Description
A delightful dish featuring crispy baked cod with a crunchy breadcrumb coating, perfect for family gatherings.
Ingredients
- 4 cod fillets (6 ounces each)
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 2 large eggs
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Cooking spray or olive oil for greasing
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare a baking sheet by lining it with parchment paper or greasing it lightly.
- Combine the panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, salt, black pepper, and parsley in a medium bowl.
- Whisk together eggs, Dijon mustard, and lemon juice until smooth in another bowl.
- Pat the cod fillets dry with paper towels to remove excess moisture.
- Dip each cod fillet into the egg mixture, ensuring even coating.
- Press the coated fillets into the breadcrumb mixture to adhere crumbs to the fish.
- Place the breaded cod fillets on the prepared baking sheet, allowing space between them.
- Bake for 12-15 minutes, or until the fish flakes easily with a fork and the crust is golden brown.
- Let the fillets cool slightly before serving.
Notes
For extra crunch, consider rotating the baking sheet halfway through cooking. Leftover cod can be stored in an airtight container for up to three days.
