Baked Cod with Herb Crust

Instructions

1. Step 1

   Heat the oven to 220°C.

   Cookware: oven

2. Step 2

   Coat the baking dish with 1 tbsp (15 ml) olive oil. Pat the cod dry, arrange the fillets in the dish, and season them with ⅝ tsp (3 gr) salt and 1 gr black pepper.

   Ingredients used: 1.0 gr Black Pepper, 680.0 gr Cod, 15.0 ml Extra Virgin Olive Oil, 3.0 gr Fine Salt

   Cookware: baking dish

3. Step 3

   Spread the Dijon mustard evenly over the top of each cod fillet.

   Ingredients used: 30.0 gr Dijon Mustard

   Cookware: baking dish

4. Step 4

   Combine the breadcrumbs, parsley, dill, garlic, finely grated lemon zest, lemon juice, remaining olive oil, remaining salt, and remaining black pepper in the mixing bowl.

   Ingredients used: 1.0 gr Black Pepper, 60.0 gr Breadcrumb, 15.0 ml Extra Virgin Olive Oil, 2.0 gr Fine Salt, 5.0 gr Fresh Dill, 8.0 gr Garlic, 0.5 piece Lemon, 15.0 gr Parsley

   Cookware: Chef Knife, cutting board, Fine grater, mixing bowl

5. Step 5

   Divide the herb crumb mixture among the fillets and press it gently onto the mustard-coated tops.

   Cookware: baking dish

6. Step 6

   Bake until the crust is golden and the cod reaches 63°C at its thickest point, about 12–15 minutes.

   Timer: 12 min (fixed)

   Cookware: baking dish, oven

7. Step 7

   Rest the cod for 2 minutes, then serve.

   Timer: 2 min (fixed)

   Cookware: baking dish