Baked Cod with Herb Crust

This baked cod herb crust recipe is the weeknight dinner you’ve been looking for — a flaky, golden-topped fish dish that delivers impressive flavor with minimal effort and packs a serious protein punch in every serving.

Why You’ll Love This Recipe

Ready in just 30 minutes from start to finish, making it a realistic option even on your busiest evenings.
Each serving delivers approximately 35g of lean protein, making it an excellent choice for muscle recovery and satiety.
The herb crust creates a satisfying crunch that makes this feel indulgent without loading up on unnecessary calories or fat.
The herb crust can be prepped in advance and stored, so you can have this on the table in under 20 minutes on meal prep days.

Ingredients

4 cod fillets (6 oz each) — fresh or thoroughly thawed, patted dry
½ cup panko breadcrumbs — for a lighter, crispier crust than regular breadcrumbs
2 tablespoons fresh parsley, finely chopped — flat-leaf preferred for stronger flavor
1 tablespoon fresh dill, chopped — or 1 teaspoon dried in a pinch
1 teaspoon fresh thyme leaves — stripped from the stem
2 cloves garlic, minced — about 1 teaspoon
2 tablespoons olive oil — divided
1 tablespoon Dijon mustard — acts as the binder for the herb crust
1 lemon — zested for the crust, then sliced for serving
½ teaspoon kosher salt
¼ teaspoon black pepper

Serves 4 | Prep: 10 min | Cook: 18 min

How to Make Baked Cod with Herb Crust

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly brush the parchment with about half a tablespoon of the olive oil to prevent sticking.
In a small bowl, combine the panko breadcrumbs, parsley, dill, thyme, garlic, lemon zest, salt, pepper, and the remaining olive oil. Mix well until the breadcrumbs are evenly coated and the mixture holds together loosely when pressed.
Place the cod fillets on the prepared baking sheet, spacing them about an inch apart. Pat each fillet dry once more with a paper towel if needed — a dry surface helps the mustard and crust adhere properly.
Spread a thin, even layer of Dijon mustard over the top surface of each fillet. This adds a subtle tang and acts as the glue that keeps your herb crust perfectly in place during baking.
Divide the herb crust mixture evenly among the four fillets, pressing it gently but firmly onto the mustard layer so it sticks. Aim for a consistent layer about ¼ inch thick.
Bake for 15 to 18 minutes, depending on the thickness of your fillets. The cod is done when it flakes easily with a fork and the internal temperature reads 145°F (63°C). The crust should be golden and lightly crisp — if it needs more color in the last two minutes, switch to the broiler briefly while watching closely.
Remove from the oven, rest for two minutes, then serve with lemon slices alongside your preferred sides such as roasted vegetables, steamed greens, or a simple grain salad.