Delicious Baked Cod Oreganata Recipe

Here’s my go-to baked cod oreganata recipe, with a crispy, seasoned breadcrumb topping and tender fish that’s ready in under 30 minutes. The combination of fresh oregano, garlic, and lemon makes this dish taste like something you’d get at a nice Italian restaurant.

This cod dish has become my weeknight dinner hero – it’s quick enough for busy evenings but good enough for company. I often make extra breadcrumb mixture to keep in the freezer, which makes throwing this together even faster.

Which Kind of Cod Should I Use?

For this baked dish, you’ll want to look for thick, firm white cod fillets – Pacific or Atlantic cod both work great here. Fresh cod should look translucent and feel firm to the touch, without any strong fishy smell. If you’re buying frozen cod (which is totally fine!), look for individually vacuum-sealed portions since they tend to maintain better quality. When shopping, try to choose pieces that are similar in thickness so they’ll cook evenly, ideally about 1 to 1½ inches thick. Just make sure to pat your cod fillets dry with paper towels before cooking, whether they’re fresh or thawed, to help that delicious breadcrumb topping stick better.

Options for Substitutions

This classic fish dish is pretty adaptable – here are some swaps you can try:

• Cod fillets: While cod works great in this recipe, you can use other mild white fish like haddock, halibut, or pollock. Just adjust cooking time based on the thickness of your fillets.
• Bread crumbs: Regular bread crumbs work fine – just add some Italian seasoning. You can also use panko for extra crunch, or crushed crackers in a pinch. For a gluten-free option, try almond meal mixed with some extra seasonings.
• Parmesan cheese: Romano or Pecorino cheese make good substitutes. If you’re dairy-free, try nutritional yeast for a similar savory flavor.
• Butter: Olive oil works well as a replacement. If using unsalted butter, just add a pinch of salt to your breadcrumb mixture.
• Fresh parsley: No fresh parsley? Use 2 teaspoons dried parsley, or try fresh basil or chives instead.
• Lemon: You can use lime juice, or even a splash of white wine vinegar if you’re out of citrus. The acid helps brighten up the dish.

Watch Out for These Mistakes While Cooking

The biggest mistake when preparing cod oreganata is not patting the fish completely dry before adding the breadcrumb topping – excess moisture will make your crust soggy instead of crispy. Another common error is overcooking the cod, which can happen quickly since it’s a lean fish – you’ll know it’s done when it flakes easily with a fork and has reached an internal temperature of 145°F. To get that perfect golden-brown crust, avoid placing the fish too close to the broiler element, and keep a close eye on it during the final few minutes of cooking since the breadcrumbs can go from perfectly toasted to burnt in seconds. For the best flavor, make sure to season the fish itself with salt before adding the breadcrumb mixture, and try to choose fillets of similar thickness so they cook evenly.

What to Serve With Cod Oreganata?

This Italian-style baked cod pairs perfectly with simple sides that let the herb-crusted fish stay in the spotlight. A big scoop of creamy risotto or fluffy rice pilaf makes an excellent base for soaking up all those tasty buttery lemon juices. For vegetables, I love serving it with roasted asparagus or sautéed green beans with garlic – both take about the same time to cook as the fish. You can also keep things light and fresh with an arugula salad dressed simply with olive oil and lemon juice, which echoes the Mediterranean flavors in the fish.

Storage Instructions

Keep Fresh: Got leftover cod oreganata? Place it in an airtight container and pop it in the fridge for up to 2 days. The sooner you enjoy it, the better it’ll taste, since seafood is best when fresh. Try to remove any lemon slices before storing to prevent the fish from becoming too citrusy.

Make Ahead: If you want to prep ahead, mix the breadcrumb topping up to 24 hours in advance and store it in an airtight container at room temperature. This makes dinner assembly super quick when you’re ready to cook!

Warm Up: To enjoy your leftover cod, gently warm it in the oven at 275°F for about 10-15 minutes, or until just heated through. Be careful not to overheat, as fish can dry out quickly. A quick sprinkle of fresh parsley and a squeeze of lemon will make it taste almost like new!

Preparation Time	10-15 minutes
Cooking Time	12-15 minutes
Total Time	22-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 850-950
• Protein: 90-100 g
• Fat: 45-55 g
• Carbohydrates: 40-50 g

Ingredients

For the topping:

• 1 tsp dried basil
• juice from half a lemon
• 1/4 cup finely grated parmesan (use real Parmigiano-Reggiano for superior taste)
• 3 tbsp melted salted butter
• 2 tsp dried oregano
• 1/2 cup bread crumbs (Panko breadcrumbs recommended for extra crunch)
• 1 tsp garlic powder
• 1/2 tsp black pepper (freshly ground for best flavor)

For the cod:

• 2 lb cod fillets (about 1-inch thick, ask your fishmonger for Norwegian cod)

For the garnish:

• 1/2 lemon, thinly sliced
• 2 tbsp fresh chopped parsley

Step 1: Preheat the Oven and Prepare the Baking Sheet

Begin by preheating your oven to 425 degrees F.

While the oven is heating, line a rimmed baking sheet with foil to prevent sticking and make cleanup easier.

Set the prepared baking sheet aside.

Step 2: Make the Bread Crumb Mixture

In a small bowl, combine the seasoned bread crumbs, dried oregano and basil, garlic powder, pepper, and Parmesan cheese.

Stir in the melted butter, ensuring all the ingredients are evenly combined to create a crumbly mixture.

Set this mixture aside for later use.

Step 3: Prepare the Cod

Cut the cod into 5 portions, each weighing about 6 ounces.

Place the pieces of cod on the prepared baking sheet.

Squeeze the juice from half a lemon over the fish, ensuring each piece is well coated.

This will add flavor and help the bread crumb mixture adhere to the fish.

Step 4: Apply the Bread Crumb Mixture and Bake

Generously top each piece of cod with the prepared bread crumb mixture, pressing gently to help it stick to the fish.

Place the baking sheet in the preheated oven and bake for about 12 to 15 minutes.

The bread crumbs should turn golden brown, and the fish should be just cooked through with an internal temperature of 145 degrees F, as verified by a digital thermometer.

Step 5: Serve the Baked Cod

Once the cod is fully cooked, remove it from the oven.

Sprinkle with fresh parsley for added flavor and color.

Serve the fish hot, accompanied by lemon wedges for an extra burst of citrus.

Enjoy your flavorful and crispy baked cod!