Baked Cod Lemon Herb Butter (Printable)
Tender cod topped with crispy lemon-herb crumb, baked to golden perfection for a light, flavorful main.
# What You'll Need:
→ Fish
01 - 4 skinless, boneless cod fillets (5.3 oz each)
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
→ Lemon Herb Butter Crumb
04 - 1/2 cup fresh breadcrumbs
05 - 3 tbsp unsalted butter, melted
06 - 2 tbsp fresh parsley, finely chopped
07 - 1 tbsp fresh dill, finely chopped
08 - 1 tsp fresh thyme leaves
09 - Zest of 1 lemon
10 - 1 clove garlic, finely minced
11 - 1/4 tsp sea salt
12 - 1/4 tsp black pepper
→ To Serve
13 - Lemon wedges
# How To Make:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper or lightly grease a baking dish.
02 - Pat cod fillets dry with paper towels. Season both sides evenly with salt and freshly ground black pepper. Arrange fillets on the prepared tray or dish.
03 - In a mixing bowl, combine breadcrumbs, melted butter, parsley, dill, thyme, lemon zest, minced garlic, sea salt, and black pepper. Mix until crumbs are thoroughly coated.
04 - Evenly spoon the breadcrumb mixture over each cod fillet, pressing gently to ensure adhesion.
05 - Bake for 15 to 20 minutes until the cod flakes easily with a fork and the topping is golden brown.
06 - Serve immediately accompanied by fresh lemon wedges.
# Expert Tips:
01 -
- The fish stays tender and moist while the crumb topping gets genuinely crispy, giving you the best of both textures.
- Fresh herbs make it feel restaurant-quality but it's actually easier than ordering takeout.
- It's ready in under 40 minutes, which means weeknight dinner without the tired feeling that comes with it.
02 -
- Wet fish steams instead of staying tender, so that paper towel step isn't optional—it changes everything about the final texture.
- Underbaking is better than overbaking; the residual heat keeps cooking the fish even after you pull it out, and overcooked cod becomes rubbery and sad.
- Fresh herbs are not a luxury here, they're fundamental—the difference between a plate that tastes like fish and butter versus one that tastes like care.
03 -
- Buy your fish the day you're cooking it; even one extra day changes the texture and flavor noticeably.
- Don't skip zesting the lemon fresh—it's where half the personality of this dish lives, and bottled zest can't compete with the real thing.