Baked Cod Lemon Herb (Printable Version)
Tender cod fillets topped with zesty lemon herb panko crumb, baked to golden perfection.
# What You'll Need:
→ Fish
01 - 4 skinless, boneless cod fillets (approximately 5 oz each)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper
→ Panko Crumb Topping
04 - 1 cup panko breadcrumbs (60 g)
05 - 2 tablespoons fresh parsley, finely chopped
06 - 1 tablespoon fresh dill, finely chopped
07 - 1 tablespoon fresh chives, finely chopped
08 - Zest of 1 lemon
09 - 2 tablespoons grated Parmesan cheese
10 - 1/4 teaspoon garlic powder
11 - 1/4 teaspoon salt
12 - 1/8 teaspoon black pepper
13 - 3 tablespoons olive oil
14 - 2 tablespoons unsalted butter, melted
→ To Serve
15 - Lemon wedges
16 - Fresh herbs (optional)
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat cod fillets dry with paper towels. Season both sides evenly with salt and pepper. Arrange on the prepared baking sheet.
03 - Combine panko breadcrumbs, parsley, dill, chives, lemon zest, Parmesan, garlic powder, salt, and pepper in a medium bowl. Add olive oil and melted butter, tossing until crumbs are evenly coated.
04 - Spoon the panko mixture generously over each fillet, pressing lightly to ensure adherence.
05 - Bake for 15 to 18 minutes, until the fish flakes easily with a fork and the crumb topping is golden brown.
06 - Serve immediately with lemon wedges and a sprinkle of fresh herbs, if desired.
# Chef's Tips:
01 -
- The panko topping stays crispy while the fish underneath stays impossibly tender and moist.
- It comes together in under 35 minutes, making weeknight dinners feel genuinely impressive.
- Fresh herbs and lemon zest make it taste like you spent way more effort than you actually did.
02 -
- Wet panko won't crisp; make sure your oil-and-butter mixture is well combined before tossing with the crumbs, otherwise you'll end up with some dry spots and some soggy ones.
- Don't skip patting the fish dry, and don't crowd the baking sheet; both of these habits completely transform the final texture.
03 -
- Toast your panko in a dry skillet for 2 minutes before mixing it with the herbs and oil; this adds an extra layer of golden flavor and ensures it won't absorb excess moisture.
- Always zest your lemon just before cooking so the oils are fresh and fragrant, not old and muted.