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Roasted Citrus-Crumbed Cod

1 14 cups panko breadcrumbs or 1 14 cups breadcrumbs
14 cup unsalted butter, melted
14 cup chopped Italian parsley
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
1 teaspoon grated lime zest
6 (6 ounce) skinless cod fish fillets or 6 (6 ounce) skinless tilapia fillets or 6 (6 ounce) skinless flounder fillets, 1 1/2-inches thick, pin bones removed
12 teaspoon kosher salt
12 teaspoon fresh ground black pepper, mixed with above salt


Heat oven to 450 degrees F. Line a large baking sheet with parchment paper. Combine panko, butter, parsley, and citrus zest until evenly blended. Arrange cod fillets on prepared baking sheet. Season fish with salt mixture. Top with panko mixture, pressing lightly to adhere to fillets. Roast until breadcrumbs are browned and cod is barely opaque in thickest part, about 8 to 10 minutes.

Source: www.food.com