Baked breaded cod

Ingredients

• Fresh or thawed cod fillet250 g
• Salt-free breadcrumbs50 g
• Medium egg1 piece
• Extra virgin olive oil10 g
• Organic lemon zest2 g
• All-purpose flour15 g

Allergens

Gluten, Fish, Eggs

Method

1. Preheat the oven to 200°C (392°F) and line a baking sheet with parchment paper.
2. Thoroughly dry the cod fillets with paper towels and carefully check for any remaining bones by touch.
3. Cut the fish into even strips (sticks) about 2 cm wide to ensure uniform cooking.
4. Prepare three bowls: one with flour, one with the beaten egg, and one with breadcrumbs mixed with lemon zest.
5. Coat each stick first in flour (shaking off excess), then in the egg, and finally in the breadcrumbs, pressing firmly.
6. Place the sticks on the baking sheet, spacing them out to allow heat circulation.
7. Drizzle or brush evenly with extra virgin olive oil using a pastry brush or oil mister.
8. Bake for 12-15 minutes, turning halfway through, until the coating is lightly golden and crisp.
9. Let cool for 2-3 minutes before serving to stabilize texture and reach a safe internal temperature.