Parmesan Crusted Cod

$- 4 cod fillets (approximately 6 oz each) - 1 cup panko breadcrumbs - ½ cup freshly grated Parmesan cheese - ¼ cup fresh parsley, finely chopped - 2 garlic cloves, minced - 1 teaspoon lemon zest (zest of one lemon) The cod fillets serve as the star of this dish. They are mild and flaky, making them perfect for the crunchy topping. Panko breadcrumbs add a light and crispy texture that pairs well with the fish. Freshly grated Parmesan cheese gives a rich, nutty flavor that elevates this meal. Chopped parsley and minced garlic add a touch of freshness and zest to the crust. Finally, lemon zest brightens up the dish, adding a hint of citrus. - ¼ cup mayonnaise - 2 tablespoons Dijon mustard - 1 tablespoon olive oil, plus more for drizzling - ½ teaspoon smoked paprika - Salt and freshly ground black pepper, to taste Mayonnaise and Dijon mustard create a creamy base that helps the breadcrumbs stick. Olive oil adds richness and helps the crust turn golden brown. Smoked paprika gives a warm, smoky flavor that enhances the dish. Salt and pepper are key for seasoning, bringing out all the delicious tastes. {{ingredient_image_2}} - Preheat your oven to 425°F (220°C). This step is key for a crispy crust. - In a large bowl, mix the dry ingredients: panko breadcrumbs, Parmesan, parsley, garlic, lemon zest, smoked paprika, salt, and pepper. Stir until well combined. - Pat the cod fillets dry with paper towels. This helps the coating stick better. - Season both sides of the fillets with salt and freshly ground black pepper. - In a separate bowl, whisk the mayonnaise and Dijon mustard until smooth. - Spread a thin layer of the mayonnaise mixture over each cod fillet. - Generously press the breadcrumb mixture onto the mayonnaise-coated side of each fillet. Ensure they are well covered. - Place the coated cod fillets on a parchment-lined baking sheet. Give them space to cook evenly. - Bake in the preheated oven for 12-15 minutes. The fish should be opaque and flaky, and the crust golden. - Remove the cod from the oven and let it rest for a couple of minutes before serving. This keeps it moist and tasty. To get that golden, crispy crust, start by patting your cod fillets dry. Moisture will ruin your crust. Drying helps the breadcrumbs stick well. After drying, season both sides of the fillets with salt and pepper. You want to enhance the fish's natural taste. For extra flavor, consider adding herbs like thyme or dill. These herbs mix well with cod. You can also try a dash of cayenne pepper for heat. Drizzle high-quality olive oil on top before baking. It adds richness and helps the crust turn golden. For a beautiful plate, serve the cod on a bed of sautéed spinach. The vibrant green contrasts well with the golden crust. Add lemon wedges on the side for color and freshness. A drizzle of olive oil over the dish brings it all together. Think of your plate as a canvas! Pro Tips Use Fresh Ingredients: Fresh cod and high-quality Parmesan cheese make a significant difference in flavor. Always opt for fresh over frozen if possible. Adjust the Crust: Feel free to customize the breadcrumb topping by adding other seasonings or herbs, like thyme or oregano, for a unique twist. Check for Doneness: Cod is perfectly cooked when it flakes easily with a fork and is opaque throughout. Avoid overcooking to keep it moist. Let it Rest: Allow the cod to rest for a few minutes after baking. This helps the juices redistribute, ensuring a moist and flavorful fillet. {{image_4}} You can switch up the cheese for this dish. Try using Gruyère or aged cheddar. Both add a rich flavor. You can even mix cheeses for a unique twist. Adding vegetables to the crust can boost nutrition. Consider mixing in finely chopped spinach or bell peppers. They add color and taste without much fuss. If you need a gluten-free option, use crushed rice cereal instead of panko. It gives a nice crunch. For a lighter touch, swap Greek yogurt for mayonnaise. It keeps the moisture while cutting fat. Plus, it adds protein. Air frying is a great option if you want a crisp crust with less oil. Cook at 400°F for about 10 minutes. Grilling offers a fun outdoor choice. Use a grill mat to keep the cod intact. You’ll get a smoky flavor that pairs well with the cheese. After you enjoy your Parmesan crusted cod, let the leftovers cool. This helps keep the fish fresh. Store the cod in an airtight container. Glass or plastic containers work well. Make sure to seal it tightly to avoid moisture. You can keep it in the fridge for up to three days. When it's time to eat leftovers, you want the crust to stay crispy. The oven is the best choice for reheating. Preheat it to 350°F (175°C). Place the cod on a baking sheet. Heat for about 10-15 minutes. This keeps the crust crunchy. If you're in a hurry, you can use the microwave. However, the crust may get soft. To prevent this, heat the cod on a microwave-safe plate. Use a paper towel to cover it. This can help keep the moisture in check. Enjoy your cod again with its tasty crust! Cod is a top choice for this recipe. It has a mild taste and firm texture. If you want alternatives, try these: - Haddock - Tilapia - Pollock These fish will also work well with the Parmesan crust. They’ll give you a similar flaky and tender bite. Yes, you can prep this dish in advance. Follow these steps: 1. Prepare the cod as instructed, but do not bake it. 2. Cover the coated fillets with plastic wrap. 3. Refrigerate for up to 24 hours. For freezing, wrap each fillet tightly in foil. You can freeze for up to three months. Just thaw in the fridge before baking. Pair your cod with these tasty sides: - Roasted vegetables - Garlic mashed potatoes - Sautéed spinach These sides complement the flavors of the cod well. Add a lemon wedge on the plate for a fresh touch. Enjoy your meal! Parmesan crusted cod is a simple, tasty dish you can enjoy any time. We explored the main ingredients, seasoning options, and step-by-step instructions for baking the perfect cod. I shared tips for achieving that golden crust and ways to enhance flavors. Variations let you customize your meal, while smart storage tips keep leftovers fresh. Remember, cooking is about creativity and fun. Try out these ideas to make your next meal delicious and exciting. Enjoy your cooking adventure!$

A deliciously baked cod fillet topped with a crispy Parmesan and panko crust.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 fillets cod (approximately 6 oz each)
1 cup panko breadcrumbs
½ cup freshly grated Parmesan cheese
¼ cup fresh parsley, finely chopped
2 cloves garlic, minced
1 teaspoon lemon zest
½ teaspoon smoked paprika
to taste salt and freshly ground black pepper
¼ cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon olive oil, plus more for drizzling

Instructions

Preheat your oven to 425°F (220°C) to ensure it's hot and ready for baking.
In a large mixing bowl, combine the panko breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, lemon zest, smoked paprika, and a pinch of salt and pepper. Mix thoroughly until all ingredients are well combined.
In a separate mixing bowl, whisk together the mayonnaise and Dijon mustard until smooth and creamy.
Gently pat the cod fillets dry with paper towels to remove excess moisture. Season both sides of the fillets with a sprinkle of salt and freshly ground black pepper.
Evenly spread a thin layer of the mayonnaise mixture over the top of each cod fillet, ensuring a good coating for the breadcrumbs to adhere to.
Generously press the breadcrumb mixture onto the mayonnaise-coated side of each fillet, ensuring they are well covered and the crumbs adhere securely.
Drizzle a small amount of olive oil over the crusted tops of the fillets to enhance the flavor and help achieve a golden finish.
Arrange the cod fillets on a parchment-lined baking sheet, ensuring they have space in between. Bake in the preheated oven for about 12-15 minutes, or until the fish is opaque and flaky and the crust is beautifully golden and crispy.
Once baked, remove the cod from the oven and allow the fillets to rest for a couple of minutes before serving, which helps to lock in moisture.

Notes

Serve on a bed of sautéed spinach with lemon wedges for added flavor.

Keyword baked fish, cod, parmesan, seafood