Baked Cod with Herb Crust (Print)

Tender cod fillets topped with a crisp herb and breadcrumb crust, flavored with lemon and garlic.

# What You Need:

→ Fish

01 - 4 skinless boneless cod fillets (about 5.3 oz each)
02 - Salt, to taste
03 - Freshly ground black pepper, to taste

→ Herb Crust

04 - 1 cup fresh breadcrumbs
05 - 2 tbsp fresh parsley, finely chopped
06 - 2 tbsp fresh chives, finely chopped
07 - 1 tbsp fresh dill, finely chopped
08 - 1 tsp lemon zest
09 - 1 garlic clove, minced
10 - 2 tbsp olive oil
11 - 2 tsp Dijon mustard

→ To Serve

12 - Lemon wedges

# How to Make:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly oil a baking dish.
02 - Pat cod fillets dry with paper towels. Season both sides with salt and freshly ground black pepper. Arrange fillets on the prepared baking sheet.
03 - In a mixing bowl, thoroughly combine breadcrumbs, parsley, chives, dill, lemon zest, garlic, and olive oil until evenly moistened.
04 - Brush a thin layer of Dijon mustard over the top of each cod fillet.
05 - Press the herb breadcrumb mixture firmly and evenly onto the mustard-coated side of each fillet.
06 - Bake in preheated oven for 15 to 20 minutes, or until the fish flakes easily with a fork and the crust is golden brown.
07 - Remove from oven and serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • The herb crust stays crispy while the fish underneath stays incredibly tender and moist—it's the best of both textures
  • Comes together in under 35 minutes, making it perfect for those nights when you need dinner on the table without the stress
  • Looks fancy enough to serve guests, but simple enough that you won't be stuck in the kitchen all evening
02 -
  • Fresh herbs are non-negotiable here—dried herbs won't give you that bright, vibrant flavor that makes this dish special. If you can't find fresh herbs, honestly, choose a different recipe for this particular night.
  • The thickness of your cod fillets matters more than you'd expect. Thicker fillets stay moister inside while the crust crisps. If yours are thin, reduce the baking time to 12-15 minutes or they'll dry out.
  • Pat that fish completely dry. I know I mentioned it, but I'm mentioning it again because it's that important. Wet fish equals a soggy crust, and that's a tragedy we can avoid.
03 -
  • If you want extra crispness on the crust, finish it under the broiler for just 30 seconds after baking—watch it like a hawk so it doesn't burn. This is a game-changer if your oven runs cool.
  • The Dijon mustard is doing more work than you'd think—it's not just glue, it's adding flavor complexity and helping the crust brown. Don't skip it or substitute with regular mustard.
  • Make sure your oven is fully preheated before the fish goes in. A proper 200°C (400°F) gives you that golden crust in the right timeframe.

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