A bright, lemon-kissed crust and tender cod come together in minutes with pantry staples.
Recipe Summary Card
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 mins | 12 mins | 29 mins | 4 servings |
Intro
This Citrus Herb Crusted Cod is a pantry-friendly weeknight winner: crisp, fragrant crust with a light lemon note that brightens mild cod. It comes together in under 30 minutes, so you can have a restaurant-worthy dinner on a busy night. The flavor comes from a simple herb crust, then a quick pan finish that yields edges that look glossy and edges that stay tender.
With just a few pantry staples, you get a flavorful fish that’s delicate in texture and bright in aroma. It’s easy to customize with your favorite herbs and a quick squeeze of lemon to finish. Perfect for busy weeknights or when you want something comforting and clean-tasting.
The Best Cod for This Recipe
Fresh vs. Frozen
Fresh cod tends to have brighter flavor and a softer texture; frozen cod is reliable, often more economical, and convenient. If using frozen, thaw completely and pat dry to help crust adhesion.
Skin-on vs. Skin-off
Skin-on cod holds together well during searing and can add extra depth to crisping texture; skin-off yields a cleaner bite. For a crisper crust, skin-on is preferable, but skin-off won’t compromise the dish.
Fillet vs. Steaks
Fillets cook quickly and evenly, which suits this crusted method. Steaks are thicker and may require a longer finish in the oven.
Other Ingredients (and Helpful Swaps)
- Tomatoes: Brighten the plate or sauce with a quick tomato relish; swap with a splash of lemon juice and capers if tomatoes aren’t on hand.
- Onion: Adds gentle sweetness if sautéed and folded into a simple pan sauce; swap with shallots for a mellower note.
- Garlic: Core aromatics for the crust and sauce; swap with 1/4 tsp garlic powder per clove if fresh isn’t available.
- Red Pepper: A pinch in the crust adds a gentle kiss of heat; swap with crushed red pepper flakes to taste.
- Pasta: If you want a starch, toss with lemon-zest butter and herbs or serve alongside with a splash of pasta water to loosen the sauce.
- Herbs: Parsley and thyme anchor the crust; swap in dill, tarragon, or chives for a different aroma.
Ingredients
- Cod fillets: 4 fillets (6 oz / 170 g each)
- Olive oil: 2 tbsp (30 ml)
- Garlic: 2 cloves, minced
- Fresh parsley: 2 tbsp, chopped (8 g)
- Fresh thyme: 1 tsp, chopped (1 g)
- Lemon zest: from 1 medium lemon (2-3 tsp)
- Breadcrumbs: 1/2 cup (50 g) panko or plain breadcrumbs
- Kosher salt: 3/4 tsp (4 g)
- Black pepper: 1/4 tsp (1 g)
- Lemon juice: 1 tbsp (15 ml)
- Butter: 1 tbsp (14 g), optional for finishing
Directions
-
Prepare citrus-herb crust – In a small bowl, mix breadcrumbs, lemon zest, parsley, thyme, minced garlic, salt, pepper, and 1 tablespoon olive oil until the crumb is evenly moistened. This forms a fragrant crust that clings to the fish.
-
Season and coat cod – Pat the cod fillets dry. Lightly brush the tops with a touch of olive oil, then press the crust onto the top of each fillet, forming an even, compact layer.
-
Sear crusted cod – Heat an ovenproof skillet over medium-high heat and add the remaining tablespoon of olive oil. Place the crusted side down first and sear 2–3 minutes until the crust is deeply golden and the edges of the fish look slightly opaque.
-
Finish in the oven – Transfer the skillet to a 400°F (205°C) oven and bake 6–8 minutes, or until the cod registers 145°F (63°C) and the crust is fully set.
-
Make a quick pan sauce (optional) – Remove the fillets to rest briefly. Deglaze the pan with lemon juice and simmer 1–2 minutes to reduce slightly; whisk in butter if you like a richer shine.
-
Rest and serve – Rest the cod 2 minutes, then spoon any pan juices over the top. If you’re pairing with pasta, start the pasta 8–9 minutes in advance so both finish together.
How to Store Leftovers
Refrigerate leftovers within 2 hours of cooking. Store in an airtight container for up to 3 days. Reheat gently in a 300°F (150°C) oven for 8–10 minutes, or warm in a skillet over low heat with a splash of lemon juice. Leftovers can also be enjoyed cold on a simple salad topping. The pan sauce can be frozen separately for longer storage.
What to Serve With Citrus Herb Crusted Cod
- Steamed asparagus tossed with a little lemon oil and slivered almonds; it brings a bright, crisp contrast to the cod.
- Herbed quinoa or a light lemon-parsley couscous to soak up any pan sauce.
- A simple arugula salad with lemon vinaigrette for a peppery, fresh counterpoint.
Variations & Tips
- Spicy crust: add 1/4 tsp red pepper flakes to the crust for a gentle kick.
- Creamier finish: whisk 1–2 tsp cream or a small pat of butter into the pan sauce after reducing.
- Gluten-free option: use gluten-free breadcrumbs or crushed almonds in place of standard breadcrumbs.
- Dairy-free: omit butter; increase olive oil by 1/2 tsp for moisture.
- Herb swaps: try dill or tarragon in place of thyme for a different aromatic note.
Enjoy Your Citrus Herb Crusted Cod
Buon appetito! Enjoy this Citrus Herb Crusted Cod, a bright, crisp-crusted fish that comes together quickly and feels truly special. The name-and-flavor pairing shines best when you savor the first bite and the citrus-lift lingers on your palate.