Easy Parmesan Baked Cod
The entire family will love this Panko Parmesan Baked Cod Recipe! It uses simple ingredients for the crispy topping, making it a healthy recipe for busy weeknights!
Ingredients
- 1 pound Atlantic Cod, cut into 4 serving size pieces
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1/8 teaspoon onion powder
- 2 eggs
For the coating:
- ⅔ cup panko breadcrumbs
- ¼ cup Parmesan cheese, grated
- ½ teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- ¼ teaspoon dried thyme
- cooking spray, OR 1 tablespoon melted butter
For garnish:
- juice of one lemon
- fresh parsley or thyme
- lemon wedges
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Prepare a baking sheet with cooking spray, or line it with aluminum foil.
- Pat the fish filets dry with paper towels.
- Sprinkle the fish fillets with salt, garlic powder, black pepper and onion powder.
- In a small bowl, add egg and whisk.
- In a second, shallow dish, add panko crumbs, Parmesan, and spices.
- Dip the cod fillets in the egg mixture and place the filet on the prepared baking sheet. Then, gently press the panko breadcrumb mixture onto the top of the fish as well as the sides of each fish filet.
- Spray panko breadcrumbs with cooking spray or drizzle with melted butter (or a little olive oil). Doing this will help the crunchy panko turn golden brown.
- Bake for 13-16 minutes, or until the internal temperature of the fish reaches 140-145 degrees Fahrenheit with an instant read thermometer, and the fish flakes easily.
- Squeeze lemon juice over the top of the baked cod, and garnish with fresh herbs and lemon wedges. Serve warm.
Serving: 1, Calories: 191kcal, Carbohydrates: 8g, Protein: 27g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 135mg, Sodium: 412mg, Potassium: 533mg, Fiber: 1g, Sugar: 1g, Vitamin A: 216IU, Vitamin C: 1mg, Calcium: 125mg, Iron: 1mg
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