Ingredients
For the cod
4 cod fillets (4–6 oz each)
Salt & pepper, to taste
1/2 cup panko breadcrumbs
2 tbsp grated Parmesan (optional)
1 tsp garlic powder1 tsp paprika
2 tbsp olive oil
For the lemon dill sauce
1/2 cup Greek yogurt or sour cream
1 tbsp mayonnaise
1 tbsp fresh dill, chopped (or 1 tsp dried)
1 tbsp lemon juice
1 tsp lemon zest
Salt & pepper, to taste
Instructions
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Prep oven & cod
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Pat cod dry and season with salt and pepper. -
Make crust
In a shallow bowl, mix panko, Parmesan, garlic powder, paprika, and a pinch of salt.
Brush cod lightly with olive oil, then press into panko mixture to coat evenly. -
Bake cod
Place coated fillets on baking sheet. Bake 12–15 min until fish is opaque and flakes easily with a fork. -
Make sauce
While cod bakes, whisk together Greek yogurt, mayonnaise, dill, lemon juice, lemon zest, salt, and pepper. -
Serve
Plate cod and drizzle or serve lemon dill sauce on the side. Garnish with extra dill or lemon wedges if desired.
Notes
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For extra crunch, broil cod for the last 1–2 minutes.
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Serve with roasted vegetables, steamed rice, or a simple salad.
-
Can swap cod for haddock, pollock, or tilapia.
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Make sauce ahead of time; it keeps in the fridge for 2–3 days.
- Prep Time: 10
- Cook Time: 20
Nutrition
- Calories: 380