Baked Cod Lemon Herb Butter (Printer-friendly)

Tender cod topped with a zesty lemon herb butter crumb for a flavorful baked entrée.

# What you'll need:

→ Fish

01 - 4 skinless, boneless cod fillets (approximately 5.3 oz each)

→ Lemon Herb Butter Crumb

02 - 4 tbsp unsalted butter, melted
03 - 2 cups fresh breadcrumbs
04 - Zest of 1 lemon
05 - 1 tbsp lemon juice
06 - 2 tbsp fresh parsley, finely chopped
07 - 1 tbsp fresh dill, finely chopped (optional)
08 - 1 garlic clove, minced
09 - ½ tsp salt
10 - ¼ tsp black pepper

→ Garnish (optional)

11 - Lemon wedges
12 - Extra chopped parsley

# Method:

01 - Set the oven to 400°F and line a baking tray with parchment paper or lightly grease a baking dish.
02 - Pat the cod fillets dry using paper towels and place them evenly spaced on the prepared tray or dish.
03 - In a mixing bowl, mix melted butter, breadcrumbs, lemon zest, lemon juice, parsley, dill (if using), garlic, salt, and black pepper until the mixture forms a moist crumb texture.
04 - Spoon the crumb mixture evenly over each cod fillet, gently pressing to ensure it adheres well.
05 - Bake for 15 to 20 minutes until the cod is opaque, flakes easily with a fork, and the topping turns golden brown.
06 - Remove from oven, garnish with extra parsley and lemon wedges if desired, and serve immediately.

# Expert Tips:

01 -
  • The buttery crumb turns golden and crisp while keeping the fish incredibly moist underneath.
  • It feels elegant enough for guests but comes together faster than ordering takeout.
  • The bright lemon and herbs make every bite taste clean and vibrant, never heavy.
02 -
  • Drying the fillets completely is non-negotiable, even a little moisture will turn your crumb soggy instead of crisp.
  • Don't walk away during the last few minutes of baking, that crumb can go from golden to burnt faster than you think.
  • If your breadcrumbs are pre-dried or store-bought, add an extra splash of melted butter so the mixture still clumps together nicely.
03 -
  • Make the crumb mixture a few hours ahead and keep it chilled, it actually sticks better to cold fish straight from the fridge.
  • If you want extra browning on top, finish the dish under the broiler for 1 to 2 minutes, but stay close so it doesn't burn.
  • Leftover crumb mixture freezes beautifully in a zip-top bag, next time you can go from fridge to oven in under five minutes.

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