Crispy Baked Cod with Lemon-Garlic Aioli Recipe
This Crispy Baked Cod recipe features tender cod fillets coated in a flavorful, crunchy tortilla chip crust and baked to perfection. Served with a zesty lemon-garlic aioli, it’s a delicious and healthy seafood dish that comes together quickly and is perfect for a weeknight dinner or special occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
For the Cod
- 1 to 1 ½ lbs cod fillets (cut into 3-4 oz pieces)
- 6 oz tortilla chips (pieces, crumbles, or whole chips)
- 1 ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- 2-3 tablespoons mayonnaise (Primal Kitchen recommended)
- Nonstick cooking spray (Primal Kitchen Avocado Oil Spray recommended)
For the Lemon-Garlic Aioli
- ⅓ cup mayonnaise (Primal Kitchen recommended)
- 1 teaspoon grated lemon zest (from ½ lemon)
- 2 teaspoons fresh lemon juice (from ¼ lemon)
- 1 garlic clove, grated or finely minced
- ⅛ teaspoon dried dill
- Pinch of coarse sea salt
Optional Garnishes
- Lemon wedges
- Capers
- Fresh chives or parsley, chopped
Instructions
- Preheat Oven and Prepare Rack: Preheat your oven to 450ºF (232ºC). Place one or two metal wire cooling racks over a baking sheet to ensure even air circulation and crisping while baking.
- Prepare the Cod Fillets: Rinse the cod fillets under cold water and pat them completely dry with paper towels. Cut the fillets into 3- to 4-ounce pieces, making about 4 to 8 pieces depending on the size. Set aside.
- Make the Crumb Coating: Combine the tortilla chips, garlic powder, onion powder, paprika, salt, and black pepper in a food processor bowl. Pulse until the mixture has the texture of coarse breadcrumbs, which will form the crispy coating.
- Coat the Fish with Mayo and Crumbs: Place 2 to 3 tablespoons of mayonnaise in a small bowl. Using a silicone pastry brush, coat both sides of each cod piece thinly and evenly with the mayonnaise. Then, gently but firmly press each piece of fish into the tortilla chip crumb mixture to fully coat all sides.
- Arrange and Spray: Place the coated cod pieces on the prepared wire rack over the baking sheet. Lightly mist the tops of each piece with nonstick cooking spray; this is crucial for achieving a crispy crust during baking.
- Bake the Cod: Bake on the oven’s middle rack for 20 minutes. The fish should be golden and crisp on the outside and flaky inside by this time.
- Prepare the Lemon-Garlic Aioli: While the fish bakes, mix the mayonnaise, lemon zest, lemon juice, grated garlic, dried dill, and a pinch of coarse sea salt in a small bowl. Stir until well combined and creamy.
- Check for Doneness and Serve: Remove the fish from the oven and test a piece with a fork to ensure it flakes easily. If not, return it to the oven for another 2 to 5 minutes. Serve the crispy baked cod with the lemon-garlic aioli alongside optional garnishes like lemon wedges, capers, and fresh herbs.
Notes
- If you don’t have a wire rack, you can place the fish directly on a parchment-lined baking sheet but the bottom may not get as crispy.
- Use mayonnaise with good quality oils like avocado or olive oil for best flavor and texture.
- The tortilla chip coating is naturally crunchy and flavorful; make sure to press the crumbs firmly onto the fish to prevent them from falling off.
- The lemon-garlic aioli adds a fresh and zesty contrast to the crispy baked cod and can be customized with additional herbs or spices.
- Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently to maintain crispiness.
