Entree: Ireland – West Ireland – Baked Cod with Herb Crust (Oven-baked cod fillets topped with a crisp parsley and breadcrumb herb crust)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 2 min

Total 27 min

Ingredients

- 4 cod fillets, approx. 6 oz (170 g) each, skinless and pin-boned
- 3 tbsp (45 ml) unsalted butter, melted
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 cup (100 g) fresh breadcrumbs (from day-old bread)
- 1/2 cup (15 g) fresh parsley, finely chopped
- 1 tbsp (3 g) fresh thyme leaves, chopped (or 1 tsp dried, 1 g)
- 1 tsp (2 g) lemon zest
- 1 tbsp (15 ml) fresh lemon juice
- 1 clove garlic, finely minced — about 0.1 oz (3 g)
- Salt and freshly ground black pepper, to taste (about 1 tsp / 5 g salt)
- 2 tbsp (30 ml) Dijon mustard (optional, for a light coating)
- 1 lemon, cut into wedges, for serving

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment or lightly grease a shallow roasting dish.
2. Pat cod fillets dry and season both sides with salt and pepper. If using mustard, brush a thin layer over the top of each fillet.
3. In a bowl combine breadcrumbs, chopped parsley, thyme, lemon zest, minced garlic, and melted butter and olive oil. Mix until crumbs are evenly moistened and clump lightly when pressed; stir in lemon juice and adjust seasoning.
4. Spoon and gently press the breadcrumb-herb mixture over the top of each fillet to form an even crust about 1/4 inch (6 mm) thick.
5. Place crusted fillets on the prepared baking sheet and bake in the preheated oven for 12–15 minutes, until the crust is golden and the cod flakes easily with a fork (internal temperature about 140–145°F / 60–63°C).
6. Remove from oven, let rest 1–2 minutes, then serve immediately with lemon wedges and seasonal steamed greens or boiled potatoes.