Baked Cod Herb Crust (Printer-Friendly)

Tender cod fillets baked under a crisp herb and breadcrumb crust with lemon zest and fresh herbs.

# 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

→ Herb Crust

04 - 1 cup fresh breadcrumbs
05 - 2 tbsp fresh parsley, finely chopped
06 - 2 tbsp fresh chives, finely chopped
07 - 1 tbsp fresh dill, finely chopped
08 - 1 tsp lemon zest
09 - 1 garlic clove, minced
10 - 2 tbsp olive oil
11 - 2 tsp Dijon mustard

→ To Serve

12 - Lemon wedges

# How to Make It:

01 - Set oven to 400°F. Line a baking sheet with parchment paper or lightly oil a baking dish.
02 - Pat cod fillets dry with paper towels. Season both sides with salt and freshly ground black pepper. Arrange fillets on the prepared baking sheet.
03 - In a mixing bowl, combine fresh breadcrumbs, chopped parsley, chives, dill, lemon zest, minced garlic, and olive oil. Stir until evenly moistened.
04 - Brush a thin, even layer of Dijon mustard over the top surface of each cod fillet.
05 - Press the herb breadcrumb mixture onto the mustard-coated side of each fillet, ensuring an even and gentle coverage.
06 - Place fillets in the oven and bake for 15 to 20 minutes until the fish flakes easily with a fork and the crust turns golden brown.
07 - Immediately serve the baked cod with lemon wedges on the side.

# Expert Advice:

01 -
  • It's done in 35 minutes from start to table, perfect for weeknight dinners when you want something that feels restaurant-quality
  • The herb crust keeps the delicate fish moist while giving you those golden, crunchy bites that make everyone at the table pause and ask for the secret
  • It transforms humble cod into something that feels special enough for guests, yet simple enough that you'll make it again and again
02 -
  • The timing on this recipe is tight but not stressful. Fish cooks quickly, and overcooked fish is the enemy of enjoyment. Check it at 15 minutes, and if it's not quite done, another minute or two in the oven makes all the difference
  • Fresh herbs are non-negotiable here. I learned this the hard way with dried herbs that turned to dust and tasted like sadness. Fresh herbs are what make this dish sing
  • Pat your fish dry before seasoning. This single step is what separates a soggy dish from the crispy crust you're dreaming of
03 -
  • Bring your fish to room temperature for about 10 minutes before cooking. This helps it cook more evenly and keeps the inside tender while the crust gets crispy
  • If your crust is browning too quickly before the fish is cooked through, tent the baking sheet loosely with foil and lower the oven temperature by 25 degrees
  • Make extra herb topping and freeze it in portions. You'll have this meal ready to go whenever the craving strikes

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