Herb-Crusted Cod with Garlic Butter and Lemon Bake

Why You’ll Love This Recipe

• One pan, big comfort: flaky cod, creamy butter beans, and silky spinach roast together in a lemony garlic-butter sauce.
• Golden, herby crunch from a light panko-Parmesan topping—no stovetop frying needed.
• Fast and weeknight-friendly: on the table in about 35 minutes.
• Flexible pantry ingredients with plenty of bright, fresh flavor.

Grocery List

• Produce: Garlic, 2 lemons, fresh flat-leaf parsley, fresh chives, baby spinach
• Dairy: Unsalted butter, Parmesan cheese
• Pantry: Fresh cod fillets, canned butter beans, panko breadcrumbs, Dijon mustard, low-sodium broth, extra-virgin olive oil, red pepper flakes, kosher salt, black pepper

Full Ingredients

Cod

• 4 skinless cod fillets (5–6 oz/140–170 g each; 1 1/4–1 1/2 lb total)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• Lemon wedges, for serving (optional)

Garlic–Lemon Butter

• 3 tbsp unsalted butter
• 3 garlic cloves, finely grated or minced
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/4 tsp red pepper flakes (optional)

Herb Crumb Topping

• 3/4 cup panko breadcrumbs
• 1/4 cup finely grated Parmesan
• 1/2 cup finely chopped fresh flat-leaf parsley
• 2 tbsp finely chopped chives
• 1 tbsp extra-virgin olive oil
• Pinch kosher salt and black pepper

Warm Butter Bean & Spinach Base

• 2 cans (15 oz/425 g each) butter beans (lima beans), drained and rinsed
• 5 oz (142 g) baby spinach
• 1/2 cup low-sodium chicken or vegetable broth
• 1 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For the Pan

• 1 tsp extra-virgin olive oil, for greasing the baking dish

Step-by-Step Instructions

Step 1: Heat the oven and prep the dish

Preheat the oven to 425°F (220°C) with a rack in the middle. Lightly oil a 9×13-inch (23×33 cm) baking dish with 1 teaspoon olive oil. Pat the cod very dry with paper towels and set aside. Dry fish browns better and helps the crumb adhere.

Step 2: Make the garlic–lemon butter

In a small saucepan or microwave-safe bowl, melt the butter. Stir in the garlic and let it gently sizzle for 30 seconds on low heat (don’t brown it). Off the heat, whisk in lemon zest, lemon juice, Dijon, and red pepper flakes (if using). This bright, buttery mixture will season both the fish and the beans. Set aside 1 tablespoon for the beans; the rest is for the cod.

Step 3: Stir together the herb crumb

In a medium bowl, combine panko, Parmesan, parsley, chives, olive oil, a pinch of salt, and a pinch of pepper. Add about 1 teaspoon of the garlic–lemon butter to lightly moisten the crumbs. Toss until the panko is evenly coated and slightly clumpy. If it looks dry, add another teaspoon of butter or a drizzle of oil.

Step 4: Build the saucy bean-and-spinach base

In the prepared baking dish, toss the butter beans, spinach, broth, 1 tablespoon olive oil, reserved 1 tablespoon garlic–lemon butter, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper. Spread into an even layer. The spinach will mound at first but wilt as it roasts, creating a silky, lemony sauce with the broth and butter.

Step 5: Season and arrange the cod

Season the cod fillets all over with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Nestle the fillets on top of the bean mixture, spacing them evenly. Spoon the remaining garlic–lemon butter over the fillets so it drips onto the beans.

Step 6: Add the herb crumb

Divide the herb crumb among the fillets and press firmly so it adheres in an even, 1/4-inch (6 mm) layer. Packing it a little helps it stay put as the fish bakes and the spinach wilts.

Step 7: Roast, then finish

Bake for 18–20 minutes, until the fish is opaque and flakes easily and the crumbs are golden. Target an internal temperature of 135–145°F (57–63°C), depending on preferred doneness and fillet thickness. For deeper color on the crumbs, switch to broil for 1–2 minutes at the end. Let rest 2 minutes, then serve with lemon wedges, spooning the saucy beans and pan juices beneath each fillet.

Pro Tips

• Pat the cod very dry for better browning and to help the crumb stick.
• Rinse and drain the beans well to prevent a watery sauce. Low-sodium broth keeps the sauce balanced.
• Use a microplane for the garlic to avoid large raw pieces; quick-sizzling in butter softens the bite.
• Press the crumb firmly onto the fish; a compact layer browns evenly and won’t slide off.
• If your fillets are thicker than 1 inch (2.5 cm), add 2–3 minutes to the bake time; broil only at the end for color.

Variations

• Mediterranean twist: Add 1/2 cup halved cherry tomatoes and 1/4 cup pitted olives to the beans; swap parsley/chives for basil and oregano.
• Gluten-free: Use gluten-free panko or crushed gluten-free crackers in place of regular panko.
• Swap the fish/greens: Try haddock or pollock, and use baby kale or Swiss chard in place of spinach (remove thick stems).

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 2 days. Reheat, covered, at 350°F (175°C) for 10–12 minutes, then uncover and broil 1 minute to re-crisp the crumb. The herb crumb and garlic–lemon butter can be mixed up to 24 hours ahead; refrigerate separately and bring to room temperature before assembling. Freezing is not recommended for the finished dish (the crumb softens and fish can become dry), but the drained beans and chopped herbs can be frozen separately for later use.

Nutrition (per serving)

Approximate: 450 calories; 41 g protein; 18 g fat; 38 g carbohydrates; 11 g fiber; sodium will vary by brand of broth, beans, and Parmesan.