Baked Cod Lemon Herb Butter

I grabbed cod on impulse one rainy Wednesday because it was the freshest thing at the counter. I had butter, breadcrumbs, and half a lemon in the fridge. Twenty minutes later, the kitchen smelled like a coastal bistro, and I realized simple ingredients could taste this good when you let them speak.

The first time I made this for friends, I worried the topping would slide off or burn. Instead, it clung to the fillets like a buttery blanket, and the lemon cut through the richness just right. One friend scraped every last crumb from her plate, and I knew I had found a keeper.

Ingredients

• Cod fillets: Look for thick, firm pieces with no fishy smell, the fresher the better for flaky results.
• Unsalted butter: Melted butter binds the crumb and adds richness, unsalted lets you control the salt level.
• Fresh breadcrumbs: They crisp up beautifully in the oven, avoid stale or pre-seasoned varieties.
• Lemon zest and juice: Zest brings fragrant oils, juice adds brightness, together they wake up every bite.
• Fresh parsley: Chopped fine, it adds color and a grassy freshness that balances the butter.
• Fresh dill: Optional but lovely, it gives a subtle anise note that pairs well with seafood.
• Garlic clove: One minced clove adds warmth without overpowering the delicate fish.
• Salt and black pepper: Season the crumb mixture well so every layer tastes complete.

Instructions

Preheat and Prep:

Heat your oven to 200°C and line a baking tray with parchment. This keeps cleanup easy and prevents sticking.

Dry the Fillets:

Pat the cod dry with paper towels so the crumb topping clings instead of sliding off. Lay them on the tray with a little space between each piece.

Mix the Crumb:

In a bowl, stir together melted butter, breadcrumbs, lemon zest, lemon juice, parsley, dill, garlic, salt, and pepper until it looks like damp sand. Taste a pinch and adjust seasoning if needed.

Top the Fish:

Spoon the crumb mixture over each fillet, pressing gently so it sticks. Aim for an even layer that covers the top completely.

Bake:

Slide the tray into the oven and bake for 15 to 20 minutes. The cod should be opaque and flake easily, and the crumb should turn golden brown.

Serve:

Pull the tray out, scatter extra parsley on top, and add lemon wedges on the side. Serve straight away while the topping is still crisp.

Save

I remember serving this on a summer evening with steamed green beans and new potatoes. The crumb had this satisfying crunch, and the lemon made everything taste light even though butter was involved. It became the dish I make when I want to impress without breaking a sweat.

Choosing Your Fish

Cod is mild and forgiving, but haddock or halibut work just as well if you find them fresh. Look for fillets that are firm to the touch, not mushy, and smell clean like the ocean. If your fishmonger has skin on pieces, ask them to remove it or do it yourself with a sharp knife and a little patience.

Making the Crumb Stick

The key is moisture control and enough butter to act like glue. If your breadcrumbs are too dry, the topping will scatter, too wet and it turns soggy. Aim for a texture like wet sand that clumps when you squeeze it. Press it down gently but firmly so it forms a cohesive crust.

Serving and Pairing Ideas

This dish loves simple sides that let the fish shine. Steamed asparagus, roasted cherry tomatoes, or a crisp green salad all work beautifully. A glass of chilled white wine and some crusty bread to soak up any buttery bits make it feel like a proper meal.

• Try a squeeze of extra lemon juice over the top just before eating for extra zing.
• Leftovers reheat surprisingly well in a hot oven for a few minutes to crisp the crumb again.
• If you have leftover crumb mixture, save it in the fridge and use it on chicken or vegetables later in the week.

Save

This recipe taught me that the best meals are often the simplest ones, built on good ingredients and a little care. I hope it brings you as much joy as it has brought me.

Common Questions

→ Can I substitute cod with another fish?

Yes, firm white fish like haddock or halibut work well as substitutes, maintaining a similar texture and flavor profile.

→ What is the best way to make the butter crumb crisp?

Ensure the butter is melted and well mixed with fresh breadcrumbs and herbs before spreading evenly over the fish. Baking at 200°C until golden brown will create a crisp topping.

→ Can I prepare this dish ahead of time?

You can assemble the crumb topping on the fillets and refrigerate briefly, but bake just before serving for optimal texture and freshness.

→ Are there any suggested side dishes?

Steamed vegetables, new potatoes, or a crisp green salad complement this dish nicely, balancing flavors and textures.

→ How can I add a spicy kick to the topping?

Mix in a pinch of chili flakes or grated Parmesan into the butter crumb mixture before baking for added flavor complexity.