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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
3
Calories
385
Chef's Note

For the best herb crust, make sure your breadcrumbs are well-coated with oil before applying to the fish. This ensures they'll turn golden and crispy rather than dry out. 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
pescatarian
lemon
butter sauce
weeknight
Ingredients

  • 1.5 pounds cod fillets

  • 3/4 cup panko breadcrumbs

  • 1/4 cup fresh parsley

  • 1 tablespoon fresh thyme

  • 1 tablespoon fresh dill

  • 1 tablespoon lemon zest

  • 2 cloves garlic

  • 2 tablespoons Dijon mustard

  • 3 tablespoons olive oil

  • 4 tablespoons unsalted butter

  • 3 tablespoons lemon juice

  • 1/4 cup white wine

  • 1 small shallot

  • 1 tablespoon capers

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

Instructions
  • 1

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

  • 2

    Pat 1.5 pounds of cod fillets dry with paper towels and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

  • 3

    Finely mince 2 cloves of garlic and finely chop 1/4 cup fresh parsley, 1 tablespoon fresh thyme, and 1 tablespoon fresh dill.

  • 4

    In a bowl, combine 3/4 cup panko breadcrumbs, the minced herbs, 1 tablespoon lemon zest, and 1/4 teaspoon black pepper. Drizzle with 2 tablespoons olive oil and mix until the breadcrumbs are evenly coated.

  • 5

    Brush the cod fillets with 2 tablespoons Dijon mustard, then press the herb breadcrumb mixture firmly onto the top of each fillet.

  • 6

    Place the cod on the prepared baking sheet and drizzle with 1 tablespoon olive oil. Bake for 15-18 minutes, until the fish flakes easily and the crust is golden brown.

  • 7

    While the fish bakes, prepare the lemon butter sauce. Finely dice 1 small shallot.

  • 8

    In a small saucepan over medium heat, melt 1 tablespoon butter and sauté the diced shallot for 2-3 minutes until translucent.

  • 9

    Add 1/4 cup white wine and simmer for 2-3 minutes until reduced by half.

  • 10

    Add 3 tablespoons lemon juice and 1 tablespoon capers, then simmer for another minute.

  • 11

    Reduce heat to low and whisk in the remaining 3 tablespoons butter, one tablespoon at a time, until the sauce is smooth and slightly thickened. Season with 1/2 teaspoon salt.

  • 12

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

Nutrition Information (per serving)
385
Calories
32g
Protein
15g
Carbs
22g
Fat
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