Ingredients
Method
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Pat cod fillets completely dry with paper towels. This is crucial for getting a crispy coating.
- In a bowl, combine panko breadcrumbs, olive oil, lemon zest, minced garlic, oregano, salt, pepper, and paprika. Mix well until the breadcrumbs are evenly coated with oil.
- Place cod fillets on the prepared baking sheet. Drizzle half the lemon juice over the fish.
- Press the seasoned breadcrumb mixture firmly onto the top of each cod fillet, creating an even layer.
- Bake for 15-20 minutes, until the fish flakes easily with a fork and the coating is golden brown. Cooking time depends on thickness of fillets.
- Remove from oven and immediately drizzle with remaining lemon juice. Garnish with fresh parsley before serving.
Notes
Make sure to buy fresh cod fillets that smell like the ocean, not fishy. Frozen cod works too, just thaw completely and pat very dry. The fish is done when it reaches an internal temperature of 145°F and flakes easily. Store leftovers in the refrigerator for up to 2 days.