Cod just got even better when it's covered and baked in Panko and rosemary!
2-3 cod filets (or any white, flaky fish)
2Tablespoonsflour (or almond flour if you're going gluten free)
½cupfreshly grated parmesan
½cup panko breadcrumbs(or use Italian or gluten-free breadcrumbs)
1heaping Tablespoonrosemary, finely chopped(from about 2 sprigs)
4cupsarugulaoptional for serving
1lemon, cut into wedgesoptional for serving
Preheat oven to 350 degrees F. Line small roasting pan with parchment paper. Pat fish dry with paper towel. Season generously with salt and pepper.
Place gently beaten egg on medium-sized plate with a high enough lip.
On another plate, combine breadcrumbs, parmesan, rosemary, garlic powder, salt, and pepper. Mix well.
Coat fish first in egg wash, then cover in breadcrumb mixture, making sure all sides of the fish are well coated. Don't be scared to press breadcrumbs into fish.
Place fish on roasting pan. Bake for 20 minutes. Place under broiler for 1 minute if you want to get breadcrumbs more browned. Serve fish over a bed of arugula. Enjoy!
*I've made this with gluten-free breadcrumbs and it is truly delicious. I've made this with half panko, half Italian breadcrumbs, and it is truly delicious. Don't forget to use what you have if you don't have exactly what's on this recipe. I'm all about using your resources.