Baked fish fingers

By the GetYourMacros team · 31 August 2026

Homemade cod fingers breaded with Mediterranean herbs and baked for a light, crispy finish.

• Time 25 min
• Course Main course
• Diet Pescatarian
• Cuisine Mediterranean
• Allergens gluten, fish

Ingredients (1 serving)

• 200 g Cod fillet
• 30 g Breadcrumbs
• 1 Lemon (100 g)
• Fresh parsley to taste
• 10 ml Extra virgin olive oil
• 200 g Zucchini
• Salt to taste
• Black pepper to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Preheat your oven to 200°C and line a baking tray with parchment paper.
2. Pat the cod fillets dry with kitchen paper and cut them into strips about 2cm wide.
3. In a small bowl, mix the breadcrumbs with finely chopped parsley, lemon zest, salt, and pepper.
4. Brush each fish strip with half of the olive oil, then dredge them thoroughly in the breadcrumb mixture.
5. Cut the zucchini into sticks and toss them with the remaining oil and a pinch of salt.
6. Place the fish fingers and zucchini sticks on the baking tray in a single layer.
7. Bake for 12-15 minutes, turning the fish halfway through, until the breading is golden and the fish is opaque.
8. Serve hot with a final squeeze of lemon juice.

Tips

• To keep the breading extra crispy, don't crowd the pan; use two trays if needed.
• You can store these in the fridge for up to 2 days and reheat them in an air fryer for 3 minutes.

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