Seafood & Catch · Free recipe
Baked Cod with Lemon and Herbs
Flaky, snow-white cod baked with lemon, garlic, and a golden buttery-crumb topping. It is nearly impossible to mess up and comes together on one sheet pan.
Step 1
Position an oven rack in the center and heat the oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
Step 2
Pat the cod fillets dry on all sides with paper towels; removing surface water helps them roast instead of steam.
Step 3
Lay the fillets on the baking sheet with at least 1 inch of space between them.
Step 4
Sprinkle the salt and pepper evenly over the tops of the fillets.
Step 5
In a small bowl, stir together the melted butter and minced garlic.
Step 6
Brush or spoon about half of the garlic butter over the fillets.
Step 7
In a second small bowl, mix the breadcrumbs, parsley, paprika, and the remaining garlic butter until the crumbs look evenly damp, like wet sand.
Step 8
Gently press an even layer of the crumb mixture onto the top of each fillet.
Step 9
Squeeze the juice of half the lemon over everything.
Step 10
Bake for 12 to 16 minutes, depending on thickness. The cod is done when it turns opaque white, flakes easily with a fork, and reaches an internal temperature of 145 degrees Fahrenheit at its thickest point.
Step 11
If the crumbs are not golden yet, switch the oven to broil for 1 to 2 minutes, watching constantly so they do not burn.
Step 12
Let the fish rest for 2 minutes, then serve with lemon wedges. Avoid overbaking; cod dries out fast once it passes 145 degrees Fahrenheit.
Tips from the test kitchen
- Thicker fillets need a couple extra minutes; thin tail pieces cook faster, so check them first.
- Frozen cod works well; thaw it fully in the fridge overnight and pat very dry.
