Broiled and Crusted Codfish

Serves: 4–6 • Time: 20 minutes

This codfish recipe, made with fresh cod and the codfish seasoning from the Portugal Box, is not only an impressive centerpiece to your dinner table, but also packed with flavor and easy to make. It’s a filling enough main to serve on its own, but could also work well with rice or boiled potatoes if more people are at the table.

Broiled and Crusted Codfish
© The Frynamic Duo


  • ¼ cup bread crumbs
  • 2 Tbsp. minced parsley
  • 2 garlic cloves, minced
  • Zest of 1 lemon, plus 2 Tbsp. lemon juice
  • 1 Tbsp. Olivais do Sul extra-virgin olive oil, plus 2 Tbsp. for drizzling
  • ½ lb. codfish fillets
  • 2 Tbsp. Hands on Earth codfish seasoning, fastened into a cheesecloth pouch
  • 14 oz. chopped whole canned tomatoes
  • 1 bunch chopped kale
  • 4 oz. chorizo, diced
  • ¼ cup chicken stock


1. In a bowl, combine the bread crumbs, parsley, garlic, lemon zest, and olive oil.

2. Set the broiler to high. In a large skillet, add the codfish. Drizzle with olive oil and lemon juice. Add the tomatoes, kale, and chorizo and nestle the cheesecloth pouch inside within the mixture. Add the chicken stock and broil for 10 minutes.

3. Coat the bread crumb mixture over the codfish and broil 2 minutes more. Serve hot.

[shopify embed_type=”collection” shop=”” product_handle=”magazine-broiled-and-crusted”]

  • Try The World

    What could it beeeeeeeeeeeeee?

  • Shauna Haynes


  • Julie Cockburn

    This looks divine! I can’t wait to get my box – sometime this week! 😀

    • Carolyn Sowder Henderson

      Well, good luck with that! I couldn’t wait to get my box also, seeing all the delicious codfish recipes and what did I get? Spiced MACKERAL. I was very disappointed. Also got a jar of honey instead of the caramelized onions………..I understand that all boxes are not the same, but they at least could put the main item they are advertising in the box. I probably will be canceling my membership after just one box!

      • Try The World

        Hey Carolyn, sorry to hear that! We do include recipes and ads featuring all versions of our boxes throughout the month that are for Portugal. For recipes involving fish, any of the fish in your box can be substituted in the recipe. Email us at, Carolyn. We’d love to make it right for you.

  • Cae_TX

    Loved this recipe for the broiled and crusted codfish for the most part. It was great learning a new way to cook fish and the flavors were incredible. The only downside is that the codfish seasoning packet’s contents were so woody and hard that we were picking these out as we ate. The bay leaves are not whole and because of the short cooking time, they don’t soften, so it was impossible to eat around. Other than that, though, I loved the recipe.

    • Try The World

      Hey Cae! Glad you had the chance to make fish with us 😀 Sorry about some of the woody contents, the codfish seasoning is as authentic and organic as you can get!

      • Darrel Thuja

        I also had the same thought with the woody, wish the recipe said put in cloth.

    • Stormi Dykes

      I totally agree (had left a similar comment on TTW’s Facebook page). In hindsight, I thought it might have worked better to put the seasoning in a cheesecloth bag.

  • WyoCowgirl1

    I’m glad I read this discussion first before trying the recipe. So I reverse ordered the ingredients to help add moisture back to the herbs. I started oil in Dutch oven and when it was hot, added the herbs and chorizo. Then, when the chorizo was cooked, I added the canned tomatoes, chicken broth and a little bit of water and cooked on med-high for about five minutes. Added kale, then fish – broiled. Then bread crumb mixture – broiled. The flavors are all there!

    • Try The World

      Awesome tips! Glad it worked out for you, sounds delicious!

  • Becky Cole

    Is there another way to cook this besides broiling? Can i bake the fish instead?

  • Doreen Wilson

    So glad the recipe was changed on line. It wasn’t changed in the box I got last week. Every mouthful contained dry, woody, non-edible herbs. They might be organic but they were old! I wish I had seen the comments and recipe ideas below and not trusted the recipe supplied.

  • Michelle Eder

    I’m totally confused now on the pamphlet in the box it states that this recipe is for the tin of Jack Mackerel…are they also known as codfish? is this true to use the tin?