Herb crusted baked cod fillet recipes

 Herb crusted baked cod fillet recipes 

### 1. Classic Lemon-Garlic Herb Crust

This is the "crowd-pleaser" version. It’s buttery, bright, and takes about 20 minutes from start to finish.

**The Ingredients:**

* **4 Cod Fillets** (about 6oz each)

* **Crust:** 1/2 cup Panko breadcrumbs, 2 tbsp melted butter, 1 tsp lemon zest, 1 tbsp fresh parsley (chopped), 1/2 tsp garlic powder.

* **Seasoning:** Salt, pepper, and a drizzle of olive oil.

**The Method:**

1. **Prep:** Preheat oven to **400°F (200°C)**. Pat the cod dry with paper towels (this is the secret to preventing soggy fish!).

2. **Season:** Place fillets on a parchment-lined tray. Season with salt and pepper.

3. **Topping:** Mix the crust ingredients in a small bowl until it looks like wet sand. Press a thick layer onto the top of each fillet.

4. **Bake:** Bake for **12–15 minutes** until the fish is opaque and flakes easily with a fork.

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### 2. Mediterranean Herb & Parmesan Crust

This version is more savory and robust, using cheese and dried herbs for a deeper flavor profile.

**The Ingredients:**

* **4 Cod Fillets**

* **Crust:** 1/2 cup breadcrumbs, 1/4 cup grated Parmesan, 1 tsp dried oregano, 1/2 tsp smoked paprika, 2 tbsp olive oil.

* **Binder:** 1 tbsp Dijon mustard (brushed on the fish to help the crumbs stick).

**The Method:**

1. **Prep:** Preheat oven to **400°F (200°C)**.

2. **Coat:** Brush the top of each fillet with a thin layer of Dijon mustard.

3. **Press:** Combine the crust ingredients and press firmly into the mustard layer.

4. **Bake:** Bake for **12–15 minutes**.

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### Pro-Tips for Perfect Cod

| Tip | Why it matters |

| --- | --- |

| **Pat Dry** | Moisture is the enemy of a crispy crust. |

| **Check Temperature** | Aim for an internal temp of **145°F (63°C)**. |

| **The Broil Hack** | If the fish is done but the crust isn't golden, pop it under the broiler for 60 seconds. |

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> **Note:** Cod thickness varies. If your fillets are very thick (over 1 inch), they may need an extra 2–3 minutes. If they are thin "tails," check them at the 10-minute mark.