Baked Cod with Herb Crust (Printable Version)
Tender cod fillets baked with a crisp, aromatic herb crust. A light, elegant main dish, perfect for any dinner.
# What You Need:
→ Fish
01 - 4 cod fillets (approx. 5 oz each), skinless and boneless
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
→ Herb Crust
05 - 1/2 cup fresh breadcrumbs (preferably from day-old bread)
06 - 2 tablespoons fresh parsley, finely chopped
07 - 1 tablespoon fresh dill, finely chopped
08 - 1 tablespoon fresh chives, finely chopped
09 - 1 teaspoon lemon zest (from 1 lemon)
10 - 1 garlic clove, minced
11 - 2 tablespoons grated Parmesan cheese
12 - 2 tablespoons unsalted butter, melted
→ Optional Garnish
13 - Lemon wedges
14 - Extra chopped herbs
# How-To Steps:
01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease a baking dish.
02 - Gently pat the cod fillets dry with paper towels. Arrange them on the prepared baking sheet. Brush each fillet lightly with olive oil and season generously with salt and freshly ground black pepper.
03 - In a medium mixing bowl, combine the fresh breadcrumbs, finely chopped parsley, dill, and chives, lemon zest, minced garlic, grated Parmesan cheese, and melted unsalted butter. Mix thoroughly until all ingredients are evenly incorporated and the mixture resembles damp sand.
04 - Evenly spoon the prepared herb crust over the top of each cod fillet, pressing gently to ensure it adheres well.
05 - Bake the crusted cod in the preheated oven for 15–18 minutes, or until the herb crust is golden brown and the cod flakes easily when tested with a fork.
06 - Serve the baked cod immediately, garnished with fresh lemon wedges and extra chopped herbs if desired.
# Helpful Tips:
01 -
- It's astonishingly simple, yet looks and tastes incredibly impressive, making you feel like a culinary wizard.
- The flaky cod beneath that golden, aromatic crust is pure bliss, a perfect balance of textures and flavors.
02 -
- Overcooking cod is a culinary tragedy; it turns dry and rubbery, so keep a close watch on the clock and internal temperature.
- Drying the fish thoroughly before seasoning is non-negotiable; it helps create a better surface for cooking and ensures a flakier result.
03 -
- If you're unsure about doneness, a meat thermometer inserted into the thickest part of the fish should read 63°C (145°F).
- For a gluten-free version, simply swap out regular breadcrumbs for your favorite gluten-free alternative.