Description
A simple yet impressive dish featuring fresh cod fillets coated in a crispy Parmesan and breadcrumb crust, perfect for a weeknight dinner.
Ingredients
- 4 fresh cod fillets (about 6 oz each)
- 1 cup Parmesan cheese (finely grated)
- ½ cup panko breadcrumbs (or almond flour for low-carb option)
- 2 large eggs (beaten)
- 1 tsp garlic powder
- ½ tsp paprika
- Salt and freshly cracked pepper (to taste)
- 2 tbsp olive oil or melted butter
- Fresh parsley (chopped for garnish)
- 1 lemon (cut into wedges for serving)
Instructions
- Preheat the oven to 400°F (200°C) and pat cod fillets dry with paper towels.
- Prepare the dredging station with one bowl of beaten eggs and another bowl containing the Parmesan cheese, breadcrumbs, garlic powder, paprika, salt, and pepper.
- Dip each cod fillet into the beaten eggs, ensuring it’s fully coated.
- Press each fillet into the Parmesan mixture, covering all sides evenly, and shake off any excess.
- For baking, place the coated fillets on a parchment-lined baking sheet and drizzle lightly with olive oil or melted butter.
- Bake for 12-15 minutes until the crust is golden and the fish flakes easily with a fork.
- For pan-frying, heat olive oil or butter in a skillet over medium heat and cook each fillet for 3-4 minutes per side until crispy and fully cooked.
- Serve immediately, garnished with freshly chopped parsley and lemon wedges.
Notes
For extra crispiness, double dip the cod in the egg and Parmesan mixture. Serve with a refreshing salad or steamed vegetables.
