Cod with a Lemon, Rosemary and Parmesan Crust

A quick and easy weekday supper dish, this takes only a few minutes to prepare and cook. Try it with new potatoes boiled in their skins and steamed green veg – minimum effort, maximum flavour.

I used line-caught, sustainably fished cod but any firm white fish would work. It’s a good way of using up stale bread, too, if you’re feeling thrifty. Just whizz a couple of slices in a food processor and Bob, as they say, is your uncle. You’ll need a pan that can be put under the grill.

Cod with a Lemon, Rosemary and Parmesan Crust

Image of cod with a lemon, rosemary and parmesan crust


2 thick cod fillets, skin on

50g breadcrumbs

Zest and juice of 1 lemon

A sprig of rosemary, needles stripped and very finely chopped

25g grated Parmesan

50g butter

Oil, salt and pepper


Preheat the grill to hot.

Mix the breadcrumbs with the lemon zest, chopped rosemary and Parmesan and season with a little salt and freshly ground black pepper.

Fry the cod fillets, skin-side down, in a little oil for about four minutes. Spread a layer of the breadcrumb mixture on top of each fillet.

Image of cod topped with crumbs

Put under the hot grill and brown for another three or four minutes until the top is browned and the fish just cooked through.

Image of fish after grilling

Remove the fish to hot plates and keep warm. Quickly melt the butter in the pan and whisk in the lemon juice. Drizzle over the fish and serve straight away.

2 thoughts on “Cod with a Lemon, Rosemary and Parmesan Crust

  1. This sounds so delicious and an easy recipe to follow. I might even use the Rosemary in the garden..Thank you, Linda!

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