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- 4 cod fillets (about 6 oz each) - 1 cup panko breadcrumbs - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - 2 cloves garlic, minced The main ingredients create a tasty base for our dish. Cod fillets, mild and flaky, work perfectly here. Panko breadcrumbs add a crunch, while Parmesan gives a rich flavor. Olive oil and garlic ensure everything is well-seasoned and aromatic. - 1 teaspoon lemon zest - 1 teaspoon dried oregano - 1/2 teaspoon paprika - Salt and pepper to taste Seasoning is key to making this dish shine. Lemon zest adds brightness, while oregano brings depth. Paprika gives a hint of warmth. Salt and pepper balance all the flavors. - Fresh parsley, chopped (for garnish) - Lemon wedges (for serving) Garnish makes a meal look and taste better. Fresh parsley adds color and freshness. Serve with lemon wedges for a zesty kick. Pair this cod with sides like roasted veggies or rice for a complete meal. First, I preheat the oven to 400°F (200°C). This temperature helps the cod cook evenly and get crispy. Next, I line a large sheet pan with parchment paper. This makes cleanup easy and keeps the cod from sticking. In a bowl, I mix the breadcrumb topping. I add 1 cup of panko breadcrumbs and 1/2 cup of grated Parmesan cheese. Then, I pour in 2 tablespoons of olive oil along with 2 cloves of minced garlic. I also include 1 teaspoon of lemon zest, 1 teaspoon of dried oregano, and 1/2 teaspoon of paprika. Lastly, I add salt and pepper to taste. I mix everything well. The breadcrumbs should look coated and ready to go. Now, I place the cod fillets on the prepared sheet pan. Each fillet weighs about 6 ounces. I season them with salt and pepper. Then, I press the breadcrumb mixture on top of each fillet. I make sure each one is covered evenly. I bake the cod in the preheated oven for 12-15 minutes. The fish is done when it flakes easily with a fork, and the topping is golden brown and crispy. After baking, I remove the cod from the oven. I let it rest for a couple of minutes. This helps the juices settle and keeps the fish moist. Before serving, I garnish the cod with freshly chopped parsley. I also add lemon wedges on the side. The lemon adds a bright flavor that makes each bite even better. To get that perfect crispy crust, use panko breadcrumbs. They are lighter and crunchier than regular breadcrumbs. You want to coat them in olive oil for the best texture. Use just enough oil to make them glisten, but do not drown them. Olive oil helps brown the crust and adds flavor. One mistake is over or under-seasoning your cod. Too much salt can ruin the dish, while too little leaves it bland. Always taste the topping mix before using it. Another mistake is miscalculating cooking time. Cod cooks fast, so check it at 12 minutes. It should flake easily when done. Use a heavy-duty baking sheet for the best results. It helps distribute heat evenly. A non-stick sheet pan is great for easy cleanup, too. For tools, a sturdy spatula is a must for serving. A microplane zester makes adding lemon zest quick and easy. {{image_2}} You can try other fish if you want. Tilapia or haddock work great. These fish have similar textures and flavors. You can also use salmon for a richer taste. If you need a gluten-free option, swap panko with crushed cornflakes or gluten-free breadcrumbs. Both give a nice crunch. Just make sure to adjust the seasoning to match your choice. Adding spices or herbs brings more life to your dish. Consider using fresh dill or basil for a fresh twist. You can also try a pinch of cayenne for heat or smoked paprika for a deeper flavor. For garnishing, fresh lemon zest adds brightness. You can also sprinkle feta cheese for a salty kick. Chopped olives can add a Mediterranean flair, too. Pair this cod with simple sides like steamed broccoli or roasted potatoes. A fresh salad with mixed greens and a light vinaigrette complements it well. You can turn this dish into a salad or bowl. Just flake the cod and toss it with greens, cherry tomatoes, and avocado. Drizzle with a lemon olive oil dressing for a refreshing meal. To store leftovers, let the cod cool down first. Place the leftover cod in an airtight container. This keeps it fresh and tasty. You can store it in the fridge for up to three days. After that, the fish may lose its flavor and texture. When reheating, the oven is your best friend. Preheat it to 350°F (175°C). Place the cod on a baking sheet. Cover it loosely with foil to keep moisture in. Bake for about 10 minutes. This method helps keep the crust crispy. You can also use an air fryer. It reheats quickly and helps maintain that crunch. To freeze the cod, wrap each piece in plastic wrap. Then place them in a freezer-safe bag. This helps prevent freezer burn. You can freeze the dish for up to three months. When you want to eat it, take it out the night before. Let it thaw in the fridge. For reheating, follow the same oven or air fryer method. This keeps the fish flavorful and crispy. To make a crispy cod crust, use panko breadcrumbs. They give a great crunch. You can also try these tips: - Add more olive oil: This helps the crust brown better. - Broil at the end: Broil for 1-2 minutes after baking to get extra crispiness. - Use a wire rack: Place the cod on a wire rack on the sheet pan. This allows air to circulate and keeps the bottom from getting soggy. Yes, you can use frozen cod fillets. Here’s how to cook them from frozen: - Do not thaw: Cook them straight from the freezer for the best texture. - Increase cooking time: Bake for about 18-20 minutes instead of 12-15 minutes. - Check for doneness: Cod is done when it flakes easily with a fork. Pair your cod with these popular side dishes: - Roasted vegetables: Carrots, asparagus, or broccoli work well. - Rice or quinoa: These add a nice base to your meal. - Salad: A fresh green salad with lemon vinaigrette complements the fish. - Potatoes: Mashed or roasted potatoes are great options too. These sides will enhance your meal and make it even more delightful. Enjoy your cooking! In this blog post, we covered how to make delicious Sheet-Pan Parmesan Crusted Cod. You learned about the key ingredients, like cod fillets, panko breadcrumbs, and seasonings. We shared step-by-step cooking instructions and tips for a crispy crust. You also discovered ways to store leftovers and reheat them perfectly. Cooking can be fun and easy. With these tips, enjoy your tasty dish!

Sheet-Pan Parmesan Crusted Cod

Elevate your dinner game with this delicious Sheet-Pan Parmesan Crusted Cod recipe! This quick and easy meal takes just 25 minutes to prepare and is bursting with flavor. The crispy Parmesan panko topping pairs perfectly with flaky cod for a delightful dish everyone will love. Don't miss out on this mouthwatering recipe—click through to explore the full instructions and impress your family tonight! #SheetPanRecipes #CookingAtHome #HealthyDinnerIdeas #EasyRecipes
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Ingredients
  

4 cod fillets (about 6 oz each)

1 cup panko breadcrumbs

1/2 cup grated Parmesan cheese

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon lemon zest

1 teaspoon dried oregano

1/2 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

    In a bowl, combine the panko breadcrumbs, grated Parmesan, olive oil, minced garlic, lemon zest, dried oregano, paprika, salt, and pepper. Mix until well combined and the breadcrumbs are evenly coated with oil.

      Place the cod fillets on the prepared sheet pan. Season each fillet with salt and pepper.

        Generously press the Parmesan panko mixture onto the top of the cod fillets, covering them evenly.

          Bake in the preheated oven for 12-15 minutes, or until the cod is cooked through and flakes easily with a fork, and the topping is golden brown and crispy.

            Remove from the oven and let the cod rest for a couple of minutes before serving.

              Garnish with freshly chopped parsley and serve with lemon wedges on the side for an extra burst of flavor.

                - Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4