A delightful and healthier take on a classic fish dish, featuring a crispy herb-infused crust and tender baked cod.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and a crispy crust.
Combine the panko breadcrumbs, parsley, basil, onion powder, and paprika in a shallow dish.
Mix thoroughly to evenly distribute the herbs and spices.
Beat the eggs in another shallow dish.
Ensure the eggs are well beaten for even coating.
Place the flour in a separate shallow dish.
Use a wide dish to make coating the fish easier.
Season the cod fillets with salt and pepper. Dredge each fillet in the flour, then dip in the egg mixture, and finally coat with the breadcrumb mixture.
Press the breadcrumbs onto the fish to ensure they adhere well.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Sear two fillets for 2-3 minutes per side until golden brown. Repeat with the remaining oil and fillets.
Searing locks in the juices and adds a nice color to the crust.
Transfer the seared fillets to a baking sheet and bake in the preheated oven for 8-10 minutes or until the fish flakes easily with a fork.
Avoid overbaking to keep the fish tender.
Serve the fish hot, garnished with additional fresh parsley if desired.
Pair with a lemon wedge for added freshness.
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