Baked Cod with Herb Crust (Printer-friendly)

Tender cod fillets topped with crisp herb crust. Light, elegant main course ready in 33 minutes.

# What You Need:

→ Fish

01 - 4 cod fillets (5 oz each), skinless and boneless
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper to taste

→ Herb Crust

04 - ½ cup fresh breadcrumbs from day-old bread
05 - 2 tablespoons fresh parsley, finely chopped
06 - 1 tablespoon fresh dill, finely chopped
07 - 1 tablespoon fresh chives, finely chopped
08 - 1 teaspoon lemon zest
09 - 1 garlic clove, minced
10 - 2 tablespoons grated Parmesan cheese
11 - 2 tablespoons unsalted butter, melted

→ Garnish

12 - Lemon wedges
13 - Extra chopped fresh herbs

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease a baking dish.
02 - Pat the cod fillets dry with paper towels. Arrange them on the prepared baking sheet. Brush each fillet lightly with olive oil and season with salt and pepper.
03 - In a medium bowl, combine breadcrumbs, parsley, dill, chives, lemon zest, garlic, Parmesan cheese, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles damp sand.
04 - Spoon the herb crust evenly over the top of each cod fillet, pressing gently to adhere.
05 - Bake in the preheated oven for 15 to 18 minutes, or until the crust is golden brown and the cod flakes easily with a fork.
06 - Serve immediately, garnished with lemon wedges and extra chopped herbs if desired.

# Expert Tips:

01 -
  • The contrast between the tender, flaky fish and the crispy, aromatic crust creates a restaurant-worthy dish with minimal effort.
  • Its impressive enough for guests but simple enough that Ive thrown it together on harried weeknights when I needed something reliable and quick.
02 -
  • If your crust isnt browning properly, switch to the broiler for the final minute, but watch it like a hawk to prevent burning.
  • The cooking time can vary based on the thickness of your fillets, so start checking at 12 minutes if theyre on the thinner side.
03 -
  • Always bring the fish to room temperature before baking, which ensures more even cooking and prevents the shock that can make seafood tough.
  • Reserve the butter until the last possible moment before mixing the crust ingredients, as this keeps the breadcrumbs from becoming soggy before they hit the oven.

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