Description
This Baked Cod with Lemon Herb Crust is a light, zesty, and nutritious dinner that delivers a five-star restaurant experience with minimal effort. Featuring tender, flaky white fish topped with a buttery, golden-brown panko herb coating, this dish is perfect for a busy weeknight. It packs vibrant citrus flavors into an easy-to-make format that is ready in under 30 minutes. Whether you are meal prepping or hosting a casual dinner, this healthy, restaurant-quality meal is sure to impress everyone at your table.
Ingredients
4 fresh cod fillets (6 oz each)
1 cup panko breadcrumbs
3 tablespoons melted butter
2 cloves garlic, minced
1 tablespoon fresh parsley, finely chopped
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon sea salt
1/4 teaspoon cracked black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Pat the cod fillets dry with paper towels to ensure a better crust and place them on the prepared baking sheet.
In a small bowl, combine the panko breadcrumbs, melted butter, garlic, parsley, lemon zest, lemon juice, salt, and pepper until the mixture resembles wet sand.
Divide the breadcrumb mixture evenly over the top of each cod fillet and press down gently with a fork so it adheres to the fish.
Bake for 12–15 minutes until the fish is opaque and flakes easily with a fork and the crust is golden brown.
Serve immediately with an extra squeeze of fresh lemon.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat in a toaster oven to maintain crust crispiness. Substitutions: Haddock or tilapia work perfectly if cod is unavailable. For a spicy kick, add red pepper flakes. For a cheesy crust, add 2 tablespoons of grated Parmesan.
- Prep Time: 10
- Cook Time: 15
- Category: Recipes
- Method: Baking
- Cuisine: Mediterranean Style
Nutrition
- Serving Size: 1 fillet
- Calories: 285
- Sugar: 1g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 85mg