I love any dish prepared with lemon, butter, parsley and garlic. The combination of these four ingredients can elevate many simple dishes. This easy-to-make baked cod shines with the briny flavor of the sea and a bright, fresh lemony flavor. The richness of the butter combines with the savory, pungent flavors of the parsley and garlic to give the dish more depth.
Pair this dish with a beautiful white wine from the island of Corsica. The 2015 Domaine d'Alzipratu Vermentino (Vermentinu in Corsican) bursts with aromas of citrus fruits like lemon and grapefruit, along with riper tropical fruits of peach and mango. On the palate, it is luscious and round. The fruit flavors hit your palate first and then there are undertones of stony minerality with a lip-smacking freshness. Click here to learn more about Domaine D'Alzipratu and what's going on in Corsican winemaking today.
2 Tablespoons butter
1 and 1/2 cups plain panko breadcrumbs
2 lbs cod filet
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 large cloves of garlic
1/2 cup fresh parsley, chopped
zest of one lemon
4 lemon wedges
1) Preheat oven to 400 F. Line a baking pan with aluminum foil.
2) Melt the butter in a small sauté pan. Add the breadcrumbs and cook, stirring until they are very lightly browned. Place in a small bowl.
3) Season fish filets on both sides with half of the salt and freshly ground pepper. Place fish on a tin-foil covered baking sheet.
3) Combine garlic, parsley and lemon zest and mix into the breadcrumbs. Sprinkle breadcrumb mixture on top of the fish and bake uncovered in oven about 14-18 minutes depending on the thickness of the fish. Serve with lemon wedges.