Baked Cod Lemon Herb (Printer-friendly)
Tender cod fillets topped with a crisp lemon-herb crumb, offering a light and flavorful main course.
# What you'll need:
→ Fish
01 - 4 skinless, boneless cod fillets (approximately 5.3 oz each)
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
→ Lemon Herb Butter Crumb
04 - 1/2 cup fresh breadcrumbs
05 - 3 tbsp unsalted butter, melted
06 - 2 tbsp fresh parsley, finely chopped
07 - 1 tbsp fresh dill, finely chopped
08 - 1 tsp fresh thyme leaves
09 - Zest of 1 lemon
10 - 1 clove garlic, finely minced
11 - 1/4 tsp sea salt
12 - 1/4 tsp black pepper
→ To Serve
13 - Lemon wedges
# Method:
01 - Set the oven to 400°F. Line a baking tray with parchment paper or lightly grease a baking dish.
02 - Pat the fillets dry using paper towels. Season both sides with salt and freshly ground black pepper. Arrange on the prepared tray or dish.
03 - Combine breadcrumbs, melted butter, parsley, dill, thyme, lemon zest, garlic, sea salt, and black pepper in a bowl. Mix thoroughly until crumbs are evenly coated.
04 - Evenly spoon the breadcrumb mixture over each cod fillet, gently pressing to adhere.
05 - Bake for 15 to 20 minutes until cod flakes easily with a fork and topping is golden brown.
06 - Plate immediately and accompany with lemon wedges.
# Expert Tips:
01 -
- The entire meal comes together in 35 minutes, making it perfect for nights when you want something elegant without the stress.
- Crispy on top, impossibly tender inside—this is what convinced my skeptical friends that fish could actually be delicious.
- One baking tray means minimal cleanup, which honestly matters more than any cookbook wants to admit.
02 -
- Dry your fish thoroughly before seasoning—any excess moisture on the surface will steam the breadcrumbs instead of crisping them, and you'll lose that textural magic you're aiming for.
- Don't skip the lemon zest in the crumb mixture; it's subtle but essential, providing brightness that prevents the dish from tasting heavy or one-dimensional.
03 -
- For extra crispiness on the breadcrumb topping, turn on the broiler for the final 2 minutes of cooking—watch carefully since it can brown quickly.
- If you want the crumb mixture to stay ahead of time, make it in the morning and store it in the fridge; just let it come to room temperature before topping the fish.