7 years ago

Alaska Cod with Lime, Herb & Parmesan Crust

Lunds & Byerlys Chef-Crafted Parmesan Panko Bread Crumbs give this fish an irresistibly crunchy crust! Plus, this dish cooks up in 30 minutes – perfect for busy weeknights.


  • 5 tablespoons olive oil, divided
  • 4 Alaska cod fillets (4 to 6 ounces each), fresh or thawed
  • 2 limes
  • 1 cup Lunds & Byerlys Chef-Crafted Parmesan Panko Bread Crumbs
  • 1 tablespoon chopped fresh dill, oregano or parsley
  • Salt and freshly ground black pepper


  1. Heat oven to 400F.
  2. Grease a baking sheet with 1 tablespoon of the olive oil; add the cod fillets.
  3. Finely grate the zest of one lime and set zest aside. Squeeze the juice from this lime over the fish fillets.
  4. Mix together the lime zest, Parmesan Panko Bread Crumbs, herbs and 3 tablespoons olive oil. Season with a little salt and pepper.
  5. Divide and spread the bread crumb mixture over the surface of each fillet.
  6. Bake for 12 to 15 minutes, or until the cod is opaque throughout and flakes easily when tested with a fork.
  7. Thinly slice the ½ of the remaining lime; arrange slices on top of the fillets and serve.

Serve with a side of steamed green beans topped with 1 tablespoon olive oil and juice from the remaining ½ lime, plus salt and pepper to taste.

Recipe adapted from 10th and M Seafoods.