Crispy Baked Parmesan Crusted Cod

• 4 cod fillets, 6 oz each
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 large egg, beaten
• 2 tablespoons olive oil
• 1 lemon, sliced

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a bowl, mix Parmesan, panko, garlic powder, parsley, paprika, salt, and pepper.
3. 3 Dip each cod fillet in beaten egg, then coat with Parmesan mixture.
4. 4 Place fillets on a baking sheet lined with parchment paper.
5. 5 Brush tops of fillets with olive oil.
6. 6 Bake for 12-15 minutes until golden and flaky.
7. 7 Garnish with lemon slices before serving.

Equipment

• Baking sheet
• Parchment paper

Variations

• For a spicy kick, add cayenne pepper to the crust mixture.
• Use almond flour instead of panko for a gluten-free alternative.

Substitutions

• If cod isn't available, use haddock or tilapia.

Pairings

• Pairs beautifully with a chilled white wine or a light lager.
• Consider a side of garlic aioli for dipping.

Nutrition

Tips

• For extra crispiness, refrigerate the coated fillets for 15 minutes before baking.
• Use fresh herbs like parsley for a brighter flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10 minutes.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat at 350°F until heated through.

Serving Suggestions

• Serve with a side of roasted vegetables or a fresh green salad.
• Pairs well with a squeeze of fresh lemon juice.

FAQ