Baked Cod Fillets with Herb Crust and Roasted Potatoes Recipe

Chef Emma’s grandmother always said that the best meals are the simplest ones, and this Baked Cod Fillets with Herb Crust and Roasted Potatoes proves her wisdom perfectly.

Emma created this recipe after a family trip to a coastal town where they enjoyed fresh fish prepared with nothing more than herbs, lemon, and love.

Baked Cod Fillets with Herb Crust and Roasted Potatoes

Restaurant-quality baked cod with crispy herb crust served alongside golden roasted potatoes. Light, healthy, and ready in 40 minutes!

Print Recipe Pin Recipe

Ingredients Equipment Method Notes

Ingredients

  

• 1½ pounds potatoes cut into wedges
• 2 tablespoons olive oil for potatoes
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon dried thyme
• 4 cod fillets 6 oz each
• 1 tablespoon olive oil for fish
• ¾ cup panko breadcrumbs
• ¼ cup grated Parmesan cheese
• 2 tablespoons fresh parsley chopped
• 1 tablespoon fresh dill chopped
• 1 teaspoon lemon zest
• 2 cloves garlic minced
• 3 tablespoons melted butter
• Salt and pepper to taste
• Lemon wedges for serving

Equipment

• Large Baking Sheet
• Medium mixing bowl
• Small bowl for herb crust
• – Cutting board and knife
• – Parchment paper

Method

 

1. Preheat oven to 425°F and line baking sheet with parchment paper.
2. Toss potato wedges with olive oil, garlic powder, paprika, thyme, salt, and pepper.
3. Spread potatoes on baking sheet and roast for 15 minutes.
4. Pat cod fillets dry and brush with olive oil; season with salt and pepper.
5. Mix breadcrumbs, Parmesan, parsley, dill, lemon zest, garlic, melted butter, salt, and pepper.
6. Press herb mixture onto top of each cod fillet.
7. Remove potatoes from oven after 15 minutes and add cod fillets to same pan.
8. Bake together 12-15 minutes until cod reaches 145°F and flakes easily.
9. Optional: broil 1-2 minutes for extra crispy crust.
10. Serve with lemon wedges.

Notes

Pat fish completely dry for best crust adhesion.
Don’t overcook cod—remove when just opaque.
Use fresh herbs for best flavor.
Store leftovers up to 2 days; reheat gently.

Calories: 340
Protein: 35g

She wanted to recreate that clean, elegant flavor at home while keeping the recipe simple enough for busy weeknights.

This herb-crusted cod features flaky, mild fish topped with a golden, crispy herb and breadcrumb crust, served alongside perfectly roasted potatoes for a complete, restaurant-quality meal.

This baked cod with roasted potatoes has become Chef Emma’s answer when her family wants something light yet satisfying, healthy yet indulgent-tasting. The mild white fish appeals even to picky eaters, while the herb crust adds texture and sophisticated flavor without overwhelming the delicate cod. Whether you’re new to cooking fish or a seasoned home chef, this herb-crusted cod fillet dinner delivers impressive results with minimal effort and just one pan to clean.

Summary

This Baked Cod Fillets with Herb Crust and Roasted Potatoes features fresh cod fillets topped with a crispy mixture of breadcrumbs, fresh herbs, garlic, and Parmesan cheese, baked alongside seasoned potato wedges until golden and tender. The entire meal takes 35-40 minutes from start to finish and serves 4 people. Each serving provides approximately 340 calories, 35 grams of lean protein, and essential omega-3 fatty acids. This naturally gluten-free friendly meal (when using gluten-free breadcrumbs) is perfect for seafood lovers, healthy weeknight dinners, and anyone seeking light, nutritious meals that don’t compromise on flavor.

Equipment

• Large baking sheet or 9×13 inch baking dish
• Medium mixing bowl
• Small bowl for herb crust
• Cutting board and sharp knife
• Measuring cups and spoons
• Pastry brush (optional)
• Parchment paper or aluminum foil

Ingredients for Baked Cod Fillets with Herb Crust

For the Roasted Potatoes:

• 1½ pounds baby potatoes or Yukon Gold potatoes, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon dried thyme
• Salt and pepper to taste

For the Cod Fillets:

• 4 cod fillets (6 ounces each), fresh or thawed
• 1 tablespoon olive oil or melted butter
• Salt and pepper to taste
• Lemon wedges for serving

For the Herb Crust:

• ¾ cup panko breadcrumbs (or regular breadcrumbs)
• ¼ cup grated Parmesan cheese
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried)
• 1 teaspoon lemon zest
• 2 cloves garlic, minced
• 3 tablespoons melted butter or olive oil
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Directions for Baked Cod Fillets with Herb Crust

1. Preheat oven: Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease with cooking spray.
2. Prepare potatoes: Wash and cut potatoes into wedges or halves if using baby potatoes. Pat dry with paper towels.
3. Season potatoes: In a medium bowl, toss potato wedges with olive oil, garlic powder, paprika, thyme, salt, and pepper until evenly coated.
4. Start roasting potatoes: Spread seasoned potatoes in a single layer on one side of the prepared baking sheet. Place in oven and roast for 15 minutes while preparing the fish.
5. Prepare cod fillets: While potatoes roast, pat cod fillets completely dry with paper towels. This helps the crust adhere better and ensures crispy results.
6. Season fish: Brush both sides of cod fillets lightly with olive oil or melted butter. Season with salt and pepper.
7. Make herb crust: In a small bowl, combine panko breadcrumbs, Parmesan cheese, chopped parsley, dill, lemon zest, minced garlic, melted butter (or olive oil), salt, and pepper. Mix until breadcrumbs are evenly moistened and mixture resembles wet sand.
8. Apply herb crust: Press the herb breadcrumb mixture generously onto the top of each cod fillet, creating an even layer about ¼ inch thick. Pat down gently to help it adhere.
9. Add fish to pan: After potatoes have roasted for 15 minutes, remove baking sheet from oven. Place herb-crusted cod fillets on the other side of the baking sheet alongside the potatoes.
10. Bake together: Return baking sheet to oven and bake for 12-15 minutes, until cod is opaque and flakes easily with a fork, and the herb crust is golden brown and crispy. Internal temperature should reach 145°F.
11. Check doneness: Cod should be opaque white throughout and flake easily. Potatoes should be fork-tender and golden brown.
12. Optional broil: For an extra crispy herb crust, turn oven to broil for the last 1-2 minutes, watching carefully to prevent burning.
13. Serve: Transfer cod fillets and roasted potatoes to serving plates. Garnish with fresh lemon wedges and additional fresh herbs if desired.

Tips and Variations for Baked Cod Fillets with Herb Crust

Cooking Tips:

• Pat cod fillets completely dry for best crust adhesion and crispiness
• Don’t skip the lemon zest in the crust—it adds brightness and flavor
• Use fresh herbs when possible for superior flavor and aroma
• Don’t overcook cod—it should be just opaque and flaky, not dry
• Start potatoes first since they take longer to cook than fish
• Press herb crust firmly onto fillets to prevent it from falling off

Flavor Variations:

• Lemon-Garlic: Double the garlic and lemon zest for more brightness
• Italian Style: Add Italian seasoning, sun-dried tomatoes, and extra Parmesan
• Mediterranean: Include chopped kalamata olives and fresh oregano in the crust
• Spicy Kick: Add red pepper flakes or cayenne to the herb mixture
• Cajun Style: Replace herbs with Cajun seasoning for a Southern twist

Ingredient Swaps:

• Use any white fish like haddock, halibut, tilapia, or sea bass
• Replace panko with crushed crackers or almond flour for gluten-free
• Try sweet potato wedges instead of regular potatoes
• Swap Parmesan for nutritional yeast for a dairy-free version
• Use dried herbs if fresh aren’t available (reduce quantity by half)

Serving Suggestions:

• Serve with steamed green beans, asparagus, or broccoli
• Add a fresh garden salad with lemon vinaigrette
• Pair with garlic bread or crusty dinner rolls
• Drizzle with tartar sauce, aioli, or lemon butter
• Serve over a bed of rice, quinoa, or cauliflower rice

Storage and Meal Prep:

• Store leftover cod and potatoes separately in airtight containers for up to 2 days
• Reheat gently in oven at 350°F to maintain crust crispiness
• Fish is best enjoyed fresh but can be reheated carefully
• Prep herb crust mixture ahead and store refrigerated for up to 2 days
• Potatoes can be cut and stored in water overnight before roasting

Nutrition Facts

Based on 4 servings. Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Highlights

This Baked Cod Fillets with Herb Crust and Roasted Potatoes is an exceptional source of lean protein, delivering 35 grams per serving to support muscle health and satiety. Cod is one of the leanest protein sources available, naturally low in calories and fat while being rich in essential nutrients. The fish provides omega-3 fatty acids that support heart health, brain function, and reduce inflammation throughout the body.

Cod is also an excellent source of vitamin B12, providing 45% of daily needs for energy production, nervous system health, and red blood cell formation. The roasted potatoes contribute complex carbohydrates, potassium, and vitamin C, making this a well-balanced meal. With only 340 calories per serving and 12 grams of total fat, this herb-crusted cod dinner fits perfectly into heart-healthy meal plans and weight management goals.

Dietitian Tips

• Boost omega-3s: Serve with a side of sautéed spinach or add ground flaxseed to the crust
• Reduce sodium: Use low-sodium breadcrumbs and reduce or eliminate added salt
• Increase fiber: Add extra roasted vegetables like Brussels sprouts or carrots
• Make it dairy-free: Replace Parmesan with nutritional yeast and use olive oil instead of butter
• Gluten-free option: Use certified gluten-free breadcrumbs or crushed gluten-free crackers
• Add healthy fats: Drizzle with extra virgin olive oil or serve with avocado slices

FAQs

1. Can I use frozen cod fillets for this recipe?
Yes! Thaw frozen cod completely in the refrigerator overnight or under cold running water. Pat fillets very dry with paper towels before applying the herb crust to ensure proper adhesion and crispiness.

2. How do I know when the cod is fully cooked?
Cod is done when it reaches an internal temperature of 145°F and flakes easily with a fork. The flesh should be opaque white throughout with no translucent or raw-looking areas. Avoid overcooking, as cod can become dry.

3. Can I prepare the herb crust ahead of time?
Absolutely! Mix the herb crust ingredients and store in an airtight container in the refrigerator for up to 2 days. The flavors will actually intensify. Apply to fish just before baking.

4. What if my herb crust falls off during cooking?
Ensure fillets are completely dry before brushing with oil. Press the crust firmly onto the fish and use enough butter or oil in the mixture to help it stick. Avoid moving the fish once it’s in the oven.

5. Can I cook this entire meal on one pan?
Yes! This recipe is designed as a sheet pan dinner. Start roasting potatoes first for 15 minutes, then add the cod fillets and continue baking. Everything finishes at the same time for easy serving and minimal cleanup.

6. What other types of fish work with this herb crust?
Any mild white fish works beautifully—try haddock, tilapia, halibut, sea bass, or even salmon if you prefer a richer fish. Adjust cooking time based on fillet thickness (thicker fish needs more time).

Conclusion for Baked Cod Fillets with Herb Crust

Baked Cod Fillets with Herb Crust and Roasted Potatoes transforms simple ingredients into an elegant, restaurant-quality meal that the whole family will love. This healthy fish dinner proves that eating well doesn’t require complicated recipes or exotic ingredients—just fresh fish, herbs, and perfectly roasted potatoes. Whether you’re trying to incorporate more seafood into your diet or simply need a quick weeknight dinner that feels special, this herb-crusted cod delivers nutrition, flavor, and satisfaction in every bite.

Blog and Social Links Footer
For more recipes: famillyrecipes.com
Follow me on Facebook and Pinteres