This is the best Cod Oreganata recipe! My personal chef clients request it all the time. With only 5 steps, this seafood recipe is easy to make in you own kitchen. Dinner is on the table in less than 30 minutes.
Fish recipes are some of the most popular ones with my personal chef clients. Salmon, cod, swordfish, and mahi mahi are some favorites and part of a healthy way to eat.
Oven Baked Cod Oreganata is one of the healthy recipes I make on repeat. It has a super flavorful and easy to make topping of seasoned breadcrumbs, dried oregano and basil, garlic powder, Parmesan cheese and melted butter. A squeeze of fresh lemon juice adds a bright pop flavor to this 20 minute dinner recipe.
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Why you'll love this fish oreganata recipe
- Easy to make ~ This simple recipe with just a few steps and a short cooking time make it perfect for busy weeknights.
- Healthy recipe ~ Cod is a rich and lean protein. It's a good source of vitamins and minerals. And i's low in fat.
- Classic big flavors ~ This easy cod recipe has the classic ingredients of lemon, Italian spices, garlic and Parmesan cheese that are so delicious together. They are a delicious compliment to the delicate flavor of the cod fillets.
Ingredients & substitutions
With just a handful of ingredients, this easy dinner idea is a snap to make. Scroll to the recipe card for full quantities of the ingredients.
- Seasoned breadcrumbs ~I recommend making your own breadcrumbs. It's a great way to use up leftover bread. But a high quality store bought brand is acceptable. For a crispier crunchier topping, substitute seasoned panko breadcrumbs for the regular breadcrumbs.
- Dried oregano
- Dried basil
- Garlic powder
- Freshly ground black pepper ~ Use a pepper mill to grind the pepper. Fresh ground pepper from peppercorns results in the most flavorful spice.
- Grated Parmesan cheese ~ Freshly grated Parmesan cheese has the best flavor.
- Salted butter ~ I use salted butter in all my cooking and baking. I love the flavor it adds to recipes. I recommend purchasing the best brand that you can.
- Lemon slices and juice ~ Fresh lemons are readily available.
- Cod fish ~ Purchase either cod fillets or cod loins. They're easy cut into individual servings. Get to know your fish monger. They can recommend the freshest quality fish to purchase. I'm partial to the thicker fillets. That way they will all cook at the same rate. Substitute any firm fish such as swordfish, salmon, halibut, haddock or mahi mahi in this fish recipe.
- Fresh parsley
How to make this cod oreganata recipe
This is one of my favorite and easiest way to make oven baked cod. The recipe has only 5 easy steps and adds delicious flavor to the mild white fish. Scroll to the recipe card for the full printable recipe instructions.
- Prep the baking sheet ~ Lining a large rimmed baking sheet with aluminum foil or parchment paper for easy cleanup.
- Make the crumb topping ~ Combine the in a small bowl and mix well.
- Prepare the cod ~ A squeeze of lemon and the seasoned bread crumb and cheese mixture top the cod.
- Bake ~ The oven does all the cooking for you. Bake the crumb topped cod in a preheated oven set to 425 degrees F fish for 12-15 minutes.
- Serve ~ Sprinkle the golden brown cod with chopped parsley, top with lemon slices and serve.
Storage and heating
Most fish dishes have the most flavor and best taste when served as soon as they're made. But any leftovers can be stored in the refrigerator in an airtight container for up to 2 days. I don't recommend freezing the cooked fish. The texture can become tough.
To reheat the refrigerated baked cod, place it on a microwave safe plate and cover loosely with plastic wrap. Microwave on 60 percent power for 1 minute. Continue heating at 30 second intervals until the fish is heated through.
Amy's top tip
Take the temperature ~ An instant read digital thermometer is an indispensable kitchen tool. For perfectly cooked fish, the internal temperature should be 145 degrees F.
Frequently asked questions
For this crispy topped cod dish, don't cover it when baking. You want the breadcrumb and cheese topping to be golden brown. If the fish is covered, it'll be soggy and unappetizing.
Either one will work when baking fish. And both help to streamline the cleanup too.
The key to moist baked fish is to not overcook it. Dry and chewy cod is a sign that it was baked too long. Use an instant-read thermometer to accurately check when fish is baked. The internal temperature of the fish should be 145 degrees F.
More seafood recipes to try
- Pecan Crusted Honey Mustard Salmon
- Cod Francese
- Manhattan Clam Chowder Recipe
- Shrimp with Roasted Tomato Sauce and Goat Cheese
- Mussels Marinara
- Baked Cod with Panko
One more thing
Did you try this recipe?
Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.
Thanks ~ Amy
Recipe
Oven Baked Cod Oreganata
Equipment
Ingredients
- ½ cup seasoned bread crumbs
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- ½ teaspoon pepper
- ¼ cup grated Parmesan cheese
- 3 tablespoons salted butter melted
- juice of ½ lemon
- 2 pounds cod fillet
- ½ lemon thinly sliced
- 2 tablespoon chopped fresh parsley
Instructions
- Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil. Set aside.
- In a small bowl, combine the seasoned bread crumbs, dried oregano and basil, garlic powder, pepper, and Parmesan cheese. Stir in the melted butter and combine the ingredients. Set aside.
- Cut the cod into 5 portions of about 6 ounces each. Place on the prepared baking sheet. Squeeze the juice of the ½ lemon over the fish. Top each piece of cod with a generous amount of the bread crumb mixture.
- Bake for about 12 to 15 minutes. The bread crumbs should be golden brown and the fish just cooked through. Using a digital thermometer, the internal temperature of the fish should be 145 degrees F.
- Remove the cod from the oven. Sprinkle with parsley and serve with lemon wedges.
Video
Notes
- Use any firm fish ~ Cod is a mild white fish that is a crowd favorite. Substitute any firm fish such as swordfish, salmon, halibut, haddock or mahi mahi in this fish recipe.
- Add a crunch ~ For a crispier crunchier topping, substitute seasoned panko for the bread crumbs.
- Take the temperature ~ An instant read digital thermometer is an indispensable kitchen tool. For perfectly cooked fish, the internal temperature should be 145 degrees F.
Nutrition
Peyton says
I think people are afraid to cook fish because they don’t do it often, and they don’t know when it’s ready without being overdone… The tip about using the thermometer at 145°, made the whole process easy and effortless… This might be the easiest meal I’ve ever cooked, and it got rave reviews from my husband. It is going into our regular rotation; thank you so much! Also, I added like a tablespoon of Bertolli pesto on one of the pieces just to try it, and the flavor combination was really awesome. Thank for sharing this recipe with us! The next time I make it, I will take a picture and put it on Instagram and ‘tag’ you …..it was just that good!
Amy Casey says
Thanks for your comment Peyton! And I'm so happy that you and your husband enjoyed my recipe. I use a digital thermometer all the time in my cooking and baking. It takes the guesswork out of knowing when dishes are cooked perfectly.
Sheils Vidreiro says
Super easy and absolutely delicious! Love all your recipes!
Amy Casey says
I'm so happy that you enjoyed my cod oreganata recipe. And thanks for your kind comment about my recipes. I love sharing them.
Alicia says
This is a great recipe! The cod is wonderfully delicious and it’s very easy to put together. A definite keeper!
Amy Casey says
Alicia ~ I love to hear that you loved my recipe. It's a fave in our house too!
Tammy Scott says
Made this with salmon and cod was very good. Thank you
Amy Casey says
Thanks awesome Tammy! I love the idea of using 2 different fish in the recipe. Thanks for sharing.
Hayley Dhanecha says
So flavourful! Loving the dried oregano, basil and garlic flavours here. Thanks for an easy and quick recipe.
Ramona says
This is such a delicious way of enjoying seafood and I cannot wait to make this again! It had a lovely crunchy addition to the top. Thank you for sharing this recipe!
Amy Casey says
You are so welcome Ramona! Thanks for your comment.
Jamie says
The seasoned breadcrumbs and parmesan was delicious on this baked cod! It made the perfect dinner for my family!
Amy Casey says
Jamie ~ It's one of our favorite family dinners too.
Ksenia says
Cod is one of my favorite go-to fish, and I just loved this preparation of it! So simple yet so flavorful, and healthy to boot
Amy Casey says
Thanks Ksenia!
Tristin says
This oven baked cod was such an easy recipe to follow and the breadcrumbs on the outside came out so crisp!
Amy Casey says
That is awesome Tristin! Glad you enjoyed my recipe.
Andrea Pannell says
This meal looks to die for. I am such a big seafood lover and the crisp and paramsean looks like it pulls the meal all together! Very well done.
Amy Casey says
Thank you Andrea!
Marie says
Cod is one of my favorite fish to make on weeknights because it cooks so quickly and always remains so tender! Your recipe injected so much flavor in the fish and the crunchy topping was simply irresistible. This has instantly become a new classic at my house!
Amy Casey says
Cod is a go~to fish at our house too! I'm so glad you enjoyed the recipe.
Jere Cassidy says
I rarely cook fish because I don't do it well however, this recipe is easy to do and comes out perfect. We love the crunchy topping.
Amy Casey says
I'm so glad you gave my recipe a try and enjoyed it Jere!
Gloria says
What a delicious way to enjoy seafood. I will take this over fish and chips any day. I know this will be a hit with the family.
Amy Casey says
I love that it is a quick and easy recipe for crispy crunchy topped fish.