Description

This dish features tender cod fillets coated in a golden, savory Parmesan breading. The exterior offers a delightful crispness, contrasting beautifully with the moist, flaky fish within. A hint of fresh parsley brightens the presentation and flavor, complemented by a squeeze of lemon for a zesty finish. This preparation method, typically baking or air frying, ensures a light yet satisfying meal.

Ingredients

Scale

2 cod fillets (about 6 oz each), 1-inch thick
1/2 cup Panko breadcrumbs
1/4 cup grated Parmesan cheese
1 tablespoon fresh parsley, finely chopped, plus more for garnish
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons olive oil or melted unsalted butter
1 large egg, beaten
Lemon wedges, for serving

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 400°F (200°C) or your air fryer to 375°F (190°C). Lightly grease a baking sheet or air fryer basket.
In a shallow dish, combine the Panko breadcrumbs, grated Parmesan cheese, chopped parsley, garlic powder, onion powder, salt, and black pepper. Mix well.
In another shallow dish, beat the egg.
Pat the cod fillets very dry with paper towels. This helps the coating adhere better.
Dip each cod fillet into the beaten egg, allowing any excess to drip off.
Transfer the egg-coated fillet to the breadcrumb mixture, pressing gently to ensure an even and thorough coating on all sides.
Place the coated cod fillets on the prepared baking sheet or in the air fryer basket. Drizzle or brush the top of each fillet with olive oil or melted butter.
Bake for 12-15 minutes, or air fry for 10-13 minutes, or until the fish is opaque and flakes easily with a fork, and the crust is golden brown and crispy. Cooking time may vary based on fillet thickness.
Garnish with additional fresh parsley and serve immediately with lemon wedges.

Notes

Patting the cod dry is crucial for a crispy crust.

For extra crispiness, ensure the fillets are not overcrowded on the baking sheet or in the air fryer. Cook in batches if necessary.

The internal temperature of cooked fish should reach 145°F (63°C).

Serve with a side of roasted vegetables or a light salad for a complete meal.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in an oven or air fryer to maintain crispness.

Prep Time: 15 minutes
Cook Time: 12-15 minutes

Nutrition

Calories: 350
Fat: 15g
Carbohydrates: 15g
Protein: 38g