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Roasted Cod with Lemon-Parsley Crumbs

Scott Phillips

Servings: six.



  • 1 cup panko breadcrumbs
  • 3 Tbs. melted unsalted butter
  • 3 Tbs. finely chopped fresh flat-leaf parsley
  • 2 tsp. finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • Six 1- to 1-1/2-inch-thick cod fillets (about 6 oz. each)

Nutritional Information

  • Calories (kcal) : 210
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 80
  • Sodium (mg): 410
  • Carbohydrates (g): 7
  • Fiber (g): 0
  • Protein (g): 28


  • Position a rack in the center of the oven and heat the oven to 425°F.
  • In a medium bowl, combine the panko, butter, parsley, and lemon zest. Add a pinch of salt and a grind of pepper and stir to evenly distribute the ingredients.
  • Line a heavy-duty rimmed baking sheet with parchment. Arrange the cod fillets on the baking sheet and season all over with salt and pepper. Divide the panko topping among the fillets, pressing lightly so it adheres. Roast until the breadcrumbs are browned and the fish is mostly opaque (just cooked through), with a trace of translucence in the center (cut into a piece to check), 10 to 12 minutes, depending on the thickness of the fillets. Serve immediately.


If you get thinner tail pieces of cod, you might want to fold them over to double the thickness so they don’t cook too quickly and dry out.


Rate or Review


  • TishTish | 07/20/2017

    Excellent for a weeknight dinner. I used snipped chives instead of parsley because that's what I had. And I substituted 2 tablespoons of evoo instead of the butter because it was both easier and healthier. We really loved it and plan to make it part of our regular fish repertoire.

  • fidelis11 | 05/25/2015

    Great recipe, easy to make and it is delicious!

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