Description
A delightful Boston baked cod recipe topped with crispy panko breadcrumbs, perfect for any occasion.
Ingredients
- 4 fillets cod (fresh preferred, but frozen can work if thawed)
- 2 tablespoons butter (can substitute with olive oil for dairy-free option)
- 1 cup panko breadcrumbs (regular breadcrumbs will yield a denser texture)
- 2 tablespoons parsley (freshly chopped; dried herbs like thyme can be an alternative)
- 1 teaspoon garlic powder (fresh minced garlic can be used for a stronger taste)
- 1 teaspoon lemon zest (lime zest can be used if lemon is unavailable)
- 1 teaspoon salt (adjust to preference)
- 1 teaspoon pepper (freshly cracked for better flavor)
Instructions
- Preheat your oven to 375°F (190°C).
- If using frozen cod, ensure the fillets are fully thawed and pat them dry with a paper towel.
- In a bowl, mix breadcrumbs, finely chopped parsley, garlic powder, lemon zest, salt, and freshly cracked pepper. Blend all the ingredients thoroughly.
- In a separate bowl, melt the butter (or olive oil if going dairy-free) in the microwave.
- Coat each cod fillet with the melted butter, allowing excess to drip off before transferring it to the breadcrumb mixture.
- Press the breadcrumb mixture firmly onto the top of each fillet to ensure it adheres well.
- Arrange the cod fillets in an even layer in a baking dish.
- Drizzle any remaining melted butter over the fillets for added moisture.
- Bake in the preheated oven for 15 to 20 minutes or until the cod is cooked through and the topping is golden brown.
- Serve immediately and enjoy the delightful textures and flavors!
Notes
For an even crispier finish, consider broiling the dish for a few minutes at the end of cooking. Customize with additional herbs or seasonings to suit your taste preferences.
