Cod Oreganata
Serves 4
10 mins prep
15 mins cook
25 mins total
This is the easiest and fanciest way to cook cod! You'll love the lemony garlicky buttery oregano-seasoned breadcrumbs.
Congratulations!
Save $4 cashback on La Tourangelle Olive Oil, Organic, Extra Virgin. Scan QR-code and claim coupon
Claim $4 coupon
Congratulations!
Save $4 cashback on La Tourangelle Olive Oil, Organic, Extra Virgin. Scan QR-code and claim coupon
Preheat oven to 400F. Line a large baking sheet with parchment paper.
In a medium skillet, combine the butter, olive oil, minced garlic, dried and fresh oregano and cook over medium heat until fragrant, about 1-2 minutes after the butter melts.
Stir in the lemon juice and panko breadcrumbs. Remove from heat and stir in the Parmesan. Give the mixture a taste (CAREFUL! It's hot!) and add a pinch of salt and pepper, if desired. I don't add salt to the breadcrumbs when I use salted butter.
Season the cod lightly with salt and pepper on both sides. Place the cod onto the prepared baking sheet. Add a rounded tablespoonful of the breadcrumb mixture on top of each cod fillet and spread it to coat the top of the cod. If you want, place a lemon slice on each piece of cod. (The lemon slice looks pretty for presentation, but the breadcrumbs underneath won't get crispy, so it's up to you!)
Bake at 400F for 12-15 minutes, or until the breadcrumbs are browned and the cod is fully cooked (flaky, firm to the touch, and opaque throughout). USDA recommends cooking to 145F. Cook time will depend on the thickness of your cod fillets. If the breadcrumbs start getting too brown before the cod is fully cooked, lower the heat to 375F or 350F.
Serve warm, garnishing with fresh oregano and a lemon wedge. Make sure to spoon the lemony buttery garlicky juices from the pan onto your plate too!
