This crispy, buttery parmesan cod bakes in 10 minutes with a quick broil for golden edges. It’s light, lemony, and made in 1 pan—perfect for busy nights. I used frozen cod fillets (thawed in ...

In a small bowl, mix together lemon juice and 1 tablespoon melted butter. Drizzle lemon butter on fish. In a medium bowl, mix together panko, garlic, parsley, lemon zest, and salt and pepper to taste.

The delicate flavour of cod is wonderfully paired with lemon, garlic and parsley in this simple dish. This meal provides 322 kcal, 33g protein, 16g carbohydrate (of which 0.6g sugars), 14g fat (of ...

Lemon and herb panko-crusted cod recipe. Makes: four servings. Ingredients: Four 125g cod loin fillets; One tsp of salt; 80g panko breadcrumbs; 50g butter, melted ...

Serves four 4 Cod fillets, ... save the lemon zest for the sauce ½ cup white wine 4 tbsp. unsalted butter, cut into cubes 2 tbsp. flat leaf parsley leaves 2 tsp. capers Salt, ...

For the crumbs, brown panko in olive oil for two to three minutes, then fold in parsley and lemon rind and pat it over the fish. Into the oven it goes for 10 to 12 minutes. Seat your guests.

Turn on the broiler and broil until the crumbs are browned and crisp, about 2 more minutes. Serve the fish with the green beans. Sprinkle with parsley and serve with lemon wedges.

½ lemon, juice of (plus see below) For the fish. 4 cod fillets. 1 celeriac, peeled and coarsely grated. 50g panko breadcrumbs. 2 tbspn parsley, chopped. 1 lemon, zest of (plus see below) 2 tbspn olive ...