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.

Mix the breadcrumbs with the parsley, garlic, lemon zest, salt and pepper ... and press the buttered crumbs firmly onto the cod to form an even crust. Bake at 220C/200C Fan/Gas 7 for 20–25 ...

The lemon and herb panko-crusted cod is one of the 14 chef-created recipes given when you buy the Ninja Pro AF140UK. There are also over 300 recipes available on the free app, but there are a few ...

Stir in the lemon rind, parsley, salt, and pepper. 3. Place the cod on the baking sheet skinned side down. Tuck the thin end under the fillet so it is uniformly thick. Squeeze the lemon juice over ...

Add the lemon juice and white wine. Bring it to a boil and let it reduce until only half of the amount of liquid remains. Finish by whisking in the butter cubes, parsley and capers. Whisk over low ...

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 ...

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.