Description
This Parmesan-crusted cod is the golden ticket to seafood heaven – crispy, cheesy exterior with perfectly flaky fish inside, ready in just 30 minutes.
Ingredients
Scale
- 1½ pounds (680g) fresh cod fillets, about 1-inch thick
- ¾ cup (75g) freshly grated Parmesan cheese
- ½ cup (60g) panko breadcrumbs
- 2 tablespoons (30ml) olive oil, plus extra for the baking dish
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 tablespoon (15g) Dijon mustard
- 1 teaspoon (5ml) lemon zest
- 2 tablespoons (30ml) fresh lemon juice
- 1 tablespoon (5g) fresh parsley, finely chopped
- 1 teaspoon (5g) dried Italian herbs
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- Lemon wedges, for serving
Instructions
- Preheat oven to 425°F (220°C) and lightly oil a baking dish. Pat cod fillets thoroughly dry with paper towels, then season with salt and pepper on both sides.
- In a medium bowl, combine Parmesan cheese, panko breadcrumbs, olive oil, minced garlic, lemon zest, dried Italian herbs, and half the chopped parsley.
- Brush each cod fillet with Dijon mustard and drizzle with half the lemon juice.
- Press the Parmesan mixture firmly onto the top of each fillet, creating an even layer about ¼-inch thick.
- Bake for 12-15 minutes until the crust is golden brown and fish flakes easily with a fork (internal temperature 145°F/63°C).
- Remove from oven and let rest 3-5 minutes. Drizzle with remaining lemon juice, sprinkle with reserved parsley, and serve with lemon wedges.