Panko- and Herb-Crusted Cod Fillets

Although you’ll often see cod fillets fried, cooking them under a broiler allows you to add layers of toppings. This large-format recipe from sustainable-seafood expert Barton Saver uses the full captain’s cut (the meaty top two-thirds of the fillet located near the head), which is relatively even in thickness, making it ideal for roasting and broiling.


    •  7 tbsp. (3½ oz.) melted unsalted butter, divided
    •  Two 1-lb. skinless cod fillets, preferably the “captain’s cut”
    •  1 tbsp. plus 1 tsp. kosher salt
    •  ½ cups panko breadcrumbs
    •  3 tbsp. Italian parsley, coarsely chopped
    •  Leaves from 6 thyme sprigs, finely chopped
    •  Finely grated zest of 1 orange (2½ tsp.), plus orange wedges for serving
    •  Finely grated zest of 1 lemon (1½ tsp.), plus lemon wedges for serving


  1. Preheat a broiler to its medium setting and line a baking sheet with foil. Grease the foil lightly with 1 tablespoon melted butter.
  2. Season the fish all over with 1 tablespoon salt, then transfer to the prepared baking sheet. Set aside for 20 minutes.
  3. Meanwhile, in a small bowl, stir together the breadcrumbs, parsley, thyme, orange and lemon zests, the remaining 1 teaspoon kosher salt, and the remaining 6 tablespoons melted butter.
  4. Sprinkle the breadcrumb topping evenly over the fillets, then broil until the topping is browned and the fish flakes when the center is poked with a fork, 4–8 minutes. Remove and serve immediately with the citrus wedges on the side for squeezing.

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