Baked Cod with Chorizo-Free Crumble (Printable)

Tender cod fillets baked with a savory, herb-infused golden crumble and a hint of smoked paprika.

# Ingredient List:

→ Fish

01 - 4 skinless, boneless cod fillets (approximately 5.3 oz each)
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
05 - Zest of 1 lemon

→ Crumble Topping

06 - 1 cup fresh breadcrumbs
07 - 2 tablespoons olive oil
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon dried oregano
10 - 1 garlic clove, finely minced
11 - 2 tablespoons chopped fresh parsley
12 - 1 tablespoon finely grated Parmesan cheese (optional)
13 - Pinch of chili flakes (optional)
14 - Salt, to taste
15 - Black pepper, to taste

→ To Serve

16 - Lemon wedges
17 - Fresh parsley leaves

# Directions:

01 - Preheat the oven to 400°F. Prepare a baking dish by lining it with parchment paper or lightly greasing.
02 - Pat cod fillets dry with paper towels. Rub each with olive oil and season both sides with salt, pepper, and lemon zest. Arrange fillets in the prepared baking dish.
03 - In a mixing bowl, combine breadcrumbs, olive oil, smoked paprika, dried oregano, minced garlic, chopped parsley, Parmesan cheese if using, chili flakes, salt, and pepper. Mix until evenly moistened.
04 - Evenly spoon the crumble mixture over the cod fillets, pressing lightly to adhere.
05 - Bake for 15 to 20 minutes until the cod is opaque, flakes easily, and the crumble topping is golden and crisp.
06 - Serve immediately with lemon wedges and a garnish of fresh parsley leaves.

# Expert Tips:

01 -
  • It delivers bold, smoky flavor without the richness of sausage, so you feel satisfied but not weighed down.
  • The crumble turns perfectly golden and crunchy, giving every bite a contrast to the soft, flaky cod.
  • You can have dinner on the table in 35 minutes, even on the busiest evenings.
02 -
  • Dry the cod fillets thoroughly before seasoning, any moisture will steam the crumble instead of crisping it.
  • Do not skip the smoked paprika, it is the backbone of the smoky, chorizo-like flavor in this dish.
  • Check the fish at 15 minutes if your fillets are on the thinner side, overcooked cod turns rubbery fast.
03 -
  • Press the crumble firmly onto the fillets before baking so it forms a cohesive crust that does not fall off when you serve.
  • Toast the breadcrumbs lightly in a dry pan before mixing if you want an even deeper, nuttier flavor in the topping.
  • Add a pinch of chili flakes to the crumble if you like a gentle kick of heat that lingers after each bite.

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