Ingredients
Equipment
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Method
- Heat the oven to 425°F and line a sheet pan with parchment. Cut the cod into 4 even pieces and pat each one very dry with paper towels. Season lightly with the salt and 0.25 tsp of the pepper.
- Mince the garlic. In a small bowl, stir together the Greek yogurt, Dijon, lemon juice, and garlic until smooth.
- In another bowl, mix the parmesan, panko, olive oil, Italian seasoning, paprika, lemon zest, and the remaining pepper. Rub it with your fingers until the panko is evenly coated with oil. This is what makes it brown.
- Set the cod on the pan with space between the pieces. Spread the yogurt mixture over the entire top of each fillet in a thin, even layer.
- Spoon the parmesan panko mixture over the yogurt and press it down firmly with your hand so it sticks. Cover the whole top surface.
- Bake for 12 to 15 minutes, until the crust is golden brown and the fish flakes easily with a fork and reads 145°F in the thickest part. Do not flip the fillets.
- Chop the parsley and sprinkle it over the cod. Let it rest 2 minutes, then lift each piece with a wide spatula and serve with lemon wedges.
Nutrition
Notes
If the fish is done but the crust is still pale, switch the oven to broil for 1 to 2 minutes and watch it closely. Thawed frozen cod works well if you press it dry between paper towels first. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.