Description
A delightful seafood dish featuring tender cod fillets coated in a crunchy panko and Parmesan topping, baked to perfection.
Ingredients
- 4 cod fillets (approximately 1.5 pounds total)
- Salt and pepper to taste
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, finely chopped
- 1 lemon, zested and juiced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 2 tablespoons olive oil
- Cooking spray or extra olive oil for greasing
Instructions
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper or a silicone baking mat and lightly grease it with cooking spray or a bit of olive oil.
- Pat the cod fillets dry with paper towels and season them lightly with salt and pepper on both sides.
- In a shallow bowl, mix together the panko breadcrumbs, grated Parmesan cheese, chopped parsley, lemon zest, garlic powder, onion powder, and paprika.
- Drizzle the olive oil over the breadcrumb mixture and toss until the mixture is evenly coated and crumbly.
- Press each cod fillet into the breadcrumb mixture, turning to coat all sides and ensuring an even, thick layer of breadcrumbs adheres to each fillet.
- Place the coated fillets on the prepared baking sheet, making sure they are spaced apart so they cook evenly.
- Bake in the preheated oven for 15-20 minutes, or until the cod flakes easily with a fork and the breadcrumb coating is golden brown and crispy.
- Remove the cod from the oven and squeeze fresh lemon juice over the top before serving.
- Serve immediately with your choice of sides, like roasted vegetables or a fresh salad.
Notes
Ensure the cod is patted dry to improve coating adhesion. Adjust baking time based on the thickness of your fillets.
