Ingredients
Method
- Preheat your oven to 425°F (220°C) and lightly grease a baking dish to prevent sticking.
- In a medium bowl, combine the Parmesan cheese, Panko breadcrumbs, minced garlic, chopped parsley, lemon zest, salt, pepper, and paprika. Pour in the melted butter and mix until the mixture becomes evenly coated and slightly crumbly.
- Pat the cod fillets dry with paper towels. This step is important—it helps the topping stick better and prevents excess moisture from making the crust soggy.
- Arrange the fillets in a single layer in the prepared baking dish, leaving a little space between each piece so they cook evenly.
- Spoon the breadcrumb mixture over each fillet, pressing it down gently so it adheres well to the surface. Don’t worry if a few crumbs fall around the fish—they’ll crisp up nicely in the pan.
- Bake for 15–20 minutes, depending on the thickness of the fillets, until the topping is golden and the fish flakes easily with a fork.
- For an extra crispy finish, switch the oven to broil for the last 1–2 minutes, watching closely to avoid burning.
- Remove from the oven and finish with a squeeze of fresh lemon juice and an optional sprinkle of parsley before serving.
Notes
Choosing the right size fillets makes a big difference. Smaller portions (around 4–5 ounces) cook more evenly and stay tender without drying out.
Freshly grated Parmesan is worth using here—it melts better and creates a more cohesive, flavorful crust compared to pre-packaged options.