Panko Parmesan Baked Cod
A great way to enjoy this mild and flakey white fish! The crunchy, cheesy topping elevates the cod and makes for an easy and elegant meal!
Servings: 2
Equipment
Ingredients
- ¾ cup (45 g) panko breadcrumbs
- ½ cup (50 g) grated parmesan cheese
- 4 tablespoons (56 g) salted butter plus 1 tablespoon (14g) melted butter
- 2 tablespoons mayo
- 2 teaspoons dijon mustard
- 1 teaspoon dried basil
- 2 tablespoons freshly chopped parsley
- Lemon zest
- Juice of ½ lemon
- 1 pound (453 g) cod fillets
Instructions
- Preheat oven to 400 °F (204 °C) and prepare a rimmed baking sheet with parchment paper and set aside.
- In a medium bowl, mix together panko, parmsean cheese, butter, mayo, dijon mustard, dried basil, parsley, lemon zest, and lemon juice until mixture forms.¾ cup panko breadcrumbs, ½ cup grated parmesan cheese, 4 tablespoons salted butter, 2 tablespoons mayo, 2 teaspoons dijon mustard, 1 teaspoon dried basil, 2 tablespoons freshly chopped parsley, Lemon zest, Juice of ½ lemon
- Pat dry cod fillets then place them on the prepared baking sheet.1 pound cod fillets
- Using your hands, scoop and gently form/press the panko breadcrumb mixture on top of each cod fillet, evenly distributing the mixture amongst the two. It's okay if it falls on the sides of them.
- Bake in the middle rack for 10 minutes then move up to the top rack for an additional 1 minute to brown the top.
- Remove from oven and let sit for 5-10 minutes before serving.
Nutrition
Serving: 1 fillet | Calories: 682 kcal | Carbohydrates: 20 g | Protein: 52 g | Fat: 43 g | Saturated Fat: 21 g | Polyunsaturated Fat: 8 g | Monounsaturated Fat: 10 g | Trans Fat: 1 g | Cholesterol: 185 mg | Sodium: 1051 mg | Potassium: 1079 mg | Fiber: 2 g | Sugar: 2 g
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