Lemon-Thyme Crusted Black Cod

1. Preheat Oven

Preheat your oven to 450°F (230°C) to ensure the fish cooks quickly and the breadcrumb topping browns nicely.

2. Prepare Baking Sheet

Prepare a rimmed baking sheet by brushing it lightly with olive oil to prevent sticking and create a crisp exterior.

3. Season Fish Fillets

Place the fish fillets on the prepared baking sheet. Brush each fillet with a little olive oil, then drizzle with fresh lemon juice. Season generously with coarse kosher salt and freshly ground pepper. Let the fillets marinate for a few minutes.

4. Prepare Breadcrumb Mixture

Tear the slice of whole-grain bread into pieces and grind it in a food processor to make coarse breadcrumbs. In a small bowl, combine the breadcrumbs with minced shallot, grated lemon zest, and minced fresh thyme. Add a drizzle of olive oil, then season with salt and pepper. Mix until well combined.

5. Apply Breadcrumb Mixture

Divide the breadcrumb mixture evenly among the fish fillets, pressing it gently onto the top of each piece to form an even layer.

6. Bake the Fish

Bake the fish in the preheated oven for about 10 minutes. The fish is done when it is springy to the touch and the breadcrumb crust is starting to brown.

7. Serve Immediately

Once the fish is cooked, transfer the fillets to plates and serve immediately while the crust is still crisp and the fish is perfectly tender.