Let Me Tell You Why I Keep Coming Back to This Cod

You know those nights when you're staring at a packet of cod in the fridge, wondering why you thought you were the kind of person who meal plans on Sundays? Yeah, that’s me—all the time. Honestly, this oven-baked cod with garlic herb crumbs has saved my bacon (well, fish) more times than I can count. I actually learned this recipe in my tiny flat in Leeds, when all I owned was a baking tray and a stubborn smoke alarm (that thing went off every time I used the oven until I started putting a tea towel over it; not my brightest idea, but hey, it worked). Anyway, these crumbs just make the whole flat smell like you live with a chef, not three houseplants and a cat that's indifferent to your problems.

Why You’ll Love It, Promise

I make this when I want dinner that’s genuinely easier than messing about with a frying pan and (let’s be honest) one that doesn’t leave the kitchen looking like a war zone. My family goes a bit mad for the crispy topping—my brother actually hoards the crumbs and steals from everyone else’s plate; I've stopped fighting it. Plus, I love this because I can toss things together, then stare dramatically out the window with a cuppa while it bakes. And if you, too, have managed to turn fish into rubber, we're in the same boat; this recipe’s saved me form that more than once.

What You’ll Need (But Feel Free to Flex It)

4 good-sized cod fillets (or honestly, haddock works just as well, and once I used pollock and nobody even noticed)
About a cup of fresh breadcrumbs—sometimes I just blitz whatever bread’s begging in the freezer. My gran used to swear by Hovis. I just grab what’s on hand (even a baguette that’s past its prime!)
2-3 cloves garlic, squashed and chopped. Or use the jarred stuff if you’re in a rush; no shame here
A handful of fresh parsley, chopped. Dried works, but go a bit lighter if you use it
1 lemon—zest and juice (unless you forget to get lemons, then use a splodge of vinegar, I won't tell)
2 tablespoons olive oil (I cheated with melted butter once. It was epic.)
Salt and pepper to taste (I sometimes add a pinch of chili flakes if I want a kick, but that’s just my northern side showing off)

How I Actually Make It—Warts and All

Preheat your oven to 200°C (that’s about 400°F for my US mates) and line a baking tray with parchment. Or don’t—just grease it. Who has time for parchment some days?
Pat your cod fillets dry with kitchen roll. Don’t skip this—if they’re drippy, the crumbs won’t stick and you’ll just get soggy sadness. Trust me. Lay them out on the tray.
In a bowl, mix the breadcrumbs, garlic, parsley, lemon zest, olive oil, salt, pepper, and whatever else you fancy tossing in (this is where I usually taste a bit... someone’s got to!)
Squeeze half the lemon juice over the fish; not all of it or things get way too tangy (unless you like that, do your thing)
Pat a thick layer of your crumb mix right on top of the fish. Seriously, pile it on. Tidy edges are optional. Don’t worry if a bit falls off, it crisps up on the tray and that’s the best bit for snacking.
Bake in the oven for about 12-15 minutes. And if you get distracted and it goes to 18 minutes—eh, as long as it flakes and’s not dry, it’s still good. But keep an eye on it if your oven runs hot.

Just a Few Notes—Learned the Hard Way

The first time I tried this, I absolutely drenched the fish in lemon juice and had to hide my face as everyone tried to look grateful (it was edible but wow, zingy).
Breadcrumb texture matters! Really dry bread give a great crunch, but soft bread will do if you toast it a bit first. Or just accept the sogginess and call it 'rustic'.
If your crumbs look a bit pale at the end, run the tray under the grill for a minute. Just... don’t wander off. I've incinerated more than one batch that way.

Variations I’ve Tried (And Not All Are Winners)

Swapped parsley for coriander once (it’s divisive, but I liked it!)
Used panko instead of regular breadcrumbs and they crunched up perfectly
I tried adding parmesan for an Italian vibe. It melted weirdly and made a sort of cheesy sledge; maybe you'll have better luck?
Once I accidentally used sweetened bread—don’t do that. Save it for a pud.

Kit You’ll Need (Or, Actually, You Can Make Do)

Baking tray (of course); or use a roasting tin if you can’t find the tray. I once used my pizza stone in a pinch; worked fine but crumbs went everywhere
Mixing bowl (but one time I just used a salad spinner bowl. Not ideal for mixing, but it’ll do the job if you’re desperate)
Knife and chopping board. And a spoon. Or fingers. Just wash your hands!

Oven-Baked Cod with Garlic Herb Crumbs Recipe

How to Store Leftovers (If You Have Any!)

Officially, you could keep this in an airtight container in the fridge for up to two days. But let’s be real: someone in my house always snags the last bit for a midnight snack. It’s somehow even better cold, especially in a sandwich the next day.

How I Like to Serve It (But You Do You)

We usually pile this onto plates with a heap of buttery peas and roasted potatoes. When I’m feeling lazy, just a simple salad does the trick. Oh, and a chunk of bread to scoop up the crunchy bits. My aunt insists on tartare sauce, but I go with a dollop of yogurt and a spoonful of mustard—not traditional, I know.

Biggest Pro Tips (that came from Messing Up, Honestly)

I once tried rushing the breadcrumb step and just dumped everything onto the fish—did not work; clumped and steamed more than baked. Definitely mix first.
Don’t bake it uncovered too long—dry fish is nobody’s friend. Check on it at 12 minutes. And actually, I’ve found it tastes better the next day (if there is a next day).
If you haven’t got fresh breadcrumbs, quickly toast some sandwich bread—it’ll make all the difference.

FAQ—Because You Actually Asked Me These

Can I use frozen cod? Absolutely; just thaw it first and pat it dry. Otherwise, you get a puddle under your crumbs—nobody likes a soggy bottom.
What if I don’t have fresh herbs? Dried is fine, just use a bit less. Or skip entirely—I've done it and lived to tell the tale.
Any gluten-free breadcrumb suggestions? Ooh, yes! Use GF bread or check out these homemade ones (I’ve tried that recipe and it’s grand).
Can I prep the crumb topping ahead? Sure thing. Pop it in a jar in the fridge—use it within two days so it stays fresh.
Why do my crumbs fall off? Happens to me too. Try pressing them down really firmly, or, if you’re feeling fancy, brush a bit more oil on the fish first (here's a BBC Good Food take with some different ideas).

P.S. Did you know you can basically use this crumb mix on chicken, too? Now and then if I’ve gone off fish (it happens after a run of big supermarket deals, you know?), I do just that. Oh—and if you're a fan of crispy things, check out this technique for extra crunch; it helped me up my crumb game ages ago.

Oven-Baked Cod with Garlic Herb Crumbs Recipe