Baked Cod

Preheat your oven to 425°F (220°C) and lightly grease a 9x13 inch baking dish with cooking spray or butter. In a small mixing bowl, whisk together melted butter, fresh lemon juice, lemon zest, minced garlic, chopped parsley, oregano, paprika, salt, and black pepper until well combined. In a separate small bowl, mix panko breadcrumbs with olive oil until the crumbs are evenly coated and will crisp up nicely during baking. This herb butter mixture will infuse the cod with incredible flavor while keeping it moist.

Pat the cod fillets completely dry with paper towels to remove excess moisture, which helps achieve better browning and prevents the fish from becoming watery. Arrange the cod fillets in the prepared baking dish, leaving space between each piece for even cooking. Brush or spoon the herb butter mixture generously over each fillet, making sure to coat the top and sides thoroughly. Sprinkle the seasoned panko breadcrumbs evenly over the top of each fillet, pressing gently to help them adhere to the fish.

Place the baking dish in the preheated oven and bake for 12-15 minutes, depending on the thickness of your fillets. The cod is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The breadcrumb topping should be golden brown and crispy, and the fish should be opaque throughout. If the breadcrumbs aren't browning enough, turn on the broiler for the last 1-2 minutes, watching carefully to prevent burning.

Remove the baked cod from the oven and let it rest for 2-3 minutes to allow the juices to redistribute and the fish to finish cooking with residual heat. Carefully transfer the fillets to a serving platter using a wide spatula to keep the crispy topping intact. Drizzle any remaining herb butter from the baking dish over the fish and garnish with fresh parsley and lemon wedges. Serve immediately while hot alongside roasted vegetables, rice pilaf, or a fresh salad for a complete, healthy meal that showcases the delicate flavor of perfectly baked cod.