Baked Cod Recipe

Make compound butter

In a small bowl, combine 4 tbsp softened unsalted butter with 1 tsp lemon zest, 1 tbsp lemon juice, 2 tbsp finely chopped parsley, and 1 tsp minced garlic. Mix until homogeneous. Season with 1/4 tsp salt and a pinch of pepper. Set aside in refrigerator while preparing other components so it firms slightly.

Prepare breadcrumb topping

In a small skillet over medium heat, add 1 tsp olive oil and 3 tbsp fresh breadcrumbs (or panko). Toast, stirring, until golden and crisp, about 3–4 minutes. Remove from heat and stir in a pinch (about 1/4 tsp) salt and 1 tbsp chopped parsley from the compound butter if desired. Set aside.

Season cod

Preheat oven to 400°F (200°C). Pat 4 cod fillets dry with paper towels. Season both sides with 3/4 tsp salt and 1/2 tsp freshly ground black pepper total (adjust if you used some salt in compound butter). Place fillets on a lightly oiled baking sheet or in a shallow casserole dish in a single layer.

Top fish and bake

Divide the compound butter into 4 portions and place one portion atop each cod fillet. Arrange ~1/4 cup sliced Piquillo peppers over and around the fish. Sprinkle the toasted breadcrumbs evenly over each fillet. Bake in preheated oven until the fish is opaque and flakes easily with a fork, about 12–15 minutes depending on thickness (thicker fillets may need up to 16–18 minutes).

Blanch broccoli rabe

Bring 4 cups water to a rolling boil in a large pot and add 1/2 tsp salt. Add trimmed broccoli rabe and blanch for 1 minute if stems are thin, or 2 minutes for thicker stems. Remove and immediately transfer to an ice bath to stop cooking. Drain and squeeze out excess water; roughly chop into 2–3 inch pieces.

Sauté with garlic

In a large skillet over medium heat, warm 2 tbsp olive oil. Add 2 cloves thinly sliced garlic and 1/4 tsp red pepper flakes; cook until fragrant and garlic just begins to color, about 1 minute. Add the drained broccoli rabe and 1/4 tsp salt. Sauté, tossing often, until tender and bright green, about 3–4 minutes. Taste and adjust seasoning.

Assemble the dish: spread a bed of sautéed broccoli rabe on each plate (about 1/4 of the cooked rabe per serving). Place one baked cod fillet on top of each bed of greens, spooning any juices and Piquillo peppers from the baking dish over the fish.

Finish and serve: drizzle each portion with 1 tsp extra-virgin olive oil, and garnish with reserved chopped parsley if desired. Serve immediately with a lemon wedge alongside for squeezing over the fish.