Baked Fresh Cod with Gremolata Breadcrumbs


Preheat oven to 400 degrees F.


Lightly salt the fish on both sides,  Pour 3 Tbsp. of the olive oil, lemon juice, white wine and 1/4 tsp. salt into the baking dish and whisk together well.

Drop in the garlic cloves, and stir with the dressing.  Lay the fillets in the dish, turn them around and swish them in the dressing so both sides are moistened.


Toss the breadcrumbs in a bowl with lemon zest, parsley, oregano, red pepper flakes and 1/2 tsp. salt.  Drizzle with the remaining 3 Tbsp. olive oil, and toss the crumbs well until evenly moistened.


Spoon the seasoned bread crumbs on top of the fillets in a light, even layer.


Bake uncovered, until the crumbs are crisp and golden and fish is cooked through, about 15 to 20 minutes.


Spoon juices left in the baking dish over the fish and serve hot with lemon slices.


Serve and eat warm, with lemon slices.




2 lbs. fresh cod fillets


6 Tbsp. extra-virgin olive oil


Juice of a large lemon (about 3 Tbsp.)


1/2 cup white wine


3 plump garlic cloves, crushed and peeled


1/2 cup panko breadcrumbs


Zest of a large lemon (about 2 tsp.)


1 Tbsp. chopped fresh Italian parsley


1/2 tsp. dried oregano


1/4 tsp. red pepper flakes


3/4 tsp. salt


Fresh lemon slices, for serving