Friday, June 11, 2010

Recipe: Oven-Roasted Cod with Herbs & Baked Potatoe

This was crisp, light and delicious.  I found the recipe on the Food Network site and adjusted it after reading suggestions in the comments.  The recipe below reflects the changes I made.

I served this with a baked russet potatoe using this recipe from Alton Brown on Food Network.  The skin comes out very crisp and I love the taste the kosher salt adds to this.  I ate mine with just a touch of butter and it was so delicious.

from Alton Brown on Food Network

1 large russet potato (If it looks like Mr. Potato Head(r), you've got the right one.)
Canola oil to coat
Kosher salt

Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.

Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam.

NOTE: If you're cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.


1 cup Panko breadcrumbs
1 handful fresh flat-leaf parsley
2 large cloves garlic
1 lemon, zested
Coarse salt
4 (6 to 8-ounce) cod fillets
Extra-virgin olive oil

Preheat oven to 400 degrees F.

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

Place olive oil in a shallow dish then dip cod fillets in it to generously coat all over.  Using tongs dip the cod fillets in to the bread crumb herb mixture. Drizzle olive oil in the bottom of a baking dish then place fillet in the dish. Drizzle extra olive oil on top to help with browning then roast fillets in oven until firm to the touch, about 12 to 15 minutes.


The Story Hour
compiled by Esther M. Bjoland
1953, Standard Educational Corporation


  1. Oh my gosh, that looks so good. I have a recipe for baked cod I cut out of a magazine a while ago but yours looks MUCH better with the garlic, Panko and lemon. Yum!! I'm going to bookmark this and make it soon, probably next week. I'll link to you when I do!

  2. If it looks like Mr. Potato head. I love that! This dish looks delicious Sarah! I love Panko, it's my favorite go to bread crumb for just about anything!

  3. Thanks for the great dinner idea. Just purchased some pacific cod that was allowed on my "eco friendly seafood guide".

  4. A very beautiful way to make cod, nicely done!

  5. It's 1 and 3/4 tsp, good catch! I will update the recipe, sorry about that.


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