Ingredients
Units
Scale
- 4 5-6 ounce black cod fillets (sablefish)
- 2 tablespoons lemon juice, plus wedges for serving
- 1/2 cup Italian seasoned breadcrumbs
- 2 tablespoon parmesan, grated
- 3 tablespoons butter, melted
- Pinch of salt and black pepper
Instructions
- Preheat oven to 375 degrees and position rack in upper third of the oven. Cover a baking pan with foil and drizzle with olive oil or spray with nonstick oil. Dry fish fillets well with paper towels and lay on the foil.
- In a small bowl, combine Italian breadcrumbs, grated Parmesan, melted butter and a pinch of salt and pepper. Mix with your fingers until combined and sandy textured.
- Drizzle 1/2 tablespoon of lemon juice over each fish fillet, then cover with about 2 tablespoons of the breadcrumb mixture. Pat gently to ensure the crumbs stick to the fish. Transfer to oven and bake for 16-18 minutes, until the topping is golden brown and fillets are cooked through and flaky.
- Serve with lemon slices.
Notes
- Black Cod (Sablefish) is notoriously fatty, so we want to bake it long enough to render some fat and create a beautiful, flaky fish. Normal bake time for lean white fish is 10-12 minutes, so be patient with this one! It will still be on the table in under 20!
- Black cod has a row of pin bones that are easy to remove once it is baked. They will pull away from the meat a bit and are easy to see as you flake into the fish when eating.
- Use Italian seasoned Panko crumbs, if you'd like. Or season plain breadcrumbs with salt, pepper and Italian seasoning.
- You can use extra virgin olive oil in place of melted butter in the crumb topping.
- Keep leftover black cod in an airtight container in the refrigerator for up to 2 days. To reheat, bake gently or warm in a skillet with a bit of butter or water on low heat until just warmed through.
- Prep Time: 10
- Cook Time: 20
- Category: Easy Recipes
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1/4
- Calories: 148
- Sugar: 1.1 g
- Sodium: 732.9 mg
- Fat: 10.1 g
- Carbohydrates: 11.8 g
- Protein: 3.1 g
- Cholesterol: 24.7 mg