Baked Lemon Cod Recipe
Lemon Panko-Crusted | Rice
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Ingredients
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For the Baked Lemon Cod
For the Rice
Method
Preparing the Rice
- 1
Cook the Rice
In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of long-grain white rice and 1 teaspoon of salt. Stir, cover, and reduce the heat to low. Cook for 18-20 minutes until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and stir in 1 tablespoon of butter.
Preparing the Baked Lemon Cod
- 2
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 3
Prepare the Cod
Rinse the cod fillets under cold water and pat them dry with paper towels. Place them on a lined baking sheet.
- 4
Marinate the Cod
In a small bowl, mix together 3 tablespoons of lemon juice, 2 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of salt, and 1 teaspoon of black pepper. Brush this marinade over the cod fillets.
- 5
Prepare the Panko Mixture
In another bowl, combine 1 cup of panko breadcrumbs, 1/4 cup of grated Parmesan cheese, and 2 tablespoons of chopped fresh parsley. Mix well.
- 6
Coat the Cod
Evenly sprinkle the panko mixture over the marinated cod fillets, pressing it down gently to adhere.
- 7
Bake the Cod
Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the cod is cooked through and the panko crust is golden brown.
