Baked Cod Lemon Herb

The smell of lemon zest hitting panko still takes me back to my first tiny apartment kitchen, where I learned that a good crumb topping could make almost anything feel elegant. I used to overthink fish dinners until my neighbor Maria showed me how simple baked cod could be when you let the herbs do the work. Now this recipe lives on my weekly rotation because it transforms ordinary fillets into something that feels like a treat without the fuss.

Last summer my sister came over for a last minute dinner, and I threw this together with whatever herbs were growing on my windowsill. She kept pausing between bites to ask what made the topping so good, and I had to laugh because it was just parsley and dill from the grocery store. That is the thing about this dish—people think you are fancy, but really you just pressed some buttery crumbs onto fish.

Ingredients

• 4 cod fillets: Look for fillets that are opaque and firm to the touch, about 150-180g each, with no translucent spots or fishy smell
• 1 cup panko breadcrumbs: These Japanese breadcrumbs create a lighter, airier crust than regular breadcrumbs and stay crispy longer
• 2 tbsp fresh parsley: Flat leaf parsley has more flavor than curly, and fresh makes a noticeable difference here
• 1 tbsp fresh dill: Dill and cod are best friends, but if you only have dried, use about one third the amount
• 1 tsp lemon zest: Grate the yellow part only, avoiding the white pith which can taste bitter
• 1/2 tsp garlic powder: Powdered garlic disperses evenly through the crumbs better than fresh garlic would
• 3 tbsp unsalted butter: Melt the butter gently so it does not separate, and let it cool slightly before mixing
• Extra virgin olive oil: A good drizzle over the fish helps the seasoning stick and adds richness

Instructions

Preheat your oven:

Crank it to 400°F and line a baking sheet with parchment paper for easy cleanup later

Prep the cod:

Pat each fillet completely dry with paper towels, then arrange them on the sheet and drizzle with olive oil

Make the crumb mixture:

Combine panko, parsley, dill, lemon zest, garlic powder, salt, and pepper in a bowl, then pour in melted butter and stir until everything is evenly coated

Top the fish:

Press the crumb mixture onto each fillet, using gentle pressure so it sticks but does not compress the fish

Bake until golden:

Slide the tray into the oven for 15-20 minutes, until the fish flakes easily with a fork and the crust is deeply golden

Serve with lemon:

Squeeze fresh lemon wedges over each portion right at the table for the brightest finish

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My dad always claimed he did not like fish until I made this for Sunday dinner one rainy weekend. He went back for seconds and actually asked if I could teach him how to make it, which has to count as a win in any family. Now whenever I visit, we end up in the kitchen together with panko crumbs scattered everywhere, and that has become the real tradition.

Making It Your Own

Sometimes I add a tablespoon of grated Parmesan to the crumb mixture when I want something extra savory. The cheese melts into the panko and creates these incredible salty little pockets that make the whole dish feel more indulgent. Other nights I skip the cheese and keep it light, depending on what I am serving alongside.

What To Serve With It

Steamed green beans with a little garlic butter are perfect because they cook in about the same time as the fish. A simple arugula salad with a lemon vinaigrette works beautifully too, and the bright greens make the dish look restaurant quality. On colder nights I will make some fluffy white rice to soak up any lemon butter that escapes the crumbs.

Wine Pairings

A crisp Sauvignon Blanc cuts through the butter without overwhelming the delicate cod flavor. Pinot Grigio works just as well if that is what you have open, and a dry white wine in the pan while cooking adds another layer of flavor.

• Chill your wine glasses ahead of time for a more refreshing experience
• If you prefer red, a very light Pinot Noir is your safest bet
• Sparkling wine with lemon notes makes any weeknight dinner feel special

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There is something deeply satisfying about a dinner that looks impressive but comes together with such little effort. I hope this becomes one of those recipes you turn to when you want something lovely without spending hours in the kitchen.