Baked Cod Lemon Herb Butter (Printable)

Flaky cod bathed in zesty lemon herb butter crumb, baked to golden perfection.

# What You’ll Need:

→ Fish

01 - 4 skinless, boneless cod fillets (approximately 5.3 oz each)

→ Lemon Herb Butter Crumb

02 - 1/4 cup unsalted butter, melted
03 - 2 cups fresh breadcrumbs
04 - Zest of 1 lemon
05 - 1 tbsp lemon juice
06 - 2 tbsp fresh parsley, finely chopped
07 - 1 tbsp fresh dill, finely chopped (optional)
08 - 1 garlic clove, minced
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper

→ Garnish

11 - Lemon wedges (optional)
12 - Extra chopped parsley (optional)

# How To Make It:

01 - Set the oven to 400°F and line a baking tray with parchment paper or lightly grease a baking dish.
02 - Pat the cod fillets dry using paper towels and arrange them evenly on the prepared tray or dish.
03 - In a bowl, mix melted butter, fresh breadcrumbs, lemon zest, lemon juice, chopped parsley, dill (if using), minced garlic, salt, and black pepper until the mixture resembles damp sand.
04 - Evenly distribute the crumb mixture over each fillet and gently press to adhere.
05 - Bake for 15 to 20 minutes until the fish is opaque, flakes easily with a fork, and the crumb is golden brown.
06 - Remove from oven, garnish with additional parsley and lemon wedges if desired, and serve immediately.

# Expert Advice:

01 -
  • It turns plain cod into something restaurant worthy without any fuss or fancy technique.
  • The crumb topping stays crisp and golden while the fish underneath cooks perfectly tender.
  • You can have dinner on the table in half an hour, even on a weeknight.
02 -
  • Patting the fish dry before topping is the single step that keeps the crumb from slipping off.
  • If your crumb is browning too fast, tent the tray loosely with foil for the last few minutes.
  • Cod can go from perfect to rubbery in minutes, so check it at 15 minutes and pull it as soon as it flakes.
03 -
  • Freeze your butter for 10 minutes before melting if you want the crumb to set faster and stay put.
  • Add a pinch of chili flakes or a spoonful of grated Parmesan to the crumb for a little heat or umami depth.
  • Use a microplane for the lemon zest to get fine shreds that distribute evenly without bitter white pith.

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