Herb-Crusted Baked Cod
15min
30min
4
320
Chef's Note
For the best texture, avoid overcooking the cod. The fish is done when it just turns opaque and flakes easily. If your fillets are different thicknesses, arrange them on the baking sheet with thinner pieces toward the center and thicker pieces toward the edges of the pan for more even cooking.
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Ingredients
1.5 pounds cod fillets
1 cup panko breadcrumbs
3 tablespoons fresh parsley, chopped
1 tablespoon fresh thyme leaves
1 tablespoon lemon zest
2 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons dijon mustard
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
1 lemon lemon wedges
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
Pat the 1.5 pounds of cod fillets dry with paper towels and place them on the prepared baking sheet. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 3
In a small bowl, mix 2 tablespoons Dijon mustard with 1 tablespoon lemon juice. Brush this mixture evenly over the top of each cod fillet.
- 4
In a medium bowl, combine 1 cup panko breadcrumbs, 3 tablespoons chopped parsley, 1 tablespoon thyme leaves, 1 tablespoon lemon zest, 2 minced garlic cloves, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well until the breadcrumbs are evenly coated with oil and herbs.
- 5
Press the herb breadcrumb mixture firmly onto the top of each mustard-coated cod fillet, creating an even crust.
- 6
Drizzle the remaining 1 tablespoon olive oil over the tops of the crusted fillets.
- 7
Bake in the preheated oven for 15-18 minutes, or until the fish flakes easily with a fork and the crust is golden brown.
- 8
Let the fish rest for 3 minutes before serving with lemon wedges on the side.
Nutrition Information (per serving)
320
34g
15g
12g
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