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Baked Cod With Herb Crust - Simple, Fresh, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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)

Method
 

  1. Heat the oven: Preheat to 425°F (220°C). Line a sheet pan with parchment or lightly oil a baking dish.
  2. Prep the fish: Pat cod fillets dry with paper towels. Season both sides with salt and pepper. Place on the prepared pan.
  3. 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.
  4. Add Dijon: Spread a thin layer of Dijon over the top of each fillet. This helps the crumbs stick and adds a subtle tang.
  5. Top with crumbs: Spoon the herb mixture over the fish. Press gently so it adheres, covering the surface evenly.
  6. 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.
  7. Rest and serve: Let the cod rest for 2 minutes. Squeeze fresh lemon over the top and serve immediately.