Baked Cod Lemon Herb Butter (Print Version)
Tender cod topped with a golden lemon-herb butter crumb, baked to a crisp and tender finish.
# What You Need:
→ Fish
01 - 4 cod fillets, skinless and boneless, approximately 5.3 oz each
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
→ Lemon Herb Butter Crumb
04 - ½ cup fresh breadcrumbs
05 - 3 tbsp unsalted butter, melted
06 - 2 tbsp fresh parsley, finely chopped
07 - 1 tbsp fresh dill, finely chopped
08 - 1 tsp fresh thyme leaves
09 - Zest of 1 lemon
10 - 1 garlic clove, finely minced
11 - ¼ tsp sea salt
12 - ¼ tsp black pepper
→ To Serve
13 - Lemon wedges
# 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. Season both sides evenly with salt and black pepper. Arrange on the prepared tray or dish.
03 - In a mixing bowl, combine breadcrumbs, melted butter, parsley, dill, thyme, lemon zest, minced garlic, sea salt, and black pepper. Stir until mixture is evenly coated.
04 - Spoon breadcrumb mixture evenly over each cod fillet, pressing gently to adhere.
05 - Bake for 15 to 20 minutes, until cod flakes easily with a fork and crumb topping is golden brown.
06 - Serve immediately with lemon wedges alongside.
# Expert Hints:
01 -
- Tender, delicate fish that stays moist under a golden, crispy topping.
- Comes together in 35 minutes, making weeknight dinners feel fancy without the stress.
- The herb butter crumb is addictive—you'll find yourself making extra just to eat spoonfuls straight from the bowl.
02 -
- Wet fish flakes apart messily and cooks unevenly—dry it thoroughly before seasoning or the crumb won't stick properly.
- Don't let the oven temperature drop; use a preheated stone or sheet on the lower rack if your oven tends to cool when you open the door, which keeps the bottom from staying pale.
03 -
- Taste the crumb mixture before you spread it—season it boldly, because breadcrumbs muffle flavor, and you want every bite to sing.
- If your fillets vary in thickness, pound the thick ones gently between plastic wrap so they cook evenly with their neighbors on the same tray.