Baked Cod with Parmesan Crust and Herb Butter Potatoes
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Ingredients
Instructions
- 1
Preheat oven to 425°F (220°C). Toss the potatoes with 1 tbsp olive oil, salt, pepper and spread on a rimmed baking sheet. Roast 15 minutes while you prepare the fish.
- 2
In a small bowl combine panko, Parmesan, lemon zest, chopped parsley, and melted butter. Season lightly with pepper.
- 3
Pat cod fillets dry and season both sides with salt and pepper. Place fillets on a lightly oiled baking dish or a parchment-lined sheet.
- 4
Press the Parmesan-panko mixture onto the top of each fillet to form a crust.
- 5
After potatoes have roasted 15 minutes, shake the pan, then move potatoes to one side. Place the cod on the other side of the same sheet (or use a separate dish) and return to the oven.
- 6
Bake for 10–12 minutes until cod is opaque and flakes easily with a fork and crust is golden. Thicker fillets may need up to 14 minutes.
- 7
Meanwhile, finish the potatoes: melt 2 tbsp butter in a small skillet with the thyme for 1 minute, then toss the roasted potatoes in the herb butter and parsley. Adjust salt and pepper.
- 8
Plate the cod with potatoes, squeeze lemon over the fish, and serve immediately with extra lemon wedges.
- 9
Tips from my kitchen: make sure the fish is dry so the crust adheres; for extra color, broil 1 minute at the end but watch closely. If you prefer, swap cod for haddock or pollock.
