Baked Cod Lemon Herb Butter

I grabbed cod on a whim one Thursday evening, tired of the usual chicken rotation. The fishmonger handed me four beautiful fillets, and I knew I wanted something brighter than my usual garlic butter routine. I raided the herb drawer, found half a lemon rolling around, and that golden crumb topping was born right there at my counter.

My brother visited that same week and watched me press the crumbs onto the fillets with my fingertips. He said it reminded him of breading schnitzel with our grandmother, except this version actually tasted like summer. We ate every bite with our hands hovering over the plates, catching stray crumbs.

Ingredients

• Cod fillets: Choose thick, firm fillets that smell like clean ocean, not fishy at all, and pat them completely dry so the crumb sticks properly.
• Unsalted butter: Melted butter binds the crumbs and carries the lemon and garlic into every bite without making things greasy.
• Fresh breadcrumbs: Panko works in a pinch, but tearing up day old bread and pulsing it gives you the exact texture that crisps up golden and light.
• Lemon zest and juice: The zest delivers bright oil and fragrance, while the juice adds just enough tang to balance the richness.
• Fresh parsley and dill: Parsley is the backbone, dill is the optional sparkle, both should be chopped fine so they blend into the crumb instead of clumping.
• Garlic clove: One minced clove is enough to add warmth without overpowering the delicate fish.
• Salt and black pepper: Season the crumb mixture generously because the fish itself is mild and needs that contrast.

Instructions

Prep the oven and fish:

Preheat to 200°C and line your tray with parchment so nothing sticks. Dry each fillet with paper towels until no moisture remains, this step makes or breaks the topping.

Mix the crumb topping:

Stir melted butter with breadcrumbs, lemon zest, juice, herbs, garlic, salt, and pepper until it looks like damp sand. Taste a pinch and adjust the salt or lemon if needed.

Top the fillets:

Spoon the crumb mixture over each piece of cod, then gently press with your fingers to help it adhere. Don't be shy, pack it on evenly.

Bake until golden:

Slide the tray into the oven and bake for 15 to 20 minutes, watching for opaque flesh that flakes easily and a topping that turns toasty brown. Pull it out the moment it's done so the fish stays moist.

Save

The first time I plated this with roasted asparagus and tiny potatoes, my neighbor peeked over the fence and asked what smelled so good. I handed her a fillet through the gap, still warm, and she texted me an hour later asking for the recipe. It became my go to whenever I want to feel generous without spending all evening in the kitchen.

Choosing Your Fish

Cod is forgiving and mild, but haddock, halibut, or even thick tilapia work beautifully with this crumb. Look for fillets that are similar in thickness so they cook evenly, and avoid anything too thin or it will dry out before the topping crisps. If you can only find frozen, thaw it in the fridge overnight and drain off every drop of liquid before patting dry.

Serving Suggestions

I love pairing this with steamed green beans tossed in a little butter, or a pile of new potatoes with their skins on. A crisp salad with a sharp vinaigrette cuts through the richness, and crusty bread on the side is perfect for mopping up any lemony crumbs left on the plate. Lemon wedges on the side let everyone add an extra squeeze if they want more brightness.

Variations and Extras

Once you have the base down, you can play around without losing the soul of the dish. A pinch of chili flakes in the crumb adds a gentle kick, and grated Parmesan folded in makes it richer and slightly nutty. I have swapped dill for thyme when I am out, and stirred in a teaspoon of Dijon mustard with the butter for a subtle tang that surprised everyone at the table.

• Mix in a tablespoon of capers for a briny pop that pairs beautifully with lemon.
• Try swapping half the breadcrumbs for crushed crackers or even ground almonds for a different texture.
• Drizzle a little white wine or chicken stock around the fillets before baking to keep the dish extra moist.

Save

This recipe taught me that weeknight dinners don't have to be boring or complicated, just thoughtful. I hope it brings a little brightness to your table, whether you are cooking for one or feeding a crowd.

Questions & Answers

→ What type of fish works best for this dish?

Cod is ideal due to its tender, flaky texture, but firm white fish like haddock or halibut can be used as alternatives.

→ How can I make the lemon herb crumb more flavorful?

Try incorporating chili flakes or grated Parmesan into the breadcrumb mixture for an extra depth of flavor.

→ What side dishes pair well with baked cod topped with herb crumb?

This dish pairs nicely with steamed vegetables, new potatoes, or a fresh green salad for a balanced meal.

→ Can I prepare the crumb topping in advance?

Yes, the lemon herb butter crumb can be mixed ahead and stored in the refrigerator for short periods before baking.

→ How do I know when the cod is properly cooked?

The cod is done when it turns opaque and flakes easily with a fork, and the crumb topping is golden brown.