8 garlic cloves, crushed
½ cup olive oil
1 cup dry breadcrumbs
¼ cup chopped fresh parsley, divided
2 Tbsp plus 2 tsp fresh thyme leaves, divided
1 tsp crushed red pepper, divided
6 (1-inch-thick) fresh cod fillets
3 Tbsp lemon juice
Preparation: Serves 6
Stir crushed garlic cloves into the olive oil in a small glass bowl. Let sit at room temperature for at least 30 minutes.
Preheat oven to 475°F.
Stir the breadcrumbs, 2 tablespoons of the infused oil, 2 tablespoons of the parsley, 2 tablespoons of the thyme and ½ teaspoon of the crushed red pepper together in a small bowl until blended.
Season the cod fillets with salt and brush both sides well with about 1 tablespoon of the infused oil. Set the cod on a nonstick baking sheet. Distribute the seasoned breadcrumbs over the tops of the fillets, patting them down lightly to help them stick. Bake the cod until it is opaque throughout and the breadcrumbs are golden brown, 10 to 12 minutes.
While the cod is baking, prepare the sauce. Strain the remaining infused oil into a medium skillet. Add the lemon juice, the remaining 2 teaspoons thyme and the remaining ½ teaspoon crushed red pepper. Bring to a boil and cook until lightly thickened and emulsified. Stir the remaining 2 tablespoons of parsley into the sauce and season with salt to taste.
Remove the fish and transfer to warm serving plates and serve with the sauce.