Ingredients:

  • 4 (6 oz) Cod Fillets, skinless, about 1-inch thick
  • 1/2 cup Panko Breadcrumbs
  • 1/2 cup Freshly Grated Parmesan Cheese
  • 2 Tbsp Unsalted Butter, melted
  • 1 Tbsp Fresh Lemon Juice
  • 1 Tbsp Fresh Parsley, finely chopped
  • 1 tsp Dried Italian Seasoning
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Kosher Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1 Large Egg, lightly beaten
  • Zest of 1/2 Lemon

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Pat the cod fillets thoroughly dry using paper towels.
  3. In a small bowl, combine the Panko breadcrumbs, grated Parmesan, melted butter, lemon juice, parsley, Italian seasoning, garlic powder, salt, pepper, and lemon zest. Mix until the mixture resembles coarse, damp sand.
  4. Set up a dredging station: place the lightly beaten egg in one shallow dish and the crust mixture in another.
  5. Lightly dip the top side of each cod fillet into the egg wash, allowing excess to drip off. Immediately press the egg-coated side firmly into the Parmesan crust mixture until evenly and thickly coated.
  6. Place the coated fillets crust-side up on the prepared baking sheet.
  7. Bake for 12 to 15 minutes. The fish is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).
  8. Remove from the oven, let rest for 2 minutes, squeeze with a touch of fresh lemon juice, and serve immediately.