20 Minute Lemon, Garlic, and Herb Baked Cod
This yogurt sauce makes an AH-mazing dip by the way. I had extra and just scooped it up with some sourdough bread.
Ingredients
- 1⁄4 cup fresh parsley, chopped
- 1 large lemon, juice and zest, divided
- 1/2 teaspoon paprika
- 4 (8 ounce) Alaskan Cod fillets
- 1/4 cup fresh basil, chopped
- 3 tablespoons Parmesan cheese, grated
- 1 tablespoons olive oil
- 1 cup whole wheat panko breadcrumbs (regular panko or plain breadcrumbs will work in a pinch)
- 1/3 cup full-fat Greek yogurt
- 2 -3 garlic cloves, grated or finely minced
- 3⁄4 teaspoon fine sea salt, more if needed (adjust according to taste)
- 1/4 teaspoon black pepper
Instructions
First Preheat the oven to 400 degrees (F). Line a large baking pan with parchment paper; set aside.
Then In a small bowl combine the olive oil and breadcrumbs, toss well to coat them evenly in the oil; set aside.
In a medium-sized bowl combine the Greek yogurt, Parmesan, parsley, basil, garlic, lemon zest, salt. paprika, and pepper. Spoon the yogurt mixture on the tops of each fillet and spread it around with the back of the spoon, then press the panko crumb mixture on top of each fillet.
Place fillets on prepared baking dish, crust-side up.
Bake until firm, about 12-15 minutes, depending on the thickness of the fish. Serve with reserved lemon juice.
Happy Cooking TimeJ