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A crispy Parmesan crusted lemon cod fillet served with roasted potatoes and steamed asparagus. A drizzle of fresh lemon juice adds a final burst of citrus flavor, enhancing the crispy golden crust.

Parmesan Crusted Lemon Cod

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This Parmesan Crusted Lemon Cod is crispy on the outside and flaky on the inside. The Parmesan and panko breadcrumb coating gives the fish a golden crunch, while fresh lemon juice adds a bright, citrusy finish. Serve with vegetables, rice, or salad for a simple yet delicious meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Seafood
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cod fillets fresh or thawed if frozen
  • ½ cup Parmesan cheese grated
  • ½ cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice freshly squeezed
  • lemon zest from one lemon
  • fresh parsley chopped, for garnish
  • lemon wedges for serving

Equipment

  • Mixing Bowl For preparing the Parmesan coating
  • Baking Sheet For baking the cod fillets
  • Parchment Paper Prevents sticking and makes cleanup easy
  • Tongs For handling the cod fillets

Method
 

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine Parmesan, panko breadcrumbs, garlic powder, Italian seasoning, lemon zest, salt, and black pepper.
  3. Pat the cod fillets dry and brush with olive oil, then coat them evenly with the Parmesan mixture.
  4. Place the fillets on the prepared baking sheet and bake for 12-15 minutes, until golden and crispy.
  5. Drizzle with fresh lemon juice and garnish with parsley before serving.

Notes

  • For a crispier crust, broil the fillets for the last 2 minutes.
  • Use fresh lemon juice for the best flavor.
  • Pair with roasted vegetables or a light salad for a balanced meal.

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