Baked Cod with Herb Crust (Printable)

Flaky cod fillets baked with a fragrant panko and herb crust, creating a golden crisp finish.

# What You Need:

→ Fish

01 - 4 skinless, boneless cod fillets (6 oz each)
02 - Salt, to taste
03 - Freshly ground black pepper, to taste

→ Crust

04 - 1 cup panko breadcrumbs (60 g)
05 - 2 tbsp fresh parsley, finely chopped
06 - 1 tbsp fresh dill, finely chopped or 1 tsp dried dill
07 - 2 tsp lemon zest
08 - 1 garlic clove, minced
09 - 1/4 cup olive oil (60 ml)
10 - 2 tbsp grated Parmesan cheese (optional)

→ To Serve

11 - Lemon wedges

# Steps:

01 - Set the oven to 400°F and line a baking sheet with parchment paper or grease a shallow baking dish.
02 - Pat cod fillets dry with paper towels, season both sides with salt and black pepper, then arrange on the baking sheet.
03 - Combine panko, parsley, dill, lemon zest, minced garlic, olive oil, and Parmesan cheese if using in a bowl until evenly mixed.
04 - Evenly spoon the breadcrumb mixture over the tops of the fillets, pressing gently to ensure adhesion.
05 - Bake for 15 to 20 minutes until the crust is golden and fish flakes easily with a fork.
06 - Serve immediately alongside lemon wedges.

# Expert Advice:

01 -
  • The panko crust stays crispy while the fish underneath steams itself into perfect tenderness, so you get texture and moisture at the same time.
  • It's ready start to finish in 35 minutes, which means weeknight dinner without the stress of standing over a hot pan.
  • The lemon and dill make it taste like you know what you're doing in the kitchen, even if you're just following along.
02 -
  • Patting the fish dry is non-negotiable if you want a crispy crust—moisture is the enemy of crispness, and that one step makes all the difference.
  • Don't open the oven to check on it constantly; every peek lets heat escape and can make the cooking uneven, so trust the timing and just peek once near the end.
03 -
  • If you're cooking for people with different preferences, you can make the topping mixture ahead and keep it in the fridge, then assemble and bake when you're ready—it saves time on a busy evening.
  • A squeeze of fresh lemon juice over everything just before serving brightens it one final time and reminds you why this pairing has lasted for centuries in Mediterranean cooking.

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