Baked Cod With Herb Crust – Simple, Fresh, and Weeknight-Friendly
This Baked Cod with Herb Crust is crisp on top, tender in the middle, and full of bright, fresh flavor. It feels like a restaurant dish, yet it’s easy enough for a Tuesday night. The herbs and lemon wake up the mild cod, while a golden breadcrumb topping adds crunch without heavy frying.
You’ll spend just a few minutes prepping, and the oven handles the rest. If you’re looking for a clean, reliable recipe that tastes special with very little effort, this is it.
Ingredients
Method
- Heat the oven: Preheat to 425°F (220°C). Line a sheet pan with parchment or lightly oil a baking dish.
- Prep the fish: Pat cod fillets dry with paper towels. Season both sides with salt and pepper. Place on the prepared pan.
- Make the herb crust: In a bowl, combine 1 cup panko, 2–3 tablespoons finely chopped parsley, 2 tablespoons chopped dill or chives, 1 grated garlic clove, and the zest of 1 lemon. Add 2–3 tablespoons olive oil (and 1 tablespoon melted butter if using) and a pinch of red pepper flakes. Season with a little salt and pepper. The mixture should feel lightly moistened and hold together when pressed.
- Add Dijon: Spread a thin layer of Dijon over the top of each fillet. This helps the crumbs stick and adds a subtle tang.
- Top with crumbs: Spoon the herb mixture over the fish. Press gently so it adheres, covering the surface evenly.
- Bake: Cook for 10–14 minutes, depending on thickness. The crust should be golden and the fish should flake easily with a fork. For extra color, broil for 1 minute at the end, watching closely.
- Rest and serve: Let the cod rest for 2 minutes. Squeeze fresh lemon over the top and serve immediately.
Overeating is a pattern. This helps you fix that problem. A quick reset for cravings, snacking, and “I’ll start tomorrow” moments.
Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
Why This Recipe Works
The beauty of cod is its mild flavor and flaky texture. It pairs perfectly with a punchy herb crust that brings color and character without overpowering the fish.
A mix of fresh herbs, lemon zest, garlic, and olive oil binds with breadcrumbs to create a topping that turns golden and crisp in the oven. The result is a satisfying contrast: crunch on top, juicy fish underneath.
Using a hot oven cooks the cod quickly and evenly, keeping it moist. A light smear of Dijon helps the crust cling and adds gentle tang.
The whole method is straightforward and forgiving, which makes this recipe a dependable go-to for any skill level.
Shopping List
- Cod fillets (4 pieces, 5–6 ounces each, skinless)
- Panko breadcrumbs (or regular breadcrumbs)
- Fresh parsley
- Fresh dill or chives (use one or a mix)
- Garlic (fresh cloves)
- Lemon (zest and wedges for serving)
- Dijon mustard
- Olive oil
- Salt and black pepper
- Butter (optional, for richer topping)
- Red pepper flakes (optional, for a little heat)
Instructions
- Heat the oven: Preheat to 425°F (220°C). Line a sheet pan with parchment or lightly oil a baking dish.
- Prep the fish: Pat cod fillets dry with paper towels. Season both sides with salt and pepper.
Place on the prepared pan.
- Make the herb crust: In a bowl, combine 1 cup panko, 2–3 tablespoons finely chopped parsley, 2 tablespoons chopped dill or chives, 1 grated garlic clove, and the zest of 1 lemon. Add 2–3 tablespoons olive oil (and 1 tablespoon melted butter if using) and a pinch of red pepper flakes. Season with a little salt and pepper.
The mixture should feel lightly moistened and hold together when pressed.
- Add Dijon: Spread a thin layer of Dijon over the top of each fillet. This helps the crumbs stick and adds a subtle tang.
- Top with crumbs: Spoon the herb mixture over the fish. Press gently so it adheres, covering the surface evenly.
- Bake: Cook for 10–14 minutes, depending on thickness.
The crust should be golden and the fish should flake easily with a fork. For extra color, broil for 1 minute at the end, watching closely.
- Rest and serve: Let the cod rest for 2 minutes. Squeeze fresh lemon over the top and serve immediately.
How to Store
If you have leftovers, let the fish cool completely first.
Store in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to restore the crust. Avoid microwaving if possible, as it can make the fish rubbery and the topping soggy.
For freezing, it’s best to freeze the fish raw with the crust applied, then bake from frozen, adding a few extra minutes.
Cooked cod can be frozen, but the texture softens; use within 1 month and reheat gently.
Benefits of This Recipe
- Quick and reliable: From start to finish, you’re looking at about 25 minutes.
- Light but satisfying: Crunchy crust, flaky fish, and fresh lemon make a complete, balanced bite.
- Flexible with herbs: Use what you have—parsley, dill, chives, basil, or a mix.
- Leans healthy: Baked, not fried, with olive oil and lean protein.
- Great for guests: Easy to scale and looks impressive coming out of the oven.
Common Mistakes to Avoid
- Skipping the pat-dry step: Wet fish steams and can turn mushy. Drying ensures better texture.
- Overbaking: Cod cooks fast. Start checking at 10 minutes.
It should flake but stay juicy.
- Too much oil in the crust: It should be lightly moistened. If it’s greasy, it won’t crisp up.
- Thick fillets without adjusting time: Extra-thick pieces may need a couple more minutes; thin pieces may finish early.
- Skipping seasoning: Salt and pepper on the fish itself make a big difference in flavor.
Recipe Variations
- Mediterranean Twist: Add chopped capers, a little minced sun-dried tomato, and a pinch of oregano to the crumb mix.
- Parmesan Crust: Mix in 1/4 cup finely grated Parmesan for a richer, savory topping.
- Gluten-Free: Use gluten-free panko or crushed gluten-free crackers.
- Citrus-Herb Blend: Combine lemon and orange zest for a brighter, slightly sweeter edge.
- Spicy: Stir in extra red pepper flakes or a touch of smoked paprika for warmth.
- Herb Swap: Try basil and parsley in summer, or thyme and chives in cooler months.
- Sheet Pan Dinner: Add asparagus or green beans to the pan, tossed with olive oil, salt, and pepper. Roast alongside the fish.
FAQ
How do I know when cod is done?
Cod is ready when it flakes easily with a fork and looks opaque throughout.
A digital thermometer should read about 130–135°F (54–57°C) in the thickest part. It will continue to cook slightly as it rests.
Can I use frozen cod?
Yes, just thaw it completely in the refrigerator and pat it very dry before seasoning. If baking from frozen, expect to add a few minutes and watch for doneness instead of the clock.
What can I use instead of cod?
Haddock, pollock, halibut, or tilapia all work well.
Choose fillets of similar thickness so they cook at the same rate.
Do I have to use Dijon?
No, but it helps the crust stick and adds flavor. If you prefer, use a thin layer of mayonnaise or a swipe of olive oil instead.
Why is my crust soggy?
It usually means there was too much moisture or oil. Dry the fish well, don’t overload the crumb mixture with oil, and bake on a preheated sheet pan if you want extra crispness.
Can I make this ahead?
You can mix the herb crumbs up to 24 hours ahead and refrigerate.
Assemble right before baking. If you top the fish too early, the crumbs can absorb moisture and lose crunch.
What should I serve with it?
Try roasted potatoes, lemony rice, or a simple salad with vinaigrette. Steamed green beans, asparagus, or sautéed zucchini keep the plate light and fresh.
Is this recipe kid-friendly?
Yes.
Cod is mild, and the crust adds crunch without being spicy. If needed, skip the red pepper flakes and go easy on the garlic.
Wrapping Up
This Baked Cod with Herb Crust checks all the boxes: fast, flavorful, and fresh. The crunchy topping and juicy fish feel special without extra work, and the ingredients are easy to find.
Keep this recipe in your weeknight rotation, and swap herbs with the seasons or whatever you have on hand. With a squeeze of lemon and a simple side, you’ve got a clean, satisfying meal you’ll make again and again.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
