Description
A comforting dish featuring fresh cod fillets topped with a buttery panko crust, enhanced by lemon zest and juice.
Ingredients
- 4 cod fillets (6 oz each), about 1 inch thick
- 4 tablespoons butter
- 1 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon garlic powder
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- Butter for greasing the dish
Instructions
- Preheat your oven to 400°F and butter a 9×13-inch baking dish.
- Pat each cod fillet dry with paper towels and season both sides with salt and pepper.
- Arrange the fillets in the prepared baking dish with space between each piece.
- Melt butter in a small saucepan over medium heat until foaming, about two minutes.
- Stir in panko breadcrumbs, chopped parsley, garlic powder, and lemon zest until it resembles wet sand.
- Evenly distribute the breadcrumb mixture over the cod fillets, pressing gently to adhere.
- Drizzle with lemon juice and olive oil.
- Bake for 12-15 minutes until the cod flakes easily and the topping is golden brown.
- Let rest for a few minutes before serving.
Notes
Ensure cod fillets are of uniform thickness for even cooking. Feel free to experiment with other herbs in the panko mixture.
