Baked Herb-Crusted Cod

A side-course fish preparation built around cod fillets with a light herb crust. The fillets are brushed with olive oil, topped with seasoned breadcrumbs and herbs, then baked until the fish flakes cleanly and the crust turns golden. Lemon wedges are served on the side for finishing.

By Julienne

Cook time: 15 minutes

Servings: 6

Ingredients

• 75 g fine breadcrumbs plain
• 15 g fresh parsley finely chopped
• 2 g dried oregano
• 2 clove garlic minced
• 2 g lemon zest finely grated
• 20 g finely grated Parmesan
• 15 ml olive oil
• 3 g fine salt
• 2 g black pepper freshly ground
• 900 g cod fillets patted dry
• 15 ml olive oil
• 3 g fine salt
• 2 piece lemon cut into wedges

Instructions

1. Heat the oven to 220 C. Line a large rimmed baking sheet with parchment paper. Oven is fully preheated and the pan is lined.
2. In a small bowl, mix the breadcrumbs, parsley, oregano, garlic, lemon zest, Parmesan if using, 15 ml of the olive oil, 3 g of the salt, and all of the black pepper until evenly moistened. The breadcrumb mixture holds together lightly when squeezed.
3. Pat the cod dry and arrange the fillets on the prepared baking sheet with a little space between them. Brush the tops with the remaining 15 ml olive oil and season with the remaining 3 g salt. The fillets look lightly glossed and evenly seasoned.
4. Divide the breadcrumb mixture evenly over the tops of the fillets and press gently so it adheres. Each fillet has a visible, even herb crust.
5. Bake for 12 to 15 minutes, until the cod flakes easily at the thickest point and the crust is golden. If the crust needs more color, broil for 1 to 2 minutes while watching closely. The fish flakes with a fork and reaches 63 C in the center.
6. Transfer to a platter and serve immediately with the lemon wedges. The crust stays crisp and the cod is opaque and moist.