Crispy Baked Cod Weeknight
A quick and easy recipe for perfectly crispy cod fillets with a delightful crunch, packed with protein and low in calories, ideal for weight loss and meal prepping.
Ingredients
Main Ingredients
- 4 fillets Cod fillets Mild flavor, serves as a lean protein base.
- 2 tablespoons Olive oil Adds healthy fats and enhances crispness.
- 1 cup Panko breadcrumbs Creates a delightful crunchy coating.
- 1/2 cup Grated Parmesan cheese Adds savory depth and richness.
- 1 teaspoon Garlic powder Infuses a fragrant aroma and flavor.
- 1 teaspoon Salt Essential for enhancing flavors.
- 1 teaspoon Black pepper Adds a subtle heat and depth.
- 2 tablespoons Unsalted butter Enriches texture and adds flavor.
- 2 tablespoons Fresh lemon juice Provides a bright, zesty kick.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper for easy cleanup.
- In a small bowl, mix the panko breadcrumbs, grated Parmesan, garlic powder, salt, and black pepper until combined.
- In another bowl, whisk together olive oil and melted butter with fresh lemon juice.
- Coat the cod fillets with the olive oil mixture using a brush for even coverage.
Cooking
- Place the cod fillets on the prepared baking sheet.
- Generously sprinkle the breadcrumb mixture over the cod, pressing down lightly to adhere.
- Bake in the preheated oven for 12-15 minutes or until the cod is cooked through and the coating is golden brown and crispy.
- Check for doneness: the fish should flake easily with a fork and be opaque in color.
Serving
- Once done, remove from the oven and allow to rest for a couple of minutes.
- Transfer the crispy cod to serving plates.
- Serve warm, garnished with additional lemon wedges if desired.
- Pair with your favorite sides for a complete meal.
Notes
For an extra crunch, broil the cod for the last 2-3 minutes of cooking. Substitute panko breadcrumbs with crushed gluten-free crackers for a gluten-free option. Letting the fillets rest before serving helps maintain their moisture.