Lemon Dill Crusted Cod Recipe

Servings: 2

Prep Time: 15 minutes

Cook Time: 12-15 minutes

Ingredients:

For the cod:

2 fresh cod fillets (6–8 oz each) Salt and pepper to taste 1 tbsp olive oil (for greasing the baking sheet or pan)

For the crust:

½ cup panko breadcrumbs (for extra crispiness) 2 tbsp fresh dill, finely chopped (or 1 tsp dried dill) Zest of 1 lemon 1 tbsp lemon juice 1 clove garlic, minced (optional for extra flavor) 2 tbsp mayonnaise (or plain Greek yogurt for a lighter version) 1 tbsp Dijon mustard (optional, adds tang) 1–2 tbsp melted butter (to moisten breadcrumbs) Salt and pepper to taste

For garnish (optional):

Lemon wedges Extra fresh dill

Instructions:

Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or oven-safe dish with olive oil. Pat cod fillets dry with paper towels. Season both sides lightly with salt and pepper. Place them skin-side down (if skin is on) on the baking sheet. Make the lemon-dill topping: In a small bowl, mix together: Mayonnaise (or Greek yogurt) Dijon mustard (if using) Lemon juice Lemon zest Garlic (if using) Chopped fresh dill Season with a pinch of salt and pepper. Spread the topping evenly over the top of each cod fillet. Make the breadcrumb crust: In another bowl, mix panko breadcrumbs with melted butter, a little more lemon zest if you like, and a pinch of salt and pepper. The butter should just moisten the crumbs. Top the fillets with the breadcrumb mixture, pressing gently to adhere. The coating should cover the entire top surface. Bake in the preheated oven for 12–15 minutes, depending on thickness, until: The fish flakes easily with a fork. The crust is golden brown. Finish with a squeeze of fresh lemon juice and extra dill. Serve with: Roasted potatoes, steamed asparagus, or a simple green salad

A quick lemon-dill yogurt sauce on the side is a fantastic addition:

½ cup Greek yogurt 1 tbsp fresh dill 1 tsp lemon zest 1 tbsp lemon juice Salt and pepper Mix it up and serve chilled alongside the fish

Roasted Asparagus with Lemon Zest

Toss asparagus spears with olive oil, salt, and pepper. Roast at 400°F for 10-12 minutes, then finish with lemon zest and a squeeze of lemon

Nice for a warm spring night.