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2 servings


0 hours 35 mins


0 hours 17 mins


0 hours 52 mins

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2 6 Oz. Cod filets
1/2 Cup Panko bread crumbs
1 Tbsp. Herbes de Provence
1/4 Tsp. Kosher Salt
Large pinch of freshly ground black pepper
1/2 Tsp. Patricia and Paul’s Herbes de Provence Olive Oil
Lemon wheels, to serve
Fresh flat leaf parsley, chopped to garnish

1 Cup Orange juice
3 Tbsp. Patricia and Paul’s Herbes de Provence Olive Oil
1 Tsp. Dijon mustard
2 Tbsp. Patricia and Paul’s Lavender Balsamic Vinegar
Pinch of Kosher salt
20 Grinds freshly ground black pepper


1) Preheat the oven to 375 degrees.

2) Make your marinade. Mix all ingredients in a small bowl with a whisk.

3) 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.

4) 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.

5) 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.

6) 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.

NOTES: My panko crusted cod gets it unique flavor from a delicious marinade of OJ, lavender balsamic and herbs de provence olive oil. The panko crust is flavored with herbs and provides the right amount of crispy on this fish. It is light, flavorful and easy to make.

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.

I like to pile on the panko crust and them 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 that I highly recommend trying it.

If you like a little crispy crunch on top of your fish, stick with the panko breadcrumbs. Otherwise, plain dried breadcrumbs will work. You can also use plain olive oil if you don’t have the herbs de provence flavored olive oil on hand.

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.

So, what can you serve with your herb crusted cod? Simple steamed vegetables and rice, pilaf or orzo would be great. A side of quinoa or fonio would also be great. 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.