Easy Baked Cod with Lemon Herb Crust
This simple, elegant baked cod features a bright lemon and herb crust that seals in moisture for a flaky, tender fillet. It's a healthy, quick dinner perfect for busy weeknights.
Ingredients
Ingredients
- 4 oz cod fillets about 6 oz each, skinless
- 2 tbsp olive oil extra virgin
- 1 tbsp lemon juice freshly squeezed
- 1 tsp lemon zest finely grated
- 2 tbsp fresh parsley finely chopped
- 1 tsp fresh thyme leaves only, chopped
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper freshly ground
- 1/4 cup Panko breadcrumbs for extra crunch
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 300°F oven to maintain texture. Make-Ahead: The herb marinade can be prepared up to 24 hours in advance and stored in the refrigerator. Variations: Substitute cod with halibut or haddock. For a gluten-free version, use gluten-free Panko or almond flour. Serving Suggestion: Serve with roasted asparagus and quinoa for a complete, healthy meal.