Baked Cod · Lemon Herb Crumb
Baked Cod with Lemon Herb Crumbs
Thick cod fillets topped with buttery panko, lemon zest and parsley, baked until the crumbs are golden and the fish just flakes. A gentle start for fish-shy eaters.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
- Level
- Easy
Ingredients
- 4 cod fillets, about 6 oz each, 1 inch thick
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp mayonnaise
Crumb topping
- ¾ cup panko
- 2 tbsp unsalted butter, melted
- 1 clove garlic, finely grated
- 2 tsp lemon zest
- 2 tbsp fresh parsley, chopped
- 2 tbsp parmesan, finely grated (optional)
- 1 pinch kosher salt
- 1 lemon, cut into wedges
Cook to 145°F inside (check with a thermometer).
Steps
- Heat the oven to 400°F (200°C) and line a sheet pan with parchment.
- In a bowl, mix the panko, melted butter, garlic, lemon zest, parsley, parmesan if using and a pinch of salt.
- Pat the cod dry, set it on the pan and season with salt and pepper.
- Spread a thin layer of mayonnaise over the top of each fillet. It helps the crumbs stick.
- Press the crumb mixture onto the tops of the fillets.
- Bake until the crumbs are golden and the fish is opaque, flakes easily and reaches 145°F (63°C) in the thickest part.
- If the crumbs need more color, broil for 1 minute, watching closely.
- Serve with lemon wedges.
Tip: Haddock, halibut or pollock work the same way.
Tip: If your fillets taper, tuck the thin end under so the fish cooks evenly.
Storage: Refrigerate within 2 hours, up to 2 days. Reheat in a 350°F oven so the topping stays crisp.
Estimated nutrition per serving: 280 calories · protein 32 g · carbohydrates 9 g · fiber 1 g · sugars 1 g · fat 13 g (saturated 4.5 g) · sodium 450 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 11 of 11 ingredients.