Easy Baked Panko Crusted Cod

Por The Cooking Foodie · 30 min

Ingredientes

Modo de preparo

1. 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.
2. Stir together the panko, olive oil (or melted butter), lemon zest, parsley, Parmesan and salt until the crumbs are evenly coated and slightly moist.
3. Season both sides of the cod with salt and black pepper, then place on the lined sheet with a little space between each fillet.
4. Mix the Dijon mustard with 1–2 teaspoons lemon juice and brush it over the top of each fillet.
5. Spoon the panko mixture over the mustard-coated tops and press gently so it sticks.
6. 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).
7. Serve right away with lemon wedges and extra chopped parsley.

Resumido do vídeo de The Cooking Foodie. Assista para ver os detalhes.

Mais receitas com

AlhoQueijoLimão-sicilianoQueijo parmesãoFarinha de roscaBacalhau fresco