The marinade is easy to whip up. Just be sure you don’t let the fish marinate for more than 30 minutes. The acid in the juice will start to cook the fish and will make the fish mushy. Drain well and then set in the prepared casserole dish. You’ll mix up the orange juice, Dijon mustard, olive oil, balsamic vinegar salt and pepper in a bowl or measuring cup. Add the fish to a Ziplock bag and add the marinade. Let it sit on the kitchen counter until read to prep for cooking.
While the fish marinates, I make the panko crust by mixing the panko, herbs, salt, pepper and some olive oil to a bowl. Then, I like to pile on the panko crust and pat it down so it adheres to the fish. The oil in the mix will help it brown. Herb crusted cod is a classic preparation since the fish is very mild and needs herbs to wake it up. This version of herb crusted cod does the trick.
Substitutions: You can use any fresh white fish to make the dish. Halibut, flounder, walleye and catfish would all work. While you certainly could use a different mix of herbs, herbs de provence goes so well with the lavender balsamic so I highly recommend trying it.
When it comes to bake time, watch the fish starting at 15 minutes. Depending on how thick your filets are, it can take less time or more time to cook through. Remember, you finish the filets under the broiler for a couple of minutes and that will finish the cooking of the fish.
Once you remove from the oven, sprinkle with chopped parsley and add lemon wheels or wedges to the dish.
So, what can you serve with your herb crusted cod? Simple steamed vegetables and rice or orzo would be great. A side of quinoa or fonio would also work. Maybe try my Coconut Rice or Coconut and Cashew Cauliflower Rice.
Looking for other easy fish entrees? Try some of these recipe ideas:
Sheet Pan Lemon Cod on Crispy Garlic Potatoes with Asparagus
Almond Crusted Salmon with Lemon & Leek Cream
Asian Marinated Cod
Tilapia and Dirty Rice
Looking to purchase the specialty olive oil and vinegar used in this dish? Check out my shop.
Panko Crusted Cod
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 6 Oz. Cod filets
- 1/2 Cup Panko bread crumbs
- 1 Tbsp. Herbes de Provence
- 1/4 Tbsp. Kosher Salt
- Large pinch of freshly ground black pepper
- 1/2 Tbsp. Patricia and Paul’s Herbes de Provence Olive Oil
- Lemon wheels, to serve
- Fresh flat leaf parsley, chopped to garnish
MARINADE
- 1 Cup Orange juice
- 3 Tbsp. Patricia and Paul’s Herbes de Provence Olive Oil
- 1 Tbsp. Dijon mustard
- 2 Tbsp. Patricia and Paul’s Lavender Balsamic Vinegar
- Pinch of Kosher salt
- 20 Grinds freshly ground black pepper
Instructions
- Preheat the oven to 375 degrees.
- Make your marinade. Mix all ingredients in a small bowl with a whisk.
- Place your cod filets in a large plastic ziplock bag. Add the marinade. Close the bag and flip the bag a few times to make sure the cod is covered in the marinade. Let sit on the kitchen counter for 30 minutes flipping a couple of times to make sure the fish is marinating.
- While the fish is marinating, make the panko topping for the fish. Mix the herbs de provence, panko, salt and oil in a small bowl.
- Lightly spray a casserole dish with cooking spray. Remove the cod from the marinade and discard the marinade. Add the two filets to the casserole dish. Top each cod filet with half on the panko mix covering the top of the fish.
- Bake for 15 minutes. Then, put under the broiler for 1 1/2 – 2 minutes to lightly brown. Garnish with chopped parsley and serve with lemon wheels and your favorite sides. Enjoy.
