Baked Cod

Method

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1. Heat the oven to 200°C / 400°F and line a tray with baking paper.

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2. Pat the cod dry, set it on the tray and season with the salt and pepper.

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3. Brush the top of each fillet with the mustard.

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4. Mix the panko, melted butter, garlic, parsley and lemon zest in a bowl until the crumbs are evenly moistened.

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5. Press the crumb mixture firmly onto the mustard on each fillet.

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6. Bake 12 to 15 minutes, until the crust is golden and the fish flakes easily and reads 60°C / 140°F.

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7. Serve at once with lemon wedges.

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Chef’s Tips

• Coat the crumbs in melted butter. Dry crumbs stay pale in a short bake.
• Pat the fish dry so the crumb sticks and the tray does not steam.
• Take it out at 60°C. Cod turns chalky quickly.

Common Substitutions & Variations

• Panko gives the crunchiest crust here, but ordinary dried breadcrumbs will still fry crisp if that's what's in the cupboard.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Roasted potatoes
• Steamed green beans
• Tartare sauce

Storage & Reheating

Refrigerate up to 2 days and reheat at 160°C for 8 minutes. Freeze uncooked, crumbed fillets for 2 months and bake from frozen, adding 8 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.