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Roasted Cod with Lemon Parsley Crumbs

Roasted Cod with Lemon Parsley Crumbs

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

  1. Position a rack in the center of the oven and heat the oven to 425°F.

  2. 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.

  3. 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.

  4. 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