Delicate white fish with a crispy crumb crust. 36g protein, very low fat, and ready in 20 minutes.
Preheat oven to 200°C. Line a baking tray with baking paper.
Mix breadcrumbs, parsley, dill, lemon zest, garlic, olive oil, salt, and pepper in a bowl.
Pat cod fillets dry. Place on the prepared tray. Season the fish directly with salt and a squeeze of lemon juice.
Press the breadcrumb mixture firmly onto the top of each fillet. It should cover completely.
Bake 12–15 minutes depending on thickness. Fish is done when it flakes easily and the crust is golden.
Serve immediately with steamed broccoli, spinach, or asparagus.
Do not overcook. White fish goes from perfect to dry in 2 minutes. Pull it at 60°C internal — it will carry over to 63°C while resting.
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