This Pecan Crusted Cod recipe is our new go-to for a quick dinner that feels a bit fancy without any fuss. The panko breadcrumb and pecan topping adds crunch, flavour, and just enough wow-factor to impress the whole family. It's weeknight-friendly, but you'll want to make it again and again.
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Ingredient Notes
Here's everything you will need to make this Pecan Crusted Cod:
- cod fillets: we used thawed frozen cod fillets, about 100g/ 3.5oz each.
- pecan halves: or other buttery nuts like walnuts or pistachios (our Pistachio Crusted Cod recipe HERE). You can also use almond flour, like we do in our Almond Crusted Fish recipe, or skip nuts by making Coconut Crusted Cod.
- panko breadcrumbs.
- Parmesan: or other Italian hard cheese like Grana Padano.
- lemon: zest and juice.
- olive oil: or avocado or vegetable oil.
- garlic powder.
- salt & freshly ground black pepper.
- mayonnaise: or Dijon mustard.
Find the ingredient quantities, detailed instructions and nutritional information in the recipe card at the bottom of the post.
Step-By-Step Recipe
1. Preheat oven to 200°C / 400°F.
2. Pulse pecans in a food processor until coarsely ground (don't overdo it-leave some texture). If you don't have a food processor, you may use finely chopped pecans.
3. Mix the ground pecans in a bowl with panko bread crumbs, Parmesan cheese, lemon zest and juice, garlic powder, olive oil and a good pinch of salt and black pepper in a small bowl.
4. Pat the cod fillets dry with a piece of paper towel.
5. Place the fillets on a lined or lightly oiled baking dish.
6. Spread mayonnaise on the top of each fillet - this helps the pecan mixture stick, adds flavour and keeps the fish from drying out in case of overbaking.
7. Press the pecan crust mixture onto the mayo-coated side of the fish. Press firmly so it sticks.
8. Bake the pecan-crusted fish fillets for 12-15 minutes, depending on thickness, until the fish flakes easily and the crust is golden brown.
What To Serve With Pecan-Crusted Cod?
This crisp, nutty fish deserves side dishes that balance the crunch and keep things fresh. A few lemon wedges on the side are a must - they brighten everything up.
For veg, try garlic roasted green beans, lemon and garlic tenderstem broccoli or a courgette ribbon salad for something light. And you can't go wrong with creamy mashed potatoes or fluffy white rice to soak up any juices. But my favourite side dish is Roasted Fennel and Potatoes!
More Fish Recipes For Weeknight Dinner
Pecan Crusted Cod
Equipment
- Food Processor optional
Ingredients
- 4 small cod fillets about 100g/ 3.5oz each, thawed if frozen
- 60 g (⅔ cups) pecan nuts
- 2 tablespoon panko breadcrumbs
- 1 heaped tablespoon grated Parmesan
- zest of 1 lemon + 1 tablespoon juice
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- salt & freshly ground black pepper
- 1 tablespoon mayonnaise or Dijon mustard
Instructions
- Preheat oven to 200°C / 400°F.
- Pulse pecans in a food processor until coarsely ground (don't overdo it-leave some texture). Alternatively, chop the nuts very finely.
- Mix the blitzed pecans in a bowl with panko breadcrumbs, Parmesan cheese, lemon zest and juice, garlic powder, olive oil and a good pinch of salt and black pepper.
- Pat the cod fillets dry with a piece of paper towel.
- Place the fillets on a lined or lightly oiled baking tray.
- Spread mayonnaise on the top of each fillet-this helps the crust stick, adds flavour and keeps the fish from drying our in case of overbaking.
- Press the pecan crust mixture onto the may-coated side of the fish. Press firmly so it sticks.
- Bake for 12-15 minutes, depending on thickness, until the fish flakes easily and the crust is golden.
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