Ingredients:

  • 4 (approx. 6 oz each) Cod Fillets, Skinless
  • 1 tsp Salt (Kosher or Sea)
  • 1/2 tsp Black Pepper
  • 1/2 cup All-Purpose Flour
  • 2 Large Eggs, lightly beaten
  • 1 tbsp Dijon Mustard
  • 1 1/2 cups Panko Breadcrumbs
  • 1/4 cup Finely Grated Parmesan
  • 2 tbsp Fresh Parsley, chopped
  • Zest of 1 medium lemon
  • 2 tbsp Olive Oil (Extra Virgin)
  • 1/2 tsp Paprika (Sweet or Smoked)

Instructions:

  1. Preheat Oven: Set the oven temperature to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack directly onto the sheet. Lightly spray the rack with cooking spray or oil.
  2. Prepare Cod: Pat the cod fillets very dry using paper towels. Season generously on both sides with salt and pepper.
  3. Create Crust: In a medium bowl, combine the Panko breadcrumbs, grated Parmesan, chopped parsley, lemon zest, paprika, and the 2 tablespoons of olive oil. For deeper flavor, lightly toast the Panko mixture in a dry pan for 2 minutes before returning it to the bowl.
  4. Set Up Stations: Arrange three shallow dishes side-by-side: Dish 1: Flour; Dish 2: Beaten eggs mixed with Dijon mustard; Dish 3: Panko mixture.
  5. Coat the Cod: Dredge one fillet in the flour (shaking off excess), then dip the floured fillet into the egg wash, and immediately press the fillet firmly into the Panko mixture. Ensure the entire surface is completely covered and press the crumbs on firmly so they adhere.
  6. Rack Placement: Place the crusted fillet directly onto the prepared wire rack. Repeat with remaining fillets, ensuring they don't touch.
  7. Bake: Place the baking sheet with the cod in the preheated oven. Bake for 12 to 15 minutes, until the crust is deep golden brown and crispy, and the fish flakes easily with a fork (internal temperature should reach 145°F or 63°C).
  8. Serve: Remove from the oven. Allow to rest on the rack for 2 minutes before transferring to serving plates. Finish with a final squeeze of fresh lemon juice.