Baked Cod with Herb Breadcrumbs

Ingredients

• 4 cod fillets, 6 oz each
• Salt, pepper
• 1 tbsp Dijon mustard
• 1 tbsp melted butter

Herb Breadcrumbs

• 3/4 cup panko breadcrumbs
• 2 tbsp melted butter
• 2 tbsp fresh parsley, minced
• 1 tbsp fresh dill, minced
• 1 tsp lemon zest
• 1 garlic clove, minced
• Pinch of salt

Lemon wedges, tartar sauce or aioli (→ foundation) for serving

Method

1. Prep crust: Toss panko with melted butter, herbs, lemon zest, garlic, and salt.
2. Season cod: Place fillets on a parchment-lined sheet pan. Season with salt and pepper. Brush tops with Dijon mustard (acts as glue for the crust).
3. Top: Press herb breadcrumb mixture firmly onto each fillet.
4. Bake: 400°F for 15–18 min until breadcrumbs are golden and fish flakes easily with a fork (145°F internal).
5. Serve with lemon wedges and tartar sauce or aioli.

What You're Practicing

• Mustard as adhesive for a breadcrumb crust (same technique as the baked salmon)
• Baking fish: the most forgiving method for beginners
• Herb breadcrumbs: a versatile topping that works on any white fish
• Cod is thicker than tilapia, so it takes slightly longer and holds up better to handling