Easy Baked Cod with Lemon Herb Crust
This simple yet elegant baked cod features a crispy, golden lemon herb panko crust that seals in moisture. It's a quick weeknight dinner that delivers restaurant-quality flavor with minimal effort.
Ingredients
Ingredients
- 1.5 lb cod fillets pat dry with paper towels
- 0.5 cup panko breadcrumbs
- 2 tbsp fresh parsley finely chopped
- 1 tsp lemon zest
- 2 tbsp olive oil
- 2 tbsp unsalted butter melted
- 1 tbsp lemon juice
- 0.5 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper
Notes
Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in the oven to maintain the crispiness of the crust. Make-Ahead Tip: Prepare the breadcrumb mixture up to 2 days in advance and store in the refrigerator. Variations: Swap cod for haddock, halibut, or tilapia. Add a pinch of paprika or cayenne for extra heat. Serving Suggestion: Pair with roasted asparagus, quinoa, or a simple green salad.