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Herb-Crusted Baked Cod with Lemon Butter Sauce

Herb-Crusted Baked Cod with Lemon Butter Sauce

Dinner
Prep Time
20min
Cook Time
25min
Servings
2
Calories
420
Chef's Note

For the best herb crust, make sure your breadcrumbs are very dry and your fish is patted completely dry before applying the mustard. If you don't have fresh herbs, you can substitute with dried herbs at a ratio of 1:3 (1 teaspoon dried for 1 tablespoon fresh), but the fresh herbs really make this dish special.

Tags
seafood
cod
baked
herb-crusted
dinner
healthy
pescatarian
weeknight
lemon
butter
Ingredients

  • 12 oz cod fillets

  • 1/2 cup panko breadcrumbs

  • 2 tablespoons fresh parsley

  • 1 tablespoon fresh thyme

  • 1 tablespoon fresh dill

  • 1 teaspoon lemon zest

  • 1 tablespoon Dijon mustard

  • 2 tablespoons olive oil

  • 3 tablespoons unsalted butter

  • 2 cloves garlic cloves

  • 2 tablespoons lemon juice

  • 1/4 cup dry white wine

  • 1 tablespoon capers

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Instructions
  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Pat 12 oz of cod fillets dry with paper towels and season both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

  • 3

    In a small bowl, mix 1/2 cup of panko breadcrumbs with 2 tablespoons of chopped fresh parsley, 1 tablespoon of chopped fresh thyme, 1 tablespoon of chopped fresh dill, and 1 teaspoon of lemon zest.

  • 4

    Add 1 tablespoon of olive oil to the breadcrumb mixture and stir until the crumbs are evenly coated.

  • 5

    Brush 1 tablespoon of Dijon mustard over the top of each cod fillet.

  • 6

    Press the herb breadcrumb mixture firmly onto the mustard-coated side of each fillet.

  • 7

    Place the cod fillets on the prepared baking sheet, crust side up, and drizzle with 1 tablespoon of olive oil.

  • 8

    Bake in the preheated oven for 15-18 minutes, or until the fish flakes easily with a fork and the crust is golden brown.

  • 9

    While the fish is baking, prepare the lemon butter sauce. In a small saucepan over medium heat, melt 3 tablespoons of unsalted butter.

  • 10

    Add 2 minced garlic cloves to the melted butter and sauté for 30 seconds until fragrant.

  • 11

    Pour in 1/4 cup of dry white wine and 2 tablespoons of lemon juice, then bring to a simmer.

  • 12

    Reduce the heat to low and simmer for 3-4 minutes until slightly thickened.

  • 13

    Stir in 1 tablespoon of capers and remove from heat.

  • 14

    Serve the baked cod fillets immediately, drizzled with the warm lemon butter sauce.

Nutrition Information (per serving)
420
Calories
32g
Protein
15g
Carbs
24g
Fat
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