Ingredients
- 4 cod fillets (about 6 ounces each)
- 1/2 cup panko breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, finely minced
- 1 teaspoon dried parsley
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lemon
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
Execution
Prepare the Oven and Cod: Preheat the oven to 425°F. Pat the cod fillets thoroughly dry with paper towels, then place them on a lightly greased or parchment-lined baking sheet. Drying the fish well helps the topping become crisp instead of soggy.
Make the Crispy Topping: In a small bowl, combine the panko breadcrumbs, Parmesan cheese, olive oil, minced garlic, dried parsley, paprika, salt, and black pepper. Stir until the breadcrumbs are evenly coated with the oil and the mixture looks crumbly.
Season the Fish: Drizzle the lemon juice evenly over the cod fillets. Spoon the breadcrumb mixture generously over each fillet, pressing it down gently so it adheres to the surface.
Bake the Cod: Bake for 12–15 minutes, depending on the thickness of the fillets. The cod is ready when it flakes easily with a fork and the internal temperature reaches 145°F. For an extra-golden topping, broil for 1–2 minutes at the end, watching closely to prevent burning.
Finish with Lemon and Parsley: Remove the cod from the oven and let it rest for about 2 minutes. Sprinkle with fresh chopped parsley and finish with a little freshly grated lemon zest from the lemon used for the juice.
Serve: Serve the crispy cod immediately with lemon wedges on the side. Pair it with roasted vegetables, steamed green beans, rice, or a simple green salad for a complete meal.
Additional tips
- Dry the cod thoroughly: Excess moisture can prevent the breadcrumb topping from becoming properly crisp.
- Use panko breadcrumbs: They create a lighter, crunchier crust than regular breadcrumbs.
- Avoid overbaking: Cod dries out quickly, so start checking thinner fillets around the 12-minute mark.
