Baked Cod with Lemon Herb (Printable)

Tender cod topped with golden lemon-herb panko crumb for a light, flavorful main course.

# What You'll Need:

→ Fish

01 - 4 cod fillets (6 oz each), skinless and boneless
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper

→ Panko Crumb Topping

04 - 1 cup panko breadcrumbs
05 - 2 tablespoons fresh parsley, finely chopped
06 - 1 tablespoon fresh dill, finely chopped (optional)
07 - 2 teaspoons fresh thyme leaves, chopped
08 - 1 tablespoon lemon zest (from 1 lemon)
09 - 2 tablespoons grated Parmesan cheese
10 - 1/4 teaspoon garlic powder
11 - 1/4 teaspoon crushed red pepper flakes (optional)
12 - 3 tablespoons olive oil
13 - 1 tablespoon fresh lemon juice

→ For Baking

14 - Olive oil spray or extra oil for greasing
15 - Lemon wedges, for serving

# How-To Steps:

01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to hold the fish in a single layer.
02 - Pat cod fillets dry with paper towels. Season both sides with salt and pepper. Arrange fillets in the prepared baking dish.
03 - In a medium bowl, combine panko breadcrumbs, parsley, dill (if using), thyme, lemon zest, Parmesan, garlic powder, and red pepper flakes (if using). Stir in olive oil and lemon juice until the mixture is evenly moistened.
04 - Spoon the panko mixture evenly over the cod fillets, pressing gently to adhere.
05 - Bake for 15–20 minutes, or until the topping is golden brown and the cod flakes easily with a fork (internal temperature should reach 145°F).
06 - Serve immediately with lemon wedges.

# Expert Tips:

01 -
  • That satisfying crunch from the panko topping makes every bite interesting
  • It's impressively elegant but deceptively simple for weeknight dinners
  • The fresh herbs and lemon keep everything light while still feeling indulgent
02 -
  • Overcrowding the baking dish will make the crust soggy, give the fish some space
  • The topping should feel like wet sand when you squeeze it, add more oil if it's too dry
  • Let the fish rest for 5 minutes after baking or it might fall apart when you serve it
03 -
  • Zest your lemon before juicing it, so much easier that way
  • Aim for fillets that are roughly the same thickness for even cooking
  • The fish is done when it flakes easily with a fork, don't rely solely on the timer

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