Makes 6 servings
1 cup panko bread crumbs
3 tablespoons melted unsalted butter
3 tablespoons finely chopped fresh flat-leaf parsley
2 teaspoons finely grated lemon zest
Kosher salt and freshly ground pepper
Six 1- to 11/2-inch-thick cod fillets (about 6 ounces each)
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. Line a rimmed baking sheet with aluminum foil. Arrange the cod fillets on the baking sheet and season all over with salt and pepper. Divide the bread crumb topping among the fillets, pressing lightly so it sticks to the fish.
4. Roast for about 10 to 12 minutes, or until the bread crumbs 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.
- From Molly Stevens, in Fine Cooking magazine
Note: If you get thinner tail pieces of cod, you might want to fold them over to double the thickness so they don't cook too quickly and dry out.