- 1 1/2 cups plain breadcrumbs
- A handful of flat leaf parsley
- 2 large cloves garlic
- 1 lemon, zested
- Coarse salt
- 4 cod fillets (6-8 ounces each)
- Extra virgin olive oil (EVOO)
Pre-heat the oven to 400°F.
Place the breadcrumbs in a shallow dish. Pile the parsley, garlic, lemon zest and a little coarse salt on the cutting board. Finely chop the lemon-garlic mixture, then combine with the plain breadcrumbs.
Brush the top of each fillet with EVOO and dip into the breadcrumb herb mixture. Brush a little bit of EVOO in the bottom of a baking pan, then place the fillet in the pan, crust side up. Roast the fillets in the oven until firm to the touch, about 12-15 minutes.