- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Topping: In a small bowl, combine the gluten-free breadcrumbs, olive oil, melted butter, minced garlic, chopped parsley, chopped thyme, paprika, salt, and pepper. Mix until the breadcrumbs are evenly coated with the oil and butter.
- Prepare the Cod: Arrange the cod fillets on a baking sheet or in a baking dish. Season with salt and pepper. If you like, you can lightly drizzle some olive oil over the fish for extra moisture.
- Assemble: Spread the breadcrumb mixture evenly over each cod fillet, pressing it gently to ensure it sticks. If you’re adding sliced potatoes as a side, scatter them around the fish on the baking sheet, drizzling with a bit of olive oil, salt, and pepper.
- Bake: Bake in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork and the topping is golden and crispy. If you’re cooking potatoes, they may need a few extra minutes to become tender.
- Serve: Serve the baked cod with lemon slices and garnish with extra chopped parsley. The crispy breadcrumb topping pairs beautifully with the soft, flaky fish and roasted potatoes.
Tips:
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