Lemon & herb crusted cod is the perfect simple weeknight dinner. The fish stays tender and flavorful, and is topped with a delicious herb crust.
Herb Crusted Cod
Herb crusted cod is one of my favorite weeknight meals. The dish comes together so easily, yet is packed with so much flavor. The cod stays flakey and tender, and the lemon herb coating adds the most delicious crunch.
I love serving it with a side salad or some pasta. It’s a delicious weeknight meal and a great way to incorporate more fish into your diet.
I love cod for this recipe because it gets buttery soft, but you can make this using other fish if preferred. Halibut, branzino, or even salmon would be good substitutes.
How to make Herb Crusted Cod
I love adding grape tomatoes to this dish and roasting them for 10 minutes before adding the fish.
Here’s what you’ll need:
- cod
- breadcrumbs
- parsley, dill and lemon zest
- garlic
- salt & pepper
- olive oil
- Toss the tomatoes with olive oil, salt and pepper and roast on 400 F for 10 minutes
- Prepare the herb coating by mixing together the breadcrumbs with the herbs. Add the fish to the baking dish with the tomatoes and coat the tops with the lemon herb mixture
- Drizzle each fillet with olive oil, and bake everything for another 15-18 minutes
- Top with fresh squeezed lemon and enjoy!
The fish seriously melts in your mouth and is perfect for a quick weeknight dinner. Serve it with Za’atar Smashed Potatoes or Roasted Beet Pasta for the perfect balanced meal.
Other fish recipes you’ll love:
Mahi Mahi Fish Tacos
Harissa Sesame Salmon Patties
Jalapeno Tuna Fritters
Maple Sriracha Salmon Bites
Herb Crusted Cod
Ingredients
- 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
- Preheat the oven to 400 F
- Add the tomatoes to a baking dish and toss them in a little olive oil, salt and pepper. Roast them for 10 minutes while you prepare the fish
- In a small bowl, combine the breadcrumbs with the parsley, dill, garlic, lemon zest and a pinch of salt and pepper to create the herb crust
- Once the tomatoes are out of the oven, place the fish fillets in the baking dish. Season them with salt and pepper.
- Sprinkle the crumb mixture evenly over each piece of fish and press it into the top of the fish with your fingers. Drizzle a little olive oil over the tops of the fish
- Bake for 15-18 minutes, until the fish is cooked through. I like to stick mine under the broiler for 2 minutes at the end.
- Serve with fresh squeezed lemon
I tinkered a bit, added dried thyme to the tomatoes and pan roasted them separately, as I like them just barely blistered. Added ground thyme to the breadcrumb mix, and used 3/4 toasted bredcrumbs and 1/4 cornflake crumbs. Reviews from family that hates fish: Excellent!