Lemon and Walnut Crusted Cod

Jump to Recipe

This recipe was kind of a desperate fluke. Back in 2012 (yikes, that’s a while ago!) – on the day hurricane Sandy was slated to tear apart my home we frantically tore through our fridge and freezer in search of things we had to make that minute in case we lost power (which we did). Amist the stacks of Tupperware, I found a bag of walnuts in the fridge, one lemon on the verge of turning and huge filet of frozen cod. So, at 10am, I made us lemon crusted cod which we ate for breakfast. It was delicious, and has stuck with our dinner (more suitable) repertoire since.

The cod is perfectly flaky and buttery enough to melt in your mouth and the walnut crust gives each bite the perfect crunch. Plus, the addition of the lemon pepper adds the perfect zing to the more mild flavor of the fish. Even if you aren’t preparing for a massive hurricane, you should definitely make this.

Just maybe not for breakfast. Unless you are trading your coffee for white wine, and in that case, all bets are off.

Step by Step Guide to Making Lemon and Walnut Crusted Cod

Preparation:

Preheat the oven to 425°F (220°C). Lightly grease a baking pan.
Rinse cod fillets under cold water and pat dry with paper towels. Place the fillets in the prepared baking pan.
Evenly drizzle lemon juice over the cod fillets.

Creating the Crust:

In a small mixing bowl, combine the finely chopped parsley, lemon zest, breadcrumbs, and finely chopped walnuts. Season the mixture with a dash of salt and lemon pepper to enhance the flavor.
Pour the melted butter into the walnut and breadcrumb mixture. Stir until the ingredients are well combined and the mixture becomes crumbly.

Applying the Crust and Baking:

Spread about 2 tablespoons of the walnut mixture over one side of each cod fillet, pressing slightly to adhere.
Place the baking pan in the preheated oven and bake for 15 minutes, or until the cod is opaque, flakes easily with a fork, and the crust is golden brown.

Recipe Notes:

Ensure your walnuts are finely chopped for a consistent crust.
For a crispier crust, broil the fish for an additional 1-2 minutes at the end of baking.
Lemon pepper seasoning adds an extra zing, adjust according to your taste.
Serve with a wedge of lemon for an extra burst of citrus.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

Author: Claire Gallam
Total Time: 25 minutes
Yield: Serves 2
Diet: Omnivore, Pescatarian

Print Recipe

Description

Flaky cod fillets get a vibrant lemon-walnut crust. A light yet satisfying weeknight meal.

Ingredients

Units Scale

1/2 pounds (227 g) cod fillets
2 tbsp lemon juice
1/4 cups (59 ml) fresh parsley leaves
1 1/2 tsp lemon zest
A dash of salt
1 tsp lemon pepper seasoning
2 tbsp unsalted butter
1/4 cups (59 ml) walnuts
2 tbsp breadcrumbs

Instructions

Preheat the oven to 425°F (220°C). Lightly grease a baking pan.
Rinse cod fillets under cold water and pat dry with paper towels. Place the fillets in the prepared baking pan. Evenly drizzle lemon juice over the cod fillets.
In a small mixing bowl, combine the finely chopped parsley, lemon zest, breadcrumbs, and finely chopped walnuts. Season the mixture with a dash of salt and lemon pepper.
Pour the melted butter into the walnut and breadcrumb mixture. Stir until the ingredients are well combined and the mixture becomes crumbly.
Spread about 2 tablespoons of the walnut mixture over one side of each cod fillet, pressing slightly to adhere.
Place the baking pan in the preheated oven and bake for 15 minutes, or until the cod is opaque, flakes easily with a fork, and the crust is golden brown.

Notes

For a stronger lemon flavor, use Meyer lemons.
Toasted walnuts add depth of flavor; toast them in a dry pan for 5 minutes before using.
Leftover cod can be flaked and added to salads or pasta dishes for up to 2 days.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Roasting
Cuisine: Mediterranean