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Savory Baked True Cod with Garlic, Lemon and Dijon

Posted by Kira DeRito on

I can't tell you how happy I am with the way this recipe turned out.  I want to make it again, immediately... dinner tomorrow!  The topping stayed nice and toasty while the cod and the butter and the garlic and onions turned all tender and moist and perfectly flavorful. This was a scrape-the-pan, leave-nothing-behind type of dish. Yum! Also, if you have someone to serve with a food sensitivity this recipe can easily be converted to a gluten-free meal by using a rice panko.
I used my little 8" fry pan with a metal handle (All-Clad) so I could avoid multiple cooking containers (right from the stove top to the oven - less to clean and more efficient!) but you can certainly do your sautéing in one pan and then bake in a different dish - whatever works best for you.
ingredients to serve two adults
  • about one pound of fresh true cod, bones trimmed out
  • 3-4 cloves garlic, minced
  • 1/4 sweet onion, chopped
  • 1 1/2 T butter
  • 1 fresh lemon
  • 1/2 cup panko breadcrumbs
  • 2 or 3 T rough chopped flat-leaf parsley
  • 1 T dijon mustard
  • salt, pepper
Start with pre-heating your oven to 350, and then getting your veggies ready. Mince the garlic, chop the onion, slice the lemon in quarters, chop the parsley. Now let's take a look at the fish - if you're doing what I did and cooking in a small round pan, go ahead and section it appropriately.  I cut mine into three pieces - the belly strip, the tail and the fatter top loin.  If you're cooking in a baking dish and you've got plenty of room, feel free to just lay the filet out flat and leave it whole. Sprinkle the fish with salt and pepper and set it aside for a moment while you prepare the base.  
In a pan, add the garlic, onion and butter. Sauté over medium heat for about 5 minutes so that you cook the garlic and onion a little bit to soften, but you don't burn the butter at all. Keep it low! While the softening is happening, pour the panko out on a plate, add the dijon, salt, pepper, parsley and the juice of 1/4 of the lemon and combine/fold with a fork until it's mixed.  
Going back to your pan, once the onions and garlic are softened, turn the burner off and push them to the side so you can get your cod pieces in there. (I spooned the garlic/butter/onion over the top of my cod and nestled it in there pretty good.) 
Then, pour the panko mixture over the top and as a final gesture, enthusiastically squeeze another lemon wedge over the top of the whole thing.
Slide your pan into the oven and set your timer for 25 minutes. Prepare a side dish, pour the wine and get ready to be delighted! When your fish is done, serve with a spatula to keep (mostly) the topping on the top, and enjoy! Cod-fabulous!

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1 comment

  • Made it exactly as directed. Delicious! Did all the prep in the morning and it came together quick and easy. I’ve been busy looking at all your recipes for what to try next.

    Cathy on

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