Baked cod with bread crumbs is our newest weeknight go to dinner. Serving it over Cipriani’s Tagliarelle (aka tagliatelle from other brands) pasta is just heavenly. The bread crumbs add so much flavor to both the cod and the pasta. The reason we recommend Cipriani’s brand is because it’s the closest to homemade fresh pasta and cooks in just 3 minutes… a real time-saver! It’s more expensive than other brands but well worth it. For added nutrition feel free to add your favorite vegetable either as a side or mixed in with the pasta, Your family will love it!
Baked Cod with Bread Crumbs over Tagliarelle in Lemon Butter Sauce
- 2 lbs cod , cut into 6 portions
- 1 cup bread crumbs , Italian seasoned
- 1 cup Pecorino Romano , grated fresh
- 4 tbsp white wine , dry white wine, we used Sauvignon Blanc
- 2 tbsp lemon , 1 tbsp fresh lemon juice plus more for serving
- 1-2 tbsp olive oil
- 1 tbsp fresh chopped parsley , plus a sprig for garnish
- 3/4-1 tsp garlic powder
- ½ tsp sweet paprika , plus more to sprinkle on top
- 3-4 tbsp salted butter ,to place pats on each cod slice
- 17 oz Cipriani Tagliarelle (2 boxes of 8.8 oz each - we used 1 box regular & 1 box spinach)
- 2 ½ sticks butter , salted
- 1 tbsp olive oil
- 2 tsp garlic powder
- 4 tbsp lemon juice
- 1 tsp salt
- 1 tsp lemon zest
- Preheat oven to 400°F. Use a large sheet pan and drizzle olive oil to lightly grease.
- Fill an 8-10 qt pot with water and bring to a boil. Add salt. Lower heat and cover until ready to cook pasta.
- Rinse cod and pat fish dry with paper towels. Cut into 6 serving portions then place on the greased pan.
- Rinse the parsley & pat dry then chop until you have 1 tbsp.
- In a medium bowl add bread crumbs, grated cheese, white wine, lemon juice, olive oil, parsley, garlic powder, and paprika. Combine with a fork until evenly dampened. If too dry add a tbsp of white wine or lemon juice until evenly dampened.
- Using a food-grade gloved hand place the bread crumb mixture on top of the entire surface of each piece of fish. Keep piling on until all bread crumbs are used. Pat the topping down so it stays in place.
- Slice the butter into squares and top each piece of cod with pats of butter in order to evenly distribute the butter to each piece. Use all the butter. Sprinkle more paprika on top and bake for about 20-25 minutes or until fish flakes easily with a fork. (We placed the cooked cod under the broiler for about 1 -2 minutes to crisp up the bread crumbs but that's optional.)
- If desired, squeeze additional lemon juice over fish
- In a small saucepan melt the 2 ½ sticks of butter. Add the olive oil, salt, lemon juice, garlic powder, and lemon zest. Cook for a few minutes then pour into a small pitcher to serve with.
- While fish is baking, bring the pasta water back to boil then add the tagliarelle and cook for 3 minutes. Drain well and place on a large serving platter
- Drizzle 2-3 tablespoons of the butter sauce on top of the plated pasta then place the fish on top. Any leftover butter sauce can be added to each individual plate as desired. Garnish with fresh grated Pecorino Romano cheese & parsley.
- Don't forget to scrape up all the fallen bread crumbs from the pan and place them on top of the pasta for extra texture & flavor!
Please note: Although the Nutritional Facts are provided, we are not nutritionists and therefore cannot verify the accuracy of these calculations. Please verify any data you see here with your favorite nutrition calculator.
Notes: Cipriani Tagliarelle comes in both regular and spinach which has a beautiful light green color and mixes well with regular for a colorful presentation. If using a different pasta brand than Cipriani Tagliarelle, it will be called Tagliatelle. Cook according to package directions.