Baked Cod Panko Herb Crust (Printable)
Delicate cod fillets topped with a crunchy herb and panko crust, baked to golden perfection.
# What You Need:
→ Cod
01 - 4 skinless, boneless cod fillets (6 oz each)
02 - 1/2 tsp salt
03 - 1/4 tsp ground black pepper
04 - 1 tbsp olive oil
→ Herb Crust
05 - 1 cup panko breadcrumbs (60 g)
06 - 2 tbsp fresh parsley, finely chopped
07 - 1 tbsp fresh dill, finely chopped
08 - 1 tbsp fresh chives, finely chopped
09 - 1 clove garlic, minced
10 - Zest of 1 lemon
11 - 1/4 tsp salt
12 - 1/4 tsp ground black pepper
13 - 3 tbsp olive oil
14 - 2 tbsp grated Parmesan cheese (optional)
→ To Serve
15 - Lemon wedges
# How To Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly oil it.
02 - Pat cod fillets dry with paper towels, then season both sides evenly with salt and pepper. Arrange fillets on the prepared baking sheet and drizzle with 1 tablespoon olive oil.
03 - In a medium bowl, combine panko, parsley, dill, chives, garlic, lemon zest, salt, black pepper, olive oil, and Parmesan if using. Stir until the mixture is uniformly coated with oil.
04 - Firmly press the panko mixture onto the top of each cod fillet, distributing the crust evenly and ensuring it adheres well.
05 - Bake in the preheated oven for 15 to 20 minutes, or until the cod is opaque, flakes easily with a fork, and the crust turns golden brown.
06 - Serve immediately garnished with lemon wedges.
# Expert Suggestions:
01 -
- The crust stays impossibly crispy while the fish stays impossibly tender, like two opposing forces that somehow work together perfectly.
- You can have this on the table in under forty minutes without feeling rushed or stressed.
- It tastes expensive and refined, which means you'll make it again for guests and accept all their compliments.
02 -
- Patting the cod completely dry is non-negotiable; any moisture will steam the crust instead of crisping it, and you'll end up disappointed.
- Don't skip the olive oil in the panko mixture; I learned this the hard way when I tried to make it lighter, and the result was a crust that turned pale and tough instead of golden and crunchy.
- The fish is done when it flakes easily and is opaque all the way through; overcooked cod becomes dry and mealy, so check it at fifteen minutes to be safe.
03 -
- Zest your lemon before you juice it, and use a fine grater or zester so the zest is delicate enough to distribute evenly through the crust.
- If your fillets are particularly thick, cover the baking sheet loosely with foil for the first ten minutes to prevent the crust from browning too quickly before the fish is cooked through.