time: 25 mins

Serves: 4


  • 1 to 1-1/4 lbs cod fillets, about 1 inch thick (can be substituted with any white flakey fish, i.e haddock, pollock, hake)
  • 4 tablespoons freshly squeezed lemon juice
  • 4 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper
  • 3/4 cup fresh breadcrumbs
  • 2 tablespoons fresh chopped parsley


1. Preheat the oven to 400°F and add the cod fillets to a baking dish that has been thoroughly coated with nonstick spray. PRO TIP: To accommodate your fish, try to choose a dish that will fit fish in a single layer with little or no room left over. If your fillets have thin portions (most do), overlap them a bit to keep the thickness somewhat uniform. 3. Take 1 tablespoon each of the lemon juice and olive oil and drizzle on the fish, then season lightly with salt and pepper. 4. Heat the remaining olive oil with butter in a separate skillet over medium heat. 5. Add garlic and crushed red pepper to skillet and sauté just until garlic begins to turn golden. Careful not to brown. 6. Once golden, remove from heat and stir in remaining lemon juice, breadcrumbs and parsley. 7. Sprinkle the crumb mixture evenly over the fish and bake for 12-14 minutes, or until the fish flakes easily. 8. Serve immediately (this dish is served casserole-style – you don’t have to portion out individual fillets).