Crispy Parmesan Herb Crusted Cod with Lemon Caper Butter Sauce

Ingredients

• •4 cod fillets (6 oz each)
• •1 cup panko breadcrumbs
• •1/2 cup grated Parmesan cheese
• •2 tablespoons fresh parsley, chopped
• •1 tablespoon fresh thyme leaves, chopped
• •1 teaspoon garlic powder
• •1/2 teaspoon paprika
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •1/4 cup flour
• •2 large eggs, beaten
• •2 tablespoons unsalted butter
• •1 tablespoon olive oil
• •3 tablespoons butter (for sauce)
• •2 tablespoons capers, drained
• •1 clove garlic, minced
• •1/4 cup fresh lemon juice
• •1 tablespoon fresh parsley, chopped (for garnish)
• •Lemon wedges (for serving)

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   In a shallow dish, mix together panko breadcrumbs, grated Parmesan cheese, parsley, thyme, garlic powder, paprika, salt, and black pepper.

3. 3

   Place flour in a separate shallow dish and beaten eggs in another dish.

4. 4

   Dredge each cod fillet in the flour, shaking off excess. Dip into the beaten eggs, then press into the breadcrumb mixture, ensuring an even coating.

5. 5

   Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.

6. 6

   Place the cod fillets in the skillet and cook for 2-3 minutes on each side until golden brown.

7. 7

   Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the cod is cooked through and flakes easily with a fork.

8. 8

   While the fish bakes, prepare the lemon caper butter sauce. In a small saucepan, melt 3 tablespoons of butter over medium heat.

9. 9

   Add the minced garlic and sauté for 30 seconds, until fragrant. Stir in the capers and lemon juice and cook for an additional 1-2 minutes.

10. 10

    Remove the cod from the oven and drizzle the lemon caper butter sauce over the top. Garnish with fresh parsley and serve with lemon wedges.