Baked Buttery Cod with Brown Butter Garlic Bread Crumbs
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
 
This dish can be made with any type of fish fillet, so if you don't like cod, go for it!
ingredients:
  • 1 1⁄2 cups panko breadcrumbs*
  • 1½ sticks (6 ounces) butter
  • 2 to 3 garlic cloves, chopped very fine
  • zest of one lemon
  • ¾ teaspoon kosher or sea salt
  • ½ cup parsley, chopped (optional)
  • 4 (6 -8 ounce) cod fish fillets
Optional
  • ½ stick (2 ounces) of butter (optional for extra topping)
  • 1 clove of garlic (optional for extra topping)
directions:
  1. Preheat oven to 400°F Line a baking sheet with aluminum foil or parchment paper and lightly brush with olive oil, or spray with the cooking oil spray of your choice.
  2. Heat the butter over medium-low heat until melted, then continue tocook it until it turns a light golden brown. Add the garlic and cook until garlic is just softened; DO NOT brown the garlic. Let cool for a few minutes, then stir in the lemon zest, kosher or sea salt, and chopped parsley if using.
  3. Place the cod fillets in a bowl and pour about ¼ cup of the brown butter mixture over them, Use your impeccably clean hands to coat each fillet with the butter mtixure thoroughly. Set aside while your prepare the breadcrumbs.
  4. Place the panko breadcrumbs in a food processor or blender and grind until almost powdered. Stir the panko breadcrumbs into all of the garlic brown butter in the pan until fully coated.
  5. Place the brown butter marinated cod fillets on your prepared baking sheet and press a small handful of the breadcrumbs on top of each cod fillet,making sure the top of each filet is fully covered with the breadcrumbs. Set aside any remaining breadcrumbs.
  6. Place the pan with the cod fillets in the oven.
  7. Bake until fish is firm, about 12-15 minutes, depending on the thickness of the fillets. Sprinkle each cooked fillet with remaining breadcrumbs AND IF DESIRED, brown another half stick of butter with 1 clove of finely chopped garlic and drizzle over each breaded and cooked fillet . Serve with slices of lemon to squeeze on fillets, if desired.
notes:
* You can use plain, lightly toasted breadcrumbs if you cannot find panko bteadcrumbs.
Recipe by parsley sage sweet at https://www.parsleysagesweet.com/2009/07/14/im-heading-to-jamaica-with-grant-achatz/