Recipe for: Fish fillets baked with herbs - photo 1
← Recipes

Recipe for: Fish fillets baked with herbs

Pikantne Main dishes Regional Cuisine of Poland Fish dishes 30 min Medium 22 wyświetleń ~66.77 PLN - (0)
Rate:
(0)
Start Cooking

Description

Delicate cod fillets baked under an aromatic layer of creamy herbs and crunchy breadcrumbs. The dish combines Polish simplicity with the seasonal freshness of herbs — dill and parsley enhance the fish's sweetness. Quick to prepare (about 30 min), it pairs wonderfully with new potatoes and a salad of sorrel or blanched asparagus. Visually, the dish has a creamy, slightly golden top with green accents from the herbs.

Ingredients Used

Ingredients (13)

Servings:
4
  • Cod fillet 600 g
  • Sour cream 200 g
  • Breadcrumbs 60 g
  • Lemon 1.3 szt. (~100 g)
  • Garlic 3 ząbki (~15 g)
  • Butter 30 g
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Dill 1.5 pęczki (~30 g)
  • Parsley 1 pęczek (~30 g)
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Asparagus 200 g
  • Sorrel 50 g
💰 Szacowany koszt dania: ~66.77 PLN (16.69 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Preheat the oven to 180°C with top and bottom heat (without fan). Take the cod fillets out of the fridge for 10 minutes so that the fish is not cold before baking — this will ensure even cooking.

Ingredients: Cod fillet
Use an oven with a thermometer if you have one. A baking dish measuring about 20x30 cm will be suitable. A common mistake: putting very cold fish into a hot oven leads to shrinking and drying out the meat.
3

Prepare a baking dish: lightly grease the bottom with rapeseed oil (spread it with a brush or paper towel). Arrange the cod fillets in one or two rows so that they do not overlap. Gently salt and pepper each fillet on both sides.

Ingredients: Cod fillet, Rapeseed oil, Salt, Black pepper
Use a silicone brush or paper towel to spread the oil. If the fillets have different thicknesses, place the thinner pieces closer to the center of the oven, where the heat is less intense.
4

Evenly drizzle the prepared herb sauce over the fillets: use a spoon to spread the sauce over the entire surface of each fillet, ensuring a thin layer covers the fish. Reserve 1-2 tablespoons of sauce for later to possibly drizzle.

Ingredients: Sour cream, Dill, Parsley, Garlic, Lemon
Use a tablespoon or a small spatula. Make sure the sauce reaches the edges of the fillet, but does not create a puddle — you can remove excess sauce with a spoon.

Herb sauce

2

Wash the dill and parsley, and dry them with a towel. Chop very finely (so that large stems are not noticeable). In a bowl, pour in the sour cream, add the finely chopped herbs, pressed garlic, grated lemon zest (only the yellow part), 1/2 teaspoon of lemon juice, and season with salt and pepper. Mix with a spoon until the mixture is uniform.

Ingredients: Sour cream, Dill, Parsley, Garlic, Lemon, Salt, Black pepper
Use a sharp knife or kitchen herb scissors and a bowl with a capacity of at least 500 ml. If the sauce is too thick, add 1-2 tablespoons of water. Finely chopping the herbs gives the best flavor and appearance.

Baking

5

Sprinkle breadcrumbs evenly over the top of each fillet. Place small pieces of butter on top, spaced about 4-5 cm apart, so that the butter melts and creates a golden crust while baking. Place in the preheated oven and bake for 12-15 minutes at 180°C until the top is golden and the fish meat at the thickest part becomes opaque and flakes easily with a fork.

Ingredients: Breadcrumbs, Butter
Use the up-down function. The time depends on the thickness of the fillets — thicker pieces may need an additional 2-3 minutes. Avoid long baking to prevent the fish from becoming dry.

Finishing

6

After removing from the oven, drizzle the fillets with the remaining lemon juice and optionally 1 tablespoon of olive/canola oil for shine. Wait 2-3 minutes before serving to allow the juices to distribute evenly.

Ingredients: Lemon, Rapeseed oil
Use a small sieve for the lemon zest to evenly distribute the juice and zest. A short wait allows the meat to 'rest', so the juices don't run out immediately after cutting.

Serving

7

Serve the fillets hot, garnished with fresh parsley leaves or a bit of dill. As sides, I suggest young potatoes with dill or blanched asparagus and a sorrel salad with a light vinaigrette.

Ingredients: Dill, Parsley, Asparagus, sorrel
Use a wide, sharp spatula to transfer the fillets to avoid breaking their structure. Additionally, you can add asparagus or sorrel as an optional seasonal element.

Fun Fact

💡

Cod has long been a staple of the Polish coast — simple bakes using cream and herbs are a practical solution for fishing families, combining ease of preparation with a filling effect.

Best for

niedzielny obiad lekka kolacja wiosenna przyjęcie rodzinne

Tips

🍽️ Serving

Serve with young potatoes boiled in their skins and drizzled with butter and dill. Accompany with a glass of dry white wine or a light chamomile infusion for children. If serving asparagus, blanch for 3-4 minutes and serve drizzled with a bit of olive oil and lemon.

🥡 Storage

Store leftovers in the refrigerator in a closed container for up to 24 hours. Reheat in the oven at 150°C for 8-10 minutes to maintain the crispiness on top; never reheat multiple times.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Dumplings with Mushroom Sauce (Polish Classic with a Twist) 60 min

Dumplings with Mushroom Sauce (Polish Clas...

Main dishes
Potatoes with Dill and Butter 25 min

Potatoes with Dill and Butter

Regional Cuisine of Poland
Lazy Dumplings with Cheese (Traditional) 30 min

Lazy Dumplings with Cheese (Traditional)

Main dishes
Savory Muffins with Asparagus, Smoked Salmon, and Young Potatoes 75 min

Savory Muffins with Asparagus, Smoked Salm...

Takeaway Dishes
Forest Mushroom Sauce (traditional Polish) 40 min

Forest Mushroom Sauce (traditional Polish)

Snacks
Semolina porridge with rhubarb mousse and cream 35 min

Semolina porridge with rhubarb mousse and ...

Breakfasts for Kids

Recipe Categories

Main dishes
Main dishes

Main courses are the heart of every meal - hearty, nutritious, and full of flavor. In this category, we present a rich selection of recipes for lunches and dinners that will satisfy even the most discerning palates. From classic Polish pork chops to aromatic chicken dishes, to exquisite steaks an...

See all recipes in this category
Regional Cuisine of Poland
Regional Cuisine of Poland

Traditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.

See all recipes in this category
Fish dishes
Fish dishes

Fish dishes are healthy and easily digestible meals rich in omega-3 fatty acids and high-quality protein. Recipes for salmon: baked, grilled, smoked, and in cream sauce. Cod, pollock, zander, and trout - freshwater and saltwater fish in various versions. Seafood: shrimp, mussels, squid, and scall...

See all recipes in this category
Reklama