Garlic and Herb Cod
- Total Time: 25 mins
- Yield: 4 1x
Description
A flavorful panko topping adds crunch to this quick and easy weeknight dinner.
Ingredients
Units
Scale
- 5 tbsp (75 g) of butter, divided
- 4 (6 - oz / 170 g) cod fillets
- 1/2 lemon
- Salt
- Pepper
- 3 garlic cloves, minced
- 1/2 cup (120 ml) panko
- 3 tbsp chopped parsley
Instructions
- Preheat oven to 425 degrees.
- Coat a 9 x 13 inch baking dish with 1 tbsp of butter. Place the cod in the dish and season with lemon juice, salt, and pepper.
- Melt the remaining 4 tbsp of butter in a medium sized sauté pan. When the butter has melted and just begins to foam, turn off the heat and add the garlic. Let garlic infuse the butter for a minute or so.
- Add the panko and lightly toss until all the butter has been absorbed. Stir in the parsley and season to taste with salt and pepper.
- Evenly divide the panko mixture on top of each cod fillet.
- Bake for 10 to 15 minutes or until panko crumbs are golden brown and fish is just cooked through.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 280
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Frequently Asked Questions
Why does the recipe add garlic to the butter off the heat rather than sautéing it?
The instructions say to melt 4 tablespoons of butter in a sauté pan, then turn off the heat before adding the minced garlic, letting it infuse for a minute. This prevents the garlic from burning and turning bitter — the residual heat is enough to mellow and flavor the butter without cooking the garlic through.
How do I know when the cod is done?
Bake at 425°F for 10–15 minutes, until the panko crumbs are golden brown and the fish flakes easily. Cod is thin and cooks quickly at high heat, so start checking at 10 minutes to avoid overcooking the fillets.
