Crispy Baked Cod

1 cup Japanese breadcrumbs (panko)*
2 Tbsp. chopped fresh flat-leaf parsley
2 tsp. grated lemon rind
1 tsp. minced garlic

6 (6-oz) cod fillets
1 tsp. salt
2 Tbsp. butter, melted

Combine the first 4 ingredients in a small bowl.

Place fillets on a lightly greased wire rack in a baking pan; sprinkle evenly with salt. Spoon breadcrumb mixture evenly onto fillets, pressing down gently. Drizzle evenly with 2 Tbsp. melted butter.

Bake at 400 degrees for 17 minutes or until breadcrumbs are golden and fish flakes with a fork.

*1 cup fine dry breadcrumbs may be substituted.

Cut meaty fish such as grouper, wreckfish, and snapper into strips for easier cooking.

Notes: I used both Cod and Tilapia. I didn't need to cook the Tilapia quite as long, but both were delicious. Quick and easy!

Recipe from Southern Living Magazine