zesty herb-crusted cod

How To Make zesty herb-crusted cod

• Step 1
  Infuse the herb oil (30 minutes ahead). In a small bowl, mix 1 tsp dried parsley, 1 tsp dried dill weed, 1 tsp dried chives, and 1 Tbsp olive oil. Cover and let sit at room temperature for 30 minutes to bloom the herbs.
• Step 2
  Prepare the water-based citrus bath. Place 2 cod fillets (6–8 oz each, patted dry) in a shallow dish. Cover completely with cold water (~1–1 1/2 cups). Add 1 Tbsp of lemon juice and 1 Tbsp of lime juice. Soak 5–7 minutes.
• Step 3
  Drain fully, then pat completely dry.
• Step 4
  Preheat oven to 375 degrees F.
• Step 5
  Sear the fillets. Heat a cast-iron skillet over medium-high heat. Add the remaining 1 Tbsp olive oil.
• Step 6
  Sear fillets 1–2 minutes per side until golden.
• Step 7
  Remove from heat.
• Step 8
  Layer #1 – Lemon Juice: Immediately drizzle 1 teaspoon fresh lemon juice directly and evenly over the top of each seared fillet.
• Step 9
  Layer #2 – Infused Herb-Oil Mixture: Spoon the entire herb-oil mixture directly over the lemon-juiced tops and sides.
• Step 10
  Layer #3 – Dry Panko Bread Crumbs: Press 1/2 cup dry Panko bread crumbs firmly and evenly over the herb-coated tops.
• Step 11
  Layer #4 – Melted Butter: Drizzle 4 Tbsp melted butter evenly over the Panko topping.
• Step 12
  Bake: Place the skillet in the 375 degrees F oven. Bake 10–12 minutes until fish flakes easily (145 degrees F internal) and crumbs are deep golden.
• Step 13
  Serve: Drizzle any browned butter from the pan over the top. Serve immediately.
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