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To make this tasty dish, gather these main ingredients: - 4 cod fillets (about 6 oz. each) - 1 cup panko breadcrumbs - 1/2 cup grated Parmesan cheese - 2 tablespoons fresh parsley, chopped - Zest of 1 lemon - 1 teaspoon garlic powder - 1/2 teaspoon paprika - Salt and pepper to taste - 2 tablespoons melted butter or olive oil - Lemon wedges for serving Each ingredient plays a key role. The cod fillets are the star of the show. They provide the base and offer a mild flavor. Panko breadcrumbs add crunch while the Parmesan cheese gives a salty kick. Fresh parsley brings a pop of color and taste. Garlic powder and paprika enhance the flavor profile, creating a well-rounded dish. You can easily customize this dish with optional seasonings. Consider adding a pinch of cayenne for heat. A dash of dill or thyme can also bring a unique touch. If you love citrus, try adding more lemon zest or even some orange zest. These small changes can elevate the dish and make it your own. Pairing the cod with the right sides enhances your meal. Here are some great options: - Steamed broccoli or asparagus - A fresh garden salad - Roasted potatoes or sweet potatoes - Quinoa or rice pilaf These sides complement the cod's flavors. They add color and nutrition to your plate. You can also serve crusty bread to soak up any leftover juices. For the full recipe, check the section above. Enjoy your cooking adventure! To start, preheat your oven to 400°F (200°C). This step is key for a crispy crust. Next, line a baking sheet with parchment paper. This makes cleanup easy and helps the fish cook evenly. Now, take your cod fillets. Pat them dry with paper towels. This helps the crust stick better. Place the fillets on the prepared baking sheet, ready for topping. In a bowl, mix the panko breadcrumbs, grated Parmesan cheese, chopped parsley, lemon zest, garlic powder, paprika, salt, and pepper. Stir until everything is well combined. Brush each cod fillet with melted butter or olive oil. This helps the panko mixture adhere. Then, press the panko mixture onto the top of each fillet. Make sure they are coated evenly for the best flavor. Bake the cod in the preheated oven for 12 to 15 minutes. You want the fish to be opaque and flaky. The crust should turn a nice golden brown. Once done, remove the cod from the oven and let it rest for a minute. This helps the juices settle. Serve the fish hot, with lemon wedges on the side for a fresh pop of flavor. For a lovely presentation, place the crusted cod on a platter, garnished with extra parsley and lemon wedges. Enjoy the delicious flavors of this dish! For more details, check the Full Recipe. To get a great crust on your cod, use fresh panko. Fresh panko gives more crunch. Mix it well with Parmesan cheese and seasonings. Press the mixture firmly onto the cod. This helps it stick during baking. Brush the fillets with butter or olive oil before adding the crust. This step adds flavor and helps the crust turn golden. One mistake is not drying the cod fillets. Moisture makes the crust soggy. Another error is using too little crust mixture. Make sure to cover the fillets well. Don't skip the resting step after baking. Letting the cod rest helps keep it juicy. Finally, avoid overcooking the fish. Cook just until it flakes easily with a fork. For this recipe, you need a few tools. A baking sheet lined with parchment paper helps prevent sticking. A mixing bowl is great for combining the crust ingredients. Use a pastry brush to apply butter or oil. Having a spatula ready helps you lift the fillets after baking. These tools make the process smooth and fun while you prepare your Panko Parmesan Crusted Baked Cod. {{image_2}} You can use other types of fish for this dish. Some great choices include tilapia, haddock, or flounder. These fish have mild flavors and can hold up well to baking. Each fish brings its own taste while still pairing nicely with the panko crust. Just remember to adjust your cooking time based on the thickness of the fillets. While panko is crispy and light, you can experiment with other breadcrumbs. Regular breadcrumbs will work, but they may not give the same crunch. You can also use crushed crackers or even cornflakes for a different texture. Each option adds its unique twist to the dish. Make sure to keep the flavor profile in mind when choosing alternatives. You can change the flavors based on the seasons. In spring, add fresh herbs like dill or basil to brighten the dish. For summer, consider using lime zest instead of lemon for a fun twist. In fall, a hint of sage or thyme can bring warmth to the cod. Winter can use spices like cumin or coriander for a cozy feel. Each seasonal touch can transform your baked cod into a new favorite. For the full recipe, check the section above. To store leftovers, let the baked cod cool first. Place each piece in an airtight container. Cover it tightly to keep moisture in. You can keep it in the fridge for up to three days. When reheating, use the oven for the best results. Preheat your oven to 350°F (175°C). Place the cod on a baking sheet. Heat it for about 10-12 minutes. This will help keep the crust crispy. You can also use an air fryer for a few minutes at 350°F. If you want to freeze your cod, wrap each piece in plastic wrap tightly. Then, place the wrapped fish in a freezer bag. You can store it in the freezer for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. For the full recipe, check out the details above. Enjoy your Panko Parmesan Crusted Baked Cod! You can serve many tasty sides with Panko Parmesan Crusted Baked Cod. I love to pair it with steamed vegetables like broccoli, green beans, or carrots. A fresh salad with mixed greens and a simple vinaigrette adds a nice crunch. You could also serve it with quinoa or fluffy rice for a filling meal. If you want something heartier, try mashed potatoes or roasted sweet potatoes. The bright lemon wedges on the side will brighten up all these dishes! Yes, you can use frozen cod! Just make sure to thaw it first. Place the frozen fillets in the fridge overnight or use the quick-thaw method by sealing them in a bag and placing them in cold water for about an hour. Pat the fish dry with paper towels before you coat them with the panko mixture. This helps the crust stick better. Using frozen cod is a great way to have this dish ready any time! To check if the cod is fully cooked, look for a few signs. The fish should be opaque and easily flake apart with a fork. If it looks shiny or translucent, it needs more time in the oven. The internal temperature should reach 145°F (63°C) for safety. I suggest using a food thermometer for an accurate reading. This way, you ensure a delicious and safe meal every time. For the full recipe, check out the section above! This blog provides a complete guide to making Panko Parmesan Crusted Baked Cod. You learned about key ingredients, steps for a perfect bake, and tips for the best crust. I shared useful variations and storage tips to keep your leftovers tasty. Remember, this dish is easy to prepare and great for any meal. Enjoy your cooking journey and try new flavors to make this dish your own!

Panko Parmesan Crusted Baked Cod

Discover the mouthwatering delight of Panko Parmesan Crusted Baked Cod! This simple yet flavorful recipe features crispy panko breadcrumbs, rich Parmesan cheese, and a hint of lemon that brings your cod fillets to life. In just 30 minutes, you can prepare a delicious meal that's perfect for any occasion. Click through to explore this recipe and impress your family and friends with your culinary skills!
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Ingredients
  

4 cod fillets (about 6 oz. each)

1 cup panko breadcrumbs

1/2 cup grated Parmesan cheese

2 tablespoons fresh parsley, chopped

Zest of 1 lemon

1 teaspoon garlic powder

1/2 teaspoon paprika

Salt and pepper to taste

2 tablespoons melted butter or olive oil

Lemon wedges for serving

Instructions
 

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    In a bowl, combine the panko breadcrumbs, grated Parmesan cheese, chopped parsley, lemon zest, garlic powder, paprika, salt, and pepper. Mix well until evenly combined.

      Pat the cod fillets dry with paper towels to remove excess moisture. Place the fillets on the prepared baking sheet.

        Brush each cod fillet with melted butter or olive oil to help the crust adhere.

          Generously press the panko mixture onto the top of each cod fillet, ensuring it is evenly coated.

            Bake in the preheated oven for 12-15 minutes, or until the fish is opaque and flakes easily with a fork, and the crust is golden brown.

              Remove from the oven and let rest for a minute before serving. Serve hot, with lemon wedges on the side for a fresh squeeze.

                Prep Time: 15 mins | Total Time: 30 mins | Servings: 4

                  - Presentation Tips: Serve the crusted cod on a platter and garnish with additional parsley and lemon wedges for an appealing look. Include a side of steamed vegetables or a fresh salad for a complete meal.