Basil-crusted cod

SmartPoints® value per serving
Total Time
17 min
7 min
10 min
Cornmeal mixed with aromatics and herbs forms a pleasingly crunchy and flavorful crust when it melds with the fish as it bakes. Basil is the starring flavor here, but you could substitute parsley, cilantro, or tarragon if you wish. If you cannot find fresh cod or halibut, look for hake, haddock, pollock or whiting which are all in the same family. When buying fresh fish fillets or steaks, always ask your fishmonger what is freshest and then make sure that the fish you select is firm-textured with flesh that springs back when gently pressed with a finger. Trust your nose: Fish should smell like fish, but without any off-putting or ammonia odors.


Uncooked Pacific cod

1¼ pound(s), or halibut, about 1⁄2 inch thick, cut into fours


cup(s), fresh, finely chopped

Uncooked red onion(s)

¼ cup(s), sliced, finely chopped

Uncooked unenriched white cornmeal

3 Tbsp

Olive oil

1 Tbsp

Fresh lime juice

2 tsp

Table salt

½ tsp

Black pepper

½ tsp, freshly ground


  1. Preheat the oven to 500°F. Spray a 9-inch square baking dish with nonstick spray. Place the fish in the baking dish.
  2. Combine the basil, onion, cornmeal, oil, lime juice, salt, and pepper in a small bowl. Spoon the mixture evenly on top of each piece of fish. Bake, uncovered, until the fish is just opaque in the center and lightly browned and crisp on top, about 10 minutes. Yields 1 piece of cod per serving.