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Oven Baked Cod with Crispy Crust and Lemon Butter Sauce

Just popping over here to drop off this amazing Oven Baked Cod with Crispy Crust and Lemon Butter Sauce for you! This will be absolutely perfect for Good Friday: quick, easy and with a bright, lovely spring flavor. Remember how we wanted to crank up on spring? Still working on it, but we’re getting there!

Wishing everyone who celebrates a very Happy Easter! 💕🐇🥚🐣

xoxo Donata


Serves 4

3oz (85g) day old white bread (baguette works best)

2 cloves garlic, minced

1 packed cup flat leaf parsley, chopped

4 tablespoons (60g) butter at room temperature

1/2 teaspoon coarse sea salt

21oz (600g) cod filet (or other firm, white fish)

Extra virgin olive oil

Lemon Butter Sauce

2 tablespoons finely chopped shallots

1 tablespoon (15g) plus 5 tablespoons (75g) cold butter

Juice of 2 small lemons

3/4 cup (180ml) dry white wine

1/2 teaspoon coarse sea salt

Freshly ground black pepper


Preheat oven to 425F (220C).

Place the day old bread in a food processor and blitz until you have crumbs. Add parsley and garlic and blitz again until combined. You can also use a handheld mixer for this.

Dump mixture into a bowl. Add the salt and the soft butter in dollops and mix with a spatula to combine until you have one soft mass and the butter is distributed evenly.

Cut the cod into four equal pieces.

Spread some olive oil on the bottom of a baking dish to prevent sticking.

Place the four pieces of fish into the baking dish. Spoon a quarter of the bread crumb mixture onto each piece. Use your fingers to make sure the mixture stays on top of the fish and press down gently with the back of a spoon.

Bake in the oven for about 15 minutes, until the bread crumb mixture is golden brown and the fish is done. If you feel like the crumbs are browning too fast and the fish is not done yet, place some aluminum foil on the baking dish.

While the fish is in the oven you can make the Lemon Butter Sauce.

Melt a tablespoon of butter in a saucepan on medium high heat. Add the finely chopped shallots. Simmer until the shallots are soft but not browned. Add the lemon juice, white wine and coarse sea salt. Turn heat down slightly. Leave to simmer for a few minutes until slightly reduced.

Add a tablespoon of cold butter and whisk until melted. Then add the next tablespoon, whisking all the while. Repeat until the butter is gone. Add some freshly ground pepper.

Let simmer on low until the fish is ready. Whisk again just before serving.

Remove fish from the oven and plate.

Serve immediately with the Lemon Butter Sauce on the side.

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