Baked Cod with Lemon-Herb Crumb Topping

Prepare the Oven and Fish

1. Preheat your oven to 200°C (180°C fan). Lightly grease a medium baking dish with a few drops of olive oil.
2. Pat the cod fillets thoroughly dry with paper towels on both sides. Season both fillets evenly with half of the salt and black pepper.
3. Arrange the seasoned fillets in the prepared baking dish with a little space between them.

Mix the Herb Crumb Topping

1. In a small mixing bowl, combine the panko breadcrumbs, minced garlic, finely chopped parsley, dried oregano, and the freshly grated lemon zest.
2. Pour the melted butter and 1 tablespoon of olive oil over the mixture. Season with the remaining salt and black pepper.
3. Stir with a fork until the crumbs are completely coated, resembling coarse, fragrant wet sand.

Crust and Bake

1. Divide the crumb mixture evenly across the top of each cod fillet, pressing down gently with your fingers or the back of a spoon to create a neat, thick crust that adheres firmly.
2. Place the lemon halves cut-side up alongside the fish in the baking dish.
3. Bake in the center of the oven for 12 to 15 minutes, until the cod flakes easily with a fork and the crumb topping is crisp and rich golden-brown. (If the crust needs extra color, switch to the top grill for the final 60 seconds).

Finish and Serve

1. Remove from the oven and rest for 2 minutes.
2. Plate each fillet carefully with a fish slice, squeeze over a little roasted lemon juice from the pan, and serve immediately alongside steamed green beans or baby potatoes.