Although you’ll often see cod fillets fried, cooking them under a broiler allows you to add layers of toppings. This large-format recipe from sustainable-seafood expert Barton Saver uses the full captain’s cut (the meaty top two-thirds of the fillet located near the head), which is relatively even in thickness, making it ideal for roasting and broiling.
Ingreadients:
- 7 tbsp. (3½ oz.) melted unsalted butter, divided
- Two 1-lb. skinless cod fillets, preferably the “captain’s cut”
- 1 tbsp. plus 1 tsp. kosher salt
- ½ cups panko breadcrumbs
- 3 tbsp. Italian parsley, coarsely chopped
- Leaves from 6 thyme sprigs, finely chopped
- Finely grated zest of 1 orange (2½ tsp.), plus orange wedges for serving
- Finely grated zest of 1 lemon (1½ tsp.), plus lemon wedges for serving
Direction
- Preheat a broiler to its medium setting and line a baking sheet with foil. Grease the foil lightly with 1 tablespoon melted butter.
- Season the fish all over with 1 tablespoon salt, then transfer to the prepared baking sheet. Set aside for 20 minutes.
- Meanwhile, in a small bowl, stir together the breadcrumbs, parsley, thyme, orange and lemon zests, the remaining 1 teaspoon kosher salt, and the remaining 6 tablespoons melted butter.
- Sprinkle the breadcrumb topping evenly over the fillets, then broil until the topping is browned and the fish flakes when the center is poked with a fork, 4–8 minutes. Remove and serve immediately with the citrus wedges on the side for squeezing.
