Easy Baked Panko Crusted Cod Recipe | Lemon Parmesan Crusted Cod

Name: Easy Baked Panko Crusted Cod Recipe | Lemon Parmesan Crusted Cod
Total time: 30 min
Ingredients: 4 Cod, skinless; ¼ tsp Salt; Black pepper; 4 tsp Dijon mustard; 1–2 tsp Lemon; 1 cup Breadcrumb; 3–4 tbsp Olive oil; 2 tbsp Parsley, chopped; 2 Garlic; ½ cups Parmesan cheese, grated

By The Cooking Foodie · 30 min

Ingredients

Cod · skinless4
Salt¼ tsp
Black pepper
Dijon mustard4 tsp
Lemon1–2 tsp
Breadcrumb1 cup
Olive oil3–4 tbsp
Parsley · chopped2 tbsp
Garlic2
Parmesan cheese · grated½ cups

Instructions

Preheat the oven to 425°F (220°C) and line a baking sheet or baking dish with parchment paper. Pat the cod fillets very dry with paper towels.
Stir together the panko, olive oil (or melted butter), lemon zest, parsley, Parmesan and salt until the crumbs are evenly coated and slightly moist.
Season both sides of the cod with salt and black pepper, then place on the lined sheet with a little space between each fillet.
Mix the Dijon mustard with 1–2 teaspoons lemon juice and brush it over the top of each fillet.
Spoon the panko mixture over the mustard-coated tops and press gently so it sticks.
Bake for 12–15 minutes, depending on fillet thickness, until the topping is golden and crispy, the fish flakes easily with a fork and the thickest part reaches 145°F (63°C).
Serve right away with lemon wedges and extra chopped parsley.

Summarized from The Cooking Foodie's video. Watch it for the details.

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