Baked Cod With Crusted Panko

Baked Cod With Crusted Panko

from mavencookery.com
20 min

Try this quick and easy sheet pan meal for crispy baked cod is a healthy and delicious main course. For a one pan meal, we've added some fresh trimmed asparagus so you will be set for a delightful meal in under 30 minutes start to finish.

Ingredients

  • 4 cod fillets, 6 ounces each
  • 1/4 cup Panko bread crumbs
  • 1/4 cup butter, melted (divided)
  • 1/4 cup grated Parmesan cheese (optional)
  • 2 tablespoons finely chopped fresh parsley
  • 2 cloves garlic, minced (divided)
  • 1/2 lemon, zest and juice of
  • Kosher salt
  • 1 pound asparagus (trimmed)
  • Freshly ground black pepper

Directions

  1. 1

    Preheat oven to 425°F.

  2. 2

    Line a baking sheet with parchment paper. Pat the cod dry with paper towels. Arrange cod fillets on one end of the parchment paper with space in between the fillets.

  3. 3

    In a medium bowl, combine the bread crumbs, 3 tablespoon of butter, the parmesan (if using), parsley, half of the garlic, the lemon zest and juice, and 1/2 teaspoon of kosher salt. Using a spoon, divided mixture evenly over the cod fillets. Using the back of the spoon, spread panko mixture to cover the cod.

  4. 4

    Arrange the asparagus on the remaining end of the baking sheet, uncrowded, and drizzle with the remaining butter and garlic. Season with salt. Gently toss asparagus to coat.

  5. 5

    Bake for 15 minutes or until fish is transparent and flakes easily when tested with a fork. The asparagus should be tender and lightly browned.

  6. 6

    Arrange asparagus next to the cod fillets on individual plates and serve.