Yield: 4 servings
Parmesan Crusted Cod
Parmesan crusted cod is a simple yet elegant dinner that's so easy to make! Fresh parsley and lemon juice mix with panko breadcrumbs and the perfect amount of parmesan to create the most mouthwatering flavor.
Ingredients
- 1 lb cod filets, or any flaky white fish
- 2 tablespoons softened butter
- 1 tablespoon fresh lemon juice
- ⅓ cup panko breadcrumbs
- ⅓ cup grated parmesan cheese
- ⅓ cup fresh parsley, or 2 tablespoons dried parsley
- 2 tablespoons Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 2 teaspoons olive oil
Instructions
- Preheat the oven to 400°F. Line a sheet pan with parchment paper.
- In a small bowl, mix together the butter and lemon juice. Coat the cod filets with the butter mixture, then place them on the prepared sheet pan.
- In a medium size bowl, mix together the panko breadcrumbs, grated parmesan, Italian seasoning, garlic powder, onion powder, salt, pepper, and olive oil. Gently top each filet with the panko mixture, pressing it down onto the filets to cover the top.
- Bake for 10 to 12 minutes, until the cod is opaque and flakes easily with a fork and it reach an internal temperature of 145°F. Serve immediately garnished with fresh parsley and lemon wedges on the side, if desired.
Notes
- Storing: Once the fish fully cools to room temperature, store it in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat your leftovers in the oven or air fryer for the best results! Bake at 350°F for 7-10 minutes in the oven, or air fry it at 350°F for 2-3 minutes. You can add a square of butter on top to help retain moisture.
Nutrition
Serving: 1 serving, Calories: 229kcal, Carbohydrates: 8g, Protein: 24g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 71mg, Sodium: 584mg, Potassium: 573mg, Fiber: 2g, Sugar: 1g, Vitamin A: 758IU, Vitamin C: 9mg, Calcium: 153mg, Iron: 2mg