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Breaded and Baked Gluten Free Cod Bites

Breaded and Baked Gluten Free Cod Bites

This is a gluten-free, breaded and baked cod recipe that will have everyone, including little ones, eating fish.


As a child I didn’t like fish, particularly fried fish (pesce fritto). On the other hand, I liked other fried food my mother made: breaded meat (cotoletta) or chicken breast, battered cauliflower florets, potato croquettes (crocchette di patate) and of course supplì (rice croquette). Later in life I learned to like fish.

In general, I don’t deep-fry in my kitchen, but I like the crisp crust (crosticina) foods acquire when breaded and fried. Baking breaded foods approximates the result well. A recipe I came across for chicken nuggets that uses chia seeds and ground flaxseed for the breading prompted me to first try a variation using chicken and then to apply the same approach to fish. The result was much appreciated at the table.

See Also

Simona Carini
Course Seafood
Servings 3 -4 servings


  • 1 pound / 450 g skinless Pacific cod fillet or similar fish
  • 1 large egg possibly from pastured poultry
  • 1 teaspoon water
  • 4 tablespoons / 30 g ground flaxseed
  • 4 tablespoons / 20 g hemp hearts raw shelled hemp seeds
  • 20 g freshly grated Parmigiano-Reggiano
  • 1/2 teaspoon fine sea salt divided in half


  • Heat oven to 400 F / 205 C. Line a baking sheet with parchment paper.
  • In a bowl, whisk egg with the water and 1/4 teaspoon of the salt.
  • In another bowl, mix the breading ingredients: ground flaxseed, hemp hearts, cheese and 1/4 teaspoon salt.
  • Cut the fish into bite-sized pieces, add them to the bowl with the egg and stir well to coat.
  • Roll the pieces of fish in the breading then lay onto the lined baking sheet to form a single layer.
  • Bake 10 minutes, then turn over the fish. Bake another 10 minutes or until the cod flakes easily with a fork and the breading is crisp.
  • Serve immediately.


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