Easy 20-Minute Parmesan-Crusted Cod

Ingredients:

• 4 Cod Fillets (approx. 6 oz each), patted dry

• 1/2 cup Parmesan cheese, freshly grated

• 1/4 cup Panko breadcrumbs (standard breadcrumbs also work)

• 2 tbsp Butter, melted

• 1 tbsp Fresh Parsley, finely chopped

• 1/2 tsp Garlic powder

• 1/2 tsp Paprika (smoked or sweet)

• Salt and black pepper to taste

• Lemon wedges for serving

Instructions:

• Prep the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

• Season the Fish: Pat the cod fillets thoroughly dry with paper towels (this is the secret to a crispy crust!). Season both sides lightly with salt and pepper, then place them on the prepared baking sheet.

• Mix the Topping: In a small bowl, combine the grated Parmesan, Panko, melted butter, parsley, garlic powder, and paprika. Stir until it looks like wet sand.

• Crust It: Spoon the mixture evenly over the top of each fillet, pressing down gently so the crust adheres to the fish.

• Bake: Roast for 12–15 minutes, or until the fish is opaque and flakes easily with a fork. If you want a deeper golden color, pop it under the broiler for the last 60 seconds.

• Serve: Squeeze fresh lemon juice over the top immediately before serving.

Pro-Tips for Success

• Dry the Fish: If the fish is wet, the crust will get soggy. Paper towels are your best friend here.

• The Flake Test: Cod is done when its internal temperature reaches 145°F, but you can also tell it's ready when the thickest part of the fillet separates easily into "flakes" when pressed with a fork.

• Variations: Swap the cod for tilapia, halibut, or haddock if you prefer. They all work beautifully with this crust.