Description
You’ll love this crispy Parmesan baked cod with panko! Its crunchy topping is loaded with flavor and the perfect contrast to flaky, tender fish.
Ingredients
Units
Scale
- 1/4 cup pine nuts
- 1 clove garlic
- 1/2 cup panko bread crumbs
- 1/4 cup grated Parmesan cheese (high quality)
- 1 tsp. lemon zest
- 4 cod fillets
- 2 Tbsp. butter
Instructions
- Pre-heat oven to 400 degrees F and line a baking sheet with foil.
- In a small food processor, pulse together garlic and pine nuts until chopped into small pieces. Add panko bread crumbs and pulse until combined. Stir in lemon zest and parmesan cheese.
- Place fish onto foil. Top with pat of butter, sprinkle with garlic salt, and divide panko mixture over the top.
- Bake fish in middle rack for 10 minutes, then turn broiler on high and broil for 1-2 minutes, until bread crumbs are golden brown and fish is cooked through and flakes easily. Garnish with lemon slices and fresh parsley if desired.
Notes
- Storage: Store leftover cod baked with panko in an airtight container in the refrigerator for 2-3 days. Reheat cod in a 350 degree F oven or air fryer, just until heated through. Microwaving is not recommended as it will make the breading mushy and the fish rubbery.
- Ingredient notes: Use high-quality fish. You can use fresh or frozen (thaw first!) cod.
- Prep ahead: You can mix up the breading mixture a few hours in advance.
- Special tools: The 2-in-1 immersion blender / mini chopper tool is perfect for this task.
- Serve with: French green beans, kale salad, garlic bread.