This recipe offers a delightful twist on baked cod, featuring a crispy herb crust and a zesty lemon garlic sauce.
Preheat your oven to 450°F and prepare a baking sheet by lightly greasing it.
Using parchment paper can make cleanup easier.
In a bowl, mix the panko breadcrumbs with half of the parsley and dill.
Toast the breadcrumbs in a dry pan for extra crunch.
In another bowl, combine the mayonnaise, garlic, lemon zest, and lemon juice.
Mix thoroughly to ensure the flavors are well combined.
Season the cod fillets with salt and pepper, then place them on the baking sheet.
Pat the fillets dry before seasoning to help the crust adhere better.
Spread the mayonnaise mixture over the top and sides of each fillet, then press the breadcrumb mixture onto the mayonnaise.
Press gently to ensure the breadcrumbs stick well.
Bake the cod for 10-15 minutes, or until the crust is golden and the fish flakes easily.
Check the fish's doneness by inserting a fork into the thickest part.
Serve the baked cod hot with lemon wedges on the side.
Garnish with extra fresh herbs for a vibrant presentation.
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