Parmesan-Crusted Baked Cod
For this Parmesan-crusted baked cod, cod loins take a quick dip in buttermilk, then receive a crunchy Parmesan and panko crumb topping. This is a quick, easy main dish suitable for a weeknight, or for company. We like this with oven-roasted asparagus and baby red potatoes. Customize to your taste, with a little onion powder, or an herb seasoning blend, as you like!
Ingredients :
- 4 (6 ounce) cod loins
- 1/2 cup panko breadcrumbs
- 1/2 cup finely grated Parmesan cheese
- 1/2 teaspoon paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon minced fresh parsley
- 1/2 cup buttermilk (see Note)
- butter-flavored cooking spray
- lemon wedges (optional)
- fresh parsley sprigs (optional)
Directions :
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking pan with foil, and place a baking rack in the pan over the foil.
- Pat cod loins dry with paper towels.
- Combine panko crumbs, grated Parmesan cheese, paprika, salt, pepper, and minced fresh parsley on a plate. Mix with a fork until well blended.
- Pour buttermilk into a shallow dish and place beside the plate with crumbs.
- Dip each cod loin into the buttermilk, and then place on the crumbs. Scoop crumbs on top of each cod loin and pat firmly, to coat both sides. Place crumb-coated cod on the rack in the prepared pan. Add any remaining crumbs to the top of the cod loins, and spray with butter-flavored cooking spray.
- Bake in the center of the preheated oven for 15 to 20 minutes, depending on the thickness of the cod loins. Test for doneness with an instant-read thermometer. Cod is done with an internal temperature of 145 degrees F (63 degrees C).
- Serve with lemon wedges and additional fresh parsley, if desired.