Makes 6 servings

1 cup panko bread crumbs 3 tablespoons melted unsalted butter

3 tablespoons finely chopped fresh flat-leaf parsley (or 1 tablespoon dried parsley)

2 teaspoons finely grated lemon zest

Kosher salt and freshly ground pepper

1 ½ pounds cod (or haddock or flounder) cut into six filets (If the fresh fish is too pricey, plan ahead and buy frozen and thaw in the fridge for a day or two)

1 lemon, zested and cut into wedges for serving

  • Position a rack in the center of the oven and heat the oven to 425°F.
  • In a medium bowl, combine the panko, butter, parsley, and lemon zest. Add a pinch of salt and a grind of pepper and stir to evenly distribute the ingredients.
  • Arrange the cod fillets on a baking sheet and season all over with salt and pepper. Divide the breadcrumb topping among the fillets, pressing lightly so it sticks to the fish.
  • Roast for about 10 to 12 minutes or until the breadcrumbs are browned and the fish is mostly opaque with a trace of translucence (like frosted glass) in the center. This depends on the thickness of the fillets; cut into a piece to check. Serve immediately.

Tips: 1. If you get thinner tail pieces of cod, you might want to fold them over to dou- ble the thickness so they don’t cook too quickly and dry out. 2. An easy way to zest a lemon, especially if you don't own a zester: Use a vegetable peeler to remove the peel, being careful to avoid the pith. Then mince the peels into zest.

Per Serving: 210 calories, 7 grams fat, 28 grams protein, 7 grams carbohydrates, 410 mg sodium, 80 mg cholesterol, no dietary fiber

- From Molly Stevens, Fine Cooking