Community recipe
Golden Crumb Cod with Lemony Tomato-White Beans
Flaky oven-baked cod under a crisp Parmesan-herb topping, served over warm, garlicky white beans with juicy tomatoes and spinach. A bright squeeze of lemon brings it all together.
- Serves
- 4
- Prep
- 15 min
- Cook
- 20 min
- Difficulty
- easy
Get ready
Ingredients
- 1 tsp olive oil
- 1 lemon
- 0.75 cup panko breadcrumb
- 0.25 cup grated parmesan cheese
- 0.5 tsp dried oregano
- 1 tbsp olive oil
- 1.25 lb cod fillets, thawed if frozen, skinless
- 0.5 tsp kosher salt
- 0.25 tsp ground black pepper
- 2 cup cherry tomatos
- 2 garlic cloves
- 3 cup canned cannellini beans, drained and rinsed
- 1 tbsp olive oil
- 3 cup baby spinaches
- 0.25 tsp kosher salt
Make it
Instructions
- 01
Preheat the oven and grease the baking sheet
Heat the oven to 425°F (220°C). Brush 1 tsp olive oil over a rimmed baking sheet, including the spots where the fish will sit. | Why: Greasing the sheet first prevents the delicate cod from sticking.
- 02
Prepare the crisp coating and cod
Wash and dry 1 lemon; finely zest it, then squeeze its juice into a small bowl for the beans. In a separate bowl, combine 3/4 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese, 1/2 tsp dried oregano, the lemon zest, and 1 tbsp olive oil. Pat 1 1/4 lb cod fillets dry with paper towels, place them on the greased sheet, and season evenly with 1/2 tsp kosher salt and 1/4 tsp ground black pepper. Press the crumb mixture onto the tops of the fillets in an even layer; discard the used paper towels and wash your hands and any surfaces that touched raw fish. | Why: Dry fish and an oiled crumb topping make a crisp crust that stays on.
- 03
Bake the cod
Slide the baking sheet into the heated oven. Bake for 13–16 minutes, until the topping is golden and the thickest part of each fillet reaches 145°F (63°C) and flakes easily. Prepare the beans while the cod bakes. | Why: Baking sets the coating without disturbing the tender fish.
- 04
Cook the tomatoes and beans
Wash and dry 2 cups cherry tomatoes, then halve them. Peel and mince 2 garlic cloves. Drain and rinse enough canned beans to measure 3 cups canned cannellini beans. Heat 1 tbsp olive oil in a large skillet over medium heat for about 1 minute. Add the tomatoes and cook, stirring occasionally, for 4 minutes until some begin to burst. Stir in the garlic for 30 seconds, then add the drained beans and cook for 2 minutes, stirring gently, until hot. | Why: Burst tomatoes create a light sauce for the creamy beans.
- 05
Wilt the spinach and brighten the beans
Wash and thoroughly dry 3 cups baby spinach. Add it to the skillet with 1/4 tsp kosher salt and cook, stirring, for 1–2 minutes until just wilted. Turn off the heat and stir in the reserved lemon juice. Taste the beans before serving. | Why: Adding greens last keeps them vibrant, while lemon balances the rich topping.
- 06
Rest and serve
Take the cod out of the oven and let it rest on the baking sheet for 2 minutes. Spoon the warm beans into four shallow bowls, carefully lift a fillet onto each portion with a spatula, and serve immediately, crust side up. | Why: A brief rest makes the cod easier to lift without breaking its crisp topping.
