Baked Cod with Chorizo-Free Crumble

I baked this cod on a Wednesday night when the fridge was nearly bare and I needed something quick but impressive. The smoked paprika in the crumble filled the kitchen with a warm, almost campfire-like scent that made my partner wander in asking what smelled so good. No chorizo, no fuss—just tender fish under a golden, crispy topping that tasted like I'd spent hours on it.

The first time I served this to friends, one of them looked up mid-bite and asked if I'd secretly trained as a chef. I laughed because the whole thing came together while we were chatting over wine, and the oven did most of the work. That night, this simple dish became my go-to for making people feel cared for without breaking a sweat.

Ingredients

• Cod fillets: Choose thick, firm fillets so they stay moist during baking, pat them very dry before seasoning to help the crumble stick.
• Olive oil: A good quality oil adds richness and helps the crumble crisp up beautifully in the oven.
• Lemon zest: Fresh zest brightens the fish without adding moisture that could make the topping soggy.
• Fresh breadcrumbs: They toast up lighter and crunchier than dried crumbs, making the topping feel almost airy.
• Smoked paprika: This is the secret to the deep, smoky flavor that replaces chorizo entirely.
• Garlic: Mince it finely so it blends seamlessly into the crumble and mellows as it bakes.
• Fresh parsley: Stirred into the topping and scattered at the end, it adds color and a fresh, herbal note.
• Parmesan cheese: Just a tablespoon gives the crumble a subtle umami boost, but you can skip it for a dairy-free version.

Instructions

Prep the oven and dish:

Preheat to 200°C (400°F) and line your baking dish with parchment or a light slick of oil. A hot oven ensures the topping crisps while the fish stays tender.

Season the cod:

Pat each fillet completely dry, rub with olive oil, then season both sides with salt, pepper, and lemon zest. Arrange them spaced apart in the dish so heat circulates evenly.

Make the crumble:

In a bowl, toss breadcrumbs with olive oil, smoked paprika, oregano, minced garlic, parsley, Parmesan, chili flakes, salt, and pepper. Mix until every crumb is lightly coated and the mixture smells incredible.

Top the fillets:

Spoon the crumble over each fillet, pressing gently so it adheres. An even layer ensures uniform browning.

Bake to perfection:

Slide the dish into the oven for 15 to 20 minutes, until the cod flakes easily and the crumble is golden and crisp. The smell will tell you when it is ready.

Serve with brightness:

Transfer fillets to plates, squeeze fresh lemon over the top, and scatter parsley leaves for a pop of green.

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One evening, I made this for my sister who usually avoids seafood. She scraped her plate clean and asked for the recipe on the spot, saying the crumble made the fish feel approachable and fun. That moment reminded me how a little texture and spice can turn skeptics into fans.

Swaps and Substitutions

If cod is hard to find, haddock or pollock work beautifully and hold up just as well under the crumble. For a gluten-free version, swap in gluten-free breadcrumbs without changing a thing about the method. Leave out the Parmesan entirely if you are avoiding dairy, the dish still tastes rich and satisfying thanks to the paprika and garlic.

What to Serve Alongside

I love pairing this with steamed green beans tossed in butter and a squeeze of lemon, or roasted baby potatoes with rosemary. A crisp, peppery salad with arugula and shaved fennel cuts through the richness and keeps the meal feeling light. A chilled glass of Sauvignon Blanc ties everything together perfectly.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to two days, though the crumble softens a bit. To revive it, reheat in a 180°C (350°F) oven for about 10 minutes until the topping crisps up again. Avoid the microwave if you want to preserve that golden crunch.

• Store fish and crumble together, reheating restores most of the original texture.
• Freeze unbaked fillets with the crumble on top, then bake from frozen, adding 5 extra minutes.
• Serve any extra crumble over roasted vegetables or toss it into a grain bowl for added crunch.

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This dish has become my midweek anchor, proof that simple ingredients and a hot oven can create something that feels special every single time. I hope it brings the same ease and warmth to your table.

Recipe Questions & Answers

→ What can I substitute for cod in this dish?

Haddock or pollock work well as alternatives, offering similar texture and mild flavor.

→ How do I make the crumble topping dairy-free?

Simply omit the Parmesan cheese and rely on herbs and smoked paprika for flavor.

→ Can I use gluten-free breadcrumbs?

Yes, substituting with gluten-free breadcrumbs keeps the crumble safe for gluten-sensitive diets.

→ What wine pairs best with this baked cod dish?

A dry white wine like Sauvignon Blanc complements the smoky and fresh herb notes perfectly.

→ How can I add extra heat to the crumble topping?

Include a pinch of chili flakes to the crumble mixture for a subtle spicy kick.