Baked Parmesan Crusted Cod (with Lemon and Butter)
This baked parmesan crusted cod with lemon and butter is crispy on top, flaky inside, and ready in just 12 minutes—perfect for a quick and healthy dinner!
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INGREDIENTS
- 5 cod fillets, about 5-6 ounces each
Lemon Butter Sauce
- 4 tablespoon lemon juice
- 2 tablespoon olive oil
- 2 tablespoon butter, melted
- 4 teaspoon garlic, minced
Breadcrumb Coating
- ½ cup breadcrumbs
- 1 teaspoon paprika
- ½ teaspoon salt
- 2 tablespoon flour, all purpose
- ⅛ teaspoon black pepper
- ½ teaspoon garlic powder
- ⅓ cup parmesan, finely grated
- 4 tablespoon parsley, finely chopped
INSTRUCTIONS
- Preheat oven: Set to 400°F and lightly oil a cast iron or oven-safe skillet.
- Make the lemon butter sauce: Whisk together lemon juice, 2 tablespoons olive oil, and melted butter in a small bowl. Set the minced garlic aside for now.4 tablespoon lemon juice, 2 tablespoon butter, 2 tablespoon olive oil
- Mix the coating: In another bowl, stir together breadcrumbs, parmesan, flour, paprika, garlic powder, salt, pepper, and parsley.½ cup breadcrumbs, ½ teaspoon salt, 2 tablespoon flour, ⅛ teaspoon black pepper, ½ teaspoon garlic powder, ⅓ cup parmesan, 4 tablespoon parsley, 1 teaspoon paprika
- Coat the fish: Pat the cod fillets dry. Dip each one into the lemon butter sauce, then into the breadcrumb mixture, pressing gently to coat. Shake off the excess.5 cod fillets
- Add to skillet: Pour the remaining lemon butter sauce into the skillet and stir in garlic. Place the coated cod fillets into the pan.4 teaspoon garlic
- Bake: Bake for 10 minutes, then switch to broil for the last 2 minutes to get the crust golden and crisp.
- Serve: Spoon some of the lemon-garlic sauce from the pan over each fillet. Serve warm.
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