Baked Cod Lemon Herb Butter (Print Version)

Flaky cod fillets baked with a bright lemon herb butter crumb topping for a flavorful meal.

# What You Need:

→ Fish

01 - 4 skinless, boneless cod fillets (approximately 5.3 oz each)

→ Lemon Herb Butter Crumb

02 - 1/4 cup unsalted butter, melted
03 - 2 cups fresh breadcrumbs
04 - Zest of 1 lemon
05 - 1 tablespoon lemon juice
06 - 2 tablespoons fresh parsley, finely chopped
07 - 1 tablespoon fresh dill, finely chopped (optional)
08 - 1 garlic clove, minced
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Garnish

11 - Lemon wedges (optional)
12 - Extra chopped parsley (optional)

# How to Make It:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper or lightly grease a baking dish.
02 - Pat cod fillets dry with paper towels and place evenly on the prepared tray or dish.
03 - In a bowl, combine melted butter, breadcrumbs, lemon zest, lemon juice, parsley, dill if using, minced garlic, salt, and black pepper. Stir until mixture is evenly blended and has a damp sand consistency.
04 - Spoon the crumb mixture evenly over each cod fillet, gently pressing to adhere.
05 - Bake for 15 to 20 minutes until cod is opaque, flakes easily with a fork, and crumb topping is golden brown.
06 - Remove from oven and garnish with extra parsley and lemon wedges if desired. Serve immediately.

# Expert Hints:

01 -
  • It turns plain white fish into something golden and irresistible with just a handful of pantry staples.
  • The crumb topping stays crisp on top while the cod underneath becomes tender and flaky, no fussing required.
  • It feels elegant enough for guests but easy enough for a weeknight when you need dinner on the table fast.
02 -
  • If the fish is wet when you add the crumb, the topping will slide off and steam instead of crisping, so drying the fillets is not optional.
  • Fresh breadcrumbs toast faster and taste lighter than store bought dried ones, and they make all the difference in texture.
  • Overbaking turns cod rubbery, so check it at 15 minutes and pull it the moment it flakes, even if the crumb could go a shade darker.
03 -
  • Make extra crumb mixture and freeze it in a bag so next time you can top fish straight from frozen and bake without any prep.
  • If your oven runs hot, drop the temperature to 190°C and add a few extra minutes to avoid burning the topping before the fish cooks through.
  • A quick squeeze of fresh lemon juice right before serving wakes up all the flavors and makes everything taste brighter.

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