Elevate your dinner with this Crispy Herb-Crusted Cod! The cod fillets are coated in a flavorful blend of herbs that create a satisfying crunch, while the fish remains flaky and tender. This dish is not only delicious but also quick to prepare, making it perfect for weeknight meals or impressing guests.
Accompanied by a zesty lemon-dill couscous, the freshness of the lemon and herbs complements the cod beautifully. This meal is a delightful balance of flavors and textures, sure to become a family favorite!
Ingredients
INGREDIENTS
- 4 cod fillets
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 eggs, beaten
- 1 cup couscous
- 2 cups vegetable broth
- 1 lemon, zested and juiced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, combine breadcrumbs, Parmesan cheese, parsley, thyme, garlic powder, onion powder, salt, and pepper.
- Dip each cod fillet into the beaten eggs, then coat with the breadcrumb mixture, pressing lightly to adhere.
- Heat olive oil in a skillet over medium-high heat. Sear the crusted cod for 2-3 minutes on each side until golden brown.
- Transfer the cod to a baking dish and bake in the oven for 10-12 minutes, or until the fish flakes easily with a fork.
- Meanwhile, bring vegetable broth to a boil in a saucepan. Add couscous, lemon zest, and dill, stirring to combine. Remove from heat, cover, and let it sit for 5 minutes.
- Fluff the couscous with a fork, add lemon juice, and adjust seasoning if needed.
- Serve the crispy cod over the lemon-dill couscous, garnished with additional dill if desired.
Notes
Tip: For a gluten-free option, use gluten-free breadcrumbs and couscous or quinoa as a substitute.
For an extra crispy texture, make sure your oil is hot enough when frying the cod. You can substitute the cod with other firm white fish like haddock or tilapia if preferred.
The lemon-dill couscous can be stored in the fridge for up to 3 days, making it a great option for meal prep. Serve any leftovers as a refreshing side salad!
