Ingredients:

  • 4 cod fillets (approximately 6 oz each)
  • 1 teaspoon kosher salt (divided)
  • ½ teaspoon freshly ground black pepper (divided)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter, melted
  • 1 lemon (zest and juice – reserve about 2 tablespoons of juice)
  • 3 garlic cloves, minced
  • ¼ cup dry white wine (or substitute with low-sodium chicken broth)
  • ¼ cup fresh parsley, finely chopped
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • ½ cup panko breadcrumbs
  • Optional: Extra lemon slices for garnish

Instructions:

  1. Preheat your oven to 400°F (200°C). Lightly grease a baking dish (approximately 9×13 inches) with olive oil or nonstick spray.
  2. Pat the cod fillets dry with paper towels. Season both sides of each fillet with ½ teaspoon salt and ¼ teaspoon freshly ground black pepper.
  3. In a small bowl, combine 2 tablespoons olive oil, melted butter, lemon juice, lemon zest, minced garlic, white wine (or chicken broth), parsley, and thyme. Stir until well combined.
  4. Place the cod fillets in the prepared baking dish. Pour the marinade evenly over the fillets and allow them to marinate at room temperature for about 10 minutes.
  5. Mix the panko breadcrumbs with the remaining ½ teaspoon salt and ½ teaspoon black pepper. Sprinkle this mixture evenly atop each fillet and drizzle any remaining marinade over the breadcrumbs.
  6. Place the baking dish into the preheated oven and bake for 18–20 minutes, or until the fish flakes easily with a fork and the topping is golden brown. For extra crispiness, switch the oven to broil for the final 2 minutes, watching carefully to prevent burning.
  7. Remove the dish from the oven, let it rest for 2 minutes, garnish with extra chopped parsley and lemon slices if desired, and serve immediately.