Ingredients
Scale
- 2 (6 ounces each) cod fillets
- Juice of ¼ lemon
- ¼ teaspoon kosher salt, divided
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, minced
- ¼ cup panko breadcrumbs
- 1 ½ teaspoons dried crushed rosemary
- ¼ teaspoon ground pepper
- ¼ teaspoon paprika
Instructions
- Preheat the oven to 425°F and prepare a baking dish with cooking spray.
- Place cod fillets in the baking dish, squeeze lemon juice over them, and sprinkle with salt.
- Sauté minced garlic in olive oil until fragrant.
- Mix the garlic oil with panko, rosemary, pepper, and paprika.
- Top each cod fillet with the panko mixture and press down lightly.
- Bake for 12 to 14 minutes until cod is opaque and flakes easily.
Notes
Ensure cod fillets are of similar thickness for even cooking.
Feel free to add cayenne or lemon zest for a flavor twist.
Leftovers can be stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Seafood
Nutrition
- Calories: 280
- Sugar: 0
- Sodium: 300
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 25
- Cholesterol: 60