Baked Cod Lemon Herb

The first time I made this, I was standing in my kitchen on a Tuesday evening with absolutely nothing planned for dinner. I'd picked up these beautiful cod fillets at the market, pale and pristine, and suddenly remembered how my neighbor had raved about a lemon herb crust she'd discovered. Twenty minutes later, the smell of toasted panko and fresh herbs filled the entire apartment, and I understood exactly what she meant. Now it's become my go-to when I want something that feels restaurant-quality but doesn't demand hours in the kitchen.

I made this for my sister last spring when she was visiting, and she kept asking for the recipe before she'd even finished her first bite. The way the golden crust caught the light under my kitchen pendant felt almost intentional, like I'd planned the whole thing. She's made it at least a dozen times since, and she texts me photos every time.

Ingredients

• Cod fillets (4 fillets, 150g each): Choose fillets that are roughly the same thickness so they cook evenly; thinner spots will dry out while thicker ones finish cooking.
• Panko breadcrumbs (1 cup): Regular panko stays crispier than panko labeled as fine or Japanese-style, which tend to compact.
• Fresh parsley, dill, and chives: These three herbs create brightness without overwhelming the delicate fish; skip the dried stuff here.
• Lemon zest (1 lemon): Microplane it fresh right before assembling so the oils are still alive and aromatic.
• Parmesan cheese (2 tablespoons grated): Adds savory depth and helps the crumb brown evenly in the oven.
• Olive oil and melted butter (3 tablespoons and 2 tablespoons): The combination keeps the crumb golden and prevents it from drying out during baking.
• Salt and pepper: Season the fish itself first; this makes a difference in how evenly the seasoning distributes.
• Lemon wedges: These are your finishing touch and make the plate look intentional.

Instructions

Prepare your oven and workspace:

Heat your oven to 200°C (400°F) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup effortless.

Get your cod ready:

Pat each fillet dry with paper towels; this is the small step that makes the biggest difference in how the crust adheres. Season both sides generously with salt and pepper, then arrange them on your prepared sheet with a little breathing room between each one.

Build your golden topping:

In a medium bowl, combine panko, parsley, dill, chives, lemon zest, Parmesan, garlic powder, salt, and pepper. Pour in the olive oil and melted butter, then toss everything together with your fingertips until the crumbs feel damp and cohesive, like sand that's been kissed by seawater.

Crown your fish:

Spoon the panko mixture generously over each fillet, pressing lightly so it holds together without compacting. You want a textured, rough surface that will crisp up beautifully.

Bake until golden:

Slide the sheet into the oven and bake for 15 to 18 minutes, until the crumb is deep golden brown and the fish flakes easily when you test it with a fork. The exact time depends on how thick your fillets are.

Serve immediately:

Transfer to plates while everything is still warm, add lemon wedges alongside, and finish with a whisper of fresh herbs if you'd like.

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I remember the exact moment this dish stopped being just dinner and became something my friends ask me to make. It was autumn, and I'd made it for a small gathering, paired with a crisp white wine and roasted vegetables. Someone asked if I'd made it professionally, and I laughed so hard I nearly dropped the platter. That kind of reaction, from something so simple, reminded me why I love cooking.

Timing and Temperature Tips

The secret to perfect baked cod is respecting both the oven temperature and the cooking time. If your oven runs hot, start checking at the 13-minute mark; if it runs cool, you might need those full 18 minutes. The fish is ready when it turns opaque and flakes gently at the thickest part, never when it looks slightly translucent in the center. I learned this the hard way, and now I always set a timer and test one fillet before declaring everything done.

Pairing and Serving Suggestions

This dish shines when paired with something bright and crisp: a chilled Sauvignon Blanc, Pinot Grigio, or even a Spanish Albariño if you're feeling adventurous. On the plate, I often serve it alongside steamed asparagus, roasted baby potatoes, or a simple green salad dressed with nothing but lemon juice and a whisper of olive oil. The simplicity of what's on the side lets the star of the show remain the fish and its golden, herb-studded crown. You can meal-prep elements in advance, but always bake the cod fresh so the crust stays crisp.

Flexibility and Substitutions

This recipe is forgiving in the best ways. If cod isn't what you have on hand, haddock, pollock, or any firm white fish works beautifully with the same baking time. For a gluten-free version, swap regular panko for gluten-free panko, and the result is virtually identical. I've even tried adding a tiny pinch of red pepper flakes to the crumb mixture for warmth, or swapping the Parmesan for finely grated Pecorino when I'm out.

• The panko topping can be assembled up to 4 hours ahead; store it in an airtight container and apply just before baking.
• If you're cooking for one or two, this recipe scales down effortlessly; just use fewer fillets and reduce the crumb topping accordingly.
• Leftovers taste best reheated gently in a low oven rather than the microwave, which softens the crust.

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This is the kind of recipe that feels elegant enough to serve guests but simple enough that you'll actually make it for yourself on a random Tuesday. It's taught me that good food doesn't require complicated techniques, just quality ingredients and a little attention to detail.

Recipe FAQs

→ What type of fish works best for this dish?

Firm white fish like cod, haddock, or pollock work well as they hold the crumb topping and bake evenly.

→ How do I achieve a crispy panko topping?

Toss the panko crumbs with melted butter and olive oil before baking to ensure a golden, crispy texture.

→ Can I prepare this in advance?

Assemble the crumb topping on the fish just before baking to keep the crumbs crisp and fresh.

→ Are there any suitable substitutions for Parmesan cheese?

Grated Pecorino or a mild aged cheese can be used if Parmesan is unavailable or to alter flavor slightly.

→ What side dishes complement this meal?

Steamed vegetables, rice, or a crisp green salad balance the lightness of the baked cod beautifully.