Baked Cod With Crusted Panko
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
Preheat oven to 425°F.
- 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
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
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
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
Arrange asparagus next to the cod fillets on individual plates and serve.