Baked Cod Lemon Herb (Printer-friendly)

Tender cod fillets topped with a zesty lemon and herb crumb, baked until golden and flavorful.

# What You'll Need:

→ Seafood

01 - 4 cod fillets (5-6 oz each), skinless and boneless

→ Crumb Topping

02 - 1 cup panko breadcrumbs
03 - 2 tbsp fresh parsley, finely chopped
04 - 1 tbsp fresh dill, finely chopped (or 1 tsp dried dill)
05 - 1 tsp lemon zest (from 1 lemon)
06 - 1/2 tsp garlic powder
07 - 1/4 tsp salt
08 - 1/4 tsp freshly ground black pepper
09 - 3 tbsp unsalted butter, melted

→ To Finish

10 - 1 lemon, cut into wedges
11 - 2 tbsp extra virgin olive oil

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease a baking dish.
02 - Pat cod fillets dry with paper towels and arrange on the prepared baking sheet. Drizzle each fillet with olive oil and lightly season with salt and pepper.
03 - In a medium bowl, combine panko breadcrumbs, parsley, dill, lemon zest, garlic powder, 1/4 tsp salt, and black pepper. Pour in the melted butter and stir until the mixture is evenly moistened.
04 - Press the panko mixture evenly onto the tops of the cod fillets, gently pressing so it adheres.
05 - Bake for 15-20 minutes, or until the fish flakes easily with a fork and the topping is golden brown.
06 - Serve immediately with lemon wedges for squeezing over the top.

# Expert Advice:

01 -
  • The panko crust stays impossibly crispy while the fish stays tender and moist
  • It comes together in under 40 minutes but tastes like something from a nice restaurant
02 -
  • Dry the fish thoroughly with paper towels or the crumbs will not stick properly
  • Let the melted butter cool slightly before mixing, otherwise it can make the panko soggy
03 -
  • Set your oven rack to the upper third position so the crust browns before the fish overcooks
  • Let the fish rest for about 3 minutes after baking so the juices redistribute

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