• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Tammy Circeo - Chez Nous
  • Home
  • About Chez Nous
  • Recipes
    • Appetizers
    • Baking & Desserts
    • Breakfast
    • Canning and Preserving
    • Casseroles
    • Homemade Staples
    • Meat
    • Poultry
    • Salads
    • Sauces
    • Seafood
    • Skillet Dinners
    • Soups and Stews
    • Vegetables
  • Local Producers
  • Retail Therapy
    • Cookbooks I Love
    • Kitchen Appliances
    • Kitchen Tools
    • Kitchen Linens
    • Thrive Market
  • Contact Page
menu icon
go to homepage
  • About
  • Recipes
  • Retail Therapy
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Retail Therapy
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Seafood

    Pecan Crusted Baked Cod

    Published: Jan 29, 2021 · Modified: Jul 5, 2023 by Tammy Circeo · This post may contain affiliate links · 2 Comments

    Yum
    Jump to Recipe Print Recipe
    Pecan Crusted Baked Cod on a vintage ironstone platter

    This post may contain affiliate links which means that if you click them and purchase something, I get a little commission. Thank you for your support.

    When you need a quick dinner, fish is an easy option because it cooks so quickly. Not only is Pecan Crusted Baked Cod quick and easy, it's also a beautiful dinner to serve to guests. The crust lends just a bit of crunch and flavor and the tender flakiness of the cod is beautiful.

    The crust ingredients

    Although this recipe is called Pecan-Crusted, most of the crust is breadcrumbs with the pecans adding some crunch and flavor. I use my own sourdough breadcrumbs, but you can use store-bought or panko (Japanese breadcrumbs). And of course, you can most certainly use gluten-free!

    Mix the breadcrumbs with lemon zest, toasted pecans, fresh thyme, freshly grated parmesan cheese, mayonnaise, and Dijon mustard.

    The "crust" ingredients mise en place

    Cod is a mild white fish that goes by many different names. Atlantic cod (obviously from the Atlantic Ocean), Pacific Cod (again, obviously ...), Lingcod, Alaska Cod, Black Cod (also known as sablefish) ... and there several others, too. They are all white fish and very similar, but my favorites are Pacific cod, Lingcod, and Sablefish. Pictured below is Lingcod. It's firm and thick and absolutely beautiful!

    You can use any whitefish in place of cod in this recipe for Pecan Crusted Baked Cod. Halibut would be wonderful as it has a similar texture as cod. If you use a thinner fish, be sure to adjust the cook time.

    Beautiful Ling cod in the fishmonger's paper

    Cut the fillet into individual pieces that are about a quarter pound each. Coat each piece with a bit of olive oil and put the crust on top, pressing it down a bit.

    Putting the "crust" on the cod

    Top each piece with a bit of butter just before you put it in the oven. Be sure to season with salt and pepper! Maybe the best part of this whole dinner is that the fish only takes 12-15 minutes in a 400 degree oven. That gives you just enough time to saute some green beans and get dinner on the table!

    When the fish is done, it should flake easily when you touch it either with a fork or knife. Be sure not to overcook it or it will be dry!

    Put butter on top ... butter makes everything better!

    How to serve Pecan Crusted Baked Cod

    I love to keep this dinner light and simple with just some sauteed green beans, but if you want/need some carbs, steamed white rice with some lemon butter would be a delicious addition to the table.

    Close up of Pecan Crusted Baked Cod

    Other recipes you might like:

    • Cod with Tomato Wine Sauce
    • Pan Fried Rainbow Trout
    • Spiced Wild Salmon Tacos
    • Classic Chicken Marsala
    • Creamy Chicken Pepper Skillet Dinner

    Recipe

    Pecan Crusted Baked Cod on a vintage ironstone platter

    Pecan Crusted Baked Cod

    Tammy Circeo
    Quick, easy, crunchy, and supremely flavorful, Pecan Crusted Baked Cod is perfect for a weeknight dinner and for dinner parties!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Dinner
    Cuisine American

    Ingredients
      

    • 1 cup bread crumbs I use my own sourdough crumbs, but you can use store-bought or panko.
    • ½ cup parmesan cheese freshly grated
    • ¼ cup pecan halves toasted and chopped small
    • 2 Tablespoons mayonnaise
    • 1 teaspoon Dijon mustard
    • 1 teaspoon fresh thyme
    • zest of 1 lemon
    • 2 pounds fresh cod cut into 6-8 pieces
    • olive oil to coat the fish
    • 4 Tablespoons butter cut into 8 pieces
    • salt and pepper to taste
    • lemon wedges for serving

    Instructions
     

    • Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
    • In a small bowl, mix the breadcrumbs, parmesan cheese, pecans, mayonnaise, mustard, thyme, and lemon zest.
    • Arrange the cod fillets in a single layer on the prepared pan. Sprinkle with salt and pepper to season. Spoon the breadcrumb mixture evenly on the fillets, pressing it firmly. Put half a tablespoon of butter on top of each piece.
    • Bake for 12-14 minutes, until the fish flakes easily.
    • Serve immediately with lemon wedges.
    Keyword cod, pecan crusted cod, pecans
    Tried this recipe?Let us know how it was!
    Yum

    More Recipes for all kinds of seafood

    • Two halibut tacos garnished with pineapple salsa on a white plate with a striped towel beside
      Halibut Tacos with Pineapple Salsa
    • Shrimp & Pineapple Fried Rice in the wok with chopsticks
      Shrimp & Pineapple Fried Rice
    • Ginger Garlic Halibut served with rice and cucumbers and pea shoots
      Ginger Garlic Halibut
    • Two pottery bowl with rice topped with Coconut Curry Halibut
      Coconut Curry Halibut

    About Tammy Circeo

    Reader Interactions

    Comments

    1. Katie

      February 04, 2022 at 1:08 pm

      5 stars
      Love love loved this! So tasty and fresh and even better that it could be baked instead of having to tend to the fish on the stove top. It’s a definite keeper in our house!

      Reply
      • Tammy Circeo

        February 04, 2022 at 3:20 pm

        Oh Katie! I'm so glad you loved it! It's one of my favorites, too.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Headshot of Tammy.

    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

    More about me →

    Popular Recipes

    • Baking dish with balsamic roasted onions in it on a wooden charger with a napkin and serving pieces beside
      Balsamic Roasted Onions
    • A deviled egg plate with Simple Deviled Eggs
      Simple Deviled Eggs
    • Vanilla Bean Flan
    • Featured Image - Two pottery bowls with Guinness Beef Stew, blue napkins with spoons and forks laid on them, slices of crunchy sourdough bread
      Guinness Beef Stew

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Photos & Recipe Sharing
    • Commenting Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 Tammy Circeo