Baked Herb-Crusted Cod
This baked cod recipe features a tender fillet of fish topped with a fragrant herb crust. The fish is gently baked until flaky and moist, with a crispy, golden topping that adds texture and flavor. The dish showcases simple ingredients and straightforward techniques to produce an elegant, seaside-inspired plate.
Equipment
- Baking sheet
- Small mixing bowl
Ingredients
- 4 pieces cod fillets skin removed, bones removed
- 1/4 cup fresh herbs (parsley, thyme, dill) chopped
- 2 tablespoons olive oil divided
- 1 cup breadcrumbs plain or panko
- 1 lemon lemon juice freshly squeezed
- to taste salt and pepper
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the cod fillets on the prepared baking sheet, skin side down if any remains. Pat them dry with paper towels to remove excess moisture.
- Sprinkle salt, pepper, and the freshly squeezed lemon juice evenly over each fillet, then drizzle with a tablespoon of olive oil to help keep the fish moist.4 pieces cod fillets
- In a small bowl, mix together the chopped herbs, breadcrumbs, and the remaining tablespoon of olive oil until well combined; this creates a flavorful, crispy crust.4 pieces cod fillets
- Evenly spoon or press the herb crust mixture onto the top of each cod fillet, covering the surface completely for a fragrant, crunchy topping.
- Bake in the oven for about 12-15 minutes, or until the fish is opaque and flakes easily with a fork, and the crust is golden brown and crispy.
- Remove from the oven once done, and let rest for a minute. Serve hot, garnished with additional herbs or lemon if desired.
