Lemon wedges Heat oven to 425 degrees. Line a shallow-sided baking sheet with parchment paper. In a bowl, combine panko, butter, parsley, lemon zest, garlic powder, salt and pepper.

Bake at 400 degrees Fahrenheit for 11 to 16 minutes depending on the thickness of your cod. Lay a piece of foil across your baking dish if the panko crumbs brown too quickly.

2. Place the cod on the baking sheet, skinned side down. With the back of a small spoon, spread the mustard on the top side of the cod. Sprinkle with salt and pepper. 3.

For the crumbs, brown panko in olive oil for two to three minutes, then fold in parsley and lemon rind and pat it over the fish. Into the oven it goes for 10 to 12 minutes.

Heat oven to 425 degrees. Line a shallow-sided baking sheet with parchment paper. In a bowl, combine panko, butter, parsley, lemon zest, garlic powder, salt and pepper.

Heat oven to 400 degrees Fahrenheit. Pat cod fillets with a paper towel until dry, then season with salt and pepper. Place in a greased casserole dish or parchment-lined baking sheet.

Ingredients: 2 tablespoons olive oil 2 to 4 center-cut boneless, skinless cod fillets Kosher salt and freshly ground black pepper 15-20 Ritz crackers crumbs crushed 1/3 cup panko (Japanese bread ...

Bake fish until it is opaque and flakes easily with a fork, 15-20 minutes, depending on the thickness of the fillets. Serve on top of rice with pan sauce, with lemon slices for squeezing.

Adobe Along with Ritz crackers, you will need fresh lemon, panko bread crumbs, garlic, parsley, butter and dry white wine. And, of course, cod filets.

In a bowl, combine panko, butter, parsley, lemon zest, garlic powder, salt and pepper. Arrange filets on prepared baking sheet and brush tops with Dijon.