Panko and Herb-Crusted Cod Fillets Recipe

Name: Panko and Herb-Crusted Cod Fillets
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4-6 servings
Ingredients: 7 tbsp. (3½ oz.) melted unsalted butter; 2 1-lb. thick cod fillets (preferably the “captain’s cut”), skin removed; 1 tbsp. plus 1 tsp. kosher salt; 1&frasl;2 cup panko bread crumbs; 3 tbsp. flat-leaf parsley, coarsely chopped; Leaves from 6 thyme sprigs, minced; Finely grated zest of 1 orange (2½ tsp.), plus orange wedges for serving; Finely grated zest of 1 lemon (1½ tsp.), plus lemon wedges for serving

Ingredients

7 tbsp. (3½ oz.) melted unsalted butter
2 1-lb. thick cod fillets (preferably the “captain’s cut”), skin removed
1 tbsp. plus 1 tsp. kosher salt
1⁄2 cup panko bread crumbs
3 tbsp. flat-leaf parsley, coarsely chopped
Leaves from 6 thyme sprigs, minced
Finely grated zest of 1 orange (2½ tsp.), plus orange wedges for serving
Finely grated zest of 1 lemon (1½ tsp.), plus lemon wedges for serving

PREP TIME 10m	COOK TIME 10m	TOTAL TIME 20m
YIELD 4-6 servings

Instructions

Preheat a broiler to its medium setting and line a baking sheet with foil. Grease the foil lightly with 1 tablespoon butter.
Season the fish all over with 1 tablespoon salt, then transfer to the prepared baking sheet. Set aside for 20 minutes.
Meanwhile, in a small bowl, stir together the panko, parsley, thyme, orange and lemon zests, 1 teaspoon kosher salt, and the remaining 6 tablespoons melted butter.
Sprinkle the panko topping over the fish, then broil until the topping is browned and the fish flakes when the center is poked with a fork, 8–10 minutes. Remove and serve immediately with the citrus wedges for squeezing.

Dinner