Baked Cod with Lemon and Herbs
This baked cod dish features tender, flaky fish coated with a crisp, golden breadcrumb crust. It is seasoned with lemon zest and fresh herbs, offering a bright aroma and a light, flaky texture upon cooking. The result is an elegant, seaside-inspired main course that is simple to prepare.
Equipment
- Baking sheet
- Mixing bowl
Ingredients
- 4 fillets cod fillets skinless and boneless
- 1 cup panko breadcrumbs for crust
- 2 tsp lemon zest freshly grated
- 2 tbsp olive oil plus extra for drizzling
- 1 cup fresh herbs chopped, such as parsley and thyme
- to taste salt and pepper
- 1 lemon lemon juice freshly squeezed
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- In a mixing bowl, combine panko breadcrumbs, lemon zest, chopped herbs, a drizzle of olive oil, and a pinch of salt and pepper. Toss until the mixture feels evenly coated and crumbly.
- Pat the cod fillets dry with paper towels to remove excess moisture, which helps achieve a crispy crust.
- Place the fish fillets on the prepared baking sheet. Drizzle them lightly with olive oil and sprinkle with salt and pepper.
- Spread the breadcrumb mixture evenly over the top of each fillet, pressing gently to adhere.
- Bake in the preheated oven for about 12-15 minutes, or until the fish flakes easily with a fork and the crust is golden brown.
- Remove the fish from the oven and squeeze fresh lemon juice over each fillet. Optionally, drizzle with a little extra olive oil for added shine and flavor.
- Serve hot, garnished with additional herbs or lemon wedges as desired, enjoying the crispy exterior and flaky interior of the baked cod.
