These Herb Crumbed Cod Fillets are a deliciously simple way to turn a piece of fish into a restaurant‑worthy meal at home. Tender, flaky cod is coated in a crisp, golden herb crumb that bakes up beautifully in the oven — no frying, no fuss, just clean, fresh flavors and a wonderfully light texture. This easy recipe is perfect for busy weeknights, yet elegant enough for a special supper.
If you’re looking for a healthy, flavorful fish dish that comes together quickly, this one is a must‑try.
Of all the types of fish available today, I enjoy Cod the most. It has a lovely mild, sweet flavor that is really delicious. I confess I am not a huge fan of fishy tasting fish. I know that doesn't make sense, but if you know you know.
This is a really delicious way to prepare it that is quick and simple to make. You end up with perfectly cooked fish, that flakes easily and is not dried out. The bread crumb topping adds additional texture and flavor.
This is a delicious healthy alternative to battered and deep fried fish that everyone will enjoy. It goes wonderfully with fluffy mashed potatoes with some steamed vegetables on the side. It comes out perfectly cooked and just flaking under the tines of a fork. It tastes indulgent but it is really quite healthy and much lower in fat.
INGREDIENTS NEEDEDTO MAKEHERB CRUMBED COD FILLETS
There is nothing complicated about this dish.
- 4 premium thick cod fillets (I used Cod Loins. Each was about 2 inches thick.)
- fine sea salt and black pepper to taste
- 1 cup (120g) bread or cracker crumbs (I used fresh bread crumbs.)
- 2 cloves garlic, peeled and crushed (It is acceptable to use bottled crushed garlic.)
- the finely grated zest of one unwaxed lemon (Scrub your lemon really well to remove any debris, insecticides or insect waste.)
- 1 TBS each chopped fresh chives, flat leaf parsley and fresh basil (If using dry, cut the amounts in half.)
- 1/4 cup (60g) butter, melted (I used salted butter.)
- salt and black pepper to taste
- Lemon wedges to serve
HOW TO MAKE HERB CRUMBED COD FILLETS
This is really a quick and easy supper dish to make.
- Preheat the oven to 425*F/220*C/gas mark 7. Lightly butter a baking tray large enough to hold your fish in one layer with plenty of space left between the fillets. (Alternately you can line the baking tray with some baking parchment.)
- Wipe your fish and pat dry. Place onto the baking tray and season to taste with black pepper and fine sea salt. (Do make sure the fish is really dry or your bread crumb mixture will not stick as it should.)
- Mix together the bread or cracker crumbs, garlic, lemon zest and fresh herbs.
- Season well with salt and black pepper. Add the butter and mix all together with your fingers to combine.
- Divide the mixture amongst the fillets and press them down to help them adhere to the fish.
- Roast in the preheated oven for 20 minutes, or until golden brown and the fish flakes easily with a fork. (The recommended internal temperature of cooked fish is 145*F/63*C.)
- Serve hot with lemon wedges on the side.
HINTS AND TIPS FOR SUCCESS
- Read through the recipe thoroughly before beginning to help familiarize you with any equipment, ingredients or procedures needed.
- Assemble all of your ingredients together before you begin. This can help to prevent you from leaving anything important out of the recipe.
- Measure everything accurately.
- Follow the instructions with precision. Remember that the fish will continue to cook for a few minutes after you remove it from the oven. Do not overcook or you will have dry fish.
WHAT TO SERVEWITH HERB CRUMBED COD FILLETS
A wedge of lemon to squeeze over top of the fish really helps to bring a brightness to the dish and enhances the flavor of the fish perfectly.
We enjoy this with creamy mashed potatoes and a few vegetables or a salad on the side.
FREQUENTLY ASKED QUESTIONS
MUST I USE COD?
No, you can use any other type of fish that you wish to use. Bear in mind that the size and thickness of the fish used will affect the time required for it to cook.
DO I USE FRESH SOFT BREAD CRUMBS OR DRY BREAD CRUMBS?
You can use either one. Both will give you a lovely crisp coating. I prefer to use fresh soft bread crumbs myself, but I also love this done with cracker crumbs. I recommend using a buttery cracker such as TUC or Ritz.
MUST I USE FRESH HERBS?
Fresh herbs will give you the best result flavor-wise but you can certainly make this with dried herbs is that is all you have. Simply cut the amounts of herbs required in half if using dried as they have a more concentrated flavor.
HOW DO I KEEP ANY LEFTOVERS?
Refrigerate any leftovers. They will keep for up to three days and make an excellent hash crumbled into fried potatoes and onions.
A FEW OTHER FISH RECIPES FOR YOU TO ENJOY
Here are a few other recipes for cooking fish that you might also enjoy.
TOMATO & HERB SAUCED BLACK ALASKAN COD - The kind of fish dish that proves simplicity can be spectacular. Tender, perfectly baked black cod — moist, flaky, and delicately seasoned — is paired with a vibrant cherry tomato sauce that bursts with fresh flavor. It’s a dish built on quality ingredients and gentle technique: the fish cooks quickly under foil to keep it succulent, while the sauce complements rather than overwhelms.
SOLE FILLETS WITH LEMON & THYME - A perfect example of how the simplest preparation can bring out the very best in a beautiful piece of fish. Delicate sole is lightly seasoned, dusted with flour, and pan‑fried in butter until the edges turn golden and crisp. Fresh thyme perfumes the pan, infusing the fish with gentle herbal warmth, while a final sprinkle of parsley and a squeeze of bright lemon bring everything to life. Because sole cooks in just minutes, the result is a dish that feels elegant yet effortless.
Pin this recipe to your Main Dish Recipe or Fish Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram! That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you! Yield: Serves 4Author: Marie Rayner
Herb Crumbed Cod Fillets
Prep time: 10 MinCook time: 20 MinTotal time: 30 MinA simple manner of cooking your fish, which is healthier than frying and quite delicious with a beautiful mix of herbs, lemon zest and garlic. This is fabulous! I serve with mash and a vegetable on the side. Recipe can easily be halved.
Ingredients
- 4 premium thick cod fillets
- fine sea salt and black pepper to taste
- 1 cup (120g) bread or cracker crumbs
- 2 cloves garlic, peeled and crushed
- the finely grated zest of one unwaxed lemon
- 1 TBS each chopped fresh chives, flat leaf parsley and fresh basil
- 1/4 cup (60g) butter, melted
- salt and black pepper to taste
- Lemon wedges to serve
Instructions
- Preheat the oven to 425*F/220*C/gas mark 7. Lightly butter a baking tray large enough to hold your fish in one layer with plenty of space left between the fillets.
- Wipe your fish and pat dry. Place onto the baking tray and season to taste with black pepper and fine sea salt.
- Mix together the bread or cracker crumbs, garlic, lemon zest and fresh herbs.
- Season well with salt and black pepper. Add the butter and mix all together with your fingers to combine.
- Divide the mixture amongst the fillets and press them down to help them adhere to the fish.
- Roast in the preheated oven for 20 minutes, or until golden brown and the fish flakes easily with a fork.
- Serve hot with lemon wedges on the side.
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