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
- 0.5 cups panko breadcrumbs
- 0.5 cups finely grated Parmesan cheese
- 0.5 teaspoons paprika
- 0.5 teaspoons salt , or to taste
- 0.25 teaspoons black pepper
- 1 tablespoon parsley
- 0.5 cups buttermilk , see Note
- cooking spray
- lemon wedges , optional
- fresh parsley sprigs , optional
Instructions
-
1
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.
-
2
Pat cod loins dry with paper towels.
-
3
Combine panko crumbs, grated Parmesan cheese, paprika, salt, pepper, and minced fresh parsley on a plate. Mix with a fork until well blended.
-
4
Pour buttermilk into a shallow dish and place beside the plate with crumbs.
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5
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.
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6
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).
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7
Serve with lemon wedges and additional fresh parsley, if desired.
Nutrition Facts
Per serving
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