Ingredients:

  • 4 cod fillets (about 6 ounces each, 170g)
  • 1 cup (100g) panko breadcrumbs
  • ½ cup (50g) grated Parmesan cheese
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (15g) fresh parsley, chopped
  • 1 tablespoon (15g) fresh thyme, chopped
  • 1 teaspoon (5g) garlic powder
  • Salt and pepper to taste
  • ½ cup (115g) unsalted butter
  • 2 tablespoons (30ml) fresh lemon juice
  • Zest of 1 lemon
  • 1 tablespoon (15ml) fresh parsley, chopped
  • Salt to taste

Instructions:

  1. Preheat your oven to 425°F (220°C) and line the baking sheet with parchment paper.
  2. In a mixing bowl, combine panko breadcrumbs, Parmesan cheese, olive oil, parsley, thyme, garlic powder, salt, and pepper. Mix until well combined.
  3. Pat the cod fillets dry with paper towels. Season both sides with salt and pepper.
  4. Evenly divide and press the herb crust mixture onto the top of each cod fillet.
  5. Place the coated cod fillets on the baking sheet and bake for 15-20 minutes until the fish flakes easily with a fork and the crust is golden brown.
  6. While the fish is baking, melt the butter in a small saucepan over low heat. Stir in lemon juice, lemon zest, and parsley. Season with salt to taste.
  7. Drizzle the lemon butter sauce over the baked cod and serve immediately.