Roasted Cod with Lemon-Parsley Crumbs
This first appeared in Fine Cooking Magazine in an article entitled "Quick Prep, Easy Roast" and it's become one of my most frequently requested recipes. It's quick enough for a weeknight supper and fancy enough for entertaining.
Author: Molly Stevens
Serves: Serves 6
- 1 cup panko breadcrumbs
- 3 Tbs. melted unsalted butter
- 3 Tbs. finely chopped fresh flat-leaf parsley
- 2 tsp. finely grated lemon zest
- Kosher salt and freshly ground black pepper
- Six 1- to 1-1/2-inch-thick cod fillets (about 6 oz. each)
- Position a rack in the center of the oven and heat the oven to 425°F.
- 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.
- Line a heavy-duty rimmed baking sheet with parchment. Arrange the cod fillets on the baking sheet and season all over with salt and pepper. Divide the panko topping among the fillets, pressing lightly so it adheres. Roast until the breadcrumbs are browned and the fish is mostly opaque (just cooked through), with a trace of translucence in the center (cut into a piece to check), 10 to 12 minutes, depending on the thickness of the fillets. Serve immediately.
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.