Photo of Parsley and lemon crumb-coated cod by WW

Parsley and lemon crumb-coated cod

Total Time
22 min
12 min
10 min
This zesty crumb coating gives breaded fish a whole new meaning. Simply pulse toasted white bread, a whole bunch of fresh parsley, and finely grated lemon zest in a food processor to form them. You can use the crumbs on anything from chicken to turkey and pork. Broiling helps get the coating nice and crispy while letting the fish cook through quickly. Just keep an eye on the fish after a few minutes, as broilers vary widely in heat intensity from oven to oven. All you need is some steamed broccoli, and maybe some fresh tomato wedges if they're in-season, to round out the meal. Here's another chef's tip: If you can't find cod, haddock works equally well.


White bread

1 slice(s)

Fresh parsley

¼ cup(s), fresh, leaves

Lemon zest

1 tsp

Uncooked lingcod fillet(s)

1¼ pound(s), or other cod, four 5 oz pieces

Fresh lemon juice

1½ Tbsp

Table salt

½ tsp

Black pepper

¼ tsp

Uncooked broccoli

4 cup(s), steamed


  1. Preheat broiler.
  2. Pulse bread, parsley and zest in a food processor until fine crumbs are formed. Place fish in a small pan; drizzle with lemon juice, sprinkle with salt and pepper, and pat with bread crumbs.
  3. Broil fish until cooked through and opaque, about 10 minutes. Serve with broccoli. Yields about 3 ounces of fish and 1 cup of broccoli per serving.