Breadcrumb-Crusted Cod

7 Reviews
From: EatingWell Magazine March/April 2013

It's great to have a quick baked fish recipe for healthy fast dinners. This breadcrumb-crusted cod fits the bill. A creamy spread of Greek yogurt and tarragon keeps the cod moist and flavorful and helps keep the crispy breadcrumb topping in place. We like the delicate flavor of cod in this recipe, but any firm fish fillet can be used in its place.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1/2 cup fine dry breadcrumbs, preferably whole-wheat
  • 1 clove garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup nonfat plain Greek yogurt
  • 1/4 cup low-fat mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh tarragon or 1 teaspoon dried
  • 1/8 teaspoon salt
  • 1-1 1/4 pounds cod, tuna, wild salmon or mahi-mahi, skinned if desired, cut into 4 portions (see Tip)
  • 4 lemon wedges for serving

Preparation

  • Active

  • Ready In

  1. Preheat oven to 425 °F. Coat a large baking sheet with cooking spray.
  2. Combine breadcrumbs, garlic and oil in a small bowl. Combine yogurt, mayonnaise, lemon juice, tarragon and salt in another small bowl. Place fish on the prepared baking sheet. Spread 1 tablespoon of the yogurt sauce on each piece of fish, then pat 2 tablespoons of the breadcrumbs over it.
  3. Bake the fish until opaque in the center and breadcrumbs are golden, about 15 minutes. Serve each portion with 1 tablespoon of the remaining sauce and a lemon wedge, if desired.
  • For information about choosing sustainable seafood, visit seafoodwatch.org.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information

  • Serving size: 3-4 oz.
  • Per serving: 220 calories; 10 g fat(1 g sat); 2 g fiber; 13 g carbohydrates; 18 g protein; 8 mcg folate; 48 mg cholesterol; 1 g sugars; 1 g added sugars; 47 IU vitamin A; 2 mg vitamin C; 23 mg calcium; 1 mg iron; 268 mg sodium; 243 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 starch, 2 lean meat, 1 fat

Reviews 7

June 23, 2016
profile image
By: ercassidy
DEEEElicious! We ALL liked it, even the teenager. Seared it in a heavy frying pan first, then topped with yogurt mix (with dill) and the breadcrumb mixture. We'll do it again for sure. Pros: Easy, very tasty Cons: really not any
December 22, 2014
profile image
By: Hungry Actuary
A recipe I use regularly I have made this recipe many, many times! I play around with ingredients and whatnot- and it still seems to be pretty foolproof. My husband gives his stamp of approval too! A few changes I often do: -I never have tarragon on hand- usually I'll use a bit of dried dill instead (dill = seafood, right?) -I nix the clove of garlic. This is mostly because raw and raw-ish garlic makes my mouth and lips tingle- I think I might have a really low-key allergy to it or something. Maybe I'll have to try garlic powder sometime -I use haddock and cod interchangeably. And, if it's like a filet vs. a square (not sure what official word would actually be), I tuck the really thin part under to make it more square-ish. But- if you really like this topping (which you're probably going to) I could see one wanting to cover as much surface area of fish as possible. Pros: Easy to make, Quick, Makes fish taste good
June 18, 2013
profile image
By: EatingWell User
funky flavor profile I made this recipe exactly according to the instructions. I used a nice fresh cod. I essentially ruined a few pounds of great fish. Don't make this recipe. Just use an egg wash, bread crumbs and butter. Why complicate something great? The Greek yogurt, tarragon and evoo combine to make a really lousy flavor. All five of my family didn't like the taste. Pros: easy Cons: tastes bad
June 02, 2013
profile image
By: EatingWell User
This one's a keeper I've made this several times with good results, but have settled on the following modifications: -- use skinless haddock instead of cod - it's got a bit more density to it and I think it balances with the toppings better, -- use fresh dill instead of tarragon, -- I start by searing the fish in butter and olive oil in a large cast iron frying pan, then put the toppings on and put the whole pan right in the over to finish cooking. Pros: Very quick and easy; toppings can be made ahead
April 30, 2013
profile image
By: EatingWell User
YUM! Fast, easy and forgiving... Hubster LOVED weekly fish night for the first time since implemented a year ago. Great taste, moist fish, crunchy topping, fast, easy, fresh, light! Served with Steam Fresh orzo/spinach and roasted tomatoes. Discovered too late that dried tarragon jar was empty, so used dried Italian seasoning instead. This recipe is very forgiving! Also forgot to serve the additional yogurt dressing and didn't miss it at all. Pros: Crunchy topping rocks! Very forgiving recipe. Light, yet filling. Easy cleanup.
April 17, 2013
profile image
By: EatingWell User
A winner When my husband ask me to fix it again, I know I have found a good recipe. Fixed this when I had last minute guest coming for dinner and it was a hit with them also. Made it a second time using dried tarragon rather than fresh. Wasn't quite as good so use the fresh tarragon. Pros: Easy and tasty Cons: must use fresh rather than dried tarragon
April 06, 2013
profile image
By: EatingWell User
Savory Baked Cod This is a fast, easy and healthy dish. Did not do anything to change this recipe. Pros: Moist, tasty and wonderful crunchy topping