Description

A quick and healthy weeknight dinner featuring fresh cod fillets coated in a crunchy mixture of panko breadcrumbs, parmesan cheese, and butter, then baked to perfection.

Ingredients

Scale

1.5 pounds cod fillets (fresh or thawed frozen)
2 large eggs
2 tablespoons milk or buttermilk
1 cup panko breadcrumbs
1/2 cup freshly grated parmesan cheese
2 tablespoons unsalted butter, melted
1 teaspoon garlic powder
1 teaspoon dried parsley
1/2 teaspoon sea salt
1/4 teaspoon black pepper

Instructions

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a shallow bowl, combine panko breadcrumbs, parmesan cheese, garlic powder, dried parsley, salt, and pepper. Whisk to combine.
Melt the unsalted butter and pour it over the breadcrumb mixture. Toss until crumbs are evenly coated and resemble wet sand.
In a second shallow bowl, whisk eggs and milk until smooth.
Pat cod fillets dry with paper towels to remove excess moisture.
Dip each fillet into the egg wash, allowing excess to drip off, then press firmly into the breadcrumb mixture to coat both sides.
Place breaded fillets on the prepared baking sheet, ensuring they do not touch.
Bake for 12-15 minutes, or until the fish is opaque, flakes easily with a fork, and the internal temperature reaches 145°F (63°C).
Let rest for 2 minutes before serving immediately.

Notes

Patting the fish dry is crucial for the breading to stick. Do not crowd the pan to ensure the breadcrumbs crisp up rather than steam. For extra crispiness, broil for the last 1-2 minutes. Leftovers can be stored in the fridge for up to 3 days and reheated in the oven.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 fillet
Calories: 375
Sugar: 1
Sodium: 450
Fat: 15
Saturated Fat: 6
Carbohydrates: 15
Fiber: 1
Protein: 35

Keywords: baked cod, parmesan cod, crispy fish, weeknight dinner, healthy seafood, panko crusted fish, easy fish recipe