Baked Cod with Herb Crust

I discovered this baked cod with panko crust on a quiet Tuesday evening when my kitchen smelled like salt air and I had nothing but four fillets and half-hearted dinner plans. The golden crust came together almost by accident—a handful of panko, some dill that was about to bolt from my garden, a squeeze of lemon zest—and twenty minutes later, something that felt both simple and special emerged from the oven. It's become my go-to when I want something that tastes like I've put in effort without the fuss.

I made this for my sister last spring when she was visiting and had just started trying to eat less meat but didn't want anything that felt like deprivation. She kept asking for the recipe before she'd even finished her plate, and now it's what she always requests. That's when I knew it wasn't just easy—it was actually good.

Ingredients

• Cod fillets, 4 pieces at about 170g each: Look for fillets that are roughly the same thickness so they cook evenly; I learned the hard way that a thin edge and a thick middle means uneven doneness.
• Salt and freshly ground black pepper: Don't skip the fresh grinding—it makes a real difference in flavor compared to pre-ground.
• Panko breadcrumbs, 1 cup (60g): The larger crumb structure keeps things crispy instead of becoming soggy like regular breadcrumbs would.
• Fresh parsley, 2 tbsp finely chopped: This is your green anchor; it keeps the crust from tasting one-note.
• Fresh dill, 1 tbsp chopped (or 1 tsp dried): Dill and fish are practically made for each other, but use it thoughtfully or it can overpower.
• Lemon zest, 2 tsp: Zest it fresh right before mixing; jarred zest tastes flat and tired in comparison.
• Garlic, 1 clove minced: Just one—you want a whisper of garlic, not a shout.
• Olive oil, 1/4 cup (60ml): This is what binds everything and creates the golden crust, so don't skimp on decent oil.
• Parmesan cheese, 2 tbsp grated (optional): It adds umami and helps the crust turn golden, but it's easy to leave out if you need it dairy-free.
• Lemon wedges for serving: These aren't optional in spirit—they're the finishing touch that brightens everything.

Instructions

Get your oven ready and set the stage:

Preheat to 200°C (400°F) and line a baking sheet with parchment paper or give a baking dish a light grease. Cold fish on a cold surface means the bottom cooks unevenly, so this step matters.

Dry and season your cod:

Pat each fillet very dry with paper towels—moisture is the enemy of crust—then season both sides generously with salt and pepper. Lay them out on your prepared sheet in a single layer with a little breathing room between them.

Build the crust mixture:

In a bowl, combine the panko, parsley, dill, lemon zest, minced garlic, olive oil, and Parmesan if using. Stir everything together until it looks like wet sand and the oil has coated each breadcrumb.

Top with intention:

Spoon the mixture generously over each fillet, then press it down gently with the back of your spoon so it adheres instead of sliding off. You want a good half-inch layer that'll go golden and crisp.

Bake until golden:

Slide into the oven for 15–20 minutes (thinner fillets closer to 15, thicker ones closer to 20) until the crust is deep golden and the fish flakes easily when you touch it with a fork. The kitchen will smell incredible—that's your signal you're almost there.

Serve right away:

Pull the sheet from the oven and get it onto plates while the crust is still crisp, with lemon wedges alongside for squeezing over everything.

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There's something about watching someone cut into that crust and see it crack open to reveal the tender, flaky fish underneath that makes cooking feel worthwhile. It's the kind of dish that looks more complicated than it is, which is exactly the point.

Why Panko Makes All the Difference

Regular breadcrumbs are dense and absorb moisture like a sponge, which is why they turn into soggy paste on fish. Panko, with its larger, airier crumbs, fries up golden and stays that way. I learned this after a few batches that came out looking flat and sad, and switching to panko completely changed the game. Now I keep a box on hand for more than just this recipe.

Making This Dish Your Own

While this recipe as written is perfect, it's also incredibly forgiving and adaptable to what you have on hand. The backbone—fish, panko, herbs, lemon, oil—stays the same, but everything else can shift based on your preferences or what's in your pantry. I've made it with tarragon instead of dill, added a pinch of cayenne for warmth, or swapped in white fish like haddock or pollock when cod wasn't available.

What to Serve Alongside

This dish shines with simple sides that don't compete with the delicate fish and herby crust. A lightly dressed green salad, roasted asparagus, or steamed new potatoes are all perfect partners. If you want something more substantial, crusty bread for soaking up any pan juices is never a mistake.

• A crisp white wine like Sauvignon Blanc pairs beautifully and cuts through the richness of the olive oil.
• A squeeze of fresh lemon over everything right at the table is the final touch that ties it all together.
• Leftovers (if there are any) are excellent cold the next day, though I've never managed to have much left over.

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This is the kind of recipe that sneaks into your regular rotation without you really planning it that way. It asks so little and gives back so much in flavor and ease.

Recipe Questions

→ What type of fish works best for this dish?

Skinless, boneless cod fillets are ideal due to their tender, flaky texture, but haddock or pollock can be used as alternatives.

→ How can I ensure the panko crust stays crispy?

Lightly toasting the panko breadcrumbs in a dry skillet before mixing with herbs and oil enhances crunchiness and prevents sogginess during baking.

→ Is Parmesan necessary for the crust?

Parmesan adds a subtle savory depth but can be omitted for a dairy-free option without sacrificing flavor.

→ What is the best way to serve this cod dish?

Serve immediately after baking with fresh lemon wedges on the side to brighten the flavors and add a citrusy touch.

→ Can this dish be prepared ahead of time?

For best texture, prepare the panko-herb topping in advance but assemble and bake the cod just before serving to keep the crust crisp.