Herb-Crusted Baked Cod

Method

1. 1

   Prep: preheat your oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper, or set a wire cooling rack inside a baking sheet for maximum crispness.

2. 2

   Dry the fish: pat the cod fillets thoroughly dry with paper towels (this helps the crust stick and prevents steaming). Place fillets on the prepared baking sheet.

3. 3

   Make the herb crust: in a small bowl, combine the breadcrumbs, chopped parsley, fresh dill, lemon zest, sea salt, and black pepper. Pour in the melted grass-fed butter and mix with a fork until moist and crumbly.

4. 4

   Crust the cod: divide the herb mixture evenly among the fillets, pressing it gently onto the top of each piece so it adheres. Lightly spray the tops with olive oil for extra golden crispness.

5. 5

   Bake: bake for 12 to 15 minutes (depending on thickness), until the crust is lightly golden and the cod flakes easily with a fork in the thickest part (internal temperature of 145°F / 63°C).

6. 6

   Serve: garnish with fresh parsley and serve hot with lemon wedges for squeezing over top.