Baked Cod Lemon Herb Butter

I was standing at the fishmonger's counter on a drizzly Tuesday, staring at the glossy cod fillets and wondering how to make them feel special without much fuss. The woman beside me mentioned breadcrumbs and lemon, and something clicked. That night, I baked my first lemon herb butter crumb cod, and the kitchen smelled like a seaside bistro.

My neighbor popped over unannounced one evening, and I had just pulled this dish from the oven. She took one bite and asked if I'd been hiding a culinary degree. I laughed and showed her the five-minute crumb mix still sitting in the bowl. Sometimes the simplest tricks feel like magic.

Ingredients

• Cod fillets: Look for thick, even pieces so they cook uniformly, and always pat them bone-dry or the crumb won't stick properly.
• Unsalted butter: Melted butter binds the crumbs and adds richness without making the topping greasy if you don't overdo it.
• Fresh breadcrumbs: They soak up the butter and turn golden faster than dried crumbs, giving you that perfect crunch.
• Lemon zest and juice: The zest carries all the fragrant oils, while the juice adds just enough tang to wake up the whole dish.
• Fresh parsley and dill: Parsley is your workhorse herb here, and dill brings a gentle, feathery sweetness that pairs beautifully with fish.
• Garlic clove: One clove minced fine disappears into the crumb but leaves a warm, savory whisper in every bite.
• Salt and black pepper: Season confidently, the crumb needs it to balance the richness of the butter.

Instructions

Prep your oven and tray:

Preheat to 200°C and line your baking tray with parchment so cleanup is painless. A greased dish works just as well if that's what you have on hand.

Dry and arrange the cod:

Pat each fillet completely dry with paper towels, moisture is the enemy of a crisp topping. Lay them out with a little space between so the heat circulates evenly.

Mix the lemon herb crumb:

Stir together melted butter, breadcrumbs, lemon zest, juice, parsley, dill, garlic, salt, and pepper until it clumps slightly like wet sand. Taste a pinch and adjust the seasoning if needed.

Top the fillets:

Spoon the crumb mixture generously over each piece of cod and press gently so it sticks. Don't be shy, a thick layer means more golden crust.

Bake until golden:

Slide the tray into the oven and bake for 15 to 20 minutes, watching for opaque, flaky fish and a topping that's turned toasty and fragrant. If the crumb isn't quite golden, give it an extra minute or two under the broiler.

Garnish and serve:

Pull it out, scatter extra parsley on top, and tuck lemon wedges alongside for squeezing at the table. Serve it hot while the crumb is still crackling.

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I made this for my dad on his birthday, and he went quiet halfway through his plate. When I asked if something was wrong, he just shook his head and said it reminded him of a little restaurant in Cornwall he used to visit. Food has a way of bringing back places you thought you'd forgotten.

Choosing Your Fish

Cod is mild and forgiving, but haddock, halibut, or even thick tilapia work just as beautifully under this crumb. I've learned to choose fillets that are similar in thickness so they finish cooking at the same time, nobody wants one piece overdone while another is still translucent. If you can only find thinner cuts, just reduce the baking time by a few minutes and keep a close eye.

Serving Suggestions

I love this with buttery new potatoes and a handful of steamed green beans, something simple that doesn't compete with the bright lemon flavors. A crisp green salad with a sharp vinaigrette also works wonders, especially if you want to keep the meal feeling light. On cooler evenings, roasted asparagus or sautéed spinach make it feel a little more substantial without weighing you down.

Make It Your Own

Once you've made this a few times, it's easy to play around. A pinch of chili flakes in the crumb adds a gentle heat that my husband loves, and a handful of grated Parmesan turns the topping even richer and more golden. I've also swapped dill for fresh thyme or basil depending on what's in the fridge, and it always turns out delicious.

• Try adding a teaspoon of Dijon mustard to the butter mixture for a subtle tangy kick.
• If you're out of fresh herbs, dried herbs work in a pinch, just use about half the amount.
• For a gluten-free version, swap the breadcrumbs for crushed gluten-free crackers or almond meal.

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This dish has become my go-to whenever I want to feel like I've really cooked without spending hours in the kitchen. It's proof that a little butter, lemon, and attention can turn the simplest ingredients into something you'll crave again and again.

Recipe FAQs

→ What type of fish works best for this dish?

Firm, white fish such as cod, haddock, or halibut work well due to their flaky texture and mild flavor that complement the lemon herb crumb.

→ How can I ensure the crumb topping stays crispy?

Press the crumb mixture gently onto the fish before baking and avoid covering the dish. Baking at a high temperature helps crisp the topping evenly.

→ Can I prepare the lemon herb butter crumb in advance?

Yes, you can mix the crumb ingredients ahead of time and store them in the fridge for a few hours before assembling and baking.

→ What sides complement this baked cod dish?

Steamed vegetables, new potatoes, or a crisp green salad balance the bright citrus flavors and light texture of the fish.

→ Is it possible to add extra flavor to the crumb topping?

Yes, try mixing in a pinch of chili flakes or grated Parmesan cheese for a subtle spicy or savory note.