Ingredients:

  • 4 Cod Fillets (6 oz / 170g each, thick, skin-off)
  • 1/2 tsp Sea Salt Flakes
  • 1/4 tsp Freshly Ground Black Pepper
  • 1 Tbsp Olive Oil (for coating)
  • 1 cup Panko Breadcrumbs
  • 2 Tbsp Unsalted Butter (melted)
  • 4 large cloves Fresh Garlic (finely minced or grated)
  • 2 Tbsp Fresh Parsley (finely chopped)
  • 1 tsp Lemon Zest (from 1 medium lemon)
  • 1/4 cup Freshly Grated Parmesan Cheese (optional)
  • Pinch Salt and Pepper (to taste for crust)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a standard 9x13 inch baking tray with parchment paper.
  2. Prepare the Crust: In a small mixing bowl, combine the Panko breadcrumbs, grated Parmesan (if using), chopped parsley, lemon zest, and a pinch of salt and pepper.
  3. Add the finely minced or grated fresh garlic. Pour the melted butter over the mixture. Toss thoroughly with a fork until all the Panko is evenly coated and resembles coarse, wet sand.
  4. Prepare the Cod: Use paper towels to thoroughly pat the cod fillets completely dry. Brush the tops and sides of the fillets lightly with olive oil, then season generously with sea salt and black pepper.
  5. Apply the Crust: Place the seasoned fillets on the prepared baking tray. Press a generous handful of the Panko mixture firmly onto the top of each fillet, ensuring a thick, even layer from edge to edge.
  6. Baking: Place the tray in the preheated oven. Bake for 12 to 15 minutes, or until the crust is deeply golden brown and crispy, and the internal temperature of the fish reaches 145°F (63°C).
  7. Rest and Serve: Remove the fish from the oven and allow it to rest on the tray for 5 minutes before transferring carefully to plates. Garnish with a squeeze of fresh lemon juice, if desired.