Baked Cod with Lemon Herb Panko (Printable)
Golden crusted cod with fresh lemon and herbs bakes to tender perfection in just 20 minutes.
# What You'll Need:
→ Seafood
01 - 4 cod fillets (5-6 oz each), skinless and boneless
→ Crumb Topping
02 - 1 cup panko breadcrumbs
03 - 2 tbsp fresh parsley, finely chopped
04 - 1 tbsp fresh dill, finely chopped (or 1 tsp dried dill)
05 - 1 tsp lemon zest (from 1 lemon)
06 - 1/2 tsp garlic powder
07 - 1/4 tsp salt
08 - 1/4 tsp freshly ground black pepper
09 - 3 tbsp unsalted butter, melted
→ To Finish
10 - 1 lemon, cut into wedges
11 - 2 tbsp extra virgin olive oil
# How To Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease a baking dish.
02 - Pat cod fillets dry with paper towels and arrange on the prepared baking sheet. Drizzle each fillet with olive oil and lightly season with salt and pepper.
03 - In a medium bowl, combine panko breadcrumbs, parsley, dill, lemon zest, garlic powder, 1/4 tsp salt, and black pepper. Pour in the melted butter and stir until the mixture is evenly moistened.
04 - Press the panko mixture evenly onto the tops of the cod fillets, gently pressing so it adheres.
05 - Bake for 15-20 minutes, or until the fish flakes easily with a fork and the topping is golden brown.
06 - Serve immediately with lemon wedges for squeezing over the top.
# Expert Tips:
01 -
- The lemon herb crust transforms mild cod into something extraordinary with minimal effort
- This recipe comes together in under 40 minutes but tastes like a fancy restaurant dinner
02 -
- Dry your fish thoroughly with paper towels or the crumb topping will slide right off during baking
- Press the panko mixture gently but firmly onto the fish so it creates a solid crust that stays put
03 -
- Use a microplane or fine grater for the lemon zest to avoid bitter white pith
- Set your timer for the lower end of the baking range if your fillets are on the thinner side