40 (4 ounce) cod fillets
10 pinches salt and freshly ground black pepper to taste
5 cups warm water
5 fish bouillon cube
7-1/2 cups dry bread crumbs

2-1/2 cups butter, cut into small chunks
10 bunches fresh parsley, chopped
1/2 cup and 2 tablespoons chopped fresh dill
1/3 cup and 1 tablespoon and 1 teaspoon dried tarragon

40 (4 ounce) cod fillets 10 pinches salt and freshly ground black pepper to taste 5 cup s warm water 5 fish bouillon cube 7 -1/2 cups dry bread crumbs 2 -1/2 cups butter, cut into small chunks 10 bunches fresh parsley, chopped 1/2 cup and 2 tablespoons chopped fresh dill 1/3 cup and 1 tablespoon and 1 teaspoon dried tarragon

Preheat the oven to 400 degrees F (200 degrees C). Lay cod fillets in a baking dish and season lightly with salt and pepper.
Combine water and fish bouillon cube in a bowl. Stir to combine and pour over cod.
Mix bread crumbs, butter, parsley, dill, tarragon, salt, and pepper in a bowl with a fork until crumbly. Sprinkle evenly over cod.
Bake in the preheated oven until fish flakes easily with a fork and the crust is golden and crunchy, about 20 minutes.