Baked Cod Lemon Herb (Printable)
Tender cod fillets with a zesty lemon herb crumb baked to golden perfection.
# What You'll Need:
→ Fish
01 - 4 skinless, boneless cod fillets, approx. 5 oz each
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper
→ Panko Crumb Topping
04 - 1 cup panko breadcrumbs (gluten-containing)
05 - 2 tablespoons fresh parsley, finely chopped
06 - 1 tablespoon fresh dill, finely chopped
07 - 1 tablespoon fresh chives, finely chopped
08 - Zest of 1 lemon
09 - 2 tablespoons grated Parmesan cheese
10 - 1/4 teaspoon garlic powder
11 - 1/4 teaspoon salt
12 - 1/8 teaspoon black pepper
13 - 3 tablespoons olive oil
14 - 2 tablespoons unsalted butter, melted
→ To Serve
15 - Lemon wedges
16 - Fresh herbs (optional)
# How-To Steps:
01 - Heat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat cod fillets dry with paper towels. Season both sides evenly with salt and black pepper. Arrange on the prepared baking sheet.
03 - In a medium bowl, combine panko breadcrumbs, parsley, dill, chives, lemon zest, Parmesan, garlic powder, salt, and pepper. Add olive oil and melted butter; toss until crumbs are evenly coated.
04 - Spoon the panko mixture generously over each fillet, pressing lightly to adhere.
05 - Bake for 15 to 18 minutes, until cod flakes easily with a fork and crumb topping is golden brown.
06 - Serve immediately with lemon wedges and optional fresh herbs.
# Expert Tips:
01 -
- The crumb topping adds satisfying texture and bright flavor without weighing down delicate fish.
- It comes together faster than ordering takeout, yet tastes restaurant-quality.
- Works beautifully for weeknight dinners and impressive enough for guests.
02 -
- Don't skip patting the fish dry—I learned this the hard way when soggy fillets refused to crisp no matter how long they baked.
- Mix your crumb topping by hand so you can feel when it's perfectly coated, not with a spoon where clumps form.
- Every oven bakes differently, so start checking at 15 minutes rather than assuming the full 18 will be perfect.
03 -
- Zest your lemon before cutting it in half for juice—you'll get more flavorful zest and no waste.
- Let your olive oil and butter come to room temperature before mixing with the panko so they coat evenly instead of clumping.