Garlic Herb Crusted Cod

Garlic Herb Crusted Cod delivers a satisfying crunch and bright herb flavor while keeping the fish moist and flaky. This quick oven‑baked dish uses simple pantry staples, making it perfect for weeknight meals or elegant dinner parties without any fuss.

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Ingredients

For the cod

• 4 skinless, boneless cod fillets (about 1 inch thick, 6‑oz each)
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• 2 tablespoons melted unsalted butter

Herb crust

• ½ cup panko breadcrumbs
• 2 tablespoons finely chopped fresh parsley
• 2 teaspoons minced garlic
• ¼ teaspoon salt
• ¼ teaspoon cracked black pepper

Step-by-Step Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
2. Pat the cod fillets dry, then brush each side with melted butter and season with 1 tsp salt and ½ tsp pepper.
3. In a shallow bowl combine panko, parsley, minced garlic, ¼ tsp salt, and ¼ tsp pepper; mix well.
4. Press the buttered side of each fillet into the breadcrumb mixture, coating evenly and gently pressing to adhere.
5. Place the crusted fillets on the prepared sheet, spacing them 1 inch apart.
6. Bake for 10‑12 minutes, until the crust is golden brown and the fish flakes easily with a fork.
7. Remove from oven, let rest 2 minutes, then serve immediately with lemon wedges.

Tips for Success

• Pat the fish dry before buttering to ensure the crust adheres.
• Use freshly minced garlic for a brighter flavor than pre‑minced jars.
• If the crust browns too quickly, lower the oven to 400°F and add a minute to the bake time.
• Do not overcrowd the pan; air circulation keeps the crust crisp.
• Serve with a drizzle of melted butter for extra richness.

Storage

Cool the cod to room temperature, then cover and refrigerate for up to 2 days. For longer storage, freeze in an airtight container for up to 3 months; reheat gently at 300°F for 8‑10 minutes until heated through.

Notes

Pat the fish dry for maximum crust adhesion. Let the baked cod rest briefly to finish cooking and retain juices.

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