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| Gently pull the fork through the parsley. |
¾ cup freshly grated Parmesan cheese
½ lemon zest
2 tablespoons fresh italian parsley, cut small or chopped
½ teaspoon garlic powder
3 tablespoons butter, melted
1½ pounds fresh cod
DIRECTIONS
Preheat the oven to 400 degrees F. Grease a rimmed baking sheet with cooking spray. Place the grated Parmesan on a dinner plate and add the garlic powder.
Wash the lemon and pat it dry. Cut it in half and make zest from one of the halves by using a zester or grater to shave off the yellow part of the skin, adding it to the cheese mixture.
Rinse the parsley and pat it dry. I use a fork to gently shred the leaves off. Toss the cheese mixture with a fork to blend it.
Rinse the fish in cold water and rub your thumbs along the surface to see if there are any bones to remove. Pat the fish dry with paper towels.
Melt the butter in a small pan on the stove or microwave it in a bowl. Set up an assembly line from left to right with the fish, the butter, the cheese mixture, and the sheet pan.
Use a fork to dip each piece of fish in the butter on both sides, then in the cheese mixture, coating both sides and patting the topping onto the cod with the fork. Place the coated fish onto the sheet pan and bake for 15-20 minutes depending on the thickness of the fish. The cod is done when it can be easily flaked with a fork.
adapted from Cooking with Mamma C
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