Baked Cod Lemon Herb (Printable)

Tender cod fillets with a crisp lemon-herb panko topping for a light, flavorful dish.

# What You'll Need:

→ Fish

01 - 4 cod fillets (6 oz each), skinless and boneless
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper

→ Panko Crumb Topping

04 - 1 cup panko breadcrumbs
05 - 2 tablespoons fresh parsley, finely chopped
06 - 1 tablespoon fresh dill, finely chopped
07 - 2 teaspoons fresh thyme leaves, chopped
08 - 1 tablespoon lemon zest
09 - 2 tablespoons grated Parmesan cheese
10 - 1/4 teaspoon garlic powder
11 - 1/4 teaspoon crushed red pepper flakes
12 - 3 tablespoons olive oil
13 - 1 tablespoon fresh lemon juice

→ For Baking

14 - Olive oil spray or extra oil for greasing
15 - Lemon wedges, for serving

# Directions:

01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to hold the fish in a single layer.
02 - Pat cod fillets dry with paper towels. Season both sides with salt and pepper. Arrange fillets in the prepared baking dish.
03 - In a medium bowl, combine panko breadcrumbs, parsley, dill, thyme, lemon zest, Parmesan, garlic powder, and red pepper flakes. Stir in olive oil and lemon juice until the mixture is evenly moistened.
04 - Spoon the panko mixture evenly over the cod fillets, pressing gently to adhere.
05 - Bake for 15-20 minutes, or until the topping is golden brown and the cod flakes easily with a fork. The internal temperature should reach 145°F.
06 - Serve immediately with lemon wedges.

# Expert Tips:

01 -
  • The panko creates this impossibly light, shattering crunch that you can hear when you take a bite
  • Everything comes together in about 20 minutes of active work
  • Its the kind of dinner that looks restaurant fancy but uses pantry staples
02 -
  • Dry the fish thoroughly before applying the crumb mixture or it will slide right off
  • Press the topping gently onto the fillets so it sticks but stays light
  • The window between golden brown topping and overcooked fish is about three minutes
03 -
  • Make extra topping and store it in the freezer for a quick weeknight dinner
  • Use a microplane for the lemon zest to avoid the bitter white pith

Go back