Ingredients:

  • 1.5 lbs (680g) cod fillets, about 1-inch thick
  • 2 tablespoons (30ml) olive oil
  • 1/4 cup (30g) panko breadcrumbs
  • 1/4 cup (25g) finely chopped fresh parsley
  • 2 tablespoons (10g) finely chopped fresh dill
  • 1 tablespoon (10g) finely chopped fresh chives
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1 teaspoon (5g) lemon zest, from about 1 lemon
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/4 teaspoon (1.5g) salt, or to taste
  • 1/4 teaspoon (0.5g) black pepper, freshly ground

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper if desired.
  2. Pat the cod fillets dry with paper towels. This helps them brown nicely.
  3. In a small mixing bowl, combine panko breadcrumbs, parsley, dill, chives, lemon juice, lemon zest, minced garlic, salt, and pepper. Drizzle with olive oil and mix well until the mixture is evenly moistened and slightly clumpy.
  4. Arrange the cod fillets on the prepared baking sheet. Evenly distribute the lemon-herb crust over the top of each fillet, pressing lightly to adhere.
  5. Bake in the preheated oven for 15-20 minutes, or until the cod is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  6. Remove from oven and serve immediately. Garnish with extra lemon wedges if desired.