Roasted Cod with Mushroom and Garlic Herb Crust
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This elegant roasted cod is one of my go to weeknight dinners because it comes together in just 45 minutes but tastes like something from a fancy restaurant. The crispy herb and mushroom crust keeps the delicate fish moist while adding incredible flavor and texture. Cod is packed with lean protein and omega 3 fatty acids that are great for heart health, plus it's usually affordable and readily available at any grocery store. The panko breadcrumb topping gets gloriously golden in the oven, and honestly, the whole kitchen smells amazing while it cooks. Serve it with roasted vegetables or a simple salad for a dinner that will impress everyone at your table.
Ella x
Ingredients
- 4cod fillets(6 oz each, skin-on)
- 340 gmixed mushrooms(cremini, shiitake, and oyster, sliced)
- 4garlic cloves(minced)
- 2 tablespoonsfresh thyme(chopped)
- 3 tablespoonsfresh parsley(chopped)
- 237 mlpanko breadcrumbs
- 237 mlparmesan cheese(grated)
- 4 tablespoonsolive oil
- 2 tablespoonsbutter
- 1lemon(zest and juice)
- 1 teaspoonsalt
- 1 teaspoonblack pepper
- 237 mlwhite wine(dry)
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the cod fillets dry with paper towels and arrange them skin-side down on a parchment-lined baking sheet.
Tip: Dry fish prevents sticking and helps achieve a crispy skin during roasting.
- 2
Heat 2 tablespoons of olive oil and the butter together in a large skillet over medium-high heat. Once the mixture is shimmering, add the sliced mushrooms and sauté for 5-6 minutes until they release their moisture and begin to brown.
Tip: Don't crowd the pan; let mushrooms cook undisturbed for the first 2-3 minutes to develop color.
- 3
Add the minced garlic to the mushroom mixture and cook for another 1-2 minutes until fragrant. Deglaze the pan with the white wine, scraping up any browned bits, and let it reduce by half. Remove from heat and stir in the fresh thyme, parsley, lemon zest, salt, and pepper.
Tip: The wine adds depth and the reduction concentrates the flavors.
- 4
In a small bowl, combine the panko breadcrumbs, parmesan cheese, remaining 2 tablespoons of olive oil, and a pinch of salt and pepper. Mix until the breadcrumbs are evenly coated.
Tip: Coating the breadcrumbs with oil before toasting ensures they brown evenly and become crispy.
- 5
Spoon the mushroom mixture generously over each cod fillet, dividing it equally among the four pieces.
Tip: Pile the mushrooms a bit higher in the center of each fillet for even cooking and presentation.
- 6
Top each fillet with the seasoned panko mixture, pressing gently so it adheres to the mushrooms. Drizzle the lemon juice over the top of each fillet.
Tip: The lemon juice will seep down through the crust during roasting, adding brightness throughout.
- 7
Place the baking sheet in the preheated oven and roast for 18-22 minutes until the cod is opaque and flakes easily with a fork, and the breadcrumb topping is golden brown.
Tip: The fish is done when it reaches an internal temperature of 145°F (63°C). Don't overcook or it will dry out.
- 8
Remove from the oven and let rest for 2-3 minutes before serving. Garnish with additional fresh parsley if desired, and serve with your choice of sides such as roasted vegetables or a light salad.
Tip: Resting allows the juices to redistribute throughout the fish, keeping it moist and tender.
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