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It’s all in the marinade! Flaky wild Alaska cod is infused with fresh herbs, zesty lemon, and bold Dijon mustard and baked in a thick, crunchy panko crust. Texture meets flavor in this recipe!
¼ cup chopped fresh parsley
lemon wedges for serving
Mix olive oil, Dijon mustard, lemon zest and juice, minced garlic, fresh thyme, dried oregano, salt, and pepper in a medium bowl. Add the cod portions and let them marinate for at least 30 minutes.
While the cod is marinating, preheat your oven to 400°F and line a baking sheet with parchment paper.
In a separate bowl, combine Panko breadcrumbs, grated Parmesan, 1 teaspoon of chopped fresh thyme, and chopped parsley.
Press each marinated cod filet into the Panko mixture, ensuring a thick coating on one side. Place the coated portions on the prepared baking sheet, Panko side up, and drizzle with melted butter.
Bake in the preheated oven for 10-12 minutes, or until the fish flakes easily with a fork and the crust is golden brown.
Remove the Panko-crusted cod from the oven and serve with lemon wedges.