Panko and Parmesan Crusted Baked Cod

I made this panko parmesan crusted baked cod one weeknight and it was a hit! It’s a wonderful option for weeknight dinner and easy to make. The crunchy panko and parmesan crust is infused with rosemary and lemon zest, and will leave your kitchen smelling amazing!

📝 Ingredients

• 2/3 cup panko crumbs
• Avocado oil
• Quality olive oil
• 1/3 cup freshly grated parmigiano reggiano
• 1 tablespoon + 1 teaspoon fresh rosemary, finely chopped
• 2 large cloves of garlic, grated or finely chopped
• 1 1/2 teaspoons lemon zest
• 1 teaspoon kosher salt + more for seasoning cod fillets
• Freshly cracked pepper
• 2 tablespoons butter, melted
• 1/2 lemon, juiced
• 4 6-ounce cod fillets
• 4 lemon wedges for squeezing

👨‍🍳 Instructions

1. 1Preheat oven to 400°F
2. 2On a small baking tray add panko and gently spray with avocado oil. Bake in oven for 4 minutes or until golden brown. This will give your crust a nice, golden color. Remove from oven and set aside to cool.
3. 3In a casserole dish, add enough olive oil to coat the bottom.
4. 4Cut cod fillets into 6 ounce pieces. Season both sides with salt and pepper and add to casserole dish. Cook for 11 minutes.
5. 5Meanwhile, in a bowl, add freshly grated parmesan, garlic, rosemary, panko, 1 teaspoon kosher salt, lemon zest, and melted butter. Mix well to coat. Set aside.
6. 6Remove fish from oven and pour lemon juice on fillets. Carefully add panko parmesan mixture on top. Gently push on the top to set the crust.
7. 7Place in oven and cook for 11 minutes. If fillets are thicker, you may have to cook for 1-2 minutes longer.
8. 8Remove from oven and serve with lemon wedges for squeezing. Finish the top with a sprinkle of salt (optional).