Grab Fresh Cod From Your Favorite Farmers Market and Run Home to Make This Delicious Dinner!

Our 9-year-old recipe tester, Jack, said he “loved the buttered breadcrumb crunch on top” of the cod! Elle Simone

The secret to success with this dish is a low-­temperature oven (set to just 300 degrees F) that ensures that the fish cooks slowly, without drying out. Crispy, buttery, garlicky panko bread crumbs get a head start in a skillet so they’re golden brown when the fish comes out of the oven. Finally, a mayonnaise and egg yolk “glue” adds rich flavor and helps the crumb topping stay put. Even kids who don’t usually like fish will like this dish.

Crispy Baked Cod

Serves 4

• Vegetable oil spray
• 2 tablespoons unsalted butter
• 3/4 cup panko bread crumbs
• 2 garlic cloves, peeled and minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons minced fresh parsley
• 2 tablespoons mayonnaise
• 1 large egg yolk
• 1/2 teaspoon grated lemon zest, plus lemon wedges
• 4 (6-­ounce) skinless cod fillets, 1 to 1 1/2 inches thick

Adjust oven rack to middle position and heat oven to 300 degrees F. Line a rimmed baking sheet with aluminum foil and set a cooling rack inside the baking sheet. Spray rack with vegetable oil spray.