Lemon and herb crusted cod is one of those dishes I turn to when I want something that feels special but comes together with minimal effort. The cod turns out buttery and tender every time, with a golden, flavorful crust that gives just the right amount of crunch. I often pair it with a fresh salad or a light pasta, and it never fails to make a satisfying, balanced meal.
Why You’ll Love This Recipe
I like this recipe because it’s quick enough for a weeknight but elegant enough to serve to guests. The fresh parsley, dill, and lemon zest create a bright and herby crust, while the roasted grape tomatoes add a juicy burst of flavor. I also love that it’s versatile—if I don’t have cod, I can use halibut, branzino, or even salmon without losing that wonderful texture and taste.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 1/2 lbs cod (4 fillets)
1 cup grape tomatoes
1/4 cup breadcrumbs, use gluten-free if needed
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
1 tsp lemon zest
2 cloves garlic, crushed
Salt & pepper
Olive oil
Directions
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I preheat my oven to 400°F.
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I add the grape tomatoes to a baking dish, tossing them in olive oil, salt, and pepper. I roast them for 10 minutes while I prepare the fish.
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In a small bowl, I mix the breadcrumbs, parsley, dill, garlic, lemon zest, and a pinch of salt and pepper to form the herb crust.
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Once the tomatoes are roasted, I place the cod fillets in the baking dish, seasoning them with salt and pepper.
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I sprinkle the herb crumb mixture over each fillet, pressing it lightly into the fish with my fingers.
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I drizzle a little olive oil over the tops and bake for 15–18 minutes, until the fish flakes easily.
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For extra crispiness, I like to broil it for 2 minutes at the end.
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I finish with a squeeze of fresh lemon before serving.
Servings And Timing
Servings: 4
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Variations
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I sometimes swap cod for halibut or salmon when I want a different flavor profile.
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For extra crunch, I mix panko with the breadcrumbs.
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I occasionally add a touch of Parmesan cheese to the crust for a richer taste.
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Roasting other vegetables—like zucchini or bell peppers—with the tomatoes makes this a full one-pan meal.
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If I want a lighter version, I use whole wheat or gluten-free breadcrumbs.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I place the fish in a 300°F oven for about 8–10 minutes to keep it from drying out. I avoid microwaving because it can make the crust soggy.
FAQs
1. How do I know when cod is fully cooked?
I check by gently flaking it with a fork—if it flakes easily and is opaque all the way through, it’s ready.
2. Can I use frozen cod for this recipe?
Yes, but I make sure it’s fully thawed and patted dry before cooking so the crust sticks well.
3. Can I make this recipe ahead of time?
I prefer preparing the herb crust in advance and storing it separately. I assemble and bake the fish just before serving for the best texture.
4. What can I serve with herb crusted cod?
I like pairing it with roasted potatoes, a green salad, or simple pasta tossed in olive oil and herbs.
5. Can I make this dairy-free?
Yes—this recipe is naturally dairy-free as written, unless you add Parmesan to the crust.
Conclusion
Herb crusted cod is one of my go-to meals when I want something light, flavorful, and easy to prepare. The fresh herbs and lemon zest brighten the dish, while the crispy topping contrasts beautifully with the tender, flaky fish. It’s a recipe I come back to again and again, and it never disappoints.
